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Old fashioned Apple Pie

Old fashioned Apple Pie

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This Old fashioned Apple Pie is absolutely the best homemade apple pie because it has a flaky, buttery crust and a lightly-spiced cinnamon flavour apple pie filling.

This is one of my favourite Apple Pies, which I have been making since I was single.

I am sure that I have posted this recipe in the past, as the pictures are dated April, 2008 but when I was looking for this post on my blog, to link it to the tart, I don’t know why, but I couldn’t find it.

As I want the recipe to be on my blog for my children, as they love it as well, I am posting it again.

Mila Tripoleos Russet Apples image

My favourite apples when making apple pies are Granny Smith, which add a lovely tartness to the pies and hold their shape.  Another variety with a sweet and sour taste are Golden Russets, known in Greece as “Mila Tripoleos” or “Pilafa Delicious” (PDO – Protected Destination of Origin), named after the person who imported the seeds to Greece,  or combine both of them.

This is a variety developed in the early 20th Century by Elias Pilafas, who was an immigrant in the United States and when he repatriated, he brought seeds from the cultivars of upstate New York of the variety Golden Russet.

These apples are cultivated in the fertile plateaus around Tripoli, where the microclimate of the area favours this cultivar.  This local variety tends to disappear because, as you can see, the peel is greenish to red with little brown spots, making it not very attractive in contrast to other big,  shiny apples, which are also cheaper than these apples.  However, it’s worth paying more because these apples have unrivaled taste, rich aroma,  they are crunchy with a slightly sour taste and aroma of bananas and of high nutritional value.

Mila Tripoleos Golden Russet image
Mila Tripoleos (Golden Russet Apples)

 Photo from the site Ypaithros.gr

Collage old fashioned Apple pie image

Old Fashioned Apple Pie

Pie Crust Ingredients:

  • All-purpose flour
  • Baking powder
  • Sea salt
  • Sugar (demerara recommended)
  • Butter
  • Shortening
  • Ice water
  • Egg divided
  • Brandy

For Filling:

  • Golden russet apples (called Tripoleos in Greece) or granny smith
  • Lemon juice
  • Cinnamon
  • Ground cloves

Let’s make the Pie:

  1. Mix the crust ingredients with your hands adding shortening first and then butter, to form crumbles.  Add the yolk and mix and finally add water gradually until the dough starts to clump together.  Wrap in cling film and place in the refrigerator for half an hour.
  2. Peel, core and slice the apples.  Try to keep the size of the slices even. Place them in a bowl filled with water and lemon juice. This will prevent the apples from oxidizing.   Set them aside until crust is ready.
  3. Whisk egg white with 1 tbsp lemon juice until meringue is stiff,
  4. Preheat oven to 180 degrees C / 350 F.
  5. Strain the apples in a colander.
  6. Mix sugar, cloves, cinnamon and zest in a large bowl.    Add the apples, butter and meringue and mix.
  7. Divide dough not equally but a little bit more than half will be used underneath (sides to be covered as well) and the remaining will top the pie. Wrap in cling film and place in the refrigerator for half an hour.
  8. Unwrap the dough and place it on parchment paper and cover it with another piece of parchment paper.
  9. Roll out into the shape of your baking tin.   If it is not perfect, don’t worry. You can shape it cutting pieces and pasting them with your hands until you get the desired shape.
  10. Grease a 27 x 30 cm baking tin with a brush, flip the dough together with the parchment paper in the tin and remove paper.
  11. Empty the apples on top and cover with the top crust and seal the edges.  Shape with a fork or with your fingers.
  12. Pierce with a fork so that the steam may escape from the pie, sprinkle some sugar and bake for about an hour or until it has browned.

Scroll further down for the Apple Pie with Lattice

Apple Pie tart image
A piece of old fashioned apple pie image

Old Fashioned Apple Pie

Yield: 12
Prep Time: 30 minutes
Cook Time: 1 hour
Additional Time: 30 minutes
Total Time: 30 minutes

This Old fashioned Apple Pie is absolutely the best homemade apple pie because it has a flaky, buttery crust and a lightly-spiced cinnamon flavour apple pie filling.

Ingredients

Pie Crusts:

  • 750 grams all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 5 tbsp sugar
  • 250 grams cold butter
  • 5 tbsp shortening
  • 6 to 8 tbsp ice water
  • 1 egg yolk
  • 2 tbsp brandy

For Filling:

  • 8 medium size apples (I used russet apples)
  • 1 tbsp lemon juice
  • 1/2 cup demerara sugar
  • Zest from 1 lemon
  • 1/2 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1 tbsp butter
  • 1 egg white (made into meringue)

Egg wash:

  • 1 egg yolk
  • 2 tbsp milk
  • 1 tbsp sugar

Instructions

  1. Mix the crust ingredients with your hands to form crumbles and add water gradually until the dough starts to clump together  Wrap it in cling film and place it in the refrigerator for half an hour. (You can also do this in the food processor with less time).
  2. Peel, core and slice the apples  Try to keep the size of the slices even. Place them in a bowl filled with water and lemon juice. This will prevent
    the apples from oxidizing  Set them aside until the crust is ready.
  3. Preheat the oven to 180 degrees C / 350 F.
  4. Strain the apples in a colander.
  5. Mix sugar, cloves and cinnamon in a large bowl. Add the apples, butter and meringue and mix.
  6. Divide the dough not equally but a little bit more than half will be used underneath (sides to be covered as well) and the remaining will top the
    pie. Wrap in cling film and place in the refrigerator for half an hour.
  7. Unwrap the largest dough and place it on parchment paper and cover it
    with another piece of parchment paper.
  8. Roll it out into the shape of your baking tin. If it is not perfect, don't worry. You can shape it cutting pieces and pasting them with your hands until you get the desired shape.
  9. Grease a 27 x 30 cm baking tin with a brush, flip the dough together with the parchment paper in the baking tin and remove the parchment paper.
  10. Prepare the second piece of dough, as above.
  11. Empty the apples on top of the dough and cover with the top crust 
  12. Seal the edges by pinching them together or pressing them with a fork 
  13. Brush top with egg-milk wash and sprinkle some sugar on top.
  14. Pierce with a fork so that the steam may escape from the pie and bake for an hour or until it has browned.
Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 572Total Fat 25gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 9gCholesterol 81mgSodium 373mgCarbohydrates 80gFiber 5gSugar 28gProtein 8g

"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."

Did you make this recipe?

Tried this recipe? Tag me @ivyliac and use the hashtag #kopiaste!

 The second recipe is an Apple Pie with lattice on top.

The filling is based on the above recipe. You can adjust the above pie crust, which however is too much for the recipe but as I did not have any shortening, I made the  Basic Tart Shell or Pâte Brisée.

Collage Apple pie with lattice image

Apple Pie with Lattice

Preparation time:  1 hour

Cooking time:  1 hour

Ingredients:

  • 1 dose basic Tart shell
  • 1 kilo (or 5 medium size) granny smith apples
  • The juice of ½ juicy lemon
  • ½ cup sugar
  • ½ tsp cinnamon and more to sprinkle on top
  • A pinch of ground cloves
  • 1 tablespoon butter, at room temperature
  • 1 egg white
  • 4 – 5 tbsp corn flour (starch)
  • 1 egg yolk beaten with 2 tablespoons milk for egg wash
  • 1 tablespoon demerara sugar 

Directions:

  1. Prepare dough crust and refrigerate until you finish with the filling.
  2. Peel, core and slice the apples.  Try to keep the size of the slices even. Soak them in water with the lemon juice. This will prevent the apples from changing colour.   Set them aside until crust is ready, if necessary add some weight on top to keep them submerged.
  3. Preheat oven to 180o C / 350o F.
  4. Whisk the egg white into meringue.  Mix sugar, corn flour, cloves and cinnamon.  Strain the apples and put them in a large bowl.  Add the above mixture,  butter and meringue and mix.
  5. Grease a 30 cm diametre tart tin with a brush.
  6. Divide the dough in two pieces but not in equal size as the one which we will used underneath must be slightly bigger than the other, as we want the sides of the tin to be covered.
  7. Place dough on parchment paper and cover with a second piece of parchment paper.  Roll out into the shape of your tin.  Invert the parchment paper on the tin and remove the paper.
  8. Add the filling and sprinkle some extra cinnamon and sugar. Roll out the second piece of dough and cut 10 stripes about 1 cm wide.  Arrange 5 strips across pie. Form lattice by arranging 5 strips diagonally across first strips. Gently press ends into crust edges. Brush lattice with egg-milk wash and sprinkle some sugar on top.
  9. Bake in a preheated oven for about an hour or until it has browned.

Apple cakes, pies and more

Check out some more recipes with apples.

Collage Homemade old fashioned apple pie image

Kopiaste and Kali Orexi,

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Eftychia

Monday 22nd of April 2013

Simply delicious!!

fimère

Sunday 21st of April 2013

une belle tarte bien délicieuse bravo bonne soirée

Mary

Sunday 21st of April 2013

Nice, Ivy, this looks great with the special touches like the brandy and the demerara sugar. I believe you about the apple variety being really special. There is an apple variety here called Winter Banana which has a banana flavor, too. They are really hard to find, I mostly only see them at the Farmer's Market.

Nadji

Sunday 21st of April 2013

Tu nous gâtes avec ces déclinaisons aux pommes. J'aime beaucoup. A bientôt

Erica

Saturday 20th of April 2013

That pie looks delicious,Ivy!Old Fashioned Recipes are the best...Thanks for sharing!

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