Old-Fashioned Apple Pie (2024)

1. Preheat oven and roll dough:

   Heat oven to 375°F. On a lightly floured surface, roll out pâte brisée into two 1/8-inch-thick circles to a diameter slightly larger than that of an 11-inch plate.

   

2. Fit dough into pie plate:

   Press one pastry circle into the pie plate. Place the other circle on waxed paper, and cover with plastic wrap. Chill all pastry until firm, about 30 minutes.

   

3. Make filling:

   In a large bowl, combine apples, sugar, lemon zest and juice, spices, and flour. Toss well.

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4. Place filling in pie plate:

   Spoon apples into pie pan. Dot with butter.

   

5. Place remaining pastry over filling:

   Cover pie with remaining pastry circle to create top crust.

   

6. Cut vents in top crust and crimp edges:

   Cut several steam vents across top. Seal by crimping edges as desired.

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7. Brush with beaten egg, and sprinkle with additional sugar.

   

8. Bake:

   Bake until crust is brown and juices are bubbling, about 1 hour. Let cool completely on wire rack before serving.

   

Storing

Store any leftover apple pie, lightly covered, at room temperature for one to two days. After that, transfer the pie to the fridge for one to two more days if needed. Note that the longer the pie sits, the more moisture the crust absorbs and the drier the edges become.

Reheating

Tent the pie with foil to prevent further browning and reheat in a preheated 350 degrees Fahrenheit oven for about 15 minutes. This will bring back some of the freshly baked flavor.

Frequently Asked Questions

What is the best thickener for a fruit pie?

We use all-purpose flour as the thickener for the filling of this old-fashioned apple pie. You need to use about twice as much flour as cornstarch or tapioca for the same thickening effects, but it works well with fruits that are less juicy and naturally high in pectin—such as apples and blueberries—where you do not need to add much thickener.

Do you put an egg wash on pie crust?

Yes we do. An egg wash is a nice finishing touch before baking a pie. Brushing on beaten egg mixed with water or milk or cream helps give the pastry a glossy finish. And if you are sprinkling the crust with sugar prior to baking, the egg wash acts like a glue to hold the sugar in place.

How soon can you cut an apple pie after baking?

Apple pie needs to be cooled completely before slicing. Cutting any fruit pie that's still warm is a messy business; the filling continues to thicken as the pie cools, and if you cut it too soon it will be runny. It will take several hours for the pie to cool.

Other Apple Pie Recipes to Try:

• Mile-High Apple Pie
• Salted Caramel Apple Pie
• Stencil Apple Pie
• Apple Pecan Pie
• Cinnamon-Swirl Apple Slab Pie