Last updated on October 25th, 2024
Old-Fashioned Apple Pie has a classic pie crust filled with fresh picked apples and loaded with spices like cinnamon and nutmeg. The art of making a pie is so special to me, as the aroma puts me right back in my Nan’s kitchen after a day of picking fresh apples.
I think of making apple pie as more of a “project.” It takes time to make and roll out the dough, prep the apples, make the filling, assemble and bake it. You can find all types of modern gadgets out there to speed up the prep time like apple peelers/slicers. Nan always peeled and cut her apples by hand with a small, old-fashioned wood-handled paring knife. I’ve tried all sorts of fancy apple gadgets over the years, but somehow cutting the apples by hand somehow makes me feel like she’s here in my kitchen today.
How to make Old-Fashioned Apple Pie
INGREDIENTS
apples:
For the best tasting pie, use a blend of apples like Jonagold, Jonathan and Granny Smith. This will make for both a tart and sweet pie.
apple pie spice:
Many recipes call for Apple Pie Spice which you can purchase, however, I make my own Apple Spice Blend. It’s simple to make and has a variety of warm, bold spices. To make it, blend together: 3 T. cinnamon, 4 tsp. nutmeg, 2 tsp. cardamom, 1 tsp. ginger, and 1/4 tsp. allspice
BAKER’S TIPS
Work quick:
Dice the butter into small cubes and put into the freezer prior to making the pie dough. Chill water with some ice cubes before using. After you roll out the crust, place it in fridge to ensure crust from shrinking. Also place assembled pie in the fridge for about 15 minutes prior to baking, so it’s cold going into a hot oven.
How to avoid soggy bottom and tough crust:
Always dust your raw crust with a thickening agent (this can be cornstarch, tapioca starch or clear jel) and then brush with egg wash (1 egg+1 T. cream) prior to pouring in the filling. This prevents a soggy pie crust.
How to bake the pie:
Start with hot oven to keep shape of crust and then reduce oven temperature and cover with foil or pie protector to ensure filling is cooked through but that the crust doesn’t burn. Be sure to cut a few slits on the top or place an old fashioned pie bird in the middle which allows steam to escape. Watch to see when pie starts to bubble, then let it bake 5 more minutes.
EQUIPMENT
pie tools:
To save time, you can use a commercial apple peeler/corer/slicer. I use the Pampered Chef peeler which is fast and simple to use, and yields thin, spiral slices. If you want diced, chunky filling, peel apples with a metal peeler and chop apples into same size chunks.
pie plate:
I bake my pies in vintage ceramic pie plates which conduct slow, even heat. You can usually find a vintage pie dish at your local antique store, however, there are several quality modern brands like LeCruset or Emile Henry.
Old-Fashioned Apple Pie
Ingredients
CRUST
- 2 c. unbleached flour
- 1-2 tsp. sugar
- 1 tsp. salt
- 12 T. butter cold & diced into cubes
- 1/3 c. ice cold water
- 1 T. vodka lemon juice or white vinegar
PIE FILLING
- 8 c. apples sliced or diced
- 1/3 c. sugar
- 1/3 c. brown sugar
- 2 T. cornstarch OR ClearJel
- 2 T. lemon juice
- 1 T. Apple Pie Spice
- 2 T. diced butter
- pinch salt
Instructions
PREP
- Prep apples by slicing or cutting into bite-size pieces and set aside.
- Place ice cubes in glass of water and set aside. Dice up butter into small cubes and put in freezer until making the crust.
CRUST
- Place flour, sugar, and salt into food processor. Add cold butter, water, and vodka and pulse just until the dough comes together (crumbly).
- Pour out the crust onto a piece of saran wrap and shape into round disk. Cut into half. Roll out dough between 2 sheets of parchment paper. Shape into round disk with enough to hang 1” over your pie pan. Do this process again with the other disk. Refrigerate 10-20 minutes if using right away or overnight.
- Use one disk for the bottom crust. Place in pie pan, crimp and trim edges. Dust bottom of crust with thickening agent (clear jel or tapioca) and then brush lightly with egg wash (1 egg+1 T. cream). Pierce pie shell with fork.
- For the top crust cut out decorative shapes with pie cutters or mini cookie cutters and place in fridge until ready to assemble pie.
PIE FILLING
- Place apples, brown sugar, ClearJel, lemon juice, apple pie spice and vanilla and stir until incorporated.
- Pour filling into crust, top with diced butter spread around. Place top crust over the filling. Brush with egg wash and sprinkle with course sanding sugar. Place assembled pie in fridge to chill for 10 minutes.
BAKE
- Bake pie at 400 degrees for 15 minutes. Reduce oven to 375 degrees, cover with foil placed with a pie protector over the foil and bake an additional 45-50 minutes. Watch to see when pie starts to bubble, then let it bake 5 more minutes.
Notes
Storage: Gluten-free baked goods do not have the same shelf-life as conventional baked goods. Store in airtight container on counter 1-2 days, refrigerate 3-5 days, or seal in plastic and place in freezer safe container for up to 6 months. When freezing, allow to come to room temperature before opening the container. TO MAKE VEGAN Swap out butter with vegan butter. My favorite is Country Crock Olive Oil Sticks or use canola oil.
