Grandma's Old Fashion Apple Pie

slice of apple pie on a gray plate with a fork and scoop of ice cream with apples in the background

Grandma's Old Fashion Apple Pie

This classic recipe for old fashion apple pie is my family’s go to every Thanksgiving. It’s a simple, old timey recipe that tastes so simple yet so delicious. Tender apples baked with warm cinnamon sugar encased in the most flaky, buttery pie crust ever. Grandma’s pies are classic for a reason!

5 from 5 votes

Print Pin

Course: Dessert

Cuisine: American

Keyword: American, apple, apple pie, classic, dessert, grandma, homemade crust, pie, thanksgiving

Prep Time: 30

Cook Time: 1

Total Time: 1 30

Servings: servings

Calories: 362kcal

Author: Nicole Gaffney (ColeyCooks.com)

Ingredients

6 large baking apples My favorite is a combination of Rome and Granny Smith
½ cup granulated sugar
¼ cup all purpose flour
2 teaspoons cinnamon
½ teaspoon salt
2 tablespoons butter
2 discs of pie dough find my recipe here
1 egg beaten for egg wash

Instructions

Peel, core and slice the apples about ¼ - ½ inch thick, then place them in a large mixing bowl.
Add the sugar, flour, cinnamon and salt, then toss until the apples are evenly coated. Let sit for at least 30 minutes or until the apples start giving off their juices.
Preheat the oven to 350 degrees and prepare the counter and rolling pin by dusting everything liberally with flour.
Remove one disc of dough from the refrigerator and roll out to about 12 inches around, rotating the disc as you go to keep it from sticking to the counter. Use bench scraper to help remove the dough from the counter if it starts to stick.
Transfer the dough to a pie plate, making sure it's distributed evenly around the sides.
Roll out the second disc of dough just like the first, then set aside while you fill the pie.
Pour the apples into the pie plate, then dot the top with little knobs of butter. Use your fingers to lightly dampen the perimeter of exposed dough around the edges with water.
Roll the top crust on to the rolling pin and transfer it over top of the apples.
Press around the edges with your fingers to to seal the top crust with the bottom crust, then neatly tuck it all under. If the dough is uneven or there's a lot of excess, trim it with a pair of kitchen shears.
Use your thumb and index fingers form the crust into a fluted edge.
Use a sharp knife create a few vents in the top, then brush all over with egg wash, being careful not to close up the vents you just created.
Bake for about 1 hour to 90 minutes, rotating half way through to ensure even browning. It should be golden in color with filling oozing around the vents.
Allow the pie to rest for at least one hour before cutting into it. Serve with vanilla ice cream.

Notes

I find letting the apples macerate with the cinnamon, sugar, flour and salt for at least half an hour before filling the pie creates a better filling. If you have the time, let them hang out even longer.
Keep your pie dough refrigerated until you're ready to roll. Keeping the dough cold will help ensure it bakes up nice and flaky and will make it easier to work with. If the dough is a little too firm to roll, let it sit at room temperature for 5 minutes, then proceed.
This pie bakes up beautifully straight out of the freezer. If using a glass pie plate, let it sit out at room temperature for 20 minutes prior to baking to prevent the glass from shattering.
If the outer crust starts getting too brown before the center, cover the edges with foil and continue baking until done.
It's important to let the pie rest for at least 1 hour before cutting. This helps the filling set up so it won't ooze out all over.

Nutrition