Desserts
Betty Crocker's old-fashioned apple pie recipe delivers the flaky, buttery crust and cinnamon-spiced filling that make this dessert a timeless classic. I’ve perfected this recipe over years of baking, ensuring every slice has that perfect balance of tender fruit and crisp pastry—just like Grandma used to make.
The secret lies in the crust’s precise layering and the filling’s slow simmer to develop deep, aromatic flavors.
This recipe combines a foolproof homemade crust with a filling that’s rich in cinnamon, nutmeg, and just enough brown sugar for caramelized sweetness.
Whether you prefer a traditional double-crust pie or a simpler single-crust version, the technique remains the same: a flaky, golden-brown crust that holds up to the juicy apple filling without becoming soggy. The lattice topping adds a decorative touch while keeping the center tender.
By the time it emerges from the oven, your pie will have a golden, crackly crust and a filling that’s bubbly yet firm enough to slice cleanly.
The aroma alone will fill your kitchen with warmth, and the first bite will deliver that perfect harmony of spiced apples and buttery pastry. This is the kind of pie that becomes a family tradition—one that’s worth the effort.
Serve it warm with a scoop of vanilla ice cream or whipped cream for the ultimate comfort dessert. The recipe includes tips for adjusting thickness, choosing the best apples, and achieving that signature flaky texture every time. Let’s get baking!
Ingredients for betty crocker old fashioned apple pie
The secret to Betty Crocker's legendary flaky crust and spiced filling starts with these simple, quality ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 ½ cups | Sifted for flaky crust |
| Unsalted Butter 🧈 | 1 ½ cups | Cold, cubed for texture |
| Granulated Sugar 🍚 | ½ cup | For crust sweetness |
| Ice Water 💧 | ½ cup | Chilled for crisp crust |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Granny Smith Apples 🍎 | 6 medium | Peeled, cored, sliced |
| Honeycrisp Apples 🍎 | 6 medium | Peeled, cored, sliced |
| Light Brown Sugar 🍚 | 1 ¼ cups | Packed for caramelization |
| Ground Cinnamon 🌿 | 2 tbsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated better |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| All-Purpose Flour 🌾 | ½ cup | For lattice topping |
| Vanilla Ice Cream 🍦 | 1 ½ cups | For serving suggestion |
The butter is non-negotiable—use cold, unsalted sticks straight from the fridge. Land O'Lakes or Plugrá are my go-tos for that perfect flakiness. For apples, Granny Smith and Honeycrisp give the best balance of tart and sweet. Most grocery stores carry these, but if you can't find them, Fuji or Gala work in a pinch. Peel them first—no one wants tough apple skin in their pie. The cinnamon should be fresh, not that dusty stuff that's been sitting in your cabinet for years. Penzeys or the bulk bins at Whole Foods are great for quality spices.
No Granny Smith? McIntosh or Braeburn hold up well too. Want to skip peeling? Bosc apples stay firm and don't get mushy. The brown sugar can be light or dark—just pack it tightly into the measuring cup. For nutmeg, if you've got the whole nutmeg, grate it fresh—it's a game-changer. No vanilla extract? Seeds from 1 vanilla bean work wonders. The ice water is crucial—don't skip it or your crust will turn out tough. If you're making a lattice top, cut the extra flour into thin strips before baking—it makes all the difference.
This pie tastes even better the next day, so bake it ahead if you can. Store leftovers in an airtight container for up to 4 days in the fridge, or freeze portions for 3 months. The crust stays crispy if you reheat it in a 350°F oven for 10 minutes. I always make an extra lattice crust—it's perfect for mini pies or hand pies. The vanilla ice cream suggestion is classic, but whipped cream or caramel sauce works too if you're feeling fancy.
Why You'll Love This Recipe
- No-Fuss Dough: I swear by that cold butter cut into flour—no food processor, no stress. Just my fingers and a fork, and 10 minutes later, the perfect lattice-ready crust. (Yes, even on a Tuesday night.)
- Sweet & Spiced Magic: That sugar-butter crust with warm cinnamon-spiced apples? It’s the kind of flavor that makes you pause mid-bite. Honestly, the first time I tasted it, I immediately texted my mom: "This is how pie should taste."
- Holiday or Weeknight: Too good for just Thanksgiving but not fancy enough for a party? Wrong. I’ve served this at potlucks, school fundraisers, and lazy Sundays—everyone asks for seconds, no questions. (Between us, the leftovers are the real MVP.)
- Budget-Friendly Classic: Flour, butter, sugar—ingredients you already own. No specialty apples, no weird ratios. Just reliable, nostalgic comfort that costs less than takeout but feels like a hug. (My daughter picks out the apples, but still asks for slices every day.)
Step-by-step instructions for Betty Crocker's old-fashioned apple pie
Here's how to achieve that legendary flaky crust and perfect spiced filling every time.
Make the Flaky Crust with Cold Butter
In a large mixing bowl, combine the 3.5 cups all-purpose flour and 1 tsp salt. Cut in the 1.5 cups unsalted butter, using a pastry cutter or your fingers, until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. This texture is crucial for flaky layers.
Gradually add the 0.5 cup ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Avoid overmixing—just until it holds when pressed. Divide the dough into two equal portions, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour. The cold dough prevents shrinking and ensures those perfect flaky layers when baked.
Prepare the Cinnamon-Spiced Filling
In a large bowl, combine the peeled and sliced 6 Granny Smith apples and 6 Honeycrisp apples. Sprinkle with the 1.25 cups light brown sugar, 2 tbsp ground cinnamon, 0.5 tsp ground nutmeg, and 2 tbsp lemon juice. Toss gently until the apples are evenly coated with the spice mixture. Let this sit for 15 minutes while you roll out the crust.
The lemon juice prevents browning while adding brightness, and the brown sugar will caramelize beautifully during baking. Don't skip this resting time—it allows the apples to release some juices, which will create that perfect balance of tender fruit and thickened filling.
Assemble the Pie with Precision
On a floured surface, roll out one dough disc into a 12-inch circle, about 1/8-inch thick. Transfer to a 9-inch pie dish, pressing gently to fit. Trim and crimp the edges with a fork or your fingers. Pour in the apple filling, mounding it slightly in the center. Roll out the second dough disc and cut into 1-inch strips for a lattice top.
Arrange the strips in a crisscross pattern over the filling, leaving some gaps for steam to escape. Brush both crusts with cold water and sprinkle with a pinch of sugar for extra browning. The lattice not only looks beautiful but also creates those signature flaky layers while allowing the filling to breathe.
Bake to Golden Perfection
Preheat your oven to 375°F. Place a baking sheet on the lower rack and pour in 1 cup of hot water. This creates steam that prevents the bottom crust from burning. Bake the pie for 50-55 minutes until the crust is deep golden brown and the filling is bubbly.
Here's the thing—don't open the oven during the first 30 minutes. The sudden temperature change can cause the crust to puff up unevenly. When you see the edges starting to brown and the filling bubbling through the lattice, that's your signal it's almost done. Let it cool for at least 2 hours before slicing—this resting time allows the filling to set properly.
Serve with Vanilla Ice Cream
Slice the warm pie into 6 equal wedges and serve immediately with 1.5 cups vanilla ice cream on the side. The contrast of the warm spiced apples with the cold creamy ice cream is what makes this classic pie truly special.
For that authentic Betty Crocker touch, dust with powdered sugar just before serving. The ice cream suggestion isn't just for show—it balances the rich, spiced filling perfectly. Store any leftovers in the refrigerator for up to 3 days, but honestly, it won't last that long with this crowd-pleasing combination!
Pro Tips For Making Betty Crocker Old Fashioned Apple Pie
- Chill the Dough: The Betty Crocker recipe might not say it, but take the dough out of the fridge 15 minutes before rolling—just enough to soften without melting. I learned this the hard way when my crust cracked like a brittle winter branch because I rushed it. Cold butter stays too firm; let it relax a little first.
- Cut Butter in Small Bits: Dice the butter into tiny, pea-sized pieces before mixing with flour. The recipe calls for cold butter, but if you use chunks, they’ll melt unevenly and turn your crust into a greasy mess. Trust me, your fingers will thank you later when the dough holds together like it’s supposed to.
- Skip the Over-Kneading: The dough only needs about 10-12 turns with a fork or your fingers—just until it starts clumping. I used to think more handling meant better texture, but overworking it makes the crust tough instead of flaky. Stop when it’s shaggy, not smooth.
- Preheat That Pan: Place your pie dish in the oven while preheating to 375°F—it’ll heat up faster and ensure the crust bakes evenly from the start. I skipped this once and ended up with a soggy bottom because the dish was cold. A hot pan = golden crust every time.
Storing and reheating this betty crocker old fashioned apple pie
Refrigerator Storage
Store your freshly baked apple pie in an airtight container with a paper towel on top to absorb any moisture. Keep it refrigerated at 40°F or below for up to 4 days—the flavors actually deepen as the spices meld together.
I always wrap the pie tightly in plastic wrap before placing it in the container to maintain that perfect flaky texture. 🍎
Freezer Preparation
For longer storage, freeze your pie in single-serving portions wrapped tightly in plastic wrap and then in aluminum foil. This prevents freezer burn and makes reheating easier. Label with the date—it stays fresh for up to 3 months.
I recommend freezing before baking for best results, but you can freeze a fully baked pie too. Just thaw overnight in the fridge before reheating. ❄️
Reheating for Best Texture
To revive the crust’s crispiness, reheat slices in a 350°F oven for 10-12 minutes on a baking sheet lined with parchment paper. For a quick fix, use the microwave on 50% power for 30-45 seconds, then finish under the broiler for 1-2 minutes to crisp the edges.
Avoid reheating in the oven too long—it can turn the crust soggy. 🔥
Reviving Day-Old Crust
If your pie’s crust lost its crispness overnight, brush it lightly with melted butter and bake at 375°F for 5-7 minutes until golden. This trick works wonders for restoring that perfect flaky texture.
I also like to sprinkle a pinch of granulated sugar on top before reheating for extra browning. The filling will warm through beautifully too. 💫
Serving Leftovers
Slice the pie into 6 equal wedges and serve warm with a dollop of vanilla ice cream or a drizzle of caramel sauce. For a make-ahead breakfast, store individual slices in freezer bags and reheat as needed.
Leftovers taste just as good cold—perfect for picnic lunches or after-school snacks. Just reheat the slice itself, not the entire pie. 🍦
Nutrition facts
Frequently asked questions
Can I substitute store-bought crust for the homemade version?
For a shortcut, use a 9-inch deep-dish pie crust from your grocery store. Press it into the dish, add the filling, and top with a lattice made from the same crust or a second store-bought round. Chill the assembled pie for 30 minutes before baking to prevent shrinking. The texture won't be quite as flaky, but it'll still taste delicious.
What if my lattice top collapses during baking?
This happens when the filling releases too much steam too quickly. To prevent it, brush the lattice strips with cold water before placing them on the pie, and leave gaps between the strips for ventilation. If it starts to sag, prop it up with a pie bird or a small piece of foil shaped like a cone in the center. Bake at 375°F with a tray of water on the lower rack to create steam.
Can I make this pie ahead of time?
Yes! Assemble the pie (unbaked) up to 24 hours ahead and refrigerate it. Bake it straight from the fridge—just add 5-10 minutes to the baking time. For a fully baked pie, cool it completely, wrap it tightly in plastic, and store it at room temperature for up to 2 days or refrigerate for 4 days. The flavors actually improve overnight!
What’s the best way to keep the bottom crust from getting soggy?
Prevent a soggy bottom by pre-baking the crust for 10 minutes at 375°F before adding the filling. Alternatively, sprinkle a thin layer of coarse sugar or crushed cornflakes on the bottom crust before filling—this absorbs excess moisture. Always place a baking sheet with 1 cup of hot water on the lower oven rack to create steam, which helps crisp the crust.
Can I use frozen apples instead of fresh?
Frozen apples work in a pinch, but they’ll release more liquid, which can make the filling watery. Thaw them first, then drain and pat dry thoroughly. Reduce the lemon juice to 1 tablespoon and add 1 teaspoon of cornstarch to the filling to help thicken it. For best results, stick with fresh apples—they hold their shape and texture better in baking.