Old Fashioned Apple Pie

Apple Pie Recipe

There’s nothing quite like a warm slice of old fashioned apple pie on a cold fall day for a special treat. This classic dessert recipe from my grandmother is absolutely perfect the way she made it generations ago and remains a favorite to this day.

Apple Desserts

Apple desserts are actually great all year long. Apples are an affordable fruit with amazing flavor. They transform into some of the best sweets like Apple Custard Bars or Apple Crisp.

Not only are apples great for desserts like Apple Pie, they are incredibly versatile. Some of my favorite recipes include this Pomegranate Apple Chicken Salad and this Pulled Pork Apple Salad.

The tart apples add fantastic crunch and flavor to so many dishes.

• Apple Custard Bars
• Apple Crisp
• Pomegranate Apple Chicken Salad
• Pulled Pork Apple Salad

How do you make an old fashioned apple pie from scratch?

The most important ingredient to make your apple pie just like grandma’s is a homemade flaky pie crust. It’s what really sets any pie apart. A tender and flaky homemade crust is like nothing else.

• homemade flaky pie crust

Ingredients for Apple Pie

2 unbaked pie crusts

6 cups sliced baking apples

1/3 c. granulated sugar

1 tsp. apple pie spice

1 Tbsp. Minute tapioca -or- 2 Tbsp. flour

1 Tbsp. butter

• pie crusts

Which are the best apples to use for apple pie?

To make an apple pie, you want to make sure you choose the right apples. A baking apple that is crisp and tart is the idea choice.

If I don’t have my beloved apples from our family farm, then Braeburn and Pink Lady are my preferred choice. Granny Smith apples are also a good choice.

Should you peel apples for pie?

You can technically leave your apples unpeeled, but it comes down to personal preference. While peels add color and nutrients, they can also prevent the slices of apples from baking down as well.

Just like my grandma, I always slice the baking apples into a cold bowl of water with some lemon juice. This prevents them from browning before they are added to the pie crust. After the 6 cups of apples are peeled, cored and sliced, drain the water off of the apples.

How do you make Apple Pie not runny?

My grandmother always uses Minute Tapioca on the bottom of the pie crust to thicken her old fashioned apple pie. If you don’t have tapioca on hand, then you can substitute flour.

You will want to mix the flour into the apple slices with the sugar and apple pie spice. If you are using Tapioca, forgo the flour.

How to make apple pie

Layer one pie crust in a 9 or 10 inch pie plate. Top the unbaked crust with the Tapioca. Arrange the sugared apples over the pie crust so there aren’t any poking out the top that will damage the top crust.

Top the apples with thin slices of butter and cover with the second pie crust. Trim the excess dough around the edges, leaving one inch of crust around the perimeter.

How to pinch a pie crust?

Fold the two layers of pie crust together under the edge of the pie plate. Using your two fingers pinch the crust together around the edge to seal it. Alternatively, you can use a fork to seal the edges.

After your crust is pinched, brush the top of the crust with a light layer of cream or milk. Sprinkle the cream with some granulated sugar.

Add a few slits to the top of the pie crust if you didn’t form a lattice design. Add a pie crust shield to protect the edges from over baking.

Bake at 400° for 55-60 minutes, or until the apples are tender and the crust is baked. Allow the pie to cool for at least 30 minutes before serving. This will allow the juices to set. If you slice the pie open too early, it will be runny.

How to serve apple pie?

It is important to allow the pie to cool some, so you can cut nice slices that don’t run. This doesn’t mean you have to chill the pie before serving.

There is nothing quite like a warm slice of apple pie topped with a scoop of ice cream. The combination of warm and tart apples with cold and sweet ice cream is absolutely delectable.

Apple Pie ala mode, as it’s otherwise know, brings back fantastic memories of serving food in the 4-H canteen at the county fair. It was always one of the most popular items on the menu with Midwestern fair goers.

It’s truly a classic dessert combination and there isn’t anything quite as American as this delicious treat.

More old fashioned dessert recipes

If you love old fashioned recipes that your grandmother used to make, check out some more of these classics!

Old Fashioned Lemon Squares

with margarine spread over the top. Place second crust on top and make slits or form lattice design. Brush with cream an

• Mocha Peanut Square Bars
• Homemade Peach Pie
• Sour Cream Raisin Meringue Bars
• Rhubarb Custard Pie

Notes

If you don’t have Minute tapioca, you can substitute 2 Tbsp. flour. Mix the flour in with the sliced apples and sugar.

Serving: 1 g | Calories: 169 kcal | Carbohydrates: 31 g | Protein: 2 g | Fat: 5 g | Saturated Fat: 3 g | Polyunsaturated Fat: 2 g | Cholesterol: 11 mg | Sodium: 62 mg | Fiber: 2 g | Sugar: 23 g