Classic Old-Fashioned Apple Pie
This old-fashioned apple pie recipe brings the nostalgic taste of tender, spiced apples in a flaky homemade crust, perfect for holiday gatherings or any cozy occasion.
There’s nothing like the comforting aroma of an old-fashioned apple pie baking in the oven. This recipe captures the classic flavors of tender, juicy apples, spiced with cinnamon and nutmeg, nestled in a flaky, buttery crust that’s homemade and irresistibly delicious. Perfect for any time of year, this pie showcases apples like Pink Lady, Golden Delicious, or Cortland, which hold up beautifully under heat, ensuring each slice is just right—soft but never mushy.
The pie crust is simple to make with just a few ingredients, and the secret to its flaky perfection is to keep the butter cold and handle it as little as possible. The combination of fresh lemon juice, warming spices, and turbinado sugar creates a balanced filling that’s sweet with a hint of tartness. This timeless recipe is sure to become a favorite for family gatherings, holidays, and whenever you want to enjoy a cozy homemade treat.
Tips and Tricks:
Keep Butter Cold: Cold butter is essential for a flaky crust, so chill it and avoid overworking the dough.
Vent the Crust: Cut small slits in the top crust to allow steam to escape, ensuring the filling cooks evenly.
Bake on the Lowest Rack: This helps the bottom crust bake thoroughly and prevents it from getting soggy.
Let It Cool: Allowing the pie to cool for 2 hours helps the filling set and makes for cleaner slices.
Commonly Asked Questions:
Can I make the dough ahead of time? Yes, you can refrigerate it for up to two days or freeze it for up to a month.
What’s the best apple variety? Choose firm varieties like Pink Lady, Cortland, or Golden Delicious for the perfect texture.
How do I prevent a soggy bottom crust? Bake on the lowest rack and ensure the pie cools before cutting to prevent a soggy crust.
This old-fashioned apple pie is everything you crave in a classic dessert. With its tender, flavorful filling and flaky, golden crust, it’s an ideal dessert for holidays or cozy gatherings. This pie combines the best of tradition and taste, making each slice a moment of pure comfort. Whether you enjoy it warm with ice cream or as a delightful leftover, this apple pie is sure to become a family favorite. Give it a try and bring the taste of homemade goodness to your table.
Classic Old-Fashioned Apple Pie
Ingredients:
For the Crust:
2 1/2 cups all-purpose flour, plus more for rolling
1 teaspoon salt
2 sticks unsalted butter, cut into 1/2-inch dice and chilled
1/4 cup ice water
For the Filling:
3 pounds apples (such as Pink Lady, Golden Delicious, Cortland, or Jonathan), peeled, cored, and sliced 1/4 inch thick
1 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
Pinch of salt
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter, cut into small dice
For Assembly:
1 large egg, beaten
2 tablespoons turbinado sugar, for sprinkling
Instructions:
Make the Dough: In a food processor, combine the flour and salt. Add the cold butter and pulse in 1-second bursts until the mixture resembles coarse meal. Drizzle in the ice water, pulsing until the dough just comes together. Transfer the dough to a work surface, gather any crumbs, and shape into two disks. Wrap each disk in plastic wrap and refrigerate for about 30 minutes.
Prepare the Oven and Roll Out the Dough: Preheat the oven to 425°F. On a floured surface, roll one disk of dough into a 12-inch round, about 1/4 inch thick. Carefully place it into a 9- to 10-inch deep-dish glass pie plate, pressing gently into the bottom and sides. Roll out the second disk of dough into a 12-inch round and transfer it to a wax paper-lined baking sheet, then refrigerate.
Make the Filling: In a large bowl, mix together the sliced apples, sugar, flour, cinnamon, nutmeg, and salt. Add the lemon juice and toss until well-coated. Let the mixture sit for 10 minutes so the sugar can dissolve slightly.
Assemble the Pie: Spoon the apple mixture and any juices into the pie plate, arranging the apples evenly. Dot the filling with the diced butter. Place the top crust over the apples and gently press the edges to seal. Trim the overhanging dough to about 1 inch, fold it under itself, and crimp decoratively. Brush the top crust with beaten egg and sprinkle with turbinado sugar. Cut three small slits in the top crust to vent steam.
Bake the Pie: Place the pie on the lowest shelf of the oven. Bake at 425°F for 30 minutes, then reduce the temperature to 365°F and continue baking for an additional 45-50 minutes, or until the juices are bubbling and the crust is golden brown. If the crust begins to brown too quickly, cover the pie loosely with foil.
Cool and Serve: Transfer the pie to a wire rack and let it cool for at least 2 hours to allow the filling to set. Slice and enjoy with vanilla ice cream or whipped cream!