Mae Standley’s Apple Pie

Would I ever make this pie again? My eldest sister married during my early teens and I was then introduced to her mother-in-law’s Apple Pie. It was all homemade except it called for canned apples. Not a problem during that era, but today one cannot find them. Canned pie filling has taken their place, for convenience and demand. Then just last week, our local grocer had the Lucky Brand Canned Apples. My sister bought 10 cans, I bought 6! Where was Mae’s recipe? I finally found the luscious pie recipe made with canned apples combined with sugar, flour, cinnamon, a dash of salt; dotted with butter then enveloped in a flaky double pie crust. The canned apples make it so easy. I hope I can continue to find them. With all the cans that flew off the shelf, I am sure my grocer will take note.


Mae Standley’s Apple Pie

Best apple pie made with can sliced apples
Course Dessert
Cuisine American
Keyword canned apples, cinnamon, pie crust
Cook Time 30 minutes
Author Mae Standley


  • 1 pastry blender
  • 1 Rolling Pin
  • 1 pie plate


  • 1 double pie crust
  • 20 ozs can sliced apples
  • 1 cup sugar
  • 1/4 cup flour all purpose
  • 1 tsp cinnamon ground
  • 1 dash salt
  • 2 tbsp butter

Double Pie Crust

  • 2 cups flour all purpose
  • 3/4 cup vegetable shortening
  • 1 tsp salt
  • 5 tbsp cold water


Double Pie Crust

  • Place flour, vegetable shortening and salt in a bowl. Use a pastry blender to cut in shortening until the size of small peas.
  • Sprinkle water over flour mixture and stir with a fork until the dough combines.
  • Divide the dough in half. Flour a pastry board and roll out one piece until slightly larger than pie plate.
  • Gently lift the dough into the plate and add filling according to instructions. Roll out remaining dough and cover the top of the pie. Crimp the edges, cut vents in the top and bake according to instructions.

Apple Pie Filling

  • Place apples in bottom pie shell. Do not drain.
  • Combine sugar, flour, cinnamon, salt and mix well. Sprinkle mixture over apples.
  • Place 2 tablespoons of butter slices on top of apple mixture and then cover with crust. Crimp edges of crust and cut slits in top of dough to vent pie.
  • Bake at 300 degrees for 30 minutes or until done. Pie will start to bubble out of vents.

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