Old Fashioned Apple Pie Recipe 9x13 - Classic Comfort Dessert

Old fashioned apple pie baked in a 9×13-inch dish is a timeless dessert that combines tender, spiced apples with a flaky crust. This recipe is perfect for family gatherings or cozy weekend treats, offering a comforting taste of tradition that’s simple to prepare and always satisfying.

Ingredients

6 to 7 large tart apples (such as Granny Smith or Braeburn), peeled, cored, and sliced
1 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 tablespoon lemon juice
1 package (14 oz) refrigerated pie crusts or homemade crusts (enough for a top and bottom layer)

1 tablespoon unsalted butter, cut into small pieces
1 egg, beaten (for egg wash)
Sugar for sprinkling (optional)

Instructions

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
In a large mixing bowl, combine the sliced apples, granulated sugar, flour, cinnamon, nutmeg, salt, and lemon juice. Toss until the apples are evenly coated. Set aside to allow the flavors to meld while you prepare the crust.
Roll out one pie crust and fit it into the bottom of the prepared 9×13 dish, pressing gently to cover the entire bottom surface. Trim any excess crust hanging over the edges.

Spread the apple filling evenly over the crust. Dot the filling with small pieces of butter to enhance richness.
Place the second pie crust over the filling. Trim and crimp the edges together to seal the pie. Cut a few small slits in the top crust to allow steam to escape.
Brush the top crust with beaten egg for a golden finish. If desired, sprinkle with a little sugar for extra sweetness and crunch.

Place the assembled pie on the middle rack of the oven. Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbling around the edges.
Remove from oven and allow to cool for at least 20 minutes before serving. This helps the filling set and makes slicing easier.

Tips

Use tart apples like Granny Smith for a balanced sweetness and tartness, but feel free to mix different varieties for depth of flavor.

If you prefer a crisp topping, sprinkle some oatmeal, brown sugar, and butter over the top before baking.
To prevent the crust from getting too dark, cover the edges with aluminum foil during the last 15 minutes of baking.
Store leftover pie covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 10-15 minutes to regain freshness.

Serving Suggestions

Serve the warm apple pie with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. A cup of hot tea or coffee pairs beautifully with this classic dessert, especially during fall or winter gatherings.

Variations

For a twist on the traditional, consider adding raisins, chopped nuts, or a splash of bourbon to the apple filling. You can also substitute the apples with pears or a mix of both for a different flavor profile. Using a crumb topping instead of a double crust creates a delightful crumble-style pie. Additionally, gluten-free pie crusts made with almond flour or gluten-free flour blends can be used for those with dietary restrictions.

Storage and Reheating

Leftover apple pie can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a 350°F oven for 10-15 minutes until warm and crispy. You can also reheat individual slices in the microwave for about 30 seconds, but the crust may lose some of its crunch. For longer storage, you can freeze the baked pie wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I use frozen apple slices?

Yes, frozen apple slices work well. Thaw and drain excess moisture before mixing with the other filling ingredients to prevent a soggy crust.

What type of apples is best for baking?

Choose tart apples like Granny Smith, Braeburn, or Honeycrisp for a good balance of sweetness and tartness. Mixing different varieties can add complexity to the flavor.

How do I prevent the crust from getting soggy?

Using a double crust with a well-chilled dough, pre-baking the bottom crust slightly (blind baking), and ensuring the filling isn’t too wet all help keep the crust crisp. Also, adding a layer of crushed cookies or oats can absorb excess moisture.

Can I make this pie ahead of time?

Yes, you can assemble and refrigerate the unbaked pie for up to 24 hours before baking. Just cover it tightly with plastic wrap. Baked pie is best enjoyed within 2-3 days for optimal freshness.

Is this recipe suitable for gluten-free diets?

Absolutely, substitute traditional pie crust with a gluten-free crust made from almond flour, rice flour, or a commercial gluten-free blend. Adjust baking times if necessary.

What if my pie bubbles over during baking?

Place a baking sheet on the rack below to catch drips. Using a slightly less juicy filling or placing a foil shield around the edges can also prevent overflow and mess.

Old Fashioned Apple Pie Recipe 9×13 – Classic Comfort Dessert