This Delicious Apple Pie recipe is our go-to! It’s a tried and true recipe made with baked apples and a premade crust.
Old Fashioned Apple Pie
September is the time of year where here in New Jersey, apple picking is abundant! We headed to our favorite local farm this past weekend to kick off our Fall season!
We picked over 20 lbs of apples of all different varieties. My kids will eat 3, 4, 5 apples a day, so I am positive they will be gone in no time! But, in the meantime, I was ready to bake my favorite apple pie! This is an old stand-by recipe that I have been using for years! Simple & delicious!
I wish I could say I used handmade crust, but I just cannot get crust to ever come out right, so for now I stick with the expert’s! Make peeling and slicing easy for yourself and use an Apple Peeler/Corer/Slicer!
While the farm recommended Jonathan apples, I prefer a mixture of different types of apples for a more robust flavor.
To make the lattice top:
To make the lattice top, roll out the second pie crust.
With a pizza cutter, cut half inch strips of pie crust, cutting from top to bottom.
Weave the crusts alternating horizontally and then vertically.
We sprinkle the crust with a mixture of 1 tbsp each sugar and brown sugar with 1 tsp cinnamon and nutmeg.
What’s better than a slice of warm apple pie with vanilla ice cream?
What is your favorite recipe to make with apples?
Old Fashioned Apple Pie
This Delicious Apple Pie recipe is our go-to! It's a tried and true recipe made with baked apples and a premade crust.
Ingredients
- Ready made Pie Crusts - 2 at room temperature
- 1/3-2/3 cup sugar
- 1/4 c all-purpose flour
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- dash of salt
- 8 cups thinly sliced & peeled apples, 8 medium apples -
- 2 tbsp butter
Instructions
- Heat oven to 425 degrees.
- Mix together sugar, flour, cinnamon, nutmeg, and salt in a large bowl. Add in the apples & stir.
- Turn into a pastry lined pie plate.
- Cut butter into small pieces and sprinkle on top of the apples.
- Cover with the top pastry, make sure to add slits for venting.
- Cover the edge of the pie crust with a thin piece of aluminum foil to prevent burning.
- Remove the foil within the last 15 minutes of cooking time.
- Bake your apple pie for 40-50 minutes or until your crust is golden brown and the juice is bubbling.
- Cool apple pie on a wire rack for a minimum of 2 hours.
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!
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!