There is nothing better for dessert than a good old fashioned apple pie. It is one of the most popular desserts in America and is served any time of the year.
Every time I see a beautiful lattice topped apple pie it reminds me of my Grandma. I can remember the days when she would spend all morning baking in the kitchen.
And when I would come home from school, before I even stepped in the front door, I could smell the aroma of a freshly baked apple pie drifting out of the windows.
I couldn’t wait to have a slice of her old fashioned apple pie with a scoop of vanilla ice cream on top for dessert that evening!
So this year, instead of making Air Fryer Apple Hand Pies to celebrate Independence Day, I decided to make my own version of Grandma’s Apple Pie recipe.
Old Fashioned Apple Pie Recipe
The pie tastes just like the one Grandma made. However, to make life easier, I made a few adaptions to make it easier, without affecting the taste.
The first decision that you have to make is what type of apples to buy.
Although you can use a variety of apples, I always use Granny Smith Apples. This variety of apple provides the perfect level of tartness and holds up well during the baking process.
Once you have your apples, it is time to peel, core and slice them. We use an apple peeler/corer/slicer which makes easy work of this process. Simply put the apple on the end and crank the handle. Within minutes you will have apples that are ready for baking!
Next, make the sauce that will cover your apples during the baking process. This is a simple combination of butter, flour, and sugar. We use both white and brown sugar which gives it a deeper level of flavor.
Prepare the pie crust. Although you can use your own homemade pie crust to make this old fashioned apple pie, we most often will opt for store bought refrigerator pie crust.
They taste absolutely delicious, and when you don’t have time to make your own it is the perfect substitute.
Now it is time to assemble your pie. First line the pie plate with the first pie crust dough. Next, add in the sliced apples. Be sure to mound them high over the edge of the pie plate as they will shrink and bake down during the cooking process.
Weave The Dough To Make A Lattice Top Crust
Next, cut the remaining pie crust into 3/4 inch strips. Place them on top of the apples, leaving a gap between each one. Now pull back every other strip and place another strip facing in the opposite direction.
Replace the pulled back strips in their original position, and pull back the other ones. Continue to lattice the pie crust until all strips have been used and you are satisfied with the pattern. Then pinch the edges together to seal the edges together.
Now it is time to pour the liquid over the lattice and down into the apple filling. This will allow some of the filling to coat the top pie crust to give it not only extra flavor, but it will also help with the browning process.
However, to prevent the edges of the crust from browning too much cover the edges before baking.
Use a silicone pie crust shield or aluminum foil to cover the outer rim of the crust and pie plate. Remove the protector for the last 15 minutes of baking to get the crust a nice golden color.
And the best hint of all – let your old fashioned apple pie rest on a cooling rack at least 15 minutes prior to cutting with pie knife. This allows time for the pie filling to gel and become firmer, which allows the piece of pie to hold together better when cut.
Old Fashioned Apple Pie Recipe
- 9 inch double pie crust
- 1/2 cup unsalted butter
- 3 tablespoons all-purpose flour
- 1/4 cup water
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 8 Granny Smith apples – peeled cored and sliced
- Preheat oven to 425°F.
- In a saucepan over medium heat, melt the butter then whisk in the flour.
- Once the flour and butter forms a paste, add water, white sugar and brown sugar and bring to a boil. Reduce temperature and let simmer, stirring occasionally.
- Place the bottom crust in your 9 inch pie pan.
- Fill the pie crust with the peeled, cored, and sliced apples. Be sure to mound them slightly over the pie pan as they will reduced down while cooking.
- Cut the 2nd piece crust into long strips, approximately ½ inch wide. Arrange the top in a lattice pattern, tucking the edges of the top crust behind the bottom crust edge to seal.
- Slowly pour the liquid mixture over the top crust so that it soaks down into the pie.
- Cover the edges of the crust with a pie crust shield or aluminum foil to prevent it from getting too brown. Remove for the final 15 minutes of baking.
- Bake 15 minutes at 425°F then reduce the temperature to 350° F and continue baking for 35 to 45 minutes, until apples are soft.