The Best Old-Fashioned Apple Pie

By Rebecca St.Clair

Jump to Recipe

Is there anything more nostalgic or heart-warming than a freshly baked old-fashioned apple pie? This timeless dessert is a comfort-food classic. The kind of recipe every home baker should have tucked in their back pocket. Living near so many apple orchards, we always end up with baskets of crisp apples after our annual fall apple-picking trips, which means our kitchen is filled with the scent of cinnamon, butter, and warm baked apples all season long.

This classic apple pie recipe is a family favourite for both Thanksgiving and Christmas. It’s everything a traditional pie should be: a light, flaky homemade crust, tender syrupy apples, and the perfect amount of cinnamon spice that makes the whole house smell incredible. For the holidays, I always reach for my Big Batch Holiday Pie Dough (recipe below), which yields enough for three full double-crust pies. Perfect for celebrations, gifting, or freezing for later.

If you’re looking for a truly foolproof, from-scratch apple pie with old-fashioned flavour and bakery-worthy results, you’re going to love this recipe.

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.

If you’ve ever struggled with tough crust, shrinking dough, or butter melting before your pie hits the oven, these no-fail pie dough tips will help you create a perfectly flaky, tender pie crust every single time. Whether you’re baking an old-fashioned apple pie or a savory holiday quiche, these techniques are the foundation of truly great pastry.

1. Use Butter for the Best Flavour and Texture

For homemade pie crust, all-butter pie dough gives the richest flavor and the flakiest layers. Butter has a lower melting point than shortening, which helps create those beautiful steam pockets that make a crust crisp, light, and golden.

2. Chill Your Dough — Before and After Rolling

Cold dough is the secret to pie-making success. After mixing, shape the dough into discs, wrap tightly in plastic wrap, and chill for at least 1 hour. This allows the gluten to relax and the flour to hydrate, making the dough easier to roll out.

Once your dough is rolled and fitted into the pie plate, chill it again:

• 10 minutes in the freezer, or
• 30 minutes in the refrigerator
  Chilling before baking keeps the butter firm so it doesn’t melt too quickly, helping your pie crust hold its shape and preventing shrinking.

3. Roll to 1/8-inch Thickness for a Perfect Crust

A consistent thickness ensures even baking. At about 1/8 inch, the crust turns out sturdy enough to hold filling but still tender and flaky.

4. Keep the Dough Moving While You Roll

Work on a lightly floured surface and rotate, lift, and flip the dough every few strokes. This prevents sticking (a common cause of tearing) and helps you roll a more even circle. Brush away excess flour once you’re done.

5. Start With Cold Butter and Cold Liquid

Cold fat = flaky crust. Use cold-from-the-fridge butter, cut into cubes. For the liquid, combine cold water with vinegar (or lemon juice). Cold ingredients help prevent the butter from melting before the dough reaches the oven.

6. Add Water Slowly — Only as Much as You Need

Always start with less water than the recipe calls for, then add more a little at a time. You need just enough for the dough to hold together when pinched. Too much water makes the crust tough instead of tender.

7. Use Vinegar or Lemon Juice for a More Tender Crust

A splash of vinegar or lemon juice strengthens your dough in the best way — it helps prevent gluten overdevelopment and reduces shrinking during baking. This is a classic old-fashioned pie crust trick that really works.

8. Add an Egg for Extra Flakiness

Using an egg in pie dough creates a more delicate texture and helps bind the dough, making it easier to roll and shape. It also contributes to a tender, bakery-style bite.

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.

Method

1. Prepare a recipe for a double crust pie dough. Line a 9-in pie plate with dough and chill in the refrigerator for 30 mins. Or use a store bought pie dough.
2. Preheat oven to 425 °F (220 °C).

3. Wash, peel, and slice thinly 8-10 apples.

4. Place apple slices in a sauce pot on medium heat. Cook down about 10 minutes to soften the apples and remove excess moisture.

5. Remove from the heat and stir in 2 Tablespoons cornstarch, 1 cup brown sugar, 1 Tablespoon butter, and 1 teaspoon cinnamon.

6. Transfer to your chilled pie dough.

7. Cover the top of the pie with the second crust. Brush around the edges, between the two layers, with water and press to seal. Alternately, you can cut strips out of your second pie crust and do a lattice work design.

8. Lightly beat 1 egg and brush this on the top crust.

9. Sprinkle 1 teaspoon sugar over top of the crust.

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 °F (180 °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.

Hungry for some more festive desserts? Hop over here! Christmas cookies