A classic apple pie with a golden brown crust and a thick filling for which the apples do not need to be cooked beforehand.
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Recipe for easy old fashioned apple pie | Welcome autumn | Bake with me
I believe in recipes for every occasion especially when that means having multiple options for serving dessert. Different techniques lend themselves to different circumstances; what makes sense for a lazy Saturday afternoon may not be enough for a rushed weeknight. So while Serious Eats already has two of Kenji’s apple pie recipes (classic and sticky) I’d like to advocate for adding a third.
For me apple pie is almost always the finishing touch to a family gathering or Christmas dinner which means there’s usually a lot going on in the kitchen. That’s why I’m all for a hands-off approach with a pie that doesn’t require a lot of fuss or special equipment and a lot of leeway when it comes to timing—the more I can make ahead of time the better.
Of course convenience isn’t everything. I also want a pie that’s warmly spiced with the flavor of apples at the forefront. I want a pie that’s thick and easy to slice with lots of soft apples lots of gravy filling and a crispy crust that’s even crispy and brown on the bottom.
