Art of the Apple Pie

Everyone loves an Old-Fashioned Apple Pie. In fact, when I ask people around the country what their favorite pie is, Apple is #1! 

Here is the recipe for the one that I love to make for my family and friends and teach at my Art of the Pie Workshops and Pie Camps. It is especially good when local heritage apples from the farmers markets are available and just bursting with flavor.

Beautiful Apple Pies made at an Art of the Pie Workshop (Photo Credit: Rebekah Denn)

Art of the Apple Pie
Recipe type: Sweet Pie
Cuisine: American
Serves: 8
Prep time:
Bake time:
Total time:
This is a classic All American Apple Pie. Use both tart and sweet apples and the most flavorful ones that you can find. This recipe is sized for a 9” Deep Dish Apple Pie. For information on Art of the Pie Workshops and Pie Camps, please visit
  • About 10 cups heritage apples (skin on), quartered and cored.
  • ½ cup flour
  • ½ cup sugar
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 2 gratings nutmeg
  • ½ teaspoon allspice
  • 1 tablespoon of an artisan style cider vinegar or fresh squeezed lemon juice
  • 1-2 teaspoons butter chopped into little pieces
  • 1 recipe double crust pie dough
For the Egg Wash
  • 1 egg white mixed with 2 T of water
  1. Slice apples in ½ inch slices or chunk them up into pieces you can comfortably get into your mouth!
  2. In a large mixing bowl put all ingredients except butter and mix lightly until most of the surfaces are covered.
  3. Pour into an unbaked pie crust, mounding high and dot with butter.
  4. Roll out second crust and place on top; crimp edges with a fork.
  5. Cut vent holes.
  6. Paint with egg white wash.
  7. Sprinkle some extra sugar evenly on top.
  8. Pre-heat oven to 425F and bake for 20 minutes.
  9. Reduce heat to 375F and bake for 40 minutes longer.
  10. Cool for at least 1 hour before eating if you can. ;-)
Heritage or Heirloom Apples are those that are regional to specific areas and are many times grown by small farmers and then brought to farmers markets. You can also use a good mix of apples from your local grocery. I like to use both sweet and tart apples in a pie for flavor. If peels bother you, remove them.

Whether you are Gluten Free, Vegan, Dairy Free, or Vegetarian, I have created a number of pie doughs so that everyone can enjoy a piece of pie. I’m so happy to share these recipes with you here.

Be Happy, Make Pie!

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  1. Cathy says

    I love this pie (although I peel my apples). But I’m curious why you posted this in March? There are no heritage apples in Farmers Markets in March are there? but I don’t recall seeing any interesting varieties here in the DC area in the spring. Most of what’s on sale st markets has been in cold storage for months or, in groceries, flown in from New Zealand.
    Also — I know you do exhaustive detective work and testing. We’re all the beneficiaries of your perfectionism! So, as you travel around to other regions, would you consider asking your workshoppers/hosts about the heritage fruits in their area?
    That way, when you post a recipe like this one, you could have a little note that says — if you’re in Texas look for XYZ apples or in DC look for QVP whatever. I say this because I don’t think i’d know a heritage apple if it bit me back.

    • says

      Hi Cathy- You bring up some great points and what an opportunity for us all to learn. I’ve just added a link in today’s post to an older one that I wrote about heritage apples.

      And, you are so right that some will never be able to have access to the wonderful variety I enjoy here in the Pacific Northwest in the fall. I used to have one refrigerator that was dedicated just to apple storage and, with careful culling, I could keep some of my old-time favorites (Golden Russets and Newtown Pippins are the first two that pop into my head) for up to six months.

      But there are times when the fruit is “out of season” and you just have to make an apple pie with the conventional varieties that are available at the grocery. I use as many varieties, both sweet and tart, as I can find. I’ve updated to recipe notes with this info, too. :-) Rule of thumb for me is one or two of each kind. And, I ask my green-grocer for taste samples to make sure that my dollars are buying flavorful pie-worthy fruit, too!

      I would love to have folks chime in about their own regional favorites. Spitzenbergs, Cox Orange Pippins, Bramley’s Seedlings, Black Twigs are a few of mine.

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