This Old Fashioned Apple Pie has a flaky double crust and a simple, classic filling made with fresh apples and warm spices. It’s a time-tested recipe that’s perfect for any occasion.
Old Fashioned Apple Pie is some serious fall comfort food! I found this classic recipe again and again in vintage recipe books. It’s popular for a reason—it’s just a good old fashioned pie with plenty of apples, warm spices, and a tender, flaky crust.
For the crust, I used Never Fail Pie Crust. It’s now my go-to crust because it’s easy to roll out, requires no refrigeration, and it’s super tender. Oh, and it works every time, per its name!
I’ve made this apple pie several times already this fall, and it’s gotten rave reviews from everyone who has tried it.
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Here’s What You’ll Need
- I like using a mixture of tart and sweet apples for this recipe. A mixture of varieties keeps the flavors interesting.
- You could use store-bought pie dough, or my personal preference: Never Fail Pie Crust. You could also opt for a homemade Crisco Pie Crust.
- Most apple pies have just granulated (white) sugar, but this one uses part brown sugar/part granulated sugar for a hint of molasses flavor.
- The flour helps hold the pie filling together. When the pie is at room temperature, it will not be runny at all. It holds together so nicely.
How to Make Old Fashioned Apple Pie
- Peel and slice the apples, then toss with the sugar, brown sugar, flour, cinnamon, nutmeg, and salt.
- Roll out a piece of pie dough, and place it into a 9-inch pie dish.
- Pour the apple mixture into the pie dish. Top with the diced butter.
- Cover the top with another piece of pie dough. Trim the edges and either crimp or flute them.
- Bake for 50–60 minutes at 375°F, or until the crust is golden brown.
- Let cool completely, then slice and serve with vanilla ice cream.
Best Apples for Apple Pie
A combination of sweet/tart OR all tart apples is perfect for a pie. The flavor is more complex, and the tart apples keep the sweetness from becoming cloying. Here are a handful of varieties that are great for pie:
- Granny Smith: tart and tangy, firm and crisp
- Honeycrisp: sweet and tart, very crisp and juicy
- Pink Lady: sweet and tart, with a floral finish
- Braeburn: sweet and tart, with notes of cinnamon and nutmeg
- Jonagold: well-balanced sweet and tart, with notes of honey
I do NOT recommend using Red Delicious, Gala, Fuji, or McIntosh apples, which break down easily and can make for a mushy pie. These apples are better for applesauce!
Pie Crust Tips
- Make sure that the bottom and top crusts “meet”, with no gaps. Press them together gently and fold under, then crimp or flute. This will help the pie keep its shape.
- Be sure to cut vents into the top crust for the steam to escape. I used a paring knife to make four half-inch slits into the top.
- Want a shiny crust? Brush the top crust with an egg beaten with one tablespoon milk, then sprinkle with turbinado sugar or sanding sugar. Here’s the difference between a plain top crust and one with an egg wash + turbinado sugar.
📖 Recipe
Old Fashioned Apple Pie
Ingredients
- 7 cups peeled and sliced apples (about 2½–3 lbs, ⅓-inch thick)
- ½ cup sugar
- ¼ cup brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- 2 tablespoons butter, diced
- 2 pie crusts, homemade or store-bought (I used Never Fail Pie Crust)
Instructions
- Preheat oven to 375°F.
- Place the apples in a large bowl. Add the sugar, brown sugar, flour, cinnamon, nutmeg, and salt. Toss until the apples are coated.
- Place one rolled-out pie crust in a 9-inch pie plate. Top with the apple mixture. Sprinkle the diced butter over the top.
- Place the other rolled-out pie crust on top. Gently press the bottom and top crusts together all the way around, and flute or crimp the edges. Cut four ½-inch slits into the top crust to vent.
- Bake for 50–60 minutes, or until the top crust is golden brown.
I want to bake it before adding the cooked filling. No top crust. How long and at what temp. should I bake it?
Just so I understand, you are baking the bottom crust by itself? And then cooking the filling on the crust or cooking it another way (like on the stovetop) first?