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.

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)
• Triple Berry Pie