Old-Fashioned Apple Pie
Apple pie is a classic that everyone should have a recipe for on hand. I love apple pie with a flakey crust enriched with freshly milled flour, doesn't get any better than that. With a couple classic ingredients and the special addition of freshly milled flour, you'll have a warm apple pie that will be a crowd-pleaser.
Ingredients
Pie Crust
- 100g butter cold + cubed
- 90g lard cold and cubed
- 170g all-purpose flour
- 100g freshly milled wheat flour or whole wheat from the store
- 1/2 tsp salt
- 6-8 tbsp ice cold water
Apple Pie Filling
- 6-8 apples
- 1/4 cup brown sugar
- 2 tbsp whole wheat flour
- 1 tbsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground allspice
- 1 tsp vanilla extract
- 1 tsp salt
- 1 tbsp lemon juice or the juice of half a lemon
Egg Wash Topping
- 1 egg whisked
- 1 tbsp cane sugar sprinkled
Instructions
- Prepare the Crust: Use your favourite pie crust recipe (mine works great!). Add fats flours, and salt to the food processor and pulse until crumbly. Whisk egg and vinegar in a dish and add slowly to the crumble mixture until it comes together. Divide into two equal parts, wrap with plastic, and keep in the fridge for 30 minutes.
- Make the Filling: In a large bowl, toss together apple wedges (peeled or unpeeled), flour, sugar, cinnamon, nutmeg, allspice, ginger, salt, vanilla, and a squeeze of lemon juice. Set aside.
- Assemble the Pie: Remove the pie doughs from the fridge and roll one out to 10–11” and press into a 9” pie dish. Add the apple filling in an even layer. Roll the second crust to 9–10” and place on top. Seal the edges however you like—I fold mine together for a rustic look.
- Chill Before Baking: Refrigerate the assembled pie for at least 30 minutes (or up to 24 hours covered).
- Bake: Preheat oven to 375°F. Brush the top with egg wash, sprinkle with cane sugar, and cut 4 slits in the centre. Bake for 1 hour, until golden and bubbly.
- Cool & Serve: Let cool for 1–3 hours before slicing. Serve with vanilla ice cream and enjoy!
Notes
Pie Crust Dough: Should come together as a ball. A slight stickiness is okay because you will use flour to roll it out.
Apples: Peel if you like, but unpeeled adds texture and saves time. Use tart, crisp apples like Granny Smith or Honeycrisp.
Flour in the filling: Helps thicken the juices without needing cornstarch.
Egg wash: Whisk one egg and brush lightly over the crust before baking.
Sugar topping: A sprinkle of cane sugar adds a light crunch and extra sweetness.
Steam slits: Decorative but also allows steam to escape so the top crust doesn’t puff and burst.
Resting time: Cooling helps the filling set properly and makes for cleaner slices.