The Best Old-Fashioned Apple Pie

Is there a more nostalgic comfort food than an old-fashioned apple pie? This is such a classic dessert that everyone needs to have this recipe in their repertoire. I love everything to do with apples. We live around a lot of apple orchards. So this time of year, we go apple picking and our house is filled with an abundance of apples.

Old-Fashioned Apple Pie, is one of my favourite recipes to make for Thanksgiving and Christmas. It’s light flaky crust, sweet syrupy apples, and warm cinnamon spice.

For the holidays I use my recipe for Big Batch Holiday Pie dough (Recipe below). It makes enough for 3 double pie crust pies.

Never-Fail Pie crust

I always get compliments on this pie crust. It is so light and flaky. It is simple to make and freezes well too.

These are some tricks for the perfect crust:

Use butter.

I always use an all butter crust for my pie dough. The flavour and texture is better with butter than with shortening.

Chill the dough before and after.

I shape the dough into rounds, cover with cling-film, and chill for at least an hour before rolling. This helps the flour to soak in and expand and for the gluten to rest. This will make it much easier to roll out. I also chill the dough, once it is rolled out and lined into the pie plate. Chill for at least 10 mins in the freezer before filling and baking the pie (or 30 minutes if using the refrigerator). This ensures that the butter inside is solid and wont run when you put it in the oven. This will also help your pie crust keep it’s shape.

Roll out your dough to 1/8-in. thickness.

You don’t want a pie crust that is too thick or too thin. This seems to be the perfect thickness for a perfect pie crust.

Keep turning on a floured surface.

Turn move and flip your dough, every few strokes, while you are rolling it out. You will need to keep flouring your dough and counter as well. If not, your dough will stick to your counter and the rolling pin. It will rip and tear when you are trying to transfer it to your pie plate. You can brush off any excess flour at the end.

Use cold butter and water

I use fridge cold butter. I find that this is the perfect temperature for the cubes. In the past, I have cubed and then placed the butter in the freezer for a few minutes, but I find that this step is not necessary. Fridge cold always works for me. When you are adding the water/vinegar mixture make sure it is cold.

Use the water sparingly.

I always hold some of the water back, you may need all or part of the water. Just add enough water so that the dough holds together.

Vinegar.

This recipe calls for vinegar but lemon just will work as well. The addition of an acid makes this crust very tender and prevents shrinkage, while it is baking.

Egg.

Adding the egg makes the pie crust a flakier, more delicate, texture. It helps to bind everything together for easier rolling.

Apples for Apple Pie

There are so many apples out there that a comprehensive list of apples to cook with is near impossible. As a guideline, when you are baking with apples; you want an apple that will hold it’s shape and not turn to pure much, unless to are making sauces or butters.

Some of my favourite apples to use for baking are:

• Granny Smith– These apples are tart and quite firm. They do well in baking because they tend to hold their shape. They are one of the most popular apple varieties and should be no problem to find at your local store or market.
• Fuji– These apples are much sweeter than granny smith, but they still have a bit of tartness to them. They hold up well in baking and are also a very popular variety.
• Honeycrisp– The characteristics of this variety are spelled out in the name. Sweet but crisp enough to hold their shape while baking. Another perfect choice!
• Gala– This is one of my favourite apple to eat raw. It has deliciously sweet smooth flavour. I almost always see this variety at the grocery store. They should be no problem to find at most grocery stores or markets.
• Cortland– Another great crisp and sweet-tart apple. These are popular apples to eat fresh, bake, or cook with.
• Empire– Another sweet and tart apple. This flavour profile lends itself well to eating fresh, baking, or cooking with.
• Your family’s favourite – This will always be the best choice!
• Mixture– When I make an apple pie, I love to make it with a mixture of three different types of apples. Some tart and some sweet, I like the variety and complexity of flavours it lends to the apple pie.

Ingredients for Old-Fashioned Apple Pie

1-2 Tablespoon cornstarch

1 cup brown sugar

1 teaspoon cinnamon

8-10 (depending on size) apples, peeled, cored, and thinly sliced.

2 tablespoons butter

1 double crust pie dough

Method

1. Prepare a recipe for a double crust pie dough. Line a 9-in pie plate with crust and chill in the refrigerator for 30 mins.
2. Preheat oven to 425 degrees F (220 degrees C)
3. Prepare apples, slice thinly with a knife or mandolin. Place apples in a large bowl. Set aside.
4. In a small bowl, mix cornstarch, brown sugar, and cinnamon.
5. Add the brown sugar mixture to the prepared apples. Toss to coat the apples.
6. If you would like softer apples, place the apples in a pot and cook down for 15 mins on medium heat. Then transfer to your chilled pie plate. (optional)
7. If you want firmer apples, skip the previous step and place the spiced apple mixture directly into the chilled pie plate.
8. Dot the apples with little pats of butter.
9. Cover the top of the pie with the second crust. Brush around the edges, between the two layers, with water and press to seal. Flute the edges. Alternately, you can cut strips out of your second pie crust and do a lattice work design. You could also use cookie cutters and do a decorative top.
10. If you have placed a full second crust on top. Cut a few slits to allow for steam to escape.
11. Place the pie plate on a cookie sheet (in case of leaks), and bake for 10 minutes.
12. Reduce heat to 350 degrees F (180 degrees C) for 40-45 minutes, or until apples are tender and crust is golden.
13. Cool, slice, and serve with whipped cream or a scoop of vanilla ice cream.

Old-Fashioned Apple Pie

flour and filigree

Warm spiced apples in a rich syrupy sauce, surrounded by a flaky, buttery, golden crust.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 55 minutes mins

Course Dessert

Cuisine American

Servings 1 pie

Calories 237 kcal

Equipment

• 1 pie plate

Ingredients

  

• 1 Tablespoon cornstarch
• 1 cup brown sugar
• 1 teaspoon cinnamon
• 8-10 apples, peeled, cored, and thinly sliced. depending on size
• 2 tablespoons butter
• 1 double crust pie dough

Instructions

 

• Prepare a recipe for a double crust pie dough. Line a 9-in pie plate with crust and chill in the refrigerator for 30 mins.
• Preheat oven to 425 ℉ (220 ℃)
• Prepare apples, slice thinly with a knife or mandolin. Place apples in a large bowl. Set aside.
• In a small bowl, mix cornstarch, brown sugar, and cinnamon.
• Add the brown sugar mixture to the prepared apples. Toss to coat the apples.
• If you would like softer apples, place the apples in a pot and cook down for 15 mins on medium heat. Then transfer to your chilled pie plate. (optional)
• If you want firmer apples, skip the previous step and place the spiced apple mixture directly into the chilled pie plate.
• Dot the apples with little pats of butter.
• Cover the top of the pie with the second crust. Brush around the edges, between the two layers, with water and press to seal. Flute the edges. Alternately, you can cut strips out of your second pie crust and do a lattice work design. You could also use cookie cutters and do a decorative top.
• If you have placed a full second crust on top. Cut a few slits to allow for steam to escape.
• Place the pie plate on a cookie sheet (in case of leaks), and bake for 10 minutes.
• Reduce heat to 350 ℉ (180 ℃) for 40-45 minutes, or until apples are tender and crust is golden.
• Cool, slice, and serve with whipped cream or a scoop of vanilla ice cream.

Keyword Apple, brunch, Fall, kid-friendly, pastry, pie

Big Batch Holiday Pie dough

flour and filigree

Perfect every time. Makes enough for 3 double crust pies.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 0 minutes mins

chill 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course bread

Cuisine British

Servings 3 double pie crusts

Calories 527 kcal

Ingredients

  

• 5½ cups all-purpose flour
• 1½ teaspoons salt
• 1 teaspoon baking powder
• 3 Tablespoons brown sugar
• 2 cups cold butter cubed
• 1 egg beaten
• 1 Tablespoon vinegar
• ⅔-¾ cups cold water

Instructions

 

• In a large bowl mix together flour, salt, baking powder, and brown sugar.
• Cut the cold butter into little cubes, about 1cm x 1cm.
• Mix the cubes into the flour mixture, then with your finger tips, rub the butter and flour through your fingers until it resembles coarse meal. (You can also use a pastry blender for this. If you are doing a smaller batch, you can pulse it in the food processor)
• Add the beaten egg.
• Mix the vinegar into the cold water and add it a little at a time, while you are mixing with your hands, until the dough holds together. (You may not need all of the water)
• Split the dough into portions (one for each pie), form each into a disk.
• Wrap each in cling-film and chill in the refrigerator for about 1 hour.
• Roll out and line pie plates. Chill in the fridge or freezer until ready for use. Then cook according to your pie recipe.

Keyword bread, pastry, pie

Looking for some more festive desserts? Try The Perfect Pumpkin Pie