There's something undeniably heartwarming about an old-fashioned apple pie. The aroma of cinnamon and sugar, the flaky golden crust, and the joy of savoring a homemade slice take us back to simpler times.

A good Ol' Fashion Apple Pie is the perfect dessert for gathering friends and family, celebrating the changing seasons, or simply indulging in a sweet slice after a day of apple picking.

Tips and Variations:

• Apple Varieties: Experiment with a mix of apple varieties for a more complex flavor profile.

• Add-ins: Consider including raisins, dried cranberries, or berries for added texture and flavor.

• Topping: For an extra treat, drizzle warm caramel sauce and a scoop of vanilla ice cream over each slice.

• Serving: Serve it warm or at room temperature, but be sure to enjoy it fresh.

Ol' Fashion Apple Pie

Equipment

• 9.5-inch Pyrex pie pan

• Apple peeler or Y-Peeler

• Apple Slicer and Corer

• Large mixing bowl

Ingredients

• 1 pie crust: Regular recipe or Gluten-Free recipe

• 5-6 Gala apples, peeled, cored, and sliced

• 3 tablespoons lemon or lime juice

• ⅓ cup of cane sugar

• ⅓ cup light brown sugar

• ⅓ cup flour (we used oat flour to make gluten-free)

• 1 tablespoon ground cinnamon

• 2 tablespoons butter*

• 1 egg + 2 tablespoons water, whisked together (this is your egg wash)**

Notes:

1. This step can be skipped if you don't use or cannot have butter.*

2. You can substitute the egg wash with oil.**

Directions

1. Preheat oven to 425° F.

2. Carefully roll out the pie crust. Using about 2 tablespoons of the oil, grease the pie pan, then gently place in your pie crust, allowing the excess to hang over the edge. Don't worry if it breaks at all! You can press the crust back together.

3. Decorate the edges how you would like - we typically crimp our edges. Once you finish your pie crust edge design, cover the top lightly with plastic wrap and stick the pie pan in the fridge to chill.

4. Toss the apple slices with lemon or lime juice in a large bowl.

5. Add the sugars, syrup, flour, and cinnamon to the bowl and toss to coat. Allow apples to sit for about 5 to 10 minutes in the sugar and spice mixture to release more juices.

6. Remove your pie crust-lined pie dish from the fridge and disregard the plastic wrap. Spoon the apple filling into the chilled pie crust.

7. Decorate the top of the pie with the remaining pie crust as desired.

8. Brush egg wash or oil lightly around the edge of the pie, then sprinkle with some cane sugar for added texture and sweetness.

9. Bake for 35 to 40 minutes, or until the top is golden brown and the juices are bubbling.

10. Let cool for at least 30 minutes before slicing into it. If you are pre-baking ahead for a holiday, let the pan cool completely before covering the top with foil and storing it in the fridge. When ready to reheat, remove from the fridge about 30 minutes to an hour beforehand to let the pie come to room temperature first. This will allow the reheating process to go quicker. Reheat in the oven to 350° F for about 15 to 20 minutes.