Vintage Apple Pie
Whether you’re a seasoned or a beginner baker, you probably know by now that every old cookbook has a good recipe for a vintage apple pie. Why? Because it’s an all American classic. Who doesn’t love sweet, cinnamon spiced apples encased in a flaky, buttery pastry? And just ask any Boomer or Gen Xer what their first home economics baking project in school was–very likely a vintage apple pie!
Traditionally, apple pie uses a double crust. Some cooks top their creation with a lattice style crust while others cover the apple filling entirely. A more extravagant occasion might call for an elaborately decorated crust–perhaps a checkboard or autumn leaf design. Whatever you choose to do, learning the basics is what you’ll want to master first!
What Ingredients go in a Vintage Apple Pie?
The simplest of ingredients are all you need to make a basic vintage apple pie. They are:
- All purpose flour
- Butter, lard or shortening (or a combination of these)
- Vinegar (for a flaky crust)
- Salt
- Apples (at least 6-8 depending on their size)
- Lemon juice
- Sugar
- Cinnamon
- Additional spices, optional (like nutmeg, cloves or allspice)
Can I Use Store Bought Pie Crust?
You certainly can! Though knowing how to make your own pie crust is a simple procedure. It will also taste way better than store bought crust, which often has a synthetic taste and a texture that sticks to the roof of your mouth. Homemade pie crust also calls for the simplest of ingredients, which means you can likely whip one up any time you need one. Last but not least, pie crust can be used in so may other recipes both sweet and savory–it’s a skill that’s too important for any home cook to pass up!
What Kind of Apples Are Best for Vintage Apple Pie?
The best kind of apples to use for apple pie are any type that has a firm texture. You also want to choose an apple with a good level of acidity to balance out the sugar that will be added. Some good varieties to choose are Granny Smith (my favourite), Spies, Jonagold and Honeycrisp. Some people also like to use a mix of tart and sweeter apples (like Golden Delicious or Pink Lady) for good balance.
Avoid apples that are overly sweet or too juicy, like Red Delicious, MacIntosh or Cortland apples. Using these can result in flat flavours and their excessive juice can bake into a mushy filling.
What Fat is Best to Use for Pie Crust?
There are 3 fats bakers most commonly use for making pie crust: butter, shortening and lard. Each one has its pros and cons, so deciding which to use depends on what texture and flavour means the most to you.
- Butter delivers the most superior flavour. When left in larger pieces, it can create a very flaky crust with good crispness. It is the most expensive however, and it melts very easily so you have to work quickly.
- Shortening also creates a very flaky pie crust. It’s cheaper than butter but is very lacking in flavour.
- Lard produces the flakiest pastry. It also adds crispness and is economical, though some inferior brands can taste like actual pork if you’re not familiar with them. Lard can also interfere with certain dietary needs, like if you are serving your pie to vegetarians.
My personal favourite fat to use for pie crust is a combination of butter and lard. This way I get the full flavour of the butter with the tender flakiness of the lard. A winning combination every time!
Tips for Making the Best Vintage Apple Pie
- Use firm, tart apples. Firm apples retain their shape in the pie after baking and the tartness provides a pleasing contrast with the added sugar and cinnamon. My personal favourite apple for pies is Granny Smith.
- Don’t overwork the dough. Especially if you are using butter. Overworking the dough can produce too much gluten which can yield a tough crust. To maintain a tender, flaky texture, work the dough as little as possible when bringing it together to wrap and chill.
- Leave some larger pieces of fat when cutting it in. If you cut the fat into the flour so it looks too mealy or short, you wont get a flaky pie crust. Larger chunks of fat are essential for creating those layers that will melt in your mouth.
- Chill your pie well before baking. This will create more steam between the layers when the pie bakes, delivering a flakier textured crust.
- Start your pie in a very hot oven. This too creates a sudden burst of heat to encourage steam between the layers, creating a flakier texture. It also encourages that beautiful golden brown crust that makes every pie more attractive.
- Place a parchment lined baking sheet or pan of water on the bottom rack while baking. Just in case the pie leaks as it bakes, this will catch any drippings that can otherwise make a mess in your oven.
Making a good vintage apple pie is an essential skill for bakers of any level. I hope you’ll give this no nonsense classic a try soon. For added pleasure, serve it with a scoop of vanilla ice cream for an irresistible apple pie a la monde. Or go super old school and top it with a slice of sharp cheddar cheese. However you enjoy it, don’t forget to rate this recipe and let us know in the comments how it turned out for you!
If You Enjoyed This Recipe, You Might Like These Homespun Classics Too!
- Strawberry Rhubarb Pie
- Old World Apple Strudel
- Strawberry Layer Cake
- Sugar Cream Pie
- Old Fashioned Yellow Butter Cake
Vintage Apple Pie
Equipment
- Large bowl
- Paring knife
- Vegetable peeler
- Pastry blender optional
- 9 inch Pie plate
- Rolling Pin
- Plastic wrap
Ingredients
CRUST
- 2½ cups all purpose flour 300g
- 1 teaspoon salt
- ½ cup butter, chilled
- ½ cup lard, chilled
- ½ cup ice water
- 1 tablespoon white vinegar
FILLING
- 6-8 apples, peeled, cored and sliced about 6-7 cups
- 1 cup sugar
- ¼ cup all purpose flour
- 2 tablespoons lemon juice
- 1½ teaspoons cinnamon
- ½ teaspoon salt
- ¼ teaspoon nutmeg, cloves or allspice optional
- 2 tablespoons butter
- Milk or cream for brushing on top
- Turbinado sugar for sprinkling on top
Instructions
TO MAKE THE CRUST
- In a large bowl combine all purpose flour and salt. Using a pastry blender, 2 knives or your fingers, cut in the butter and lard until the mixture resembles very coarse oats. Do not over cut the fats in; there should still be several larger chunks visible here and there.
- In a small cup combine the ice water and vinegar. Gradually sprinkle this into the flour mixture, stirring until it forms a rough dough that barely comes together. You may not need all of the liquid. It is okay if the dough looks slightly crumbly as adding too much liquid can make your crust hard.
- Lay out a large piece of plastic wrap onto your work surface. Dump the rough dough mixture onto the plastic. Now using the sides of the plastic, squeeze the dough mixture together to form a ball in the center. Wrap it tightly and press into a firm disc. Refrigerate the dough for at least 1 hour to firm up and hydrate.
TO MAKE THE FILLING
- In a large bowl (you can use the same bowl you used to make the pie crust), combine the apples, sugar, lemon juice, all purpose flour, cinnamon, salt and spices, if using. Toss together to coat the apples well.
TO ASSEMBLE THE PIE
- Once the dough has chilled, divide it in half. Wrap the other half back in the plastic and keep refrigerated while you roll out the bottom crust. On a lightly floured surface, roll the bottom crust out into an 11-12 inch circle. It should be about ⅛ inch thick. Using the rolling pin, transfer the crust evenly into an ungreased pie plate. Press down firmly to ensure the bottom edges line the plate well. There should be at least 1 inch of overhang.
- Pour the apple filling into the bottom crust and level evenly. Dot here and there with 2 tablespoons of butter. Roll out the second piece of dough the same way as the first piece. Brush some water around the edge of the bottom crust to act as a "glue," then transfer the top crust directly over the filling. Press the edges down firmly and trim any excess overhang. Tuck the crust underneath itself to seal further and flute the edge. You can also press all the way around with a fork to create another decorative effect. For best results, chill the pie for 1 hour before baking.
- Preheat oven to 425F/218℃. Once oven has reach temperature, brush the chilled pie with a generous amount of milk or cream. Sprinkle with turbinado sugar, if desired, then cut a few slits in the middle for steam vents. Bake for 20 minutes, then reduce oven to 375℉/190℃ and bake another 35-40 minutes. The crust should be golden brown and the filling should be bubbling the the middle. Cool pie for at least 3 hours before serving.