Make an old-fashioned apple pie just like grandma did! This recipe is made with a homemade crust using just a few simple ingredients. The crust is flaky and the pie filling is so warm and comforting.
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Ingredients
2 Homemade Flaky Pie Crusts (or store-bought)
2lbs apples (Stayman, Honeycrisp, Granny Smith, Jonathan, etc.)
1/2 cup Coconut Sugar
1/4 cup Maple Syrup
1 1/2 tbsp Lemon Juice
Zest of 1/2 Lemon
1/4 tsp Salt
1 tbsp Arrowroot Powder (or cornstarch)
1/4 tsp Nutmeg, ground
1 1/2 tsp Cinnamon, ground
Butter, for top of filling (optional)
1 Egg/Water (egg wash for top of crust)
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Instructions
Make the crust and filling
- Make your crust. If you’ve made a homemade crust and it’s been in the freezer, pull it out the morning of that you are making the pie. Otherwise, pull your store-bought crust out of the fridge.
- Prepare the filling: Peel, core and slice your apples into wedges. I like to use this tool. Combine the apples in a bowl with the lemon juice. Set aside. In another bowl, combine the sugar, maple syrup, spices, lemon zest and arrowroot powder. Mix well.
- Roll out one of the pie crust onto a lightly floured surface (between 1/8 and 1/4 inch thick). I’m using a 9 inch pie plate. Place into the bottom of a pie plate or cast iron skillet. Allow some to hang over the sides (about 1 inch). Poke holes with a fork on the bottom. This will allow steam to escape.
- Add the pie filling to the pie crust. Dot butter on the top of the filling. I like to just add 4 pats of butter spread out.
Prepare the pie for baking
- Roll out the second pie dough on your surface. Decide if you want to just have the solid crust on the top, make a lattice or some other kind of decoration. Get creative. Place your dough on top of the pie plate. Leave about 1 inch overhang. Crimp the two crusts together.
- Make slits in the top of the crust so steam can escape while the pie is baking.
- Crack an egg into a few tbsp of water and whisk together. Brush the top of the crust with the wash.
- Place the pie on a baking sheet. Take 4 sheets of foil and wrap around the edges. This will prevent the crust from burning. You can also use this pie shield.
- Bake your pie in the oven at 375°for 40 minutes. Your crust should be golden brown and the filling will be bubbly.
- Allow the pie to cool on a wire rack. Top with homemade vanilla ice cream and enjoy!
What Kind of Apples to Use?
The perfect apple pie to me is a combination of a sweet and tart apple. They hold their shape during baking and release just the right amount of juice (watery apples equals a soggy pie). This is not an extensive list. I live on the east so if you are up north or out west, I’m sure you have a huge variety of apples as well.
Top Choices (in order of most recommended):
1. Granny Smith – The classic pie apple. Very tart, super firm, holds shape perfectly. Most reliable choice.
2. Honeycrisp – Sweet, juicy, crisp, great flavor. Holds shape well.
3. Jonagold – A cross between Jonathan and Golden Delicious. Excellent sweet-tart balance and texture.
4. Stayman – Firm, rich flavored and mildly tart.
5. McIntosh – Juicy and slightly tart. Great for baking.
6. Rome – Firm and slightly tart. This is a perfect apple for baking.
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How to Roll the Perfect Pie Dough
There’s a little method I use to make sure my dough is rolled out smoothly. First, if you are using fresh-milled flour, when you pull it out of the fridge or freezer, it’s going to be rock solid. Allow it to come to room temperature prior to wanting to even bake the pie. Add a little bit of water to the dough. Maybe 1 tbsp. Knead the ball of dough together in your hand. The next step will allow you to have the best pie crust.
Take a piece of parchment paper and lay it on the counter, Place your ball of dough on the paper. Now, lay another piece of parchment paper on top of the dough. With your hand, flatten it down. If you feel you need some flour in the dough, add it. Next, start rolling the dough into a circle, going to 11-12 inches wide. Go in and out, left and right, with your rolling pin.
Now here is the fun part. Peel off the top layer of parchment paper. Flip the dough over and then it falls beautifully in your pie plate or cast iron skillet. I love this method so much. No more pie crust falling apart from the counter to the pie plate haha.
BAKER’S TIP
It takes me less time to make a homemade pie crust than getting in my car and driving to the store. Seriously, it does. I can make two batches (4 crusts) in 15-20 minutes. I encourage you to make your own as well. The nutrition out ways the convenience of store-bought so much.
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Others Way to Use Apples
One of the reasons I love the Fall season so much is the apple picking. I’ll go to either Virginia or Georgia and get beautiful apples. I get back home and make all kind of goodies to “jar up”. If you are new to canning, this is a great way to get started. It’s all done by water bath canning just on top of your stove.
- Homemade Applesauce – just apples slow cooked all day long
- Slow Cooker Apple Butter – take the applesauce and turn it into apple butter by cooking it another full day. Just a touch of coconut sugar and it’s deliciously thick and perfect on biscuits or in this apple pie.
- Dried Apple Slices – these taste just like eating a fresh apple but with a little crunch. Add cinnamon for an in depth fall flavor.
- Applesauce Walnut Bread – This is my basic wheat loaf recipe but I add my homemade applesauce to it. So delicious!
- How to Can Sliced Apples – These jars are great for fried apples or two quart size will make a pie.
Make Your Own Flaky Pie Dough
There is a secret ingredient I use that makes this pie dough so incredible flaky. The perfect amount of crunch and is perfect for making an Old-Fashioned Apple Pie.
How to Make a Lattice Crust
A lattice crust on an old-fashioned apple pie is just classic to me. Ladies would show up “just because” a neighbor felt like dropping buy and sharing a slice with a friend. My grandma’s would bake them for the Sunday potluck and for holidays as well.
To make a lattice crust it’s pretty easy and will give your pie a beautiful presentation.
- After you have rolled out your top crust into a 10 inch circle, cut your strips (1 inches each). A knife or pizza cutter works great. You should receive 10-12. Sometimes, I’ll take the leftover dough and do cut-outs to top the pie with.
- First, lay half of the strips (spaced evenly) on top of the pie filling. This is your “base” layer. Place 5–6 strips across the pie, evenly spaced. Leave a gap about the same width as your strips. Let the ends hang over the edge for now.
- Next, Fold & weave. Fold back every other strip (e.g., strips 2, 4, 6) halfway. Lay one strip down across the middle, perpendicular to the first set. Unfold the folded strips over the new strip. Now fold back the opposite set (1, 3, 5) and lay the next perpendicular strip. Repeat, alternating, until the whole pie is covered.
- Lastly, just trim or crimp the edges. You can also had cut-outs of leaves to the edges. Bake accordingly.
Items Used in This Recipe
Old-Fashioned Apple Pie
Ingredients
Method
- Make your crust. If you’ve made a homemade crust and it’s been in the freezer, pull it out the morning you will be making the pie. Otherwise, pull your store-bought crust out of the fridge.
- Prepare the filling: Slice, peel and core your apples. I like to use an apple wedge slicer. Combine the apples in a bowl with the lemon juice. This will prevent them from browning. Set the bowl aside. In another bowl, combine the sugar, maple syrup, spices, lemon zest and arrowroot powder.
- Roll out the pie crust onto a lightly floured surface (between 1/8 and 1/4 inches thick). I’m using a 9 inch pie plate. Place the crust into the bottom of your plate or a cast iron skillet. Allow some to hang and over the sides (about 1 inch). Poke holes with a fork on the bottom. This will allow steam to escape.
- Add the pie filling to the pie crust. Dot butter on the top of the filling. I like to add just 4 pats of butter spread out on the filling.
- Roll out the second pie dough on your surface. Decide if you want to just have the solid crust on top, make a lattice or some other kind of decoration. Get creative. Place your dough on top of the pie plate. Leave about 1 inch overhang. Crimp the two crusts together.
- Make slits in the top of the crust so steam can escape while the pie is baking.
- Crack an egg into a few tbsp of water and whisk together. Brush the top of the crust with the wash.
- Place the pie on a baking sheet. Take 4 sheets of foil and wrap around the edges. This will prevent your crust from burning. You can also use a pie shield.
- Bake your pie in the oven at 375℉ for 45-50 minutes. Your crust should be golden brown and the filling will be bubbly.
- Allow the pie to cool on a wire rack. Top with homemade vanilla ice cream and enjoy!
Notes
- If there is a lot of juice in the apple mixture prior to filling the plate, don’t add it all as your pie will become soggy. You want some liquid but not too much.
- See the tips in the post about how to roll the perfect pie crust.
- It truly takes less time to make a homemade crust than even driving to the store (unless you live next to the grocery store). I’ve timed it and it took me 15-20 minutes to make 2 batches of flaky pie dough.
I hope you enjoy making this homemade old-fashioned apple pie for you and your family. If you make it, I’d love for you to share it on Instagram or over on Pinterest.
Wendy Lea Walker, NTP
Nutritional Therapy Practitioner
I’m Wendy. A wife, empty-nester mama, homemaker, homebaker, gardener and small-time farmer. I love sharing wisdom and mistakes I’ve learned along the way. Anyone can garden or homestead, no matter where you live. It’s a mindset. You just have to start somewhere. I believe food is medicine. Feed the body real whole foods and healing will begin.
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