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Old Fashion Apple Pie: A Slice of Nostalgia

There are few things in this world as comforting as the aroma of a freshly baked apple pie wafting through the house. I remember being a child, perched on a stool in my grandmother’s kitchen, watching her nimble fingers transform simple ingredients into a masterpiece. The warmth of the oven, the sweet scent of cinnamon, and the anticipation of that first bite – these are memories etched in my heart, forever linked to the magic of a perfect apple pie. This recipe is a tribute to those moments, a way to share a taste of home with you.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 1 hour 30 minutes
Servings: 10
Yield: 1 pie
Dietary Type: Vegetarian

Ingredients

1 recipe pastry for a double-crust 9-inch pie
½ cup unsalted butter
3 tablespoons all-purpose flour
1 teaspoon vanilla
1 teaspoon cinnamon
¼ cup water
½ cup white sugar
½ cup packed brown sugar
8 Granny Smith apples, peeled, cored, and sliced

Equipment Needed

9-inch pie dish
Saucepan
Mixing spoon
Measuring cups and spoons
Oven

Instructions

Preheat your oven to 425 degrees F (220 degrees C). This initial high heat helps to set the crust.
In a medium saucepan, melt the unsalted butter over medium heat. Keep a close eye on it to prevent burning; melted butter should be golden and fragrant.
Stir in the all-purpose flour to the melted butter. Whisk constantly to form a smooth paste, ensuring there are no lumps. This roux will act as the thickening agent for the apple pie filling.
Add the water, white sugar, and packed brown sugar to the saucepan. Increase the heat slightly and bring the mixture to a boil, stirring frequently to dissolve the sugars completely.
Once the mixture is boiling, stir in the vanilla extract and cinnamon. These aromatics will infuse the filling with their warm, comforting flavors.
Reduce the heat to low and let the mixture simmer gently for a few minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.
While the filling is simmering, prepare your pie crust. Place the bottom crust in your 9-inch pie dish, gently pressing it into the bottom and up the sides. Trim any excess crust and crimp the edges decoratively.
Fill the pie crust with the sliced Granny Smith apples, mounding them slightly in the center. Granny Smith apples are ideal for baking because they hold their shape well and have a tartness that balances the sweetness of the filling.
Create a lattice work of crust using the remaining pastry. Cut the pastry into strips and arrange them over the apples, weaving them together to form a lattice pattern. Alternatively, you can use a solid top crust with slits cut into it to allow steam to escape.
Gently pour the sugar and butter liquid over the apples and lattice crust. Pour slowly and evenly, ensuring that the filling is distributed throughout the apples and doesn’t run off the edges of the pie. This is crucial for creating a luscious, flavorful filling.
Bake in the preheated oven for 15 minutes at 425 degrees F (220 degrees C). This initial blast of high heat helps to set the crust quickly and prevent it from becoming soggy.
After 15 minutes, reduce the oven temperature to 350 degrees F (175 degrees C) and continue to bake for 35 to 45 minutes, or until the apples are soft and the crust is golden brown. To check for doneness, insert a fork or knife into the center of the pie. The apples should be tender and easily pierced. If the crust is browning too quickly, you can cover it loosely with aluminum foil during the last 15-20 minutes of baking.

Expert Tips & Tricks

Blind Baking: For a perfectly crisp bottom crust, consider blind baking the crust before adding the filling. To do this, line the unbaked crust with parchment paper and fill it with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes, then remove the weights and parchment paper and bake for another 5-10 minutes until lightly golden.
Apple Variety: While Granny Smith apples are a classic choice, feel free to experiment with other varieties. A mix of tart and sweet apples, such as Honeycrisp, Braeburn, or Fuji, can add depth and complexity to the flavor.
Preventing a Soggy Bottom: Besides blind baking, another tip is to brush the bottom crust with a thin layer of egg white before adding the filling. This creates a barrier that helps to prevent the crust from absorbing moisture.
Shiny Crust: For a beautiful, glossy crust, brush it with an egg wash (1 egg beaten with 1 tablespoon of milk or water) before baking.

Serving & Storage Suggestions

Allow the apple pie to cool completely on a wire rack before slicing and serving. This will allow the filling to set properly. Serve warm with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce for an extra indulgent treat.

Leftover apple pie can be stored at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, warm individual slices in the microwave or bake the entire pie in a preheated oven at 350 degrees F (175 degrees C) for 10-15 minutes, or until heated through. Apple pie can also be frozen for longer storage. Wrap the cooled pie tightly in plastic wrap and then in aluminum foil. Frozen apple pie can be stored for up to 3 months. To thaw, transfer the pie to the refrigerator overnight.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	411 kcal	–
Calories from Fat	193 kcal	–
Total Fat	21 g	32%
Saturated Fat	9 g	44%
Cholesterol	24 mg	8%
Sodium	194 mg	8%
Total Carbohydrate	54 g	18%
Dietary Fiber	4 g	16%
Sugars	32 g	–
Protein	3 g	5%

Variations & Substitutions

Gluten-Free: Use a gluten-free pie crust recipe or a store-bought gluten-free crust for a gluten-free version.
Vegan: Substitute the butter with a vegan butter alternative. Ensure your pie crust recipe is also vegan-friendly.
Spice it Up: Add a pinch of nutmeg, ginger, or cloves to the filling for a warmer, more complex flavor.
Caramel Apple Pie: Drizzle caramel sauce over the apples before baking for a caramel apple pie variation.

FAQs (Frequently Asked Questions)

Q: Can I use a store-bought pie crust?
A: Absolutely! Using a store-bought crust is a convenient shortcut when you’re short on time. Just be sure to choose a good-quality crust that you enjoy.

Q: How can I prevent my pie crust from burning?
A: If your crust is browning too quickly, cover it loosely with aluminum foil during the last 15-20 minutes of baking.

Q: Can I freeze this apple pie?
A: Yes, you can! Wrap the cooled pie tightly in plastic wrap and then in aluminum foil. Frozen apple pie can be stored for up to 3 months.

Q: My apple pie filling is too runny. What can I do?
A: Make sure you simmer the filling sufficiently to allow it to thicken. You can also add a tablespoon of cornstarch to the filling mixture if it’s still too runny.

Q: What apples are best for apple pie?
A: Granny Smith apples are a classic choice due to their tartness and ability to hold their shape. However, a mix of tart and sweet apples, such as Honeycrisp, Braeburn, or Fuji, can add depth and complexity to the flavor.

Final Thoughts

This Old Fashion Apple Pie is more than just a dessert; it’s a taste of tradition, a slice of comfort, and a way to connect with cherished memories. I encourage you to try this recipe and create your own apple pie memories. Don’t be afraid to experiment with different apple varieties, spices, or crust designs to make it your own. And most importantly, enjoy the process of baking and sharing this delicious pie with loved ones. Bon appétit!

Old Fashion Apple Pie Recipe