Flaky, rustic, and stuffed with the best apple filling, my Classic Apple Pie is perfect for those looking for the old-fashioned flavor of days gone by. This pie is perfect for Thanksgiving and other holidays, but is so good you’ll want to make it all year long!
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Old-Fashioned Flavor
When I think of apple pie, I imagine a few things: flaky crust, heaping filling, and fantastic flavor. When I set out on my mission to make the perfect apple pie, I did so with these 3 things in mind.
To achieve the flakiest crust possible and that old-time flavor, I am using a combination of butter and lard for the crust. Lard is something that was a thing of the past, but seems to be making a comeback lately. While you can certainly use all butter for this apple pie (especially to make it vegetarian), the lard yields wonderful flaky results.
The apple filling combines Granny Smiths and spice – it’s generous and over-the-top delicious! And yes, you can use this filling to go with store-bought pie crust.
I like to serve my apple pie cold, but you can also serve it slightly warmed. Don’t forget to top with a scoop of vanilla ice cream!
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
Double Pie Crust Ingredients
- Flour. All-purpose flour is used for my double-crusted apple pie.
- Butter and lard. I’ve found that this combination yields the best texture and flavor. While lard is often associated with more savory food, it’s wonderful here with my apple pie. If you prefer to use all butter instead, you can. I wouldn’t advise using all lard though as you’ll be sacrificing the flavor the butter adds.
- Ice water. It’s important to use ice-cold water as it helps keep the fat cold, preventing it from melting into the flour.
Apple pie ingredients
- Apples. I’m using Granny Smiths as they hold up well to baking and have the perfect tart flavor. You can also use honeycrisps for more sweetness. They also tend to retain their structure when cooked. Cortland, Braeburn, and Jonagold are also good.
- Sugar. I’m using a combo of brown sugar and granulated sugar for my apple filling. I’m also using turbinado sugar to sprinkle on top of the egg-washed pie crust before baking. The turbinado is optional, but I love the look it gives the pie.
- Spice. Cinnamon and nutmeg are perfect for the classic apple pie filling.
See the recipe card for full information on ingredients and quantities.
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How to make the pie crust
Each number corresponds to the numbered written steps below.
- In a large bowl, mix the flour, sugar, and salt, then add the butter and large and use a pastry cutter to cut it into the flour. You can do this in a food processor, if you like.
- Continue cutting until a coarse meal-like texture is achieved.
- Drizzle the ice water, 1 tablespoon at a time and with a spatula, press and fold the dough until the water is combined. Continue adding 1 tablespoon at a time until large bits of dough are formed. You may not need to use the last 2-3 tablespoons of water.
- On a floured work surface, divide the dough in half.
- Shape each half into a dish, then wrap tightly with plastic and refrigerate for at least 2 hours before using.
- Remove 1 disc from the fridge and allow to sit for about 20 minutes. If the dough was in the fridge overnight, it may need to sit out a little longer. On a floured work surface, roll it out to form a 12-13-inch circle.
- Use your rolling pin to help transfer the dough to a 9-inch pie dish.
- Use your fingers to tuck the dough into the sides of the dish and allow any excess to overhang. If there is too much overhanging, use kitchen shears to trim it slightly. Place the dish in the fridge.
How to make rustic homemade apple pie
Each number corresponds to the numbered written steps below.
- Add the apples, flour, sugar, brown sugar, lemon juice, cinnamon, and nutmeg to a bowl and mix to combine.
- Cook in a large pan over medium heat for 5 minutes, stirring frequently so the apples cook uniformly. Turn off the heat and allow the apples to slightly cool.
- Remove the prepared crust and the other disc of dough from the fridge and roll the disc into a 12-13-inch-diameter circle. If making a lattice like I do, cut into 1-inch strips.
- Fill the prepared pie crust with apples, making sure to pack the pieces into the sides so there are no gaps. Don’t be afraid to pile the apples high – they will deflate when baked.
- Thread the strips of dough over and under to create the lattice pattern.
- Fold the pie shell overhang and lattice pieces back toward the edge of the pie dish using your hands to make fluted edges or crimp with a fork.
- Brush the eggwash on top of the dough and sprinkle with turbinado sugar, if using.
- Bake in a 400°F oven on the middle rack for 15 minutes, then turn the heat down to 375°F and continue to bake until the internal temperature of the pie reaches 195°F when checked with an instant-read thermometer (about 40-60 minutes). Place a baking sheet on the lower rack of the oven to capture any spillage. If the outside edges of the pie brown too quickly, simply wrap foil around the edges to prevent further browning. Remove the pie from the oven and allow it to cool for at least 3 hours before slicing and serving.
Top tips
- Precook the apples. You may be tempted to skip this process, but cooking the apples for 5 minutes ahead of time helps the apples release and evaporate some of their water and helps prevent your pie from becoming soggy. Don’t cook them for much longer though as they’ll become mushy.
- Top crust. I love the look of a lattice, but you can also cover the entire top with the crust, not exposing any fruit. If doing this, be sure to cut some slits into the top to allow the air to escape.
- Store-bought crust. Yes, you can use store-bought crust to make this apple pie. If doing so, I recommend using the crust from the refrigerated section of the grocery store, at least for the top crust, because it will not be formed already and will be easier to work with.
- Cook for temp, not time. Apple pie should really be cooked until its internal temp reaches 195°F which can cause the cook time to vary. Check the pie after the first 50-55 minutes and continue to bake until that temp is achieved. If the crust starts to brown too much, make a pie shield by cutting out a circle of foil, or use a store-bought pie shield.
- Let it cool. You’ll want to make sure the pie has ample time to cool before serving. I recommend at least 3 hours, but the longer the better. This prevents the filling from oozing out.
More desserts you’ll love
If you love apple pie, give these other desserts a try!
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Classic Apple Pie (Rustic and Flaky)
My classic apple pie recipe combines the flakiest crust with a simple blend of Granny Smith apples, sugar, and spice. This is the pie to serve for all your holiday gatherings!
Ingredients
for the double pie crust
- 3 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon fine sea salt
- 1/2 cup cold unsalted butter cubed
- 3/4 cup cold lard cubed, can also use vegetable shortening
- 3/4 cup ice cold water
For the apple pie
- 2 9-inch pie crusts from above, or use storebought
- 9 large Granny Smith apples peeled, cored, cut into 1/4-inch slices
- 1/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 packed cup brown sugar
- 1 tablespoon lemon juice
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 large egg beaten
- turbinado sugar for sprinkling, optional
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Instructions
For the double pie crust
- In a large bowl, mix the flour, sugar, and salt.
- Add the butter and lard and with a pastry cutter, but the butter and lard into the flour until a coarse meal-like texture is left.
- Drizzle the ice water, 1 tablespoon at a time and with a spatula press and fold the dough until the water is combined. Continue adding 1 tablespoon at a time until large bits of dough have formed. You might not need to use the last 2-3 tablespoons of water.
- Divide the dough in half and form each half into a disk. Wrap tightly with plastic and refrigerate for at least 2 hours before using.
For the apple pie
- 20 minutes before using, remove 1 pie crust from the fridge. Place on a floured surface. Roll it out to a 12-13-inch circle and place into a 9-inch pie dish. Using your fingers, tuck the dough into the sides of the dish and let the excess overhang. Place the dish in the fridge.
- Add the apples, flour, sugar, brown sugar, lemon juice, cinnamon, and nutmeg to a large pan and cook for 5 minutes over medium heat. Stir frequently so that all of the apples have uniform cooking. Turn off the heat and move the pan to the side to cool.
- Preheat oven to 400°F and set the rack to the middle level.
- Remove the prepared crust and other disc from the fridge. Roll the disc out to a 12-13-inch diameter. For a lattice, cut into 1-inch strips.
- Fill the prepared crust with the apples making sure to pack the pieces into the sides to achieve no gaps. Pile the apples high since they will deflate when baked.
- Thread the strips over and under and let the pieces hang over the edges of the pie. Fold the pie shell overhang and lattice pieces back toward the edge of the pie dish. Using your hands flute the edges or crimp with a fork. Brush the eggwash on top and sprinkle the sugar.
- Place a sheet pan on the lower rack to catch any bubbling falloff. Bake for 15 minutes then turn the heat down to 375°F and continue to bake until the internal temp of the pie registers 195°F when checked with and instant read thermometer (about 40-60 more minutes. Note: If the outside edges of the pie brown too quickly, simplay wrap foil around the edges to prevent further browning.
- Remove the pie from the oven and let cool for at least 3 hours before slicing.
Notes
- Food processor. To make the pie crusts in a food processor simply add the dry ingredients and pulse to combine. Add the cold butter and lard and pulse until a coarse meal-like dough is formed (tiny pebbles). Move to a floured service, divide in half, and wrap with plastic wrap for storing in the fridge.
- Lard, butter, fat. The pie crust is made of 2/3 lard and 1/3 butter. You can make an all butter pie crust by adding another 3/4 cup (170g) of butter to replace the lard. Crisco (vegetable shortening) can be subbed for the lard if you like.
- Type of apples. Granny Smith apples are simply the best apple for an apple pie, though any apple can be used. Cortland, Braeburn, and Jonagold work well too.
- Precooking the apples. This quick step helps aid in water release and prevents a soggy apple pie. The apples can also be tossed with the flour, sugar, brown sugar, lemon juice, cinnamon, and nutmeg and left in a colander to drain for 2 hours but cooking them over medium heat for 5 minutes is quicker and I find works better.
- Internal temp. Cooking a fruit pie to an internal temperature is a far more accurate way to ensure the pie is properly cooked. 195°F is the temp to aim for. Depending on your oven and how many apples were used the total time could easily go up to 80 minutes. Just check the pie after the first 50-55 minutes and then keep baking until 195°F is reached.
- Foil shield. If the edges of the pie crust start to brown too quickly, simply make a pie shield by cutting out a circle from a piece of foil and place it on the pie so that the edges are protected for the remaining baking time. If you own a pie shield, use that instead.
- Leftovers. A freshly baked apple pie can be stored at room temperature for the first 24 hours but can be refrigerated for up to 5 days.
Nutrition
Calories: 575kcal | Carbohydrates: 87g | Protein: 5.3g | Fat: 24.7g | Saturated Fat: 11.3g | Cholesterol: 36mg | Sodium: 9mg | Fiber: 7.3g | Sugar: 45.7g | Calcium: 16mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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This is a great recipe and I made it as directed. My family loved it. Thank you James for sharing!
I’m so glad you enjoyed, Grace!
This is a fine recipe. But I never, ever use only one type of apple in my pies. Gala, Cortland, Granny Smith in combination are perfect. Other types work as well (Arkansas Black, definitely not!)