If variety is the spice of life, it is also the secret to the ultimate apple pie. I try to use at least 2 different types of apples in my pies, but three or even four is better. Each apple’s texture and sweetness add complexity, choose varieties that are bursting with flavor like Cameo, Braeburn, Honey Crisp and Fuji and stay away from mealy water bombs like Red and Golden Delicious. I always like to add a couple of Granny Smiths as well—they add needed tartness and bite—but too many in one pie will leave you with puckered lips.
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Old Fashioned Apple Pie Recipe
A classic double crust apple pie recipe with tender, cinnamon-scented apples tucked into a flaky pie dough. Dairy Free!
- Yield: 8–10 1x
Scale
Ingredients
For the Crust:
- 3 cups all-purpose flour
- 2 teaspoons granulated sugar
- 1 teaspoon kosher salt
- 1 cup vegetable shortening, frozen and cut into small pieces
- 1/2 cup ice water
For the Filling:
- 3 1/2 pounds apples, peeled, cored, and sliced 1/4-inch thick
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 teaspoons fresh squeezed lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
To Assemble:
- 1 large egg
- Granulated sugar for sprinkling
Instructions
For the Crust:
- Combine flour, sugar, and salt in a large bowl and stir to incorporate. Add shortening and toss until the pieces are coated with flour. Using a dough cutter, cut shortening into the flour until pea-sized pieces form.
- Add water, a couple tablespoons at a time, and blend into dough by tossing with your fingers (don’t knead the dough). Once dough starts coming together, divide into 2 balls then flatten into compact disks. Wrap them in plastic wrap and refrigerate at least 30 minutes.
For the Filling:
- Combine all ingredients in a large bowl and toss until apples are evenly coated.
To assemble:
- Line a baking sheet with parchment paper and place on the bottom rack of the oven. Heat oven to 450°F.
- On a lightly floured surface, roll 1 disk of dough into a 11 to 12-inch circle (about 1/8-inch thick), and place in a 9-inch deep-dish pie plate. Press into plate so the dough is snug against the edge.
- Give filling a few more stirs to distribute all the juices and pour into pie shell. You may want to pile the last apple slices in by hand so they are evenly distributed in the plate.
- Roll out remaining disk of dough the same as the first and lay over filling. Pinch the two edges of dough together and trim off any that hangs over the lip of the plate by more than 1 inch.
- Make a decorative edge by pinching sections of dough around the pointer finger of one hand with the thumb and pointer finger of the other, making little triangles as you go around the perimeter of the pie.
- With a sharp knife, make a few slits on the top of the pie to let steam escape.
- Beat egg with a teaspoon of water and brush egg wash over the top of the pie. Sprinkle top with sugar and place on heated baking sheet in the oven. Bake until just starting to turn golden, about 15 minutes, then reduce heat to 350°F. Continue baking until crust is a deep golden brown and filling is bubbling in the middle, about 45 minutes more. Remove from oven and let cool at least 1 hour before serving.
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