A classic American apple pie recipe — time-tested and truly delicious!
Ingredients
- 2 (9 inch) unbaked pie crusts
- 7 cups peeled, cored and sliced apples
- 1 cup white sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1/8 teaspoon ground nutmeg
- 2 tablespoons butter
Directions
Step 1
Preheat the oven to 425 degrees F (220 degrees C). Line a 9-inch pie plate with bottom crust.
Step 2
Combine apples, sugar, flour, cinnamon, salt, and nutmeg in a bowl. Place mixture into the prepared pie plate. Dot with butter. Cover with top crust and seal. Cut holes in top crust to allow venting.
Step 3
Bake in the preheated oven for 10 minutes.
Step 4
Reduce the oven temperature to 300 degrees F (150 degrees C) and bake until crust is golden brown and apples are tender, 40 for 50 minutes. Cool and serve.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 402 | |
% Daily Value * | |
Total Fat17g | 22% |
Saturated Fat4g | 20% |
Cholesterol8mg | 3% |
Sodium374mg | 16% |
Total Carbohydrate61g | 22% |
Dietary Fiber3g | 11% |
Total Sugars35g | |
Protein2g | |
Vitamin C4mg | 22% |
Calcium19mg | 1% |
Iron0mg | 2% |
Potassium155mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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- by: Cookdap Member
- 21 years ago
This turned out pretty well. I needed a recipe quick for Thanksgiving. After we moved, I couldn’t find my recipe book with my usual Apple pie recipe. Some people liked it some liked the ones I usually bake. The only things I would change would be adding less butter and more flour. The juices in the pie did not thicken as much as I like. All in all a pretty good recipe.
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- by: Tiffany
- 17 years ago
I baked this pie and brought it over to my brother’s house for a family gathering. Now, my mother always makes apple pies for all the holidays and my brother especially loves them. Well, all I can say is my brother told my mother that she has competition! Thanks for a great recipe!
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- by: Joann
- 15 years ago
my husband’s favorite kind of pie is apple, we live in the city and he has planted several fruit trees over the years this year our granny smith apple tree had hundreds of apples on it witch was great!! so for father’s day this year we as in me and the kids baked him a apple pie it turned out wonderful yes it was a little running but my husband likes his food wet so we loved it thanks so much for such a great recipe…
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- by: Spicyme
- 15 years ago
This pie tastes good but it really is quite runny, while it was baking, the juices from the pie poured down in a steady stream onto the pan that i thankfully had under it, but after allowing the pie to cool down, the juices set and it gets less runny. i would still add more flour. i wont make this again, ill try a different recipe next time
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- by: Sweetkatiel
- 14 years ago
I made three of these at once for Mothers Day gifts, mostly because I wanted to use my entire pound of lard at once, which makes 3 double crusted pies. To ensure it was not too liquidy I used 2 heaping tablespoons of flour in my filling mixture. I also added a light sprinkling of cinnamon before laying the top crust down. I over heaped my filling and it did not shirnk much, perhaps the apples I used? GALA… made for a sweet, yummy, pie. I’ve never made pie before and everyone RAVED over this recipie. I have one of the 3 frozen and can hardly wait to cook it! TIP from my 86 year old Grandmother: Touch the crust as little as possible when it is dough, otherwise it will be tough after being cooked. 2nd TIP: Freeze the pie before cooking, that way retains it’s juicy-ness without becoming soggy once you cook it!
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- by: Mom-Of-Four-Awesome-Kids
- 14 years ago
Oh yeah – THAT’S what I’m talking about! What a terrific flavor, just delicious and so easy to make! I did make sure to use heaping tablespoons of flour and 7 cups seemed like too many apples; even after heaping them into the crust, I had some left over. I will definitely make this again, thank you!
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- by: Eqstokes
- 14 years ago
To avoid wateriness in an old-fashioned apple pie you need to do two things: Use Cortland or other cooking apples (never use Macintosh!) and add 2 tablespoons of uncooked tapioca right out of the box (more for a 10″ pie). Spread the first tablespoon over the bottom of the pie crust before you add any apples, then sprinkle the remaining tablespoon throughout the pie. The tapioca helps absorb the moisture resulting in a perfect pie–don’t worry, you can’t taste it! 🙂 You may need to experiment and adjust the amount of tapioca to suit your individual preferences. This trick was passed down to me by my father whose Swedish grandmother taught it to him as a child… she made the best pies! Another tip from Nana: Don’t just dump the apples into the pie crust, place them individually in concentric rings. This takes a LOT longer but your pie will not sink at all–you can have a true “mile high apple pie” and you don’t pour in the “sugar soup” at the bottom of the mixing bowl that can also contribute to wateriness. I like my pies a little moist, so I do pour a little of the sugar mixture in, but not all of it. Also, if you’re storing your apples in lemon water to prevent browning between peeling and putting them in the crust, make sure you give them time to drain and shake the colander well to get rid of all the extra water.
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- by: Barbara Pohozoff
- 14 years ago
we really enjoyed this apple pie. Previous reviews stated it was runny. To counter that without giving the pie a flour-y taste, I gave a generous sprinkle of minute tapioca in the bottom of the shell. I will use this recipe again for sure!! Definitely didn’t have to worry about left-overs on this one
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- by: Beckie
- 12 years ago
I used this as a base and added my own touch. I used a mixture of half Gala apples and half Braeburn to get the sweet and tart/crisp mix I wanted. I used Saigon cinnamon, fresh ground nutmeg and added just a dash of chipotle pepper. It gave it the kick I was looking for and still had that sweet apple taste. It’s my new favorite apply pie recipe!
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- by: Taylor-Leah
- 12 years ago
I tried this recipe for the first apple pie that I was making. To be honest it did not come out very good. I had to do a lot of fine tuning to this recipe to the point where it was not this recipe at all. This recipe gave me some practice and taught me where the improvements need to be made.
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- by: Kitkat
- 12 years ago
This recipe was fantastic! I used apples from the trees in my yard, a couple different kinds, and I also followed the suggestions of using more flour. It worked great and the consistency was perfect. I also used the store bought pie shells (I don’t make my own), and it was a big winner with the hubby!
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- by: SHORECOOK
- 11 years ago
EXCELLENT! I followed the recipe exactly using 6 Granny Smith apples. I was looking for an apple pie that had a more cinnamon taste than caramel. This was perfect. Hubby declared it “EXCELLENT”. It did take a little longer to bake as I turned the oven down to 275. I feel that 300 would have been better. Thank you Arletta for sharing this EXCELLENT recipe!
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- by: Cookdap Member
- 11 years ago
Hubs and I agree this is a darned fine pie. While I made a couple of minor modifications, none were necessary. I most frequently make my apple pies with just white sugar, but this time I wanted a little ?caramel-y-scotchy? taste so I used half white and half brown sugar ?just fun for something different. The amounts of cinnamon and nutmeg were just right. I typically don?t care for nutmeg in apple pies, but the little bit of it that was indicated here enhanced rather than dominated. As for the flour, I?m always nervous about that ? 2 T. is a common amount used in apple pie recipes but you can never know exactly if that will be too much or too little. The Fuji apples I used were very juicy so I used two HEAPING tablespoons and so far I?m happy with that. I?ll be interested to see tomorrow morning, however, once the pie has set overnight, if I?m still as pleased! I?m hoping it won?t have turned to paste! I used a rich pie crust, ?Never, Never Fail Pie Pastry,? also from this site, and brushed it with a mixture of one egg yolk and 1 T. half-and-half before baking. I baked the pie at a consistent 375 degrees ? 25 minutes with the crust uncovered, then another 25 minutes or so with the crust edge covered with foil. This pie recipe and the pastry recipe I chose was a winning combination and lived up to its name. This was indeed a good ?Old Fashioned Apple Pie.?
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- by: Sgtharperswife
- 11 years ago
The first pie I fallowed the recipe to a tee. It was really runny and it caused the bottom crust to be soggy(this was the results after it had time to cool and the liquid to thicken). I made a second one and in the place of 2TBSP flour I used 4TBSP and it was perfect.(just be sure to let it cool before cutting it so you allow the liquid time to thicken up. I also brushed the top crust with melted butter before baking and the top crust was a lot better as well.
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- by: Pinky Upton
- 11 years ago
This recipe was a fabulous hit with my family last night. I did a few minor changes to the recipe. I only used 1/2 cup of sugar and sliced the apples really thin with my salad shooter. I did this and everybody just raved over it and now it’s all gone. It didn’t even last one full night with my family. I guess next time I will have to make two or three pies to make it last, LOL. I will definitely be making this pie again.
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- by: Hayli
- 8 years ago
This apple pie was awesome!! The whole family couldn’t eat it fast enough 🙂 I did make some changes. I used granny smith apples which gave it a tart taste and this pie does get a little too juicy. I upped the flour to 4 tbsp. Cooked the pie without the top crust for 10 min and then drained in a bit. I then added on the top crust and cooked for 45 min. It turned out perfect!! I will be making again.
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- by: Livnluvnlife
- 8 years ago
I added extra cinnamon with Granny Smith Apples . Also you must add 2 tsp. of lemon juice too . To avoid water mix the apples and cook the pie right away. Sugar pulls the water out of the apples so if it sits the water starts coming out. . It was amazing! It truly is an old fashioned recipe. It is the way my Grandmother makes it. She doesn’t use a recipe so this was perfect for me! I will make this again and again! Thank you for sharing!
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- by: Julia Cunningham
- 7 years ago
Don’t follow the recipe for the cook temp time, it ends as an EPIC FAIL. I was out of town and wanted to make ‘my’ apple pie – found this recipe which seemed like the filling was very similar to what I do – but as I only bake once a year, I failed to see the problem with using a 275 degree oven for the cooking. Cut to the cooking, the crust was NOT getting browned at all. Started increasing the temp, and increasing the temp, eventually getting up to 325, and then pulled the pie as soon as it was slightly browned and the juices were running. When we cut into the pie after dinner, the apples had turned to apple mush because I had to leave it in longer to get any kind of browning (and juice running) action. I was horrified – but if you read the other reviews all complaining of being too runny it can all be attributed to the undercooking at too low of a temp. Do yourself a favor, follow everything but that last instruction, you need to cook the pie at 325, not “275-300” (which was my first flag, why use a range…). Two stars for what I perceive to be the correct ingredients for the filling, “F” for the cooking instructions. Cooking apple pies longer than necessary will turn the slices into apple sauce. Should have been awesome based on the ingredients, but hard to rate apple mush as awesome… Writing this review to hopefully save someone else the next time! Cheers.
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- by: Starling011
- 6 years ago
I used this recipe many times. I used it this time as a familiar recipe to do a lattice top with. Worked very well. I always add ginger. I always use half gala, half Granny Smith apples. I also squeeze a quarter of a lemon over the sliced apples adds a tartness but not as much as if I used all Granny Smith. I also used some cinnamon and sugar on the crust to add a delightful color to the crust as well as a nice crunch kinda like candy but only sorta.
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- by: Tom
- 5 years ago
I made this today. It was a long watery but not horribly so. I believe a little more flour would solve that. Was probably the apples I used and that I used more than called for in the recipe, to make it heaping. I also added a bit more sugar and cinnamon to account for the extra apples. All in all this was very good.
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- by: Dan Watts
- 5 years ago
I combined the spice quantities (cinnamon and nutmeg) from this recipe, with the other ingredients from this recipe https://www.allrecipes.com/recipe/87979/peach-pie-the-old-fashioned-two-crust-way/?internalSource=hub%20recipe&referringContentType=Search&clickId=cardslot%201, to make a perfect apple pie. Also, I added a couple handfuls of water because the apples don’t make as much as the peaches do.
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- by: Hannahjoy
- 4 years ago
I?m very new to cooking and baking. This recipe was easy to follow except for the baking time because I had to bake it longer than what was called for. I know I made a few mistakes and learned what to do next time. It was pretty runny but it tastes absolutely delicious. I?m definitely going to make it again.
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- by: Ginger Walters
- 4 years ago
The recipe came out good but the apples had juice overflowing the pie crust in the oven and when sliced there was apple juice flowing out of the crust! I think some added cornstarch might have corrected this issue. The flour did not do enough to thicken the apple juice to keep it in the crust. Also made the bottom pie crust soggy
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- by: Barbara Tamburo
- 3 years ago
This recipe was good although I did it a bit differently. I tossed the apples in the mixture that was to go over the top. I did a cinnamon and sugar sprinkle on the top of the crust and my family loved the pie. I made the everything as the recipe said but put it together a little differently.
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- by: Ronda
- 2 years ago
I folllowed the ingredients and used Granny Smith apples. I started off at 425 degrees for 10 min then turned the oven down to 375.
With all the complaints of a watery pie I figured ithe 300 degrees recommended was not a high enough temp to thicken the sugar and flour. Turned out perfect. -
- by: Jacqueline S
- 2 years ago
I Baked this pie for my Brother in law. He loves Apple ?? pie. He said it was Awesome! It’s what he wanted for his Birthday from me. The only thing I added was more cut up apples for the height and about a teaspoon of cornstarch along with the flour. It turned out so Delicious ??
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- by: Sue
- 1 year ago
I made it according to the recipe, but it didn’t work for me. I used a juicy sweet apple (Macintosh), and my apples didn’t cook through, my pie was soupy, and my crust didn’t brown. The flavor was almost there. The ingredients and cooking need some modifications, which I will attempt the next time I make it. Maybe add more flour, some lemon juice, adjust the oven temp., etc. Again, this was my experience. It might work better for others using different apples.
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- by: Karen Sue Clarke
- 12 months ago
I make this pie quite often and each time I make it it turns out fantastic and of course I do my own thing with it by adding brown sugar and regular sugar half cup each so it gives it that little bit extra ump of flavor and usually put some egg on the bottom to keep the bottom from getting too soggy…..all in all great starter recipe and if you choose to put sugar on the top use some milk first….makes the crust nice and crunchy if you like that sort of thing…..I always use a little bit more butter probably than most but it just makes it that much better tasting…..and I use 3 heaping tablespoons of flour as well….no complaints from the hubby at all….he loves it….keep up the good recipes!!!!!
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