Old Mom's Apple Pie Recipe with a Buttery Flaky Crust

This old-fashioned apple pie has a tender cinnamon-apple filling tucked inside a buttery double crust, then baked until golden and bubbling. It is a classic American-style pie, and a mix of tart and sweet apples helps the filling taste balanced while holding its shape when sliced.

Ingredients

2 1/2 cups (313 g) all-purpose flour, plus a little extra for rolling
1 teaspoon (6 g) fine salt
1 tablespoon (12 g) granulated sugar
1 cup (226 g) cold unsalted butter, cut into small cubes
6 to 8 tablespoons (90 to 120 ml) ice water
3 pounds (1.36 kg) firm apples, peeled, cored, and sliced about 1/4 inch (6 mm) thick; this yields roughly 8 cups
2/3 cup (133 g) granulated sugar
1/4 cup (32 g) all-purpose flour
1 tablespoon (15 ml) lemon juice
1 teaspoon (2.6 g) ground cinnamon
1/4 teaspoon (0.5 g) ground nutmeg
1/4 teaspoon (1.5 g) fine salt
2 tablespoons (28 g) cold unsalted butter, cut into small pieces
1 tablespoon (15 ml) milk, for brushing the top crust
1 teaspoon (4 g) coarse sugar, optional, for sprinkling

Instructions

Make the pastry. Whisk the flour, salt, and 1 tablespoon sugar in a large bowl. Add the cold butter and work it into the flour with a pastry cutter or your fingertips until the mixture has pea-size pieces and some flatter flakes. Drizzle in 6 tablespoons (90 ml) ice water, tossing with a fork. Squeeze a handful: if it does not hold together, add more water a teaspoon at a time. Stop as soon as the dough comes together; it should look a little shaggy rather than wet.
Chill the dough. Divide the dough into two portions, one slightly larger than the other. Shape each into a disk, wrap well, and refrigerate for 1 hour. The larger disk will line the bottom and sides of the pie plate. Keep the butter cold; chilling makes the dough easier to roll and helps the crust bake up flaky.
Mix the apple filling. In a large bowl, toss the sliced apples with the 2/3 cup sugar, 1/4 cup flour, lemon juice, cinnamon, nutmeg, and 1/4 teaspoon salt. Turn the slices until evenly coated. If the apples are especially juicy, let them stand for 5 minutes, then toss again so the flour mixture is distributed rather than left in a layer at the bottom of the bowl.
Line the pie plate. Heat the oven to 425°F (220°C). On a lightly floured counter, roll the larger dough disk into a circle about 12 inches (30 cm) across and roughly 1/8 inch (3 mm) thick. Fit it into a 9-inch (23 cm) pie plate without stretching it. Leave about an inch (2.5 cm) of overhang. If the dough softens or tears, patch it gently and chill it for a few minutes before continuing.
Fill and cover the pie. Spoon the apples into the lined plate, arranging them in a gently rounded mound. Scrape any sugar and flour left in the bowl over the fruit, then dot the apples with the 2 tablespoons butter. Roll the second disk into an approximately 11-inch (28 cm) circle and lay it over the filling. Trim both crusts to about 1 inch (2.5 cm) beyond the rim, tuck the edges under, and crimp them together. Cut five or six small vents in the top so steam can escape.
Brush and bake. Brush the top crust lightly with milk and sprinkle with coarse sugar if using. Set the pie on a rimmed baking sheet to catch any bubbling juices. Bake at 425°F (220°C) for 15 minutes, then reduce the oven to 375°F (190°C) without opening the door and bake for 40 minutes more. The pie is ready when the crust is deeply golden and thick juices bubble through the center vents, not just at the edge. If the rim browns too quickly, cover it loosely with foil.
Cool before slicing. Transfer the pie to a rack and let it cool at room temperature for 2 hours so the juices begin to set. Refrigerate it for 1 hour before serving, which completes the cooling period and helps the first slices hold together. Use a sharp knife and wipe it between cuts for neater wedges.

Tips

Choose apples that stay firm. Granny Smith, Braeburn, and Pink Lady work well; Honeycrisp can add sweetness and a crisp bite. A mixture is useful because varieties differ in tartness and texture. Very soft apples may turn mushy, while very juicy ones can make the bottom crust damp.
Measure flour lightly. Spoon it into the measuring cup and level the top instead of scooping directly from the bag. Too much flour can make the pastry dry and the filling pasty. Add the ice water gradually, since humidity and flour brands affect how much the dough needs.
Keep the dough cool, not rigid. If it cracks as you roll it, leave it on the counter for a few minutes to soften slightly. If it becomes sticky or greasy, return it to the refrigerator for 10 minutes. A lightly floured rolling pin and counter help, but excess flour can toughen the crust.
Look for bubbling in the middle. A golden top alone does not guarantee that the filling has cooked through. The thickened juices should bubble at a center vent. If the crust is done first, shield the rim or top loosely with foil and continue baking until the filling bubbles.

Serving Suggestions

Serve the pie warm or at room temperature, with a scoop of vanilla ice cream or a spoonful of softly whipped cream if you like. For a simpler slice, offer it on its own with coffee or tea; the spiced fruit and buttery pastry are rich enough without a topping. A small piece of sharp cheddar alongside a slice is another familiar American-style pairing, especially if the apples are on the sweet side.

For clean slices, let the pie cool as directed instead of cutting it straight from the oven. If you prefer a warm serving, reheat individual wedges after the pie has set. The filling will be softer while warm, so use a broad pie server and expect a little juice to escape.

Variations

Use a different spice profile: Replace the nutmeg with 1/4 teaspoon (0.5 g) ground ginger, or add a pinch of ground cloves. Keep the additions modest so they support the apples rather than overpower them. A little extra cinnamon is fine, but too much can make the filling taste dusty.

Make a lattice top: Roll the top dough into a circle, cut it into strips, and weave the strips over the apples. A lattice exposes more filling and lets steam escape freely, but the edges still need to be crimped securely to the bottom crust. Brush the strips with milk and bake using the same oven temperatures and timing, checking for bubbling and a rich golden color.

Add a crisp topping: For a less traditional but easy alternative, omit the top pastry disk. Mix 1/2 cup (60 g) flour, 1/3 cup (67 g) brown sugar, and 4 tablespoons (57 g) cold butter into coarse crumbs, then scatter them over the apples. The topping will be crumbly rather than flaky, so loosely shield it if it browns before the fruit bubbles.

Adjust the sweetness: If your apples are particularly sweet, reduce the filling sugar to 1/2 cup (100 g). For tart apples, keep the listed amount. The flour remains important in either case because it thickens the juices as the pie bakes.

Storage and Reheating

Because this recipe includes a long cooling period, cool the pie at room temperature for no more than 2 hours, then refrigerate it to finish setting. Cover leftovers once cool and refrigerate them within 2 hours of baking; they keep for 3 to 4 days. A pie plate covered with foil or a lidded container works well. The crust will gradually soften in the refrigerator, but the filling keeps its flavor.

To warm a whole pie or several slices, place them in a 300°F (150°C) oven until warmed through, usually 15 to 25 minutes for slices and longer for a whole pie. Cover loosely with foil if the crust is already dark. A microwave works for an individual slice, but it softens the pastry; heat in short intervals until warm. For longer storage, wrap cooled slices well and freeze for up to 3 months. Thaw overnight in the refrigerator and warm in the oven for a crisper crust.

Frequently Asked Questions

What apples are best for old-fashioned apple pie?
Choose firm apples with a balance of tartness and sweetness. Granny Smith gives a distinctly tart filling, while Braeburn or Pink Lady are more balanced; combining varieties gives a fuller flavor. Avoid relying only on apples that soften quickly, because the filling can lose its shape.

Can I make the pie dough ahead?
Yes. The wrapped dough disks can be refrigerated for up to 2 days. If they are very firm when you take them out, let them sit at room temperature briefly until they roll without cracking. You can also freeze the wrapped disks for up to 3 months and thaw them overnight in the refrigerator.

Why is my apple pie filling watery?
Common causes include very juicy apples, slices that are too thick to cook evenly, or a pie removed before the filling bubbles in the center. The flour in this recipe thickens the juices, but it needs heat to do its job. Cool the pie fully before slicing so the thickened juices have time to set.

Can I use store-bought pie crust?
Yes. Use enough pastry for a 9-inch double-crust pie and follow the package instructions for handling it. Homemade crust gives you control over the butter flavor and thickness, but ready-made pastry is a practical shortcut. Keep it cold and avoid stretching it into the plate, which can make it shrink as it bakes.

How can I tell when the pie is done?
Look for a deeply golden crust and thick filling juices bubbling through a vent near the center. Bubbling only at the outer edge may mean the middle is not hot enough yet. If the crust browns early, shield it with foil and continue baking until the center filling visibly bubbles.

Can I bake this pie in advance?
Yes. Bake it the day before, let it cool for no more than 2 hours at room temperature, and refrigerate it covered. Rewarm it in a low oven before serving if you want warm slices. For the crispest pastry, avoid reheating a whole pie in the microwave.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).

Old Mom’s Apple Pie Recipe with a Buttery Flaky Crust