Old Fashioned Apple Pie
Prep time
Cook time
Total time
For Crust
  • 2.5 cups all purpose flour
  • 1 tbsp sugar
  • ¾ tsp salt
  • 10 tbsp chilled unsalted butter, cut in small pieces or grated on a grater
  • ⅓ cup solid vegetable shortening, cut into pieces
  • 6 tbsp ice water
  • ½ cup sugar
  • ¼ cup brown sugar
  • 2 tbsp all purpose flour
  • 1 tbsp fresh lemon juice
  • 2 tsp grated lemon peel
  • ⅛ tsp ground nutmeg
  • 1 tsp cinnamon powder
  • 3 pounds apples (I used 2 huge honey crisp apples), peeled, quartered, cored and thinly sliced
  • Milk
  • Additional sugar
For Crust
  1. Stir flour, sugar and salt together in a bowl using spatula.
  2. Add butter and shortening and using a pastry cutter or simply your fingers work it together, until it resembles a coarse meal.
  3. Add 6 tbsp iced water and mix until moist clumps form. Add more water by tsps if desired and until the dough gathers into a ball.
  4. Divide the dough into half. Flatten each piece and wrap in a plastic wrap.
  5. Refrigerate for 1-2 hours. (At this point, dough can be prepared 2 days ahead. Keep chilled. Let it soften to room temp before rolling out)
For filling
  1. Position rack in bottom third of oven and preheat oven to 400F. Mix first 7 ingredients in a large bowl. Add apples and toss to combine.
  1. Roll out one dough disk on a floured surface to 12 inch round. Transfer to 9 inch diameter pie dish.
  2. Fold edge under, forming high standing rim. Crimp edge decoratively if desired. Add filling. Roll out second dough disk to 13 inch round.
  3. If making honeycomb design, using a small circular cutter, cut holes in the dough leaving 2 inch all around the edges. Make sure the dough is not rolled out too thin or your holes will break while transferring the dough.
  4. Transfer the honeycombed top crust on top and seal the edges. Brush the honeycomb using milk. Sprinkle with generous amount of coarse sugar.
  5. Bake in a preheated 400F oven for 10 minutes.
  6. Reduce oven temp to 375F and bakes until filling is bubbling thickly and crust is deep golden brown, covering edges with aluminium foil collar if browning too quickly for about 1 hrs 20 mins.
  7. Let it rest for an hour before serving if possible.
  8. Serve with ice cream or whipped cream.
It can be made 8 hours in advance and then served at room temperature.
This classic old fashioned pie is adapted from "The Bon Appetit Cookbook"
Recipe by Naive Cook Cooks at https://www.naivecookcooks.com/old-fashioned-apple-pie/