There is nothing like the taste of a fresh baked Old Fashioned Apple Pie! This classic apple pie recipe has the perfect blend of spices and the top crust is sprinkled with sugar.
Easy Old Fashioned Apple Pie From Betty Crocker
This is my husband's favorite apple pie recipe and my daughter makes it anytime the family gets together to celebrate special occasions or holidays. We always serve it warm with vanilla ice cream. It is so good!
We love this apple pie recipe from Betty Crocker Cookbook. It is by far the best apple pie recipe we have ever made!
Don't be intimidated by a apple pie thinking it's to hard or too much work. This one is easy to make and delicious.
Pie Baking Tips
Prevent Overcooked Edges - Keep an eye on the apple pie the last 15 to 20 minutes of the baking time to make sure the edges aren't getting too brown. You can use a aluminum pastry shield or foil to prevent the top edges of the pastry from over-browning.
Types Of Crust - You can use a pie crust mix, frozen pie crust, refrigerated pie crust or make your own pie crust from scratch using this Betty Crocker Pie Crust Recipe.
Prevent Soggy Crust - To prevent a soggy bottom pie crust always place your pie plate on a large baking sheet lined with parchment paper on the bottom oven rack to help concentrate the heat to the pie's bottom crust faster and the bonus is that it catches any spills, making cleanup easier.
Even Slices - Make sure to cut the apples into equal-sized pieces so they cook evenly.
Allow To Cool - Once the pie is done, allow to cool on a wire rack for 2 hours before slicing to give the filling a chance to set up.
Best Apples For Baking
The best apples for making apple pies are a combination of sweet and tart flavor and firm crunchy texture that will hold their shape and won't turn to mush when cooked.
For best results use a combination of apples to add more flavor and texture when you're cooking or baking.
- Granny Smith - Firm texture and tart sour apple that is one of the best apples for baking.
- Honey Crisp - Mixture of sweet and tart apple with a crisp texture that is firm enough that it won't cook down much when baked.
- Jonagold - A sweet-tart flavor combination and crunchy, Jonagold apples hold up well cooked in the oven.
- Braeburn - An all purpose apple that has a sweet-tart flavor and holds up well when it's baked.
- Pink Lady - A versatile apple with a good balance of sweet and tart flavor that can be used for baking.
See printable recipe card below for specific measurement and complete instructions.
- thinly sliced peeled apples (6 to 8 medium size apples - granny smith and Honey Crisp)
- all-purpose flour
- ground cinnamon
- firm butter
- refrigerated pie crusts
How To Make This Apple Pie Recipe
Heat oven to 425 degrees. Let refrigerated pie crust stand at room temperature for 15 minutes before using.
Once pie crust is at room temperature gently unroll one pie crust dough and press it into a ungreased 9-inch glass pie plate.
Prepare pie filling while waiting on pie crust to reach room temperature.
In large bowl mix 1/2 cup sugar, the flour, nutmeg, cinnamon and salt in large bowl. Gently stir in apples and mix until evenly coated.
Carefully spoon apple mixture into pastry-lined pie plate. Next cut butter into small pieces and place over apples.
Then cover apples with second crust. Seal and flute the sides and cut small slits in the top.
Brush top crust with one Tablespoon of water and sprinkle with one Tablespoon sugar.
Bake 40 to 50 minutes on lower oven rack. Crust should be golden brown, apples tender and the juices will be beginning to bubble through the slits in the crust.
The last 15 minutes of baking time cover the edges with strips of foil to prevent it from over-browning.
Cool on wire rack for at least 2 hours.
Serve with vanilla ice cream or topped with whipped cream! In the Fall I like to drizzle caramel sauce over the ice cream or whipped cream. So good!
How To Store Pie
According to the U.S. Department of Agriculture (USDA), fruit pies made with sugar such as this apple pie can be loosely covered with plastic wrap or foil and stored at room temperature for one to two days and stored for an additional 2 days in the refrigerator.
My Favorite Kitchen Finds
This OXO Good Grips 3-Piece Mixing Bowl Set has non-slip handle and spout for easy pouring.
Set of Two Pyrex Easy Grab Glass Pie Plates are dishwasher, freezer, microwave and preheated oven safe.
Cake and Pastry Bakeware Carrier with Cover and Handles makes it easy to transport your desserts.
Every kitchen needs these 100% Super Soft and Absorbent Cotton Dish Towels.
More Pie Recipes to Try
I hope you enjoy this easy apple pie recipe! If you try this old fashioned apple pie, please come back and rate the recipe and leave me a comment below. It's a favorite at our house!
Old Fashioned Apple Pie
- 6 cups thinly sliced peeled apples (6 to 8 medium size apples – granny smith and Honey Crisp)
- ¼ cup all-purpose flour
- ¼ teaspoon ground nutmeg
- ¾ teaspoon ground cinnamon
- 2 Tablespoons butter
- dash of salt
- 14.1 ounce Pillsbury refrigerated 2 pie crust box
- 1 Tablespoon sugar
- 1 Tablespoon water
- Heat oven to 425 degrees.
- Let refrigerated pie crust stand at room temperature for 15 minutes before using.
- Once pie crust is at room temperature gently unroll one pie crust dough and press it into a ungreased 9-inch glass pie plate.
- While waiting on pie crust to reach room temperature, prepare pie filling.
- In large bowl mix 1/2 cup sugar, the flour, nutmeg, cinnamon and salt in large bowl. Gently stir in apples and mix until evenly coated.
- Carefully spoon apple mixture into pastry-lined pie plate.
- Cut butter into small pieces and place over apples.
- Cover apples with second crust. Seal and flute the sides and cut small slits in the top.
- Brush top crust with 1 Tablespoon of water and sprinkle with 1 tablespoon sugar.
- Bake 40 to 50 minute. Crust should be golden brown, apples tender and the juices will be beginning to bubble through the slits in the crust.
- Cool on wire rack for at least 2 hours.