Old Fashioned Apple Pie

This easy homemade apple pie will be the star of your Thanksgiving table. Perfect apple taste, texture, crust flaky, buttery and baked perfectly. If you’re looking for an old fashioned apple pie recipe like Grandmas used to make that is foolproof then try this recipe. 

I totally get it if making pies from scratch have you running scared. I was intimidated at first with making pies from scratch. But honestly it doesn’t have to be. 

This easy homemade apple pie with a perfect buttery pie crust is my go to apple pie recipe every Thanksgiving. It’s a classic apple pie, like the kind I grew up on. Except with homemade pie crust (sorry Mom!) but no boxed pie crusts for me.

It’s an old fashioned apple pie – meaning its a double crusted pie, with lots of apples, spices, all stirred together. Pie perfection if you ask me. Now who brought the ice-cream, because we’re gonna want it!

What Makes This The BEST Old Fashioned Apple Pie Ever

• Uses Two Kinds Of Apples – I use two different apples in this pie so you can a perfect sweet, tart apple bite.
• Great Make Ahead Dessert – The best part about pie is that it needs to cool to set up and benefits from being made the day before making it a great Thanksgiving dessert for that reason!
• Double Pie Crust – If you’re a crust fan then you’ll love this apple pie recipe with a top and bottom crust! To all my crust lovers, this pie is for you. You can make this old fashioned apple pie with my double pie crust recipe or try my all butter pie crust. I’ve linked to both in my recipe below.

Best Apples For Baking

For this old fashioned apple pie I used a combination of Granny Smith, which is a tart apple that holds up to baking and then a softer, sweeter apple (such as Cortland or Golden Delicious apples). I’ve also used Honeycrisp as well. All have worked well! Here is a list of other apples that are ideal for apple pie:

• Jonagold
• Braeburn
• Northern Spy
• Pink Lady

Check out my What Are The Best Apples For Baking? for more on the best apples to bake with.

Ingredients Needed

For the pie crust you will need:

For the apple pie you will need:

How To Make Apple Pie

Step 1: Make your pie crust

You can make your pie crust by hand, or in a food processor. I used to make it all the time by hand, but have started opting for my food processor because it’s just so quick and easy.

1. Combine the flour and salt. In a food processor combine the flour and salt and pulse to combine.
2. Add the butter. Scatter the butter over the top. You want to make sure it’s cubed and COLD.
3. Pulse. Pulse until the butter and fat are pea-sized.
4. Add water. Sprinkle in the water with the food processor running and stop until the mixture comes together and is crumbly.

Step 2: Chill Your Pie Crust

If your pie crust has enough water added, you should be able to squeeze the pie crust with your fingers and it should hold together. If it’s still dry and crumbly, add a little bit more water. You want to then dump the contents onto plastic wrap and wrap up into a disc and refrigerate for at least 30 minutes.

This step is crucial! Your pie crust needs to be COLD before you start. You want to keep that butter solid as long as possible. I chill mine for 30 minutes (up to 1 hour).

My new trick: Dump the pie crust into a clean dishtowel. Bring up the edges of the towel and twist it like a little purse. This will squeeze the dough together inside into a perfect round disc of dough.

If it’s been in the fridge longer, then you may need to let it sit for a few minutes at room temperature to let it soften slightly so you can roll it out.

MAKE AHEAD TIP: Pie crust can be made up to 3 days ahead of time! Just keep it in the fridge, well wrapped. You can also freeze pie crust up to 3 months. Thaw overnight in the fridge before using.

Step 3: Roll Out Your Pie Crust And Put In Pie Plate

1. Roll out pie crust and place in pie pan. Using a lightly floured surface and rolling pin, roll out the pie crust to a 12″ circle. Fold the pie crust in quarters or roll it over your rolling pin. Unfold (or unroll) the pie crust into your pie plate tuck into the bottom.
2. Fold the edge under.
3. Crimp the edges. Fold the edge under and flute the edges by pressing the crust between your index finger and thumb and index finger of your other hand.
4. Chill the pie crust for 30 minutes. Yes, again in the fridge! But this helps to keep your pie crust from shrinking during the blind bake.

HEATHER’S BAKING TIP: If when you go to roll out the dough it’s dry and crumbly. Your crust needs more water. I like to use a spray bottle to lightly spritz the crust and gently work the extra water in this way.

Don’t Want To Crimp? Crimping can be a bit more difficult for beginner bakers, so if you’re new to baking pies and not ready to tackle the crimping you can decorate your pie crust edges in lots of easier ways. The easiest way it to press the crust edge down with a fork to make crimped edge. Or try one of these other fun ways to decorate your pie crust edge.

Make the apple filling:

1. Make filling. Peel, core and cut apples in half, and in half again width-wise; cut quarters into 1/4-inch slices and toss with lemon juice. In a medium bowl, mix 3/4 cup sugar, flour, salt and spices. Toss dry ingredients with apples.
2. Add filling to crust. Turn fruit mixture, including juices, into chilled pie shell and mound slightly in center.
3. Roll out top crust. Roll out the second portion of dough and place on top, crimping the edges under. Make sure to cut a few slits in the top of the crust to vent the filling as it bakes. You can roll it out and keep it simple or make a How To Make A Lattice Pie Crust. I then chill the pie for 30 minutes before I bake it.
4. Bake the pie. First cook the pie at 425 for about 25 minutes to make the top crust nice and golden. Then lower the heat to 375 and cook the pie for an additional 30-35 minutes.

Recipe Tips

• Chill your pie dough before rolling the crust out. This will keep the butter pieces solid which ensure a flaky crust and relaxes the gluten so it’s easier to roll out.
• Use two kinds of apples – Granny Smith (tart) and a sweeter apple (I like MacIntosh, Cortland or Honeycrisp) for best flavor and texture
• Add lemon juice to the apples to keep them from browning.
• Chill your whole pie before baking so your crust ends up as flaky as possible!
• Use a glass pie plate. It helps to see the bottom of the crust and if it’s browned enough.
• Bake the pie in the lower third of your oven. This ensure a crispy bottom crush, so the bottom crust gets baked and doesn’t end up soggy.
• Bake on a cookie sheet. Place a cookie sheet under your pie plate to catch any juices if they bubble over.
• Use a pie shield to protect the pie edges. Remove in the last 10-15 minutes so they can brown.

Check out all my 20 Pie Crust Tips!

Recipe FAQs

More Delicious Pie Recipes This Way…

Looking for more delicious pie recipes like this old fashioned apple pie? Then check out these recipes!

• Cherry Crumb Pie
• Pecan Pie (No Corn Syrup!)
• Deep Dish Apple Pie
• Pear Cranberry Crumble Pie
• Pumpkin Pie (No Evaporated Milk)

Craving More? Subscribe to my newsletter, and follow along with me on Instagram for all the latest updates!

Old Fashioned Apple Pie Recipe

An easy homemade apple pie that will be the star this holiday season!

5 from 5 votes

Print Pin Rate

Course: Dessert

Cuisine: pie

Prep Time: 1 hour

Cook Time: 1 hour

Total Time: 2 hours

Servings: 8 servings

Calories: 284kcal

Author: Heather Perine

Ingredients

• ▢ 1 double crust recipe
• ▢ 1 1/2 pounds Granny Smith apples about 3 medium
• ▢ 2 pounds Cortland (Honeycrisp, Golden Delicious) apples about 4 large
• ▢ 1 tablespoon lemon juice
• ▢ 3/4 cups (150 g) granulated sugar plus additional sugar for sprinkling on top of crust
• ▢ 2 tablespoons all-purpose flour
• ▢ 1/4 teaspoon salt
• ▢ 2 teaspoons cinnamon
• ▢ 1/2 teaspoon ground nutmeg
• ▢ 1/2 teaspoon ground allspice
• ▢ 1 egg beaten lightly with 1 tablespoon water

Instructions

• Roll out dough. Remove one portion of dough from refrigerator (if refrigerated longer than 1 hour, let stand at room temperature until malleable- about 10-15 minutes if usually what works for me).Roll dough on lightly floured work surface to a 12-inch disk. Transfer dough to pie plate by rolling dough around rolling pin and unrolling over 9 1/2-inch pie plate or by folding dough in quarters, then placing dough point in center of pie plate and unfolding. Gently fit pie dough into pie plate. Leave dough that overhangs the pie plate for now and refrigerate dough-lined pie plate while you prepare the apple filling.
• Make apple filling. Peel, core and cut apples in half, and then in half again width-wise. Cut the quarters into about 1/4-inch slices. Stir apple slices and lemon juice together into a large bowl. In a medium bowl, mix sugar, flour, salt and spices together. Toss dry ingredients into apple mixture until evenly coated. .Spread apple mixture into chilled pie shell and mound slightly in center.
• Finish assembling dough. Roll out second piece of dough to 12-inch disk and place over filling. Trim top and bottom edges to 1/2-inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Crimp edges or press with fork tines to seal. Cut four slits on dough top. Refrigerate pie again for 30 minutes. Nearing the end of the 30 minutes, preheat oven.
• Preheat oven. Adjust oven rack to lowest position and heat a rimmed baking sheet and oven to 425°F. Remove pie from the refrigerator and brush the pie crust with egg wash and sprinkle on about 1 Tablespoon additional sugar (you can use granulated or a raw sugar for more of a crunch).
• Bake pie. Bake until top crust is golden, about 25 minutes. Rotate pie and reduce oven temperature to 375°F; continue baking until juices bubble and crust is deep golden brown, 30-35 minutes longer. If the pie crust edges is getting too browned, cover with aluminum foil or a pie shield.  Transfer pie to wire rack; cool to room temperature, at least 4 hours.

Notes

• Storage: You can keep this apple pie, covered at room temperature for up to 3 days or in the refrigerator for up to a week. Any longer and I freeze slices for up to 3 months. 
• Freezing a whole assembled pie: If you want to get a jumpstart on your holiday baking, then freezing your pie is your best bet. After you assemble your pie, you want to freeze the pie uncovered until it’s frozen. It’s best to freeze in a metal or ceramic pie plate. A glass pie plate may break going from freezer to oven. One frozen, wrap in 3 layers of plastic wrap and then in a final layer of tin-foil. Be sure to label the pie with what it is, date frozen, and baking instructions. When you are ready to bake, you do not need to thaw it. Un-wrap the pie and bake straight from the freezer according to the instructions. You may need to add a few additional minutes of baking time at the end for the pie to bake through completely.
• Pie Crust: I linked to my double pie crust recipe, but you could also use my all butter pie crust recipe as well. 
• Apples: I like to use a combination of two different apples – Granny Smith and then a sweeter apple like Cortland, Honeycrisp, or Golden Delicious all have worked wonders. 
• Adapted from Cook’s Illustrated

Nutrition

Calories: 284kcal | Carbohydrates: 59g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Sodium: 168mg | Potassium: 247mg | Fiber: 6g | Sugar: 39g | Vitamin A: 110IU | Vitamin C: 10mg | Calcium: 23mg | Iron: 1mg

Tried this Recipe? Pin it for Later!Mention @BostonGirlBakes or tag #BostonGirlBakes!