Old Fashioned Apple Pie


  • 2 x 9-inch pie crusts (one for the top crust, one for the bottom crust)
  • 1/4 cup all-purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Dash of salt
  • 2 tablespoons butter
  • 6 cups cored and thinly sliced apple


Preheat oven to 220 degrees C.
Mix sugar, cinnamon, nutmeg, flour, and salt. Stir in the apples.
Place onto pie crust, dot with butter. Cover with top crust, and slit evenly to let steam escape. Seal the top crust to the bottom by pinching the edges together.
Cover edge of the crust with a three inch strip of tin foil. This will keep the edges from burning.
Bake 40-­50 minutes, until the pastry crust is brown and juice begins to bubble through the top.
Serve with cream, ice cream, or natural yoghurt.


Apple pie pastry advice:

Just because this is a recipe for ‘old fashioned apple pie’ doesn’t mean it needs a made-from-scratch pastry. Bought pastry sheets are great too!

Apple preparation tip:

Try a small melon baller to scoop out the seeds and inner part of the apple core. This will keep your half apples intact – top with a knob of butter and a sprinkling of cinnamon, and bake for another delicious apple dessert.