I love my Old Fashioned Apple Pie. I start with crisp Granny Smith and Honeycrisp apples, mixed with cinnamon, nutmeg and a splash of lemon juice, all nestled in a flaky buttery crust crafted with all-purpose flour and cold unsalted butter. This pie brings a nostalgic taste of tradition.

Jump to Recipe

I’ve always been a fan of a classic apple pie done from scratch, and this recipe really caught my eye. When I first tried it, I was impressed how the flaky, buttery pie crust came together using just 2 1/2 cups all-purpose flour, a bit of salt, and a touch of sugar.

Mixing in the cold unsalted butter and just enough ice water (4 to 8 tbsp) really sets the stage for a perfect pastry. For the filling, I used 6 cups of sliced apples – a combo of Granny Smith and Honeycrisp – and mixed them with granulated sugar, a splash of lemon juice, ground cinnamon, and a hint of nutmeg.

I even dotted in a few pieces of unsalted butter before baking to really bring out the flavors. This recipe is super simple and works great whether you’re making it for Thanksgiving or a weekend treat.

Try it out and see how a few quality ingredients can transform your dessert game.

Why I Like this Recipe

Here are a few reasons why I love this recipe:

1. I love how the crust comes out so flaky and buttery even though it’s super simple to make.
2. I enjoy mixing different apples like Granny Smith and Honeycrisp because the tartness and sweetness balance out perfectly.
3. I like that it’s a fun process from start to finish, from making the dough to assembling the pie.
4. I appreciate that it’s perfect for any occasion, whether its a holiday feast or just a weekend treat.

This classic apple pie recipe is like nothing youve ever made before from scratch! First, you make the dough by mixing 2 1/2 cups of all-purpose flour with 1 tsp salt and 1 tsp granulated sugar in a big bowl. Then you add 1 cup of cold cubed unsalted butter and work it in till the mixture turns crumbly. Slowly add about 4 to 8 tbsp of ice water till a dough starts forming; you just wanna be gentle so you dont overwork it. Once the dough is ready, divide it in two, shape each half into a disc, wrap it in plastic and let them chill in the fridge for at least an hour.

While youre waiting, preheat your oven to 425°F and prepare the filling by tossing 6 cups of peeled, cored and sliced apples with 3/4 cup granulated sugar, 2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 cup all-purpose flour and 1 tbsp lemon juice. Now, roll out one chilled disc of dough on a floured surface into a circle that fits your pie dish. Transfer it to the dish and pour in the apple mixture. Dot the apples with 2 tbsp unsalted butter that you cut into small pieces. Then roll out the second disc of dough and lay it over the apples, pinch the edges tightly and cut a few small slits in the top so the steam can escape.

Bake the pie in the oven for about 45 to 55 minutes until the crust turns golden and the filling starts to bubble. Let it cool a bit before serving and enjoy this awesome homemade treat!

Ingredients

Print Recipe (No Advertisments)

All-purpose flour: Provides structure and carbs, giving the crust a classic flaky texture.
Cold unsalted butter: Offers richness and fat, helping create a tender, delicious pie crust.
Apples: Give fiber, natural sweetness and a fresh tang that really pops in flavor.
Granulated sugar: Sweetens the filling, deepening the apple taste with a crisp finish.
Lemon juice: Adds a subtle tang that brightens and balances the sweet apple filling.
Ground cinnamon: Infuses warm spice notes, making the pie comforting and aromatic.

Ingredient Quantities

2 1/2 cups all-purpose flour

1 tsp salt

1 tsp granulated sugar

1 cup cold unsalted butter, cubed (about 2 sticks)

4 to 8 tbsp ice water

6 cups peeled, cored, and sliced apples (a mix of Granny Smith and Honeycrisp works great)

3/4 cup granulated sugar

2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 cup all-purpose flour

1 tbsp lemon juice

2 tbsp unsalted butter, cut into small pieces for dotting the apple filling

How to Make this

Print Recipe (No Advertisments)

1. In a large bowl, mix 2 1/2 cups all-purpose flour, 1 tsp salt and 1 tsp granulated sugar.

2. Add the 1 cup cold, cubed unsalted butter and work it in until the mixture looks crumbly, using a pastry cutter or your fingers.

3. Gradually pour in 4 to 8 tbsp of ice water, mixing gently until a dough starts to form; don’t overwork it.

4. Divide the dough into two, shape each into a disc, wrap in plastic, and chill in the fridge for at least one hour.

5. Meanwhile, preheat your oven to 425°F.

6. In a big bowl, toss 6 cups of peeled, cored, and sliced apples with 3/4 cup granulated sugar, 2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 cup all-purpose flour and 1 tbsp lemon juice.

7. Roll out one disc of dough on a floured surface into a circle that fits your pie dish and transfer it there.

8. Pour the apple mixture into the crust, and dot the top with 2 tbsp unsalted butter pieces.

9. Roll out the second disc of dough and lay it over the apples, crimping the edges well; cut small slits in the top to allow steam to escape.

10. Bake in the preheated oven for about 45 to 55 minutes until the crust is golden and the filling is bubbly, then let it cool before serving.

Equipment Needed

1. Large bowl for mixing the dough
2. Pastry cutter or your fingers for working the butter into the flour
3. Measuring cups and spoons for accurate ingredients
4. Small bowl or jug to measure and pour the ice water
5. Plastic wrap to cover the dough discs in the fridge
6. Rolling pin for rolling out the dough on a floured surface
7. Pie dish for assembling and baking the pie
8. Big bowl for tossing the apple slices with sugar, spices, flour, and lemon juice
9. Knife (or apple corer/slicer if you have it) for preparing the apples
10. Oven for baking the pie

FAQ

Q: Can I use different types of apples? A: Yep, you can mix it up with apples like Fuji or Golden Delicious but a combo of Granny Smith and Honeycrisp gives you that perfect tart and sweet balance.

Q: Why does the recipe call for really cold butter? A: Cold butter helps create a flakier crust so if your butter is too warm the dough might get too soft and not have that great texture.

Q: How much ice water should I add to the dough? A: Start with about 4 tbsp and add a few extra tablespoons if needed. Just go slowly until the dough holds together without being too sticky.

Q: How long does the pie bake for? A: The pie usually takes about 50 to 60 min in a 375°F oven. Just be sure to keep an eye on it towards the end so it doesn't burn.

Q: Can I make the pie dough ahead of time? A: Sure, you can make the dough a day in advance and keep it in the fridge. Just let it sit out for a bit to come to room temp before rolling it out.

Apple Pie Recipe Substitutions and Variations

If you can’t find all-purpose flour, you may substitute half with whole wheat pastry flour for a slightly nuttier crust.
If unsalted butter isn’t available, salted butter works fine, just cut back a pinch on the added salt in the recipe.
Instead of granulated sugar in the filling, try brown sugar to add a deeper, caramel-like flavor.
If you cant get Granny Smith or Honeycrisp apples, feel free to mix in some tart varieties like Bramley for a similar taste.
In case you don’t have lemon juice, a teaspoon of apple cider vinegar can be a good substitute to brighten up the flavors.

Pro Tips

1. Make sure all your ingredients are super cold – especially the butter and water. This helps keep your crust flaky and not mushy when you bake it.
2. Don’t overwork the dough. Mix just until it forms a ball; overmixing will make it tough and can ruin that nice, flaky texture.
3. When adding water, do it gradually. Too much water too quick can make the dough sticky, so add it slowly while gently mixing.
4. Let the dough chill for at least an hour. This resting time helps the gluten relax and makes rolling it out a lot easier.