The Ultimate Old-Fashioned Apple Pie: A Timeless Classic

There is nothing quite like the aroma of a homemade apple pie wafting through the kitchen. This recipe captures the essence of a traditional, old-fashioned dessert with a perfectly flaky, buttery crust and a mile-high filling of spiced, tender apples. Whether you’re baking for a holiday or a Sunday dinner, this Old-Fashioned Apple Pie is the gold standard for comfort food.

Ingredients

For the Flaky Double Crust:

• 2 ½ cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• ½ cup cold unsalted butter (cubed)
• ½ cup cold vegetable shortening or lard
• 6-8 tablespoons ice-cold water

For the Spiced Apple Filling:

• 6-7 large apples (a mix of Granny Smith for tartness and Honeycrisp for sweetness)
• ¾ cup granulated sugar
• ¼ cup light brown sugar (packed)
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 3 tablespoons all-purpose flour (as a thickener)
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter (to dot on top)

For the Finish:

• 1 large egg beaten with 1 tablespoon water (egg wash)
• 1 tablespoon turbinado or coarse sugar

Step-by-Step Instructions

1. Prepare the Crust

In a large bowl, whisk together the flour, sugar, and salt. Use a pastry cutter or two forks to cut in the cold butter and shortening until the mixture resembles coarse crumbs with some pea-sized bits of fat remaining. Gradually add ice water, one tablespoon at a time, mixing with a spatula until the dough just begins to come together. Divide into two discs, wrap in plastic, and refrigerate for at least 1 hour.

2. Slice and Spice the Apples

Peel, core, and slice your apples into ¼-inch thick wedges. In a large mixing bowl, toss the apples with lemon juice, granulated sugar, brown sugar, cinnamon, nutmeg, vanilla, and flour. Let the mixture sit for 15-20 minutes to allow the flavors to meld and the apples to release some juice.

3. Roll Out the Dough

Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Gently fit it into a 9-inch pie plate. Trim the overhang to about ½ inch.

4. Fill the Pie

Pour the apple mixture into the prepared crust, mounding them slightly in the center. Drizzle any remaining juices from the bowl over the apples. Cut the 2 tablespoons of butter into small pieces and “dot” them over the top of the filling.

5. Add the Top Crust

Roll out the second disc of dough. You can either place the full sheet over the apples (cutting 4-5 vents for steam) or cut into strips to create a lattice-top crust. Fold the top edge under the bottom edge and crimp to seal. Brush the top with the egg wash and sprinkle generously with coarse sugar.

6. Bake to Perfection

Place the pie on a baking sheet to catch any drips. Bake at 400°F for 20 minutes, then reduce the heat to 375°F and bake for another 35-45 minutes until the crust is golden brown and the filling is bubbling through the vents. If the edges brown too quickly, cover them with a foil shield.

7. The Hardest Part: Waiting

Allow the pie to cool on a wire rack for at least 3 hours before slicing. This allows the filling to set so you get clean, beautiful slices.

Fact-Check: Apple Pie Trivia

• Not So American: Despite the phrase “as American as apple pie,” the dish actually originated in England. The first recorded recipe dates back to 1381!
• The “Coffin” Crust: In medieval times, the crust of a pie was called a “coffin.” It was often a hard, inedible shell used only to preserve the fruit or meat inside.
• Apple History: Crabapples are the only apples native to North America. The sweet “eating” apples we use today were brought over by European settlers.
• WWII Icon: The association between apple pie and American patriotism was solidified during World War II, when soldiers famously claimed they were fighting for “mom and apple pie.”