Old Fashioned Apple Pie
Nothing beats a slice of Old Fashioned Apple Pie with its flaky crust, tender cinnamon apples, and buttery homemade flavor.
This classic dessert is the kind of pie recipe that’s been passed down for generations because it simply works.
Whether you’re baking for Thanksgiving, a family gathering, or just because you’re craving a homemade treat, this pie delivers every time.
This recipe will walk you through exactly how to make an apple pie from scratch, share the best apples to use, and offer simple tips for getting a golden, flaky crust and perfectly cooked filling.
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Why You’ll Love This Old Fashioned Apple Pie
- A timeless homemade dessert that never goes out of style.
- Made with simple pantry ingredients.
- Filled with warm cinnamon-spiced apples.
- Easy enough for beginner bakers.
- Perfect for holidays, family dinners, or weekend baking.
- Delicious served warm with vanilla ice cream or whipped cream.
- Great for making ahead and freezing.
How do you make old fashioned apple pie?
- Prepare your store bought or homemade pie crust.
- Peel, core, and slice the apples evenly, so they cook at the same rate.
- Toss the apples with sugar, cinnamon, flour, and spices.
- Fill the pie crust with the apple mixture, avoid overfilling to prevent spills.
- Top with the second crust and seal the edges.
- Cut a few vents in the top crust.
- Brush with egg wash and sprinkle with coarse sugar if desired.
- Bake until the crust is golden brown and the filling is bubbling
- Let the pie cool for a minimum of 2 hours before slicing so the filling can set.
Don’t Forget To…
- Scroll down to print the full recipe with step-by-step instructions and exact measurements.
- Check out my Kitchen Essentials for the pans, mixing bowls, and baking tools I use to make this recipe a breeze.
- Save or share this recipe on Pinterest!
All-purpose flour is the best choice for thickening a traditional apple pie filling because it creates a smooth, sturdy filling without overpowering the flavor. If you prefer a clearer filling, cornstarch is another excellent option, but all-purpose flour is the classic choice in most old fashioned apple pie recipes.
Yes. Bake the pie a day in advance and store it loosely covered at room temperature for up to two days or refrigerate for longer storage.
No, this recipe uses fresh apples that soften perfectly while baking. Thin, even slices help them cook evenly.
Absolutely. Freeze the baked pie for up to three months. Thaw overnight in the refrigerator and warm in the oven before serving.
Bake the pie on the lower oven rack, avoid overly juicy apples, and allow the filling to thicken properly before slicing.
The Best Apples for Apple Pie
Use a balance of sweet and tart apple flavors while they hold their shape during baking.
Some great choices include:
- Granny Smith
- Honeycrisp
- Braeburn
- Pink Lady
- Jonagold
- Golden Delicious
For the best flavor, try combining two different varieties.
More Apple Recipes You’ll Love
If you’re loving the flavors of this fall pie recipe, don’t miss these delicious apple-inspired recipes too!
- Creamy and tangy, this no-bake caramel apple dip is the ultimate sweet treat for parties or cozy nights in.
- This moist, cinnamon-spiced apple pie coffee cake gets an upgrade with swirls of sweet apple pie filling in every bite.
- These crowd-pleasing apple pie variations are perfect for your holiday dessert table and guaranteed to impress your guests.
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Old Fashioned Apple Pie Recipe
Ingredients
- 2 Ready made Pie Crusts at room temperature
- ¾ cup sugar
- ¼ cup brown sugar
- 2 tbsp all-purpose flour
- 1 ½ tsp cinnamon
- ¼ tsp nutmeg
- dash of salt
- 8 medium apples thinly sliced and peeled
- 2 tbsp butter
- 1 tbsp lemon juice
- 1 egg
- 1 tbsp milk or water
Instructions
- Preheat to an oven temperature of 400 degrees, lower your oven rack and place a baking sheet on it.
- In a large bowl, toss sliced apples with both sugars, flour, lemon juice, cinnamon, nutmeg, and salt. Let sit for 10–15 minutes so the juices start to release.
- Roll out one dough disk and fit it into a 9-inch pie plate.
- Fill with the apple mixture and dot the top with pieces of butter.
- Roll out the second disk and place it over the filling. Trim and crimp the edges. Cut slits in the top to allow steam to escape.
- If using, brush the top crust with egg wash. Place the pie on a baking sheet and bake for 45–55 minutes, or until the crust is golden and the filling is bubbling. Cover the edges with foil if they begin to brown too quickly.
- Let the pie cool for at least 2 hours before slicing. Serve warm or at room temperature with a scoop of vanilla ice cream or whipped cream.
I love this recipe and I use my Betty Crocker Cookbook that I got from my dad when I graduated high school.
I absolutely love apple pie. I love going to the Farmer’s Market and getting apples in the fall. This is my favorite time of year.
McIntosh apples are my favorite!
I love the way baking apple pies fill your home with the most amazing scent. When I was younger I used to bake pies using my moms ancient Betty Crocker recipe book, the pie crust page was almost falling out by the time I moved out!
Stopping by from the Thanksgiving Hop
I love everything apple, especially pie! I wish there were apple orchards close to us to take the kids to, it looks like fun! Thanks for sharing, Monika
I have always meant to take the kids apple picking & never have. Your apple pie looks SO good! Great job, Reesa!
@Tara, hope you finally took you kids apple picking. Enjoy what days you have with them little
Nothing better than a yummy pie with vanilla ice cream! Beautiful
Nothing says “Fall” like apple pie. It’s part of the season for sure. I am glad to have stopped by via the SCBlogHop!
I love apple pie, but I’ve never made the crust and everything from scratch, so thanks for sharing!
Your lattice is beautiful! I made a delicious panini the other night with apples we picked last week. Yum!
Looks delish! Best thing about apple picking is all the fabulous things you can make.
Yum!! Now I want to go apple picking asap!
Looks delish, Reesa! I always love the look of lattice on a pie.
Right? It’s so traditional looking!
I add one 1 large granny smith to my other apples making my pie filling. It gives me that touch of flavor.