Best Old Fashioned Apple Pie Recipe From Scratch

The Ultimate Comfort Bake

There’s nothing quite like the aroma of a freshly baked apple pie wafting through the kitchen. This classic old-fashioned apple pie, made entirely from scratch, is a guaranteed crowd-pleaser. Imagine flaky, buttery crust embracing tender, cinnamon-spiced apples—pure bliss! Perfect for holidays, family dinners, or simply a cozy weekend treat, this recipe is surprisingly manageable, even for beginners. Get ready to create a dessert that tastes like pure nostalgia and brings everyone together around the table. Prepare for rave reviews!

⏱️ Time Breakdown

This recipe is generously portioned for gatherings and special occasions.

• Prep Time: 45 minutes
• Cook Time: 50-60 minutes
• Total Time: 1 hour 35 minutes – 1 hour 45 minutes
• Servings: 8

📝 Ingredients List

For the Crust:

• 2 ½ cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, very cold and cut into cubes
• ½ cup ice water, plus more if needed

For the Filling:

• 6-7 medium apples (a mix of Granny Smith, Honeycrisp, and Fuji recommended), peeled, cored, and sliced about ¼-inch thick
• ¾ cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• Pinch of salt
• 1 tablespoon lemon juice
• 2 tablespoons unsalted butter, cut into small pieces
• 1 egg, beaten (for egg wash)
• 1 tablespoon turbinado sugar (optional, for sprinkling)

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Large mixing bowls
• Measuring cups and spoons
• Pastry blender or food processor (optional, for crust)
• Rolling pin
• Sharp knife
• Cutting board
• Paring knife (for apples)
• Large spoon or spatula
• 9-inch pie plate
• Baking sheet

Step-by-Step Beginner-Friendly Instructions

Make the Pie Crust:

1. In a large bowl, whisk together the flour and salt.
2. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Alternatively, pulse in a food processor until just combined.
3. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
4. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. 🥶

Prepare the Apple Filling:

1. In a large bowl, combine the sliced apples, granulated sugar, 2 tablespoons flour, cinnamon, nutmeg, salt, and lemon juice. Toss gently until the apples are evenly coated. ✨
2. Let the apple mixture sit for about 15 minutes to allow the juices to release.

Assemble the Pie:

1. Preheat your oven to 425°F (220°C).
2. On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer it to the 9-inch pie plate, gently pressing it into the bottom and up the sides. Trim any excess dough, leaving about a 1-inch overhang.
3. Pour the apple filling into the crust-lined pie plate. Dot the top of the filling with the small pieces of butter.
4. Roll out the second disk of dough. You can either place it over the filling as a solid top crust (cutting vents for steam) or cut it into strips for a lattice top.
5. If using a solid top crust, place it over the filling. Crimp the edges of the top and bottom crusts together to seal. Cut several slits in the top crust to allow steam to escape.
6. If making a lattice, cut the dough into even strips and weave them over the filling. Crimp the edges to seal.
7. Brush the top crust with the beaten egg wash and sprinkle with turbinado sugar, if desired, for a beautiful golden finish. 🌟

Bake the Pie:

1. Place the pie on a baking sheet to catch any drips.
2. Bake at 425°F (220°C) for 15-20 minutes, or until the crust is lightly golden.
3. Reduce the oven temperature to 375°F (190°C) and continue baking for another 35-45 minutes, or until the crust is deep golden brown and the filling is bubbly and tender. If theedges of the crust start to brown too quickly, cover them with foil or a pie crust protector.
4. Let the pie cool on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set properly.

💡 Pro Tips Section

• Chill is Key: Keep your butter and water ice-cold for the flakiest crust. Resting the dough in the refrigerator is crucial for preventing shrinkage during baking.
• Apple Variety Matters: Using a mix of tart and sweet apples provides a more complex flavor profile. Granny Smith offers tartness and holds its shape well, while Honeycrisp or Fuji add sweetness.
• Don’t Overwork the Dough: Overmixing will develop the gluten, resulting in a tough crust. Mix just until the ingredients come together.
• Cooling is Crucial: Resist the urge to cut into the pie immediately! Allowing it to cool completely ensures the filling thickens and won’t run out when you slice it. Patience is a virtue here!

Variations

• Spiced Candied Pecans: Add a layer of toasted, spiced pecans to the bottom of the pie crust before adding the apples for an extra crunch and flavor dimension.
• Cheddar Cheese Crust: Mix shredded sharp cheddar cheese into your pie dough for a savory twist that complements the sweet apples beautifully.
• Caramel Apple Pie: Drizzle a bit of homemade or store-bought caramel sauce over the apples before baking, or swirl it into the filling.
• Crumble Topping: Instead of a double crust or lattice, top the pie with a classic streusel crumble made from flour, sugar, butter, and oats or chopped nuts.

FAQ

• Can I use pre-made pie crust? Yes, absolutely! Using store-bought pie crust will save you time, and you can still achieve a delicious homemade apple pie. Just be sure to follow the baking instructions for your specific crust.
• How do I store leftover apple pie? Cover the cooled pie loosely with plastic wrap or aluminum foil and store it at room temperature for up to 2 days, or in the refrigerator for up to 4-5 days. Reheat gently in a warm oven for the best texture.
• Why is my apple pie soggy on the bottom? This usually happens if the filling is too watery or if the pie isn’t baked long enough at a high enough temperature initially. Ensure your apples are well-drained if they’ve released a lot of liquid, and start baking at a higher temperature to set the bottom crust before lowering it.
• What are the best apples for baking? For a classic apple pie, a combination of firm, tart apples (like Granny Smith) and sweeter, well-rounded apples (like Honeycrisp, Fuji, or Gala) is ideal. Avoid very soft apples that can turn mushy.

Best Old Fashioned Apple Pie From Scratch

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• Author: Samantha Jones
• Total Time: 100
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

Experience the ultimate comfort bake with this classic old-fashioned apple pie, made entirely from scratch. Flaky, buttery crust embraces tender, cinnamon-spiced apples for a dessert that tastes like pure nostalgia. This recipe is manageable for beginners and perfect for holidays, family dinners, or cozy weekends.

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Ingredients

Scale 1x2x3x

For the Crust:
2 ½ cups all-purpose flour, plus more for dusting
1 teaspoon salt
1 cup (2 sticks) unsalted butter, very cold and cut into cubes
½ cup ice water, plus more if needed

For the Filling:
6–7 medium apples (a mix of Granny Smith, Honeycrisp, and Fuji recommended), peeled, cored, and sliced about ¼-inch thick
¾ cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Pinch of salt
1 tablespoon lemon juice
2 tablespoons unsalted butter, cut into small pieces
1 egg, beaten (for egg wash)
1 tablespoon turbinado sugar (optional, for sprinkling)

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Instructions

Make the Pie Crust:
1. In a large bowl, whisk together the flour and salt.
2. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Alternatively, pulse in a food processor until just combined.
3. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
4. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Prepare the Apple Filling:
1. In a large bowl, combine the sliced apples, granulated sugar, 2 tablespoons flour, cinnamon, nutmeg, salt, and lemon juice. Toss gently until the apples are evenly coated.

Assemble the Pie:
1. Preheat your oven to 425°F (220°C).
2. On a lightly floured surface, roll out one disk of dough into a 12-inch circle.
3. Carefully transfer the dough to a 9-inch pie plate, gently pressing it into the bottom and up the sides.
4. Pour the apple filling into the crust-lined pie plate.
5. Dot the top of the filling with the small pieces of butter.
6. Roll out the second disk of dough. Place it over the filling.
7. Trim and crimp the edges of the pie crust to seal.
8. Cut several slits in the top crust to allow steam to escape.
9. Brush the top crust with the beaten egg wash.
10. Sprinkle with turbinado sugar, if desired.

Bake the Pie:
1. Place the pie on a baking sheet to catch any drips.
2. Bake for 15 minutes at 425°F (220°C).
3. Reduce the oven temperature to 375°F (190°C) and continue baking for another 35-45 minutes, or until the crust is golden brown and the filling is bubbly.
4. If the crust starts browning too quickly, loosely tent it with aluminum foil.
5. Let the pie cool on a wire rack for at least 2-3 hours before slicing and serving to allow the filling to set.

Notes

For the best flavor and texture, use a mix of apple varieties. Ensure the butter and water for the crust are very cold. Do not overwork the dough. Allow the pie to cool completely before serving for the filling to set properly.

• Prep Time: 45
• Cook Time: 55
• Category: Recipes
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 30g
• Sodium: 250mg
• Fat: 18g
• Saturated Fat: 11g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 45mg