How to Make a Traditional Apple Pie
  • Pastry for a 9-inch double crust pie. (Your favourite or you can use my recipe for no-fail Perfect Pie Pastry) <-- LINKED
  • 7 cups peeled, cored and thinly sliced baking apples* (See note)
  • ¼-1/2 cup white sugar (depending on tartness of apples. (Try a slice and judge their tartness)
  • ½ cup packed brown sugar
  • ¼ cup flour
  • ½ teaspoon ground cinnamon
  • pinch of nutmeg (preferably freshly grated)
  • pinch of salt
  • 4 Tablespoons butter, cut into small pieces.
  • Sanding sugar (optional)
  • Couple tablespoons of cream (optional)
  1. Preheat oven to 400 degrees F (200 degrees C)
  2. In a large bowl, combine sliced apples, both sugars, flour, cinnamon, nutmeg, and salt. Stir gently to thoroughly combine.
  3. Roll out half the pie crust and place in a 9" pie plate.
  4. Fill with apples, mounded slightly.
  5. Dot apples with butter.
  6. Roll out the second piece of pie dough, being sure it is large enough to cover the apples.
  7. Place on top of apples.
  8. Using kitchen scissors or a sharp knife trim any excess dough, leaving about an inch to roll under.
  9. Crimp edge or flatten with the floured tines of a fork.
  10. Cut four bigger vents in the top of the pie and randomly pierce with a fork to allow steam to escape.
  11. Optional - brush top crust with cream and sprinkle sanding sugar over the top. Or if you prefer, just brush with cream.
  12. Reduce heat to 375°F when you put the pie in the oven. Bake about 40 minutes. Check pie halfway through baking; cover edges with a strip of foil if they are getting too brown.
Baking Apples such as:
Granny Smith
Newtown Pippin
Recipe by Older Mommy Still Yummy at