Old Fashioned Apple Pie (with Crust Recipe)

This Old Fashioned Apple Pie is perfectly sweetened and filled with the warm spices of Fall. It is simple to make and I have included my recipe for a buttery pie crust as well since a good pie crust will make all the difference.

Fall’s arrival is just around the corner and as it arrives, the excitement begins. Every year I must make this recipe for Old Fashioned Apple Pie to start the fall season. On a breezy cool day with the leaves turning, the smell of cinnamon wafting through the house, creating a bit of magic within the home.

This Old Fashioned Apple Pie recipe is perfect to make with the apple season upon us. It captures the warm flavors of fall nicely.

Old-Fashioned Apple Pie Is…

• Perfect for special occasions
• Our favorite apple pie recipe
• Topped with a flaky homemade pie crust 
• Delicious with most apple varieties 

What You Will Need To Make It

For the Apple Pie Filling

2 2/3 lbs (about 8 cups of diced or sliced apples)

2 tbsp lemon juice

1 cup packed brown sugar

1/4 ground nutmeg

1 tsp cinnamon

1/2 tsp ground ginger

4 tbsp flour

For The Crust

(this recipe makes two pie crusts. One for the top and one for the bottom of a standard 9-inch pie)

1 cup of salted cold butter

2 1/2 cups of all-purpose flour

3-6 tbsp cold water

1 egg (for egg wash)

sprinkle of white sugar (to garnish pie crust)

Tools

Food processor (optional)

Rolling pin

Glass pie plate

Directions

Dice or slice apples into bite-sized pieces. Place them into a large bowl. Sprinkle in the sugars, flour, spices, and lemon juice over the sliced apples. Using a large spoon, mix it into the apples and incorporate it well. Set aside.

Note: You can slice the apples lengthwise or dice into bite-size cubes. It's really just preference. 

For The Crust

Using a food processor (if you don’t have one see note below), place the butter and flour inside. Remove the pour spout lid of the processor and while pulsing begins slowly add the water until the dough comes together. Flour a surface and remove the pie dough from the processor and roll it out. The dough should lay evenly over the edge of the pie plate. Place the pie crust into a waiting pie dish and form the edges.

Pour the entire contents of the bowl into the waiting pie crust. Roll out the top of the pie crust on a lightly floured surface (or parchment paper) and place it over the pie.

Trim the excess dough and pinch the sides of the bottom crust and top crust together so they seal in the pie filling. Shape the pie edges with a fork or by pressing your pointer finger along the edges to form a classic pie ribbon.

Use your knife to cut pie vents in the center of the crust. Make an egg wash by cracking one egg and mixing it with a tablespoon of water. Brush the egg wash over the center and edges. Sprinkle with a couple pinches of white sugar. Place the pie on a baking sheet to catch the drippings.

Bake at 425℉ for approximately 20 minutes, reduce heat to 350℉, and continue baking for another 50 minutes or until the pie is golden brown and bubbling. Check your pie about 20 minutes in to make sure the crust is not browning too much. If it is, you can add a piece of aluminum foil to the top while it finishes baking.

Baking Notes

• Use a piece of parchment paper to roll the dough out on. When the dough is rolled out into circular form, pick it up by the edges of the paper, and turn the crust over into a waiting pie dish. Peel the paper away and form the pie crust edges. This makes for an easier clean-up and a simple way to place the pie crust in the dish.
• If you do not have a food processor, you can use a fork or your hands to combine the pie crust in a large bowl. To keep the butter in a chilled state, place the dough into some plastic wrap and pop it into the fridge for a few minutes before rolling it out.
• I use organic all-purpose flour for the pie crust.
• You can either dice the apples into bite-sized pieces or do apple slices

Special Note: If using apples on the sour side, like Granny Smith, it is a good idea to add 1/4 cup or more packed brown sugar to ensure apples are sweet enough. 

Serving Suggestions

• Serve with a scoop of vanilla or French vanilla ice cream for apple pie ala mode.
• Whip up a fresh batch of homemade whipped cream to serve alongside. Allowing guests to scoop as they wish. To make, add a cup of heavy whipping cream to a mixer bowl along with 2 tbsp of sugar. Use the whip attachment and beat until soft peaks form. Scoop the homemade cream into a lovely serving bowl and set it next to the pie dish.
• This is the perfect pie to serve with hot espresso or during an afternoon tea.
• Drizzle caramel over your slice for an extra bit of flavor.

How To Store

​Wrap the pie with a couple layers of plastic wrap to help keep it fresh. Can be stored at room temperature but will last longer in the fridge. 

FAQ

What is the best flour for the crust?

I like using unbleached all-purpose flour for this pie crust recipe. You can also use pastry flour for this pie crust recipe.

Can I sub out apple pie spice for the spices?

Yes! One I would suggest using 1 tbsp of apple pie spice in place of the cinnamon, nutmeg, and ginger in this recipe.

What apples are best for apple pie?

There are a variety of apples that work great for apple pie. Granny Smith apples are popular but you can also use Braeburn, or Macintosh apples for my apple pies. But Gala, Golden Delicious, and Honeycrisp apples will work too.

Other Recipes You Might Like

• Easy Blueberry Tart
• Healthy Lemon Blueberry Muffins
• Apple Cake

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If you try this recipe and love it, I would appreciate you coming back to give it 5 stars!

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