Thank you for this delightful recipe. I followed all instruction including adding brandy to the recipe, had family member over for dinner and they loved it including my husband. He bakes great pies but to receive a compliment from him is wonderful feeling….Thx Rosie
I’m so glad you like it Rosie!
Hi Elise! Long time fan of your recipes. Can I assemble the pie and refrigerate it and cook it tomorrow or would I have to freeze it?
Hi Barbara, if it’s just a day ahead, I would assemble and refrigerate it.
I love all the apple cakes but this old fashioned apple pie looks seriously delicious!I’ll try to make it!Have a nice week end!
Wow . It was amazing!! but I ran out of crust because I have a big pie plate and I couldn’t cover the pie, so I made cream with 2 egg whites and sugar, and covered the pie with the cream. After baking it, the cream on the top became a brown layer and it was so good. Thank you so much for the recipe :)
Hi Elise, I made the apple pie, but when I cut it, a whole lot of liquid came out, the bottom crust was soaked and part of the apples turned into a mush. I wonder what has gone wrong as I followed everything in the recipe, including ventilation holes, cooking times and temperatures. I also let it rest for nearly an hour before cutting it. Have You got any suggestions? Ps Your website is great, thanks for sharing all those lovely recipes! Livia
Hi Livia, every apple pie is different! I’ve learned the hard way. Some apples take longer to cook, some apples cook mushier and wetter. My guideline is to look in the vents and if the filling is bubbling and syrupy then it’s probably ready. Sometimes that takes much longer than you would expect. You also have to let the pie cool down all the way. All the way, before cutting in.
Another suggestion is to toss the apple slices in sugar and spices and let them sit in a bowl for an hour to macerate (release their water). Then drain the liquid and reduce it either on the stovetop or in the microwave until thick and caramelized, and then toss the apples with this before putting them in the pie crust to bake.
Cook the apples first, then drain and reduce the liquid before pouring back over apples in filled pie. If you bought too many “applesauce”apples, it may be more mushy than you wanted. I always buy a mix of apples to have a bit of each. Hard, & Granny Smith w/a pound or 2 of mushy for extra filler. 6lbs total fills my 10 in deep pie dish.
I would suggest letting the apples sit at room temperature for at least an hour before spooning into the pie so they release some of their liquid and you can drain it off, if the apples are fresh I always find there is too much liquid and I would have to cook the crust to a crisp to get it to bake off. This also lets them soften a bit and it’s easier to fit them all in the dish!
if I want to cook apples a bit beforehand, what is the proper what to cook them? Also, during baking, how would I know that the apples are completely cooked and its time to take the pie out of the oven? Please excuse me but its my first time making a pie.
This recipe looks lovely. I have a question. Can I use yogurt instead of sour cream because it’s not easily available in the market where i’m from.
Hi Ansa, I haven’t tried making the crust dough with yogurt instead of the sour cream. If you do try it, please make sure to use full fat yogurt. And let us know how it turns out!
I just made this pie today, and I used yogurt instead of sour cream because I live in a country where sour cream is hard to come by. Otherwise, I followed the pie crust directions exactly, and it was great!
I’m so glad you liked it Rachel! Good idea to use the yogurt. I’m assuming it was full fat whole milk yogurt?
Hi,What sugar did you use please?
Quick question, for the egg wash is there a specific kind of cream to use? What would you suggest?
Just plain whipping cream.
Hi elise, When making the extra high apple pie and cooking down the apples for a short time, should apples be cooled first before placing into prepared crust? Hope to hear from you soon. Enjoy your cooking site.
Hi Linda, for the extra thick apple pie (see recipe), yes, cool the apples first.
Can one replace the cream/sour cream with lard as a fat? If so, would you use the same amount of lard as cream?
Hi Evans, you can use any pie crust recipe you like for this apple pie. I wouldn’t do a straight substitution of lard for the fat called for in the crust recipe I’ve given here though. I suggest looking for a different pie crust recipe that uses lard, there are plenty online!
Hi Elise,Getting ready for Fall baking. I’ve compared the xtra thick apple pie and the apple pie on this site and like some ingredients on each pie. My question is can I use the sour cream dough recipe with the extra thick apple pie filling recipe? Are there any adjustments to be made to the sour cream dough recipe because there are more apples in the extra thick apple pie filling? Also, do you still recommend cooking down the apples for a short time before placing them in the pie plate and should the apples be cooled first? Please advise.
Thanks for all your great recipes.
Hi Linda, if you are making an extra thick apple pie I recommend cooking the apples a bit first because otherwise you’ll have a huge gap between the crust and the filling. As for the crust, I have not made the extra thick pie with this sour cream crust yet, but I don’t see why it wouldn’t work.
Hi EliseI have just Made your tasty sounding pie , but with the oven temps you gave I had to cook it for nearly 2 hrs.. Maybe my oven doesn’t seal properly?Must admit it smells amazing ..thank you!I also live in Australia and have to use reverters to adapt to Aussie mls, litres etc!
Hi Michelle, perhaps! It could also be the apples. Some apples take longer to cook than others.
Hi. Sounds like a great recipe. Can you use tinned apples instead of fresh ones?
Superb recipe. As it was the first pie I had ever baked (at 60 years old ), I did not have high expectations. My wife is the baker in our family. I had to pick a day she would be out.
The result was so beautiful, she posted a pic on her Facebook account. My brothers-in-law were incredulous. I was accused of buying the pie, using a store-bought crust, and basically setting the bar too high for husbands in our large family.
I made one modification: I sliced the apples 1/8 to 1/4 inch wide because I like them to be less firm in a filling. The only thing I will do differently next time is to pre-cook the filling mixture to soften the slices a bit more. I see you recommend that in your mile high apple pie recipe.
The crust was perfect in taste and texture, and visually stunning. Thank you for creating a wonderful resource. I will share some of our favorite recipes.
Hello Mike, I’m so glad you liked the pie! The crust is so easy and so unfailingly good it has become my go-to crust recipe.
Should the butter in the crust be cold or room temperature when creating the crust? I’m assuming maybe room temp since it goes back into the refrigerator? Thanks for the help.
Hi Marilyn, great question! The butter should be room temperature. I’ll make the clarification in the recipe, thank you!
I decided to make an apple pie after my wife told me i couldn’t buy one. I used this recipe and blew my family’s taste buds away. This is my go to apple pie recipe now!
This Recipe is amazing. I made it for my family a few weeks ago and it was a HUGE hit. So Im making two this Thanksgiving to share with all. Can want to have some more!
If I make a crumble crust on top (boyfriend’s request) would I change the bake time? I’m not sure how long baking would affect a pie. Any suggestions?
Hi Elise! We all loved this pie That I recently made. Some family members want this pie AND the version of this pie before it was was updated that included the almond flour in the crust. Any chance the older recipe is still lying around?
Hi John! You can always find old versions of anything on the Internet on the Wayback Machine (the Internet Archive). Here’s the earlier version of the apple pie: https://web.archive.org/web/20140407084922/http://www.simplyrecipes.com/recipes/old_fashioned_apple_pie/ You can also just sub out some of the flour in the new crust recipe with almond flour. The new crust recipe is GREAT!
Thanks for sharing this recipe my first pie to make on my own and me and my family loved it! My son took a picture of the best pie he’s ever had.. I didn’t have brandy so I used spiced rum instead and it worked fine otherwise I followed the recipe as it is.. Thanks Elise!
Elise this pie was FANTASTIC!!!! Thank you so much for the recipe. I made 10 in one day- was feeling a little dragged out by the end of it but when I finally sat down and tried it- it was sooo worth it!By the way- my name is Elise too!
This is one of my favorite recipe. It’s easy to do and very tasty! My family loves it!
I selected your apple pie from Pinterest. They are a number of good pie receipes but your stands out for me because of your use of spices and lemon juice. I baked it for the first time last weekend for a birthday dinner party and it was a hit. Thanks ever so much.
Nice! but who weighs their apples? and pie plates very in size. Better to say how many average size apples to an average sized pie plate.
How does this recipe compare to the one you had on here a couple of years ago? The last one had no sour cream in the crust. The old recipe was amazing, is this one better in your opinion? Also, can you advise on high-altitude adjustments? I live at almost 9,000. Thanks!
I LOVE the sour cream crust. It is so much easier to make and always results in a tender, flakey crust. No idea about high altitude adjustments, I’m thinking that there may not be any because there is nothing that actually rises. No leavening in this recipe that would be affected by altitude.
im nickolas 13 years old and i made this pie all by my self great recipe thanks website
Congratulations Nicolas, well done!
Delicious does not do it justice. With the first bite I thought I died and went to heaven! So goooood!
Could you make this pie using a crumb mixture on top, rather than a crust?
Hi Lisa, one of my favorite recipes on the site is a sour cream apple pie with streusel topping. I would look to those instructions if you wanted a crumb topping.
it would be a good idea to put some tin foil down to line the oven and swap it out every 30 min to keep the drippings from burning to your oven. my boyfriend and i made these pies at 3am and woke up the whole house thinking we started a fire. but the pies didn’t burn just the drippings.
Hi Luna, I recommend that people put a baking sheet on the rack underneath the rack with the pie, to catch the drippings. Foil will work as well.
I have a lot more apples, I made two of these pies and they were delicious!! But can I make the filling and and not cook the apples and freeze it orDo I have to do something different with the filling to freeze it??
Hi Jamie, great question. I don’t know the answer as I haven’t frozen the pie or the pie filling.
Hi, do you think that this recipe would work if I made a lattice pie crust? Or would I have to tweak it?
Can’t wait to make it!
Hi Diana, I think it would work fine in a lattice crust, but I haven’t tried it. If you do, let us know how it turns out.
Made it today with a lattice crust and it turned out beautifully! Thank you so much for the awesome recipe.
My father-in-law – a connoisseur of apple pies – declare this the best one he has ever eaten. High praise indeed!
I used another crust recipe that I love (uses buttermilk), but the filling here was amazing. I love anything baked apple, but have always hated bought apple pies because the filling was always so thick and goopy. This was just like baked apples in a decision pastry. Amazing. It was my first pie (other than quiche) and I was pretty damn proud of it!
elise how would I cook this crustless? in a slow cooker? baked? if so at what temp and for how long? thanks!
Hi Michelle, I recommend checking out my mom’s baked apple slices recipe. It’s just like apple pie, without the crust.
i dont get sour cream where i live and i dont drink alcohol.so what can i substitute these two ingredients with.
Hi Rashu, you can leave out the alcohol entirely. As for the crust, just use a different pie crust recipe that doesn’t require sour cream. We have a couple options here.
Just made this a few days ago after finding the recipe on Pinterest. Best pie crust I have ever made!
I was given a huge box of apples. I already canned some of your apple butter (yum, thanks), but was wondering if you had any suggestions for preserving just the filling for your apple pie? Have you ever tried freezing or canning the filling?
Hi Jaime, I have a friend who regularly freezes uncooked pies and then when she wants a pie she just takes one out of the freezer and bakes it. As for freezing the filling, I assume you mean the already cooked filling? You can cook up the filling and put it into quart sized canning jars and freeze it, leaving some headroom. We freeze almost all of the applesauce we make and use it all year round. I’m guessing you could easily do the same thing with pie filling.
I have made this pie numerous times, with bourbon. It is my favorite “go to” apple pie recipe. The first time I made it I got first place in my county fair.
when I’m making apple pies, I have a gap between the crust and the filling.I pile my apples high in the dish.What am I doing wrong?
Hi Lou, the apples will shrink as they cook which can leave a gap between the crust and the apples. I think if you put more steam vents in the top of the pie that will help the crust collapse on top of the apples so there is less of a gap. Another thing you can do is to pre-cook the apples for 10 or 15 minutes in a saucepan, so they do most of their collapsing before they go in the pie. More steam vents is easier though.
It is the oven as I write, smells delicious, let you know the outcome.
I just finished using this recipe for my uncle who is a Vietnam vet and managed to make a beautiful apple pie despite never having made a pie from scratch. Flour on your rolling pin as well as the counter top works well to prevent the crusts sticking while you roll them out. It took some time, but I did it!!! Next, dinner then dessert!! Thanks for sharing the recipe!!
I plan on making a couple of these pies for Christmas dinner but I’ll have to pre-make them. Does anyone have any ideas about storing them for 2-3 days? Thanks so much for any advice.
I made this for Thanksgiving! Everyone raved! I made it exactly to recipe except I used Bourbon instead of Brandy. It was wonderful.
Try adding a bit of cinnamon or nutmeg to the crust. Also, I prefer to use a raw sugar or a mix of brown and granulated to give it a little more depth.
Wow….this looks amazing. I would like to make them with all the apples I have at home…my mom loves to buy them in big batches just to snack on. The only thing is I have Gala apples. Will they work? If so, how long should it be cooked? I really want to try this recipe =)
Yes, you can make apple pie with gala apples. Just follow the recipe as given, and use galas. If you find you need to cook them longer, then just cook them longer.~Elise
The filling turned out very dry. We used Jonagold apples. I was told they were good for baking….where did I go wrong?
It could easily just have been your batch of apples. It happens to us sometimes even with Granny Smiths. That’s why it’s often recommended to use a mix of apples in baking recipes. ~Elise
Hi! This pie is amazing! The first time I made it we ate it up immediately. I want to make it again for my boyfriend’s birthday in a couple of days but I want to go ahead and prep the crust. Can you make the crust in advance? If so, how long will it keep?Thanks again for sharing!
Yes, you can make either the dough or the crust in advance. The dough or crust will keep for a couple days in the fridge. Or you can wrap them in plastic wrap and then in aluminum foil and put in the freezer. Will last for months in the freezer. ~Elise
I used this recipe for a pie sale fundraiser at school. I made the pies, baked them, and froze them. Everyone said they were the best pies they’d ever had, even compared to fresh ones!
Great recipe! AWESOME tasting pie!
Alden went apple picking yesterday with her good friend Teddy. She was told to only get a small bag of apples, but low and behold she showed up later with an extremely LARGE bag of apples! Needless to say, I baked two apple pies today! This was my first apple pie baking experience and it went great! I did a crumble top on one and then the two crust for the other. The girls gave this recipe two thumbs and two big toes up! :)
Ah Cat, I so wish I were with you! Please give Alds (and Teddy when you see him) a big hug for me. You might also want to try the applesauce recipe. Easy enough to make and Aldy loves it. ~Elise
Thank you soooo much for this recipe! I’m from Portugal (Europe) and it was the very first time I baked an apple pie, and I had to cook it for my boyfriend’s family for Christmas. It was a sucess and a life saver. And the best thing about it is that it’s so simple and natural. It makes a huge difference to make everything from scratch.
My pie just came out of the oven. I was going to take it to my mom’s for Christmas, but I couldn’t wait – so I’m eating a piece now! Even with a store bought crust, this pie is delicious!
Thank you very much for this great recipe! I just try it to make my very first American Apple Pie and it’s SO delicious! Perfect : ) I precise American because I’m French and the U.S Apple Pie is quite legendary, in France as well…
Love this recipe, I have used it for many years! I am making it this weekend!
A lady friend of mine had never had an apple pie before! I know, shocking. But with this recipe I have hopefully opened the doors to some wonderful new things. Thanks.
Delicious pie recipe. After the pie had cooled I put a confectionary icing on it. I just finished baking the second apple pie from this recipe. The first pie I baked was pulled from the counter top to the floor by our chocolate lab puppy. She thought the pie was delicious. Thank you.
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