The Best Old Fashioned Apple Pie

slice of apple pie with ice cream scoop on top and another slice of pie behind.

The Best Old Fashioned Apple Pie

Craving a classic apple pie? Our easy-to-follow recipe delivers a flaky crust and sweet, juicy filling. Made with just 8 ingredients, this homemade dessert is perfect for any occasion. Enjoy the warm, comforting flavors of Fall with every bite!

Course: Desserts

Cuisine: American

Prep Time: 10

Cook Time: 1 30

Chilling Time: 15

Total Time: 1 55

Servings: slices

Calories: 591kcal

Ingredients

Crust

4 cups all purpose flour
2⅔ Tablespoons granulated sugar
1 teaspoon salt
1½ cups unsalted butter cold
⅔ cup water cold, sliced

Filling

3 pounds fresh apples peeled, cored, and sliced
1 Tablespoon lemon juice
4⅔ Tablespoons cornstarch
¾ cup granulated sugar
1 Tablespoon apple pie spice
⅓ teaspoon salt
2 Tablespoons unsalted butter chopped

Egg Wash

1 large egg room temperature
1 Tablespoon water

Instructions

Pie Crust

Heat oven to 375℉/190℃.
Combine flour and salt in the bowl of a stand mixer fitted with a pastry beater or a flat beater.
Turn on low briefly to mix.
Add butter.
Mix on low/medium-low until butter is completely coated in flour and broken down with some larger chunks remaining.
Add water.
Mix until it becomes dough, about 30 seconds.
Divide dough in half.
Wrap one half in plastic wrap, flatten into a disc, and refrigerate until needed.
Roll the other half of the dough into a ⅛ inch thick circle.
Fit into your pie dish, pressing gently to remove any air bubbles, but don't trim the edges.
Remove dough from refrigerator.

Filling

Combine apples, lemon juice, cornstarch, sugar, spice, and salt.
Toss to combine.
Pour into prepared pie shell.
Dot with butter, if desired.
Roll out remaining dough in a circle that is ⅛ inch thick.
Place on top of pie and seal the edges. If you would like to lattice the crust, please follow the instructions in the post.
Trim the edges.
If you are not latticing, cut slits in the dough so the pie can let off steam.
Place on a baking sheet and put in the freezer for 20 minutes.

Egg Wash

While the pie is in the freezer make the egg wash by whisking the egg and water together in a small bowl.

To Finish

When you remove the pie from the freezer, brush the crust with egg wash.
Bake (still on the baking sheet) for 90 minutes, until crust is golden brown. Cover the edges after 55 minutes.

Notes

How to Store Your Apple Pie

To ensure your pie stays fresh and delicious, proper storage is key! Once your pie has cooled completely, it’s best to refrigerate it.

Wrap the cooled pie tightly in plastic wrap or store it in an airtight container. Refrigerate for up to 3 days. If you have leftovers after a few days, you can also freeze the pie. However, the crust might become soggy upon thawing. For the best flavor and texture, we recommend enjoying your apple pie within a few days of baking.

Tips for the Perfect Apple Pie

Choose the right apples: A combination of sweet and tart apples works best! We personally love granny smith and honeycrisp.
Perfect the crust: For a tender, flaky crust, be sure to use cold butter and ice cold water.
Gentle handling: Handle the dough as little as possible. Overworking it will result in a tough crust.
Crumble topping: For a delightful crunch (and for those who don't want to make a double crust pie), top your apple pie with a buttery crumble topping like we did with our apple cranberry pie!

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