• Prep Time: 1 hour, 1 min
  • Cooking Time: 1 hour, 1 min
  • Serves: 6

Old-Fashioned Apple Pie

  • Recipe Submitted by on

 Ingredients List

  • 2 pie crusts
  • 1 cup apple cider, reduced
  • 8 large apples (about 8 and 1/2 cups), cored and thinly sliced
  • 1 and 1/2 tablespoons apple cider vinegar
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, lightly packed
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 teaspoon milk
  • Turbinado sugar, optional


Lightly spray a 9" pie pan with non-stick spray; set aside. Line a baking sheet with parchment paper; set aside. Roll one piece of pie crust into a 12" round, then carefully place it in the prepared pie pan.
Using your hands, gently fit the dough into the bottom of the pan and up the sides, allowing for one inch of pie crust overhang. Sprinkle the bottom of the pie crust with one teaspoon of flour and one teaspoon of sugar, mixing them together so they evenly coat the bottom of the crust. Trim the excess crust with kitchen sheers and place the pan in the refrigerator until needed.
Roll the second piece of pie crust into a 12" round. Using a ruler and a paring knife, cut 16 strips, each about a 1/2 inch wide. Don't worry if they end up being a little uneven - it happens! Carefully transfer the the strips onto the prepared baking sheet and place in the refrigerator until needed.
Place the apple cider in a small saucepan and bring to a boil over medium-high heat. Continue cooking, stirring frequently, until you have 1/4 cup of apple cider reduction; about 10 minutes. Remove from heat.
In a large bowl combine the sliced apples, apple cider reduction, and apple cider vinegar; toss well to coat the apples, set aside. In medium-sized bowl combine both sugars, spices, flour, and salt. Add the dry mixture to apple mixture and toss well to coat.
Using a slotted spoon, fill the chilled pie crust with the apple filling, leaving excess juices behind. Remove the pie crust strips from the refrigerator and begin creating a lattice pattern, carefully weaving over and under each strip of the opposite direction. Once you're done weaving, trim any excess dough from the edges. Return the pie back to fridge for 20 minutes.
In the meantime, preheat the oven to 425 degrees (F). Make an egg wash by whisking together the egg and milk until well combined. Brush the egg wash over the lattice strips and crust of the unbaked pie, then sprinkle with the turbinado sugar, if using. Place the pie on a large baking sheet. Bake for 20 minutes, then reduce the heat to 375 degrees (F), and continue baking for an additional 45 minutes, or until the crust is golden brown and filling is bubbling. To avoid over browning, you may want to place a piecrust shield on the pie after 30 minutes of baking. Carefully remove the pie from the oven, and place it on a wire rack to cool completely before cutting, about 6 hours.
This pie will keep, loosely covered, at room temperature for one day. You may also
tightly wrap it and store it in the fridge for up to one week.

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