Old-Fashioned Apple Pie

This classic and traditional American apple pie recipe is time-tested and truly delicious! Use tart, firm apples that will hold up to baking.

Print Recipe

Prep Time 20

Cook Time 50

Total Time 1 10

Course lunch/dinner

Cuisine French

Servings 8 people

Calories 3178.3 kcal

Equipment

1 9-inch Pie plate
1 Large Mixing Bowl
1 Paring Knife For peeling and coring apples
1 Cutting Board
1 Measuring Spoons and Cups

Ingredients

Main

1 14.1 ounce package pastry for a double-crust 9-inch pie
7 cups peeled cored and sliced apples
1 cup white sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon salt
⅛ teaspoon ground nutmeg
2 tablespoons butter

Instructions

Preheat the oven to 425 degrees F (220 degrees C). Line a 9-inch pie plate with bottom crust.
Combine apples, sugar, flour, cinnamon, salt, and nutmeg in a bowl. Place mixture into the prepared pie plate. Dot with butter. Cover with top crust and seal. Cut holes in top crust to allow venting.
Bake in the preheated oven for 10 minutes.
Reduce the oven temperature to 300 degrees F (150 degrees C) and bake until crust is golden brown and apples are tender, 40 for 50 minutes. Cool and serve.

Notes

For optimal flavor and texture, select a blend of tart and sweet, firm apples like Granny Smith, Honeycrisp, or Braeburn that hold their shape well during baking. To prevent a soggy bottom crust, you can lightly brush the bottom crust with an egg white wash or a thin layer of melted butter before adding the filling. Ensure the vents in the top crust are sufficiently large to allow steam to escape, preventing the pie from bubbling over. The two-stage baking temperature is crucial: the initial high heat sets the crust quickly, while the lower temperature ensures the apples cook through without burning the top.