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5 from 3 votes

Best Old Fashioned Apple Pie

This is a classic Old Fashioned 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 http://artofthepie.com/learn
Prep Time45 mins
Cook Time1 hr
Total Time1 hr 45 mins
Course: Sweet Pie
Cuisine: American
Servings: 8
Author: Kate McDermott-Art of the Pie ®


  • About 10 cups heritage apples skin on, quartered and cored.
  • 1/2 cup flour
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 gratings nutmeg
  • 1/2 teaspoon allspice
  • 1 tablespoon of an artisan style cider vinegar or fresh squeezed lemon juice
  • 1 tablespoon apple liqueur like Calvados or Caramel Apple optional
  • 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


  • Slice apples in 1/2 inch slices or chunk them up into pieces you can comfortably get into your mouth!
  • In a large mixing bowl put all ingredients except butter and mix lightly until most of the surfaces are covered.
  • Pour into an unbaked pie crust, mounding high and dot with butter.
  • Roll out second crust and place on top; crimp edges with a fork.
  • Cut vent holes.
  • Paint with egg white wash.
  • Sprinkle some extra sugar evenly on top.
  • Pre-heat oven to 425F and bake for 20 minutes.
  • Reduce heat to 375F and bake for 40 minutes longer.
  • 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.
Here's a link to How to Make and Roll Out Dough.