I grew up making this old fashioned apple pie recipe.
In school I was introduced to the cooked fruit method. This recipe is now a hybrid of both. The lemon juice keeps the apples from browning (if you are prepping ahead) and also adds to the depth of flavor. Vanilla just belongs in everything.
If you don’t have pie crust already, I recommend whipping up a batch of Double Crust Pastry now so that it will be easy to roll out by the time you are ready to build the pie.
If you don’t have pie crust already, I recommend whipping up a batch of Double Crust Pastry now so that it will be easy to roll out by the time you are ready to build the pie.
Old Fashioned Apple Pie
Ingredients
- 1/2 c. brown sugar
- 1/4 c. granulated sugar
- 1 t. cinnamon
- 3 T. all purpose flour
- 5 Gala, Fuji or Rome Apples
- 1 T. vanilla
- 1 T. lemon juice or juice of one lemon
- 6 T. butter, salted
- 1 Recipe of Double Crust Pastry
Instructions
- Peel, quarter and slice apples.
- Toss apples with vanilla and lemon juice. This enhances the flavor and also prevents browning.
- Combine sugar, cinnamon and flour.
- Sprinkle half of the sugar mixture on the bottom pie crust.
- Add apples and sprinkle remaining sugar mixture on top.
- Dot pie with butter.
- Cover with top crust and crimp as desired.
- Bake at 350* for 40-50 minutes or until top crust is lightly browned.
Notes
I am not a fan of the sharpness of Granny Smith Apples. If you are, feel free to adjust the recipe accordingly. The apple types I suggested are ones that end up producing a good texture and aren't too sweet or sour in my opinion. You do you! In my experience, Red Delicious apples are also a no go since they tend to turn out too 'spongey' for my taste.