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+ servings
Apples around a pie.

Old Fashioned Apple Pie

This old fashioned apple pie has a homemade flaky pie crust and a filling with layers and layers of different varieties of apples, spices and butter. Serve with a side of ice cream or custard for a traditional dessert.
Course Dessert
Cuisine North American
Prep Time 20 minutes
Cook Time 50 minutes
Additional Time 30 minutes
Total Time 1 hour 40 minutes
Servings 10 servings
Calories 362kcal
Author Nina


  • One 9 inch pie dish


Pie dough

  • 2 cups all purpose flour
  • 1 teaspoon granulated sugar
  • ¼ teaspoon salt
  • cup shortening/lard chilled and cubed
  • 5 tablespoons milk cold
  • 5 tablespoons water cold

Apple pie filling

  • 6 cups apples peeled and chopped (approximately 8-10 apples)
  • 1 tablespoon fresh lemon juice
  • 1 cup granulated sugar
  • 2 tablespoons all purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon unsalted butter

To finish

  • 1 large egg
  • 1 teaspoon water
  • ½ teaspoon granulated sugar


Pie Dough

  • Whisk flour, sugar and salt together in a large bowl. Add the shortening/lard to the bowl.
  • Using a pastry cutter, or two forks, cut the shortening into the mixture until the flour coated fats are pea sized.
  • Add the milk and water to a measuring cup and stir. Drizzle this in, 1 tablespoon at a time, and mix with a spoon or your hands. Do not add too much of the milk/water. Stop adding this when the dough comes together easily. You may need to use less in the summer and more in the winter. Form the dough into a ball.
  • Cut the dough into two, with one half being slightly larger then the other. The larger one will be the bottom pie shell, and the smaller one, the lid.
  • Flatten each ball of dough into 1-inch thick discs and wrap each with plastic wrap. Refrigerate for 30 minutes or up to 3 days.

Apple Pie Filling

  • Prepare the filling by mixing the apples and lemon juice together in a large bowl. Stir in sugar, flour, cinnamon and nutmeg until all the apples are coated and set aside.


  • Preheat oven to 375°F and grease a 9-inch pie dish. Set aside.
  • Roll out the larger chilled pie dough on a floured surface. Turn the dough a quarter turn after every few rolls until you have a circle that is about 12 inches in diameter. Carefully place it into the prepared pie dish, using your fingers to smooth it out. Trim off any extra overhang with a knife.
  • Fill the pie crust with the filling and dot the butter overtop. Roll out the other chilled pie dough the same way as the first dough disc, until about 10 inches in diameter. Carefully place it on top of the pie and trim any extra overhang. Crimp and flute the edges of the dough with your fingers.
  • Cut 4 small slits at the top of your pie to allow steam to escape. Whisk the egg and water together and brush the top of the pie with it. Sprinkle sugar over top of the pie. Bake for 45-50 minutes until the pie is golden brown. Place a pie shield over the pie 25 minutes into the baking to stop the edges from getting too dark. Or you can take a square piece of aluminum foil and cut a circle from the center to make a pie shield.
  • Place the baked pie on a wire rack and let it cool for about 1 hour. Store it covered, in the fridge for up to 3 days.


  • Use a combination of apples for a more complex flavour. Pick a tart apple and a sweet apple variety.
  • Use fresh lemon juice in your pie filling. The fresh lemon juice has less chance to oxidize because it is fresh, and therefore has a brighter flavour. It also has no funny preservatives like the bottled versions.
  • Use a pie shield partly into the baking time to prevent the edges of the pie from getting too dark.


Serving: 10g | Calories: 362kcal | Carbohydrates: 52g | Protein: 4g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 2g | Cholesterol: 20mg | Sodium: 70mg | Potassium: 131mg | Fiber: 3g | Sugar: 29g | Vitamin A: 113IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg