Old-Fashioned Apple Pie

This vintage apple pie recipe is just like Grandma used to make—loaded with tart-sweet apples, warm spices, and a perfectly flaky crust. For a fun retro (and delicious) twist, try adding shredded cheddar cheese. And don’t forget a scoop of ice cream!

Ingredients

• 6 cups peeled, thinly sliced tart apples

• 1 tablespoon lemon juice

• ½ cup granulated sugar

• ¼ cup all-purpose flour

• ¼ cup brown sugar

• ½ teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• Pinch of ground cloves

• 1 tablespoon butter or margarine

• Shredded cheddar cheese (optional)

• Milk (optional, for brushing crust)

Double Pie Crust:

• 2¼ cups all-purpose flour

• ¾ teaspoon salt

• ⅔ cup shortening

• 6 tablespoons cold water

Instructions

1. Prepare the Filling:
   In a large bowl, toss the apples with lemon juice. In a separate bowl, mix together the granulated sugar, flour, brown sugar, cinnamon, nutmeg, and cloves. Add the sugar mixture to the apples and toss until evenly coated. Set aside.

2. Make the Pie Crust:
   Prepare the double crust. Divide the dough in half and shape each half into a ball. On a lightly floured surface, roll out one half into a 12-inch circle. Gently place it into a 9-inch pie plate.

3. Assemble the Pie:
   Pour the apple mixture into the crust-lined pie plate. Dot with butter or margarine. Trim the edges of the bottom crust to match the edge of the plate. Roll out the second half of the dough and cut slits in the top crust. Place it over the apples. Seal and flute the edges. If desired, brush the top with milk for a golden finish.

4. Bake the Pie:
   To prevent overbrowning, cover the edges with foil. Bake in a 375°F (175°C) oven for 25 minutes. Remove the foil and bake for another 20–25 minutes, or until the top is golden brown and the apples are tender. Serve warm, optionally with a sprinkle of shredded cheddar. Makes 6 to 8 servings.

Homemade Double Crust

In a bowl, stir together the flour and salt. Use a pastry blender to cut in the shortening until the mixture resembles coarse crumbs (about the size of peas). Sprinkle 1 tablespoon of cold water over part of the mixture and gently toss with a fork. Push moistened dough to the side of the bowl and repeat, adding water 1 tablespoon at a time, until all the dough is moistened.

Make-Ahead Tip

To prepare crusts ahead:
Roll the dough into circles. Stack them between sheets of wax paper on a baking sheet. Wrap, seal, label, and freeze for up to 3 months. Thaw at room temperature before using. You can also refrigerate the dough for up to 3 days.