Food Recipes The Best Old-Fashioned Apple Pie Recipe for Fall 2.9 (113) There's never a better time to bake an apple pie than during the first cool days of fall. So which of the thousands of varieties of apples is best? For pies and cobblers, you want apples that can withstand heat without losing their shape or zing. Granny Smith (tart and crisp), Golden Delicious (unbeatable crunch and flavor), and Braeburn (sweeter and slightly softer) are all good picks—but for the best type of apple for apple pie, see our complete guide here. "Before you buy, check for a fresh, fruity aroma," says Amy Traverso, author of The Apple Lover's Cookbook. No smell? "The apple could be mealy, which will leave your pie lacking in flavor." To really go above and beyond on your pie baking, be sure to keep your butter ice cold, use fresh spices, and crimp the edges carefully using the thumb and forefingers of your opposite hand all the way around the rim (more on that here). Serve your pie a la mode—or, for a savory twist, sprinkle a half cup of grated cheddar cheese over the top crust about 20 minutes before you remove it from the oven. By Betty Gold Betty Gold With more than a decade of experience writing and editing food and nutritional content, Betty Gold is the former senior digital food editor at Real Simple and acting senior food editor at Well+Good. Betty has also spent time working in product analysis at Good Housekeeping and in food production on The Martha Stewart Show. Highlights: * Bachelor of Science in Food Studies & Nutrition from New York University * Industry professional for 11 years * Served on mastheads at Food Network, Bon Appetit, and Good Housekeeping Magazines * Worked in publications department at James Beard Foundation Real Simple's Editorial Guidelines and Sarah Karnasiewicz Sarah Karnasiewicz Sarah Karnasiewicz is a freelance writer and photographer and was the Digital Food Director for Real Simple for two years. She was also a senior editor for Saveur Magazine. Her contributions include articles for the Wall Street Journal, Vogue, Every Day with Rachel Ray, Epicurious, Food Network, and many more. Highlights: * Was a deputy editor for Salon.com * Wrote Fiji Water's global travel guide, Earth's Finest City Guide * Was a copywriter for Williams Sonoma * Won a James Beard Award for Wine, Spirits, Beverages Real Simple's Editorial Guidelines Updated on September 22, 2020 Print Share Share Tweet Pin Email Hands On Time: 20 mins Total Time: 80 mins Yield: Makes 1 (9-inch) pie Ingredients 8 cups thinly-sliced, unpeeled apples (about 6-8 depending on size), such as Granny Smith, Golden Delicious, Braeburn, Jonagold, McIntosh, or Pink Lady ⅓ cup all purpose flour ⅓ cup granulated sugar 1 tablespoon apple cider vinegar 1 teaspoon cinnamon ½ teaspoon salt ½ teaspoon ground nutmeg ½ teaspoon ground ginger ½ teaspoon allspice 2 batches Basic Flaky Pie Crust, chilled 1 tablespoon unsalted butter, cut into 3 pieces 1 egg, beaten 1 tablespoon turbinado sugar (optional) Directions Heat oven to 425°F. In a large bowl, combine the apples, flour, sugar, vinegar, cinnamon, salt, nutmeg, ginger, and allspice and toss gently until combined. Roll one batch of pie dough into an 11-12-inch round. Gently fit the dough into a 9-inch pie plate and trim the edges, leaving a 1-inch overhang on all sides. Fill with the apple mixture, mounding it slightly in the center. Dot with butter. Roll out the second batch of dough and place it over the pie. Trim the edges, then crimp with your fingers or a fork. Use a sharp knife to cut small vents in the top crust. Brush the entire surface with beaten egg, then sprinkle with turbinado sugar if using. Place pie on a baking sheet and transfer to oven. Bake for 15 minutes, until crust is just beginning to brown, then lower temperature to 375°F and bake until filling is bubbling and crust is deep golden brown, 45–50 minutes more. Transfer pie to a rack and cool for at least 1 hour before serving. RealSimple.com Print