There is nothing better than a freshly baked apple pie! This rustic, old-fashioned apple pie recipe features a scratch-made crust and simple ingredients.
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Normally I’m all about tweaking or experimenting with traditional recipes in order to come up with some ‘new’ or ‘improved’ version of it. But then there are those timeless recipes that I just want to remain timeless. This Rustic Old-Fashioned Apple Pie is one of them. There are millions of apple pie recipes floating around the internet and scribbled on index cards stuffed into old church cookbooks that are handed down through generations of grandmas and aunts. No version is really any better than another. They’re all delicious. That’s because apple pie is classic. There was nothing wrong to begin with and so there’s really nothing to ‘improve’. I took the ‘if it ain’t broke, don’t fix it’ approach with this recipe. This no-fuss, no-frills version focuses on the basics – a scratch-made crust, fresh apples in season, and just the right amount of spice. Nothing more, nothing less.
The key to a nice rustic, old-fashioned pie is some homemade crust. The first thing I do when baking any pie is to prepare the pie dough. Follow this recipe – How To Make Homemade Pie Crust and you’ll be on your way. I encourage people to make their own pie dough. It’s one of those things that’s intimidating at first but is no problem after a few tries. Rolling out pie dough can actually be pretty fun (I promise!) Once the dough is prepared and chilling in the fridge, peel and cut 4-5 apples into small pieces. It is important to cut them into uniform sizes to ensure that they bake evenly. I like to use a combination of tart and sweet apples. For this pie I went with 2 large Braeburn and 3 small Granny Smith.
The next step is to prepare the filling. It’s super easy – throw all the sliced apples (both the sweet and tart) into a large bowl and add 2 heaping Tbsp. of lemon juice, 3 Tbsp. of flour, 1 1/2 tsp. cinnamon, 1/2 tsp. nutmeg, and 1 packed cup brown sugar. Mix all of the ingredients together. The apples will start to macerate in the brown sugar. This means that the sugar will draw some of the liquid out of the apples. Adding the flour will help to ‘bind’ those liquids and create a nice sugary ‘syrup’ as the pie bakes. I like to add lemon juice because it balances out some of the sweetness from the sugar.
Remove the prepared pie crusts that have been chilling in the fridge. Roll out the two pie crusts with a rolling pin. Place one of the crusts in a 9″ glass pie dish (or any type of pie dish). Trim the edges if there’s tons of dough hanging over the side. Place the filling into the crust. I like to add some of the sugary liquid from the apples but too much can make the pie watery. There’s lots of flavor in that sugary liquid but a super watery pie is no fun either. Cut 1 Tbsp. of butter into small pies and dot the top of the filling with it. *Tip* Place any extra pie crust trimmings in a pie plate and sprinkle with cinnamon and sugar. Bake for 12-15 minutes for a ‘pre-pie’ treat.
Preheat the oven to 400 degrees. Place the second crust on top of the filled bottom and press the edges together. You can get as fancy as you like with the crimped edges. You can cut little leaf designs with the extra crust and attach them to the top. You can make a lattice top. I’m a total perfectionist but not when it comes to pies. No fancy shapes or designs for me. I like to press it together and call it good. The last step is to cut 4-5 slits on the top of the pie. This will allow some of the steam to escape.
Pop the pie in the oven and bake for 60-65 minutes at 400 degrees. Check the pie at the 60 minute mark and feel free to leave it in a little longer if need be. The top should be golden brown and the apples should be easily pierced with a knife. You want them soft but not mushy. Sometimes pies leak as they’re baking. Feel free to place an extra baking sheet on the rack below the pie to catch any spills as it bakes. After the crust is golden and the filling is soft and bubbly remove from the oven and set aside to cool for an hour or two.
Once the pie has cooled enough to eat cut yourself a slice and enjoy. Pies like this really are one of life’s simple pleasures. You can serve it with whipped cream or ice cream if you like. I’m one of those weirdos who doesn’t really like ice cream so all I need is a cup of coffee and I’m set. I’m very happy that pie-baking weather has returned to Minnesota. Hot weather makes me super cranky (sorry husband) so I’m more than happy when I get to turn the air conditioner off and turn the oven on. Even happier when it includes tasty desserts.
Pottery by Bill Gossman.
There is nothing better than a freshly baked apple pie! This rustic, old-fashioned apple pie recipe features a scratch-made crust and simple ingredients.
Prepare 2 pie crusts using this recipe.
Preheat oven to 400 degrees.
Peel and cut 2 large tart apples (such as Granny Smith) and 2 large sweet apples (such as Braeburn) into small pieces. Make sure that all the apples are cut to a uniform size to ensure even baking.
For the filling: Combine the sliced apples, 1 packed cup dark brown sugar, 2 heaping Tbsp. lemon juice, 3 Tbsp. flour, 1 1/2 tsp. cinnamon, and 1/2 tsp. nutmeg in a large bowl. Stir until completely combined. (The apples will start to macerate and form a sugary liquid as they sit).
Remove the pie dough from the fridge and roll out both crusts. Place one of the crusts in a 9" pie pan. Place the filling in the prepared pan. Add only some of the sugary liquid with the apples. Too much liquid can cause the pie to become watery.
Cut 1 Tbsp. butter into small pieces and dot the top of the filling with it.
Place the other crust on top of the filling. Crimp the edges of the pie together with your fingers until it is sealed.
Cut 4-5 slits in the top crust to allow the steam to escape while baking.
Place the pie in the oven and bake for 60-65 minutes. Check the pie around 60 minutes and cook for an additional few minutes if necessary. The top should be golden and the apples should be bubbly and soft but not mushy. (Place a baking sheet under pie pan to catch any of the liquids that spill over from the pie as it bakes).
Remove pie once it's done and set aside to cool for an hour or two.
Optional: Serve pie with whipped cream or ice cream.
If pie is too watery after baking simply drain some of the liquid.
wonderful recipe! thanks for sharing this. will surely try this out.
Awesome – I hope you enjoy!
Thanks Christine,
Grandma’s magic crust is now demystified, keeping it simple, yet delicious is a true gift you so elegantly share! I’m salivating waiting for the oven to preheat. Happy memories of Gram Dunn busily tending to the details of dinner from her wood cook stove; the boy relegated to the stool to watch and lick the spoon. Like a sorcerer’s apprentice, eye’s wide with amazement, stay back or you’ll get burned. She hands me a slice of sharp cheddar to layer on top the pie’s slice, before the scoop of hand churned vanilla melts atop the warm pie; Pure Bliss!!! Thanks for the recipe and reminiscent journey to a happy, happy, happy place!
Best comment ever.
Yum! Looks good! I love apple pie but not the peeling and the slicing so I usually swing towards the easier prep of berry pies. But I do love apple pies!
It definitely is a bit of work but so worth it! 🙂
Looks delicious, you make me want to start fall baking!! Thanks for sharing!
We’ve still got to make lefse one of these years!
I agree that errbody (or anybody that likes cooking) should try to make there own pie crust… if anything, for the experience. I have an apple try in my yard and have made all sorts of pies, sauce (which IS a pain in the butt), and even hard cider from it. Good stuff.
I’m so jealous – You’re super lucky to have your own apple tree!
Damn tasty pie.
Yesss! I swear, I can smell it already. There’s nothing that makes my heart fill all the way up like a warm slice of apple pie on a fall day. Perfection!
Especially with a cup of coffee!
When the oven is on and the house is filled with that aroma! Pure heaven! I can’t wait to try your recipe!
So true – There is nothing better!
You are so right! There is nothing better than a classic homemade apple pie! I also find making my own pie crust a little intimidating. I’ll give this recipe a try. Practice makes perfect right? Thank you for sharing.
It totally just takes a little practice. It’s actually pretty fun once you get the hang of it!
I like everything and anything old fashioned. This old fashioned apple pie sounds super delish. Thanks for the great idea.
Me, too! Old fashioned stuff is the best.
Sounds just like my Mom’s recipe. I will definitely try this recipe.
Awesome – Let me know how it turns out, Cindy!
This recipe looks so delicious. It reminds me of my grandmother’s apple pie! And you are right, if it isn’t broke, don’t fix it!! I can’t wait to try this.
Grandmas always make the best pies!
im so with you on rustic,good old recipes. some things should be just left alone 🙂
It’s nice to know that some things in life don’t have to change. 🙂
I am so with you on not wanting to change anything about timeless recipes like this! There is really nothing else to improve. Your apple pie looks magnificent and I like it like that as well, no fancy adds on, just the slits on top for ventilation (and they look so pretty)!
I’m totally in awe of those people who have the patience to make fancy pie-designs. I like to take the rustic approach because that means I can eat it faster!
Yum, I love a great classic apple pie. And I really like the way you cut the apples. I typically cut them in slices.
It does take a little bit of time but definitely worth it!
I love your approach!
Years ago I was able to go apple picking every Fall, and would come home with a bushel or more of apples! Apple chutney, applesauce, apple butter, and about 15 versions of apple pie… you really can’t go wrong. And yes – the classic, basic one is finally the best – nothing getting in teh way of the apple flavor.
That sounds like so much fun!
Oh my gosh, yum! Who love a good old fashioned apple pie?!
Right?!
So true.. Ain’t nothing better than good old Homemade Apple Pie. Always a winner on our dessert table. I love making my own pie crust but often have to rely on store bought for a quick fix
Store bought pie crusts are definitely a time saver!
Like you, I’m all for changing and tweaking recipes to make them different… but there’s something about a classic remaining the same. And this Rustic Old Fashioned Pie looks absolutely FABULOUS. Seriously. I want to get my hands on a slice and dive right on in!
I had to share with the neighbors so I didn’t eat the entire thing! 🙂
There is nothing better than apple pie, especially a homemade one! YUM!! This looks and sounds delish!
You really can’t beat it!
The crust looks perfect! and the filling…Looovvee it! . you made wonderful apple pie. Ä°t’s on my bookmark now. thx for sharing Christine
Thanks so much – I hope you enjoy!