Trois fois par jour
Classic apple pie
Photo credit: Cindy Boyce

Classic apple pie

Classic apple pie
Photo credit: Cindy Boyce
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And just like that, it’s the last recipe for Trois Fois par Jour’s week-long 5-year celebration. I’ve come up with a Snow-White apple pie recipe because I don’t want to wait for fall to start baking some apples. They are just as delicious in the spring. : ) This pie can be enjoyed either cold or warm…with ice cream or whip cream.

Celebration accessories: Buk & Nola

  • Serves8
  • Prep time30 mins
  • Cook time45 - 50 mins
  • Timeout10 mins
  • FreezingFreezes well


  • 1 egg, whisked
  • 1 pie crust, homemade or store-bought
  • 10 cups of apples, pears, peaches & prunes, quartered
  • 1 lemon’s juice
  • 1 cup of brown sugar
  • ¼ cup of cornstarch
  • 1 teaspoon of ground ginger
  • ½ teaspoon of ground cardamom


  1. Preheat the oven to 375°F and place the rack at the center of it.
  2. Mix all the toppings ingredients together in a large bowl, then pour into a large 8” pie plate.
  3. Baste the pie plate with the whisked egg then cover the fruits with the crust.
  4. Make a small hole in the middle of the pie then top with a few flowers and leafs made with the extra dough. Baste with dough with the beaten egg.
  5. Bake in the oven for 45 to 50 minutes, then let cool completely for 10 minutes before serving.

Tips & tricks

The dough will stick to the plate by basting the sides with a whisked egg.

Keeps for 2 days at room temperature, or for 5 days in the fridge.


Recipe published on August 19, 2018