(Always read the recipe twice, assemble, and prepare your ingredients before you begin to cook)

3 large Granny Smith apples, peeled, cored, and sliced
½ cup firmly packed brown sugar
½ cup granulated sugar
2 tbsp. all purpose flour
¼ tsp. salt
Juice of ½ fresh lemon (no pits please)
6 tbsp. butter
1 box pre-made pie crusts from the dairy case (Pillsbury or store brand – 2 to a box to unroll and bake)

  • Following the pie crust box directions, let the 2 rolls of pie crust stand at room temperature for 15-20 minutes
  • Place a sheet of parchment paper on a large cookie sheet
  • In a large bowl, stir together the prepared apples, brown sugar, granulated sugar, flour, salt, and lemon juice
  • Preheat the oven to 425 degrees
  • Unroll each pie crust and position separately on the cookie sheet
  • Place half the apple mixture in the center on one crust leaving 2-3 inches of the outer part of the crust clear. Repeat with the other crust so you have 2 separate circles.
  • Carefully fold and pleat the crust over the edges of each crust so that it covers 2-3 inches of the centered apple mixture. The center of each pie will not be covered with any crust
  • Dot the tops of each pie with 3 tbsp. of the butter
  • Bake about 20 minutes or until the crust is golden brown and the filling is bubbling – watch them carefully
  • If the crust seems to be browning too quickly, cover the edges with aluminum foil for the remaining baking time
  • Remove from the oven, cool slightly, and cut into wedges
  • Top with sliced almonds if you’d like


  • tsp. means teaspoon and tbsp. means tablespoon – use measuring spoons not your cutlery
  • “Rustic” pies are also called galettes. The term galette is used primarily to refer to rather rustic, free-form tarts-made with a single crust of pastry. As a pie filling is very moist, the sides of a galette are folded up and over to contain the juices from the fruit.
  • It is important what type of apples you use in a recipe.  The best baking apples offer a balance of sweet and tart flavors as well as flesh that doesn’t break down in the oven.

If you’d like to be a guest contributor to The Jefferson Chronicle’s Wooden Spoon, please email your recipe clearly noting all ingredients, measurements, and understandable directions to Carol.Punturieri@thejeffersonchronicle.com and type “The Wooden Spoon” in the Subject line.  Be sure to include your name, address, and a telephone number in the event we need to clarify any information

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Carol was born and raised in Brooklyn, New York and moved to Jefferson Township with her husband in 1976. She initially joined the Garden Club of Milton, eventually serving as President. She was a co-founder of the ABC Mothers Group, active in the local PTAs, Girl Scouts, and Cub Scouts. She worked for AIM Newspapers as a reporter and eventually became its Editor. Currently, she is President of the Jefferson Arts Committee and the Recreation Program Coordinator in the Jefferson Township Recreation Department. She can be reached at carol.punturieri@thejeffersonchronicle.com.