Classic Homemade Apple Pie with a Flaky Crust

A family recipe filled with tender apples, cinnamon, nutmeg, and memories.

When we had apple trees growing in the yard, Mom would cut the apples into slices and freeze them or can them, so she could make apple pies, muffins, and cakes throughout the year. She also used those apples to make homemade applesauce.

Warm spices filled the air when you walked into the house. We knew that something good was going to come out of the oven for supper dessert.

This old-fashioned apple pie is one of those recipes that brings back those memories. The filling is made with apples, cinnamon, allspice, nutmeg, sugar, butter, and a little lemon juice, all tucked inside a homemade double crust.

It is the kind of apple pie that feels right at the end of a family meal—especially when served warm with a scoop of vanilla ice cream.

Ingredients:

Apple Filling:
1/2 c. butter
4 Tbs. flour
1 Tbs. lemon juice
1/2 c. white sugar, brown sugar, or a mixture of both
1 1/2 tsp. cinnamon
1/4 Tbs.allspice
1/4 Tbs. nutmeg
6–8 apples, cored, peeled, and thinly sliced about 1/4-inch thick

Homemade Pie Crust:
2 c. flour
3/4 tsp. salt
3/4 c. shortening or lard
4–8 Tbs. cold water

Directions:

Heat the oven to 425°F when you begin to assemble the pie. Prepare one deep-dish 9-inch pie pan.

In a large bowl, whisk together the flour and salt.

Cut in the shortening using a pastry cutter. You can also use two knives held together in one hand. Continue until the shortening is reduced to pieces about the size of small peas.

Gradually add the cold water, 1 tablespoon at a time, stirring gently with a fork after each addition. Add only enough water for the dough to hold together and form a smooth ball. You may need anywhere from 4 to 8 tablespoons, depending on the humidity.

Divide the dough into two portions, making one portion slightly larger for the bottom crust.

Shape each portion into a disc and place each one in a separate plastic bag or wrap in plastic wrap. Refrigerate for at least 2 hours.

Melt the butter in a large saucepan over medium heat.
Add the sliced apples and sprinkle the flour, sugar, cinnamon, allspice, and nutmeg over the apples. Add the lemon juice.

Gently stir until the apples are evenly coated with the sugar, flour, butter, and spices.

Cook over medium heat for about 5 minutes, stirring gently, until the apples begin to soften. Remove the saucepan from the heat and allow the filling to cool slightly while you roll out the crust.

Lightly flour your work surface and rolling pin. 
Start with the larger portion of dough for the bottom crust. Roll from the center outward, turning the dough as needed. If it begins to stick, lightly sprinkle both the dough and work surface with flour.

Roll the dough into approximately a 12-inch circle. Carefully transfer it to the pie pan, gently pressing it into the bottom and sides of the pan. Trim any excess dough from around the edge.

Spoon the slightly cooled apple filling into the crust. Don't worry if it looks like there are too many apples. Mound them into the pie and gently press them down so they fit snugly.

Remove the second dough disc from the refrigerator. 

Lightly flour your work surface and rolling pin and roll the dough into another 12-inch circle.

Carefully place the top crust over the apples.

Tuck the edge of the top crust underneath the edge of the bottom crust. Press the two crusts together and flute or crimp the edges with your fingers or a fork to seal them.  Trim away any excess dough.

Cut 4–5 small slits in the top crust to allow steam to escape.

Bake at 425°F for 15 minutes. Reduce the oven temperature to 350°F and continue baking for 35–45 minutes, or until the apples are tender and the crust is a rich golden brown.

Remove the pie from the oven and allow it to cool for at least 1 hour before slicing. This gives the filling time to set.

Serve and enjoy!

Tips for the Best Homemade Apple Pie:

Use firm apples. Apples that hold their shape during cooking will give the pie a better texture.
Slice the apples evenly. Keeping the slices close to 1/4-inch thick helps them cook more evenly.
Don't skip the chilling time. Cold dough is easier to work with and helps produce a tender, flaky crust.
Add water slowly to the crust. You may not need all 8 tablespoons. Add just enough for the dough to come together.
Don't overwork the dough. Mix and handle it only until it forms a dough. Overworking can make the crust tough.
Don't worry about the apple mound. The apples will cook down as the pie bakes, so it's perfectly fine if they are piled high when you first assemble the pie.
Watch the crust during baking. If the edges begin browning too quickly, loosely cover them with strips of aluminum foil.
Let the pie cool before cutting. Cutting into it too soon can cause the filling to run instead of setting nicely.

Variations and Substitutions:

Sugar: Use all white sugar, all brown sugar, or a combination of the two. Brown sugar gives the filling a slightly deeper, richer flavor.
Apples: Try a combination of sweet and tart apples for a more complex apple flavor.
Spices: Adjust the cinnamon, allspice, or nutmeg to suit your taste.
Shortening: The shortening gives this crust its classic flaky texture. If you prefer, you can use a favorite homemade butter-based pie crust instead.
Crust topping: Instead of a traditional full top crust, make a lattice crust for a pretty presentation.
Crumb topping: For a different take on the classic, replace the top crust with a buttery crumb topping.

Serving Suggestions:

This apple pie is delicious served:

• Warm with a scoop of vanilla ice cream
• With a spoonful of whipped cream
• With a drizzle of caramel sauce
• Alongside a cup of coffee or hot tea
• As a cozy dessert after a family dinner

For an especially nostalgic treat, serve a warm slice just as Mom did, when the house was filled with the smell of baked apples and cinnamon.

How to Store Apple Pie:

• At room temperature: Cover the cooled pie and store it at room temperature for up to 2 days.
• In the refrigerator: For longer storage, cover the pie well and refrigerate for up to 4–5 days.
• To freeze: Allow the baked pie to cool completely. Wrap it tightly in plastic wrap followed by aluminum foil and freeze for up to 3 months. Thaw in the refrigerator before reheating.
• To reheat: Warm individual slices in the microwave, or place the whole pie in a 350°F oven until heated through.

Frequently Asked Questions:

What are the best apples for apple pie?
Firm apples that hold their shape when baked work especially well. You can also combine sweet and tart apples for a balanced flavor.

Can I use frozen apples?
Yes. This is actually a wonderful way to use apples from the garden or an apple tree. Mom would slice and freeze apples so she could use them later for pies, muffins, cakes, and applesauce.

If using frozen apples, thaw and drain off excess liquid before making the filling.

Why does my apple pie have a soggy bottom crust?
Too much moisture in the filling can make the bottom crust soggy. Cooking the apples briefly before assembling the pie helps reduce some of that moisture. Also, make sure the filling isn't extremely hot when it goes into the crust.

Why did my apple pie turn out watery?
Some apples release more liquid than others. Allowing the pie to cool for at least an hour gives the filling time to thicken and set.

Why did my pie crust turn out tough?
Overworking the dough or adding too much water can make a pie crust tough. Mix the dough only until it comes together, and add the water gradually.

Can I make the pie crust ahead of time?
Yes. The dough can be prepared ahead of time and refrigerated until you're ready to roll it out. Keeping the dough chilled makes it easier to handle.

How long should apple pie cool before slicing?
Let the pie cool for at least 1 hour before slicing. This allows the filling to set so you get a neater slice.