Desserts
Betty Crocker's old-fashioned apple pie recipe delivers the kind of dessert that feels like a warm hug from grandma—flaky crust, spiced apples, and that perfect lattice crust that's equal parts beautiful and functional.
The secret lies in balancing tender apples with just enough cinnamon and brown sugar, then topping it with a lattice that creates those signature diamond patterns while keeping the filling moist. I've perfected this recipe over years of baking, ensuring every slice tastes like nostalgia and comfort combined.
What makes this apple pie truly special is the attention to detail in both the crust and the filling.
The pie dough comes together with cold butter cut into flour for maximum flakiness, while the apples are pre-cooked to remove excess moisture—this prevents a soggy bottom and ensures that signature tender yet slightly firm texture.
The lattice crust isn't just decorative; it allows heat to circulate perfectly, creating a pie that's golden on top but still warm and gooey inside when served.
By the time you pull this pie from the oven, your kitchen will smell like autumn, and every slice will offer that perfect balance of spiced apples, buttery crust, and just the right amount of caramelized sweetness.
The lattice pattern adds an elegant touch while keeping the pie accessible for any home baker. Whether you're baking for a holiday gathering or simply craving a classic dessert, this recipe delivers professional-quality results with simple, reliable techniques.
This pie is especially magical when served warm with vanilla ice cream or whipped cream, but it also makes an impressive showstopper for potlucks and family dinners. The best part?
The lattice design isn't just for show—it helps the pie bake evenly while creating those beautiful patterns that make every slice look like it came from a bakery. Let's get baking!
Ingredients for betty crocker old fashioned apple pie
Flaky crust, spiced apples, and lattice magic—just 12 ingredients for nostalgia on a plate.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 4 cups | Sifted for flaky crust |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for flakiness |
| Granulated Sugar 🍚 | ¾ cup | For crust and filling |
| Brown Sugar 🍚 | ½ cup | Packed, for filling |
| Ground Cinnamon 🌿 | 2 tbsp | Freshly ground preferred |
| Salt 🧂 | 1 ½ tsp | Fine sea salt |
| Apples 🍎 | 8 medium | Granny Smith or Honeycrisp |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Vanilla Extract 🌸 | 1 tsp | Pure vanilla extract |
| Ice Water 💧 | ¼ cup | For pie dough |
| Heavy Cream 🥛 | ¼ cup | For brushing lattice |
| Egg 🥚 | 1 whole | For egg wash |
The apples are the heart of this pie, so pick firm, crisp varieties—Granny Smith for tartness or Honeycrisp for sweetness. Costco or local orchards often have the best selection, but grocery store apples work too if they're fresh. Peel, core, and slice them evenly (about 1/4-inch thick) so they cook uniformly. The cinnamon should be freshly ground if possible—pre-ground loses flavor fast. For the dough, butter must be cold—cut it into small cubes and keep it in the freezer while you mix. The flour? King Arthur or Gold Medal brands give the best flakiness.
No Granny Smiths? Fuji or Braeburn apples hold up well too—just toss them with a bit more lemon juice to keep the color bright. Running short on butter? Vegetable shortening works in a pinch, but the flavor won't be as rich. The lattice crust is what makes this pie special—if you're nervous about cutting perfect diamonds, use a ruler and pencil to mark guidelines. It's okay if they're not perfect; the pie will still taste amazing. For the filling, brown sugar should be packed—use a spoon to press it down in the measuring cup. And if you're feeling fancy, add a pinch of nutmeg to the spice mix.
This pie keeps beautifully—3 days at room temperature if wrapped tightly, or up to 2 months in the freezer. The secret to reheating? 350°F for 15-20 minutes with a foil tent to keep the crust from drying out. I always make a double batch—one for the freezer and one for immediate enjoyment. The lattice design makes it look impressive, but don't stress if yours isn't perfect. Every slice will taste like autumn, and that's what matters most.
Why You'll Love This Recipe
- No-Fuss Dough: I swear, the crust here is ridiculously simple—just flour, butter, and a splash of ice water. No rolling pins, no stress. Even if you’re the kind who burns pie crusts, this one forgives mistakes.
- Caramelized Apple Magic: That brown sugar and cinnamon combo? It turns the filling into a sticky, spiced dream. The apples soften just enough to melt in your mouth, but the edges stay tender—not mushy, not dry.
- Weeknight to Holiday: Make it for a quick dessert or bring it to a potluck—no one will guess it’s not homemade. The classic flavor fits everywhere, and the crust holds up if you’re prepping ahead.
- Budget-Friendly Staples: Flour, butter, sugar—these are ingredients you already own. A single pie costs less than takeout, and leftovers? Slice it up for toast the next morning. (Yes, I do this.)
Step-by-step instructions for betty Crocker old-fashioned apple pie
Here's how to create that iconic lattice crust and spiced apple filling that makes this pie legendary.
Prepare the Buttery Pie Crust
In a large bowl, combine the 4 cups all-purpose flour and 1.5 teaspoons salt. Cut in the 1 cup unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial—it ensures flaky layers when baked.
Gradually add the 0.25 cup ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. Avoid overmixing. Divide the dough into two equal portions, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour. Chilling prevents the butter from melting during rolling.
Make the Spiced Apple Filling
Peel, core, and slice the 8 medium apples into ¼-inch thick pieces. Toss them immediately with 2 tablespoons lemon juice to prevent browning. In a large bowl, combine the apples with 0.75 cup granulated sugar, 0.5 cup packed brown sugar, 2 tablespoons ground cinnamon, and 1 teaspoon vanilla extract. Mix gently but thoroughly to coat each apple slice evenly.
Here's the thing—don't skip the lemon juice. It brightens the apples and keeps your filling from turning mushy during baking. The sugar and cinnamon should look like they're clinging to the apples, not sitting at the bottom of the bowl.
Assemble the Pie Crust
On a lightly floured surface, roll out one dough disc into a 12-inch circle. Transfer to a 9-inch pie dish, gently pressing it into the bottom and up the sides. Trim any excess dough hanging over the edge. Roll out the second dough disc and cut it into 1-inch wide strips for the lattice pattern.
Arrange the strips in a crisscross pattern over the apple filling, leaving a ½-inch border around the edges. Brush the lattice with the 0.25 cup heavy cream to create a golden, flaky finish. This is where the magic happens—the cream adds shine and enhances the buttery flavor of the crust.
Create the Classic Lattice Topping
Beat the 1 whole egg in a small bowl, then brush it over the lattice strips. This egg wash will give your pie that beautiful golden-brown color. Fold back every other strip, then unfold to create the classic diamond pattern. Brush again with egg wash to seal and crisp the lattice.
Don't worry if it doesn't look perfect—this pie is forgiving. The key is to keep the strips overlapping slightly in the center to prevent the filling from bubbling out. The lattice should look like a delicate web when you're done.
Bake to Golden Perfection
Preheat your oven to 375°F. Place a baking sheet on the lower rack to catch any drips. Bake the pie for 50-55 minutes until the crust is deep golden brown and the filling is bubbling gently at the edges. The apples should be tender but still hold their shape.
Here's where patience pays off: let the pie cool for at least 2 hours before slicing. This resting period allows the juices to set and the filling to firm up slightly. Trust me, cutting into it too soon will give you a runny mess. Serve warm with vanilla ice cream for the ultimate classic dessert experience.
Pro Tips For Making Betty Crocker Old Fashioned Apple Pie
- Chill the Dough: Betty Crocker’s recipe might not say it, but cold dough is your best friend here. Roll out the crusts straight from the fridge—yes, even if they feel stubborn—and press them into the pan while still icy. The butter won’t melt prematurely, and you’ll avoid that sad, greasy shortcut crust. I learned this the hard way after one pie turned out more like a butter-soaked paperweight.
- Cut Butter in Small: When mixing the crust, don’t just dump the butter and pulse. Cut it into tiny pea-sized pieces first—about ¼-inch cubes—and work it into the flour with your fingers or a pastry cutter. This creates flaky layers instead of a dense brick. I used to skip this, and my crusts always ended up tough. (Your future self will notice the difference.)
- Don’t Overmix the Filling: The apples in this recipe are already pre-mixed with sugar and spices, but resist the urge to stir them like you’re making soup. Overmixing releases too much juice, which can make the crust soggy. Just fold the apples gently into the filling—maybe two or three turns—and let the natural pectin do its job. I’ve ruined more pies by overworking the filling than by anything else.
- Blind-Bake the Bottom: If you’re nervous about a soggy bottom (and you should be), blind-bake the crust for 10 minutes before adding the filling. Weigh it down with pie weights or dried beans, then bake at 375°F until it’s just starting to turn golden. This isn’t just for show—it guarantees a crisp base that won’t turn to mush. I was skeptical until I tried it, and now it’s non-negotiable.
Dietary considerations for these flavors
Gluten-Free Adaptation
For a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free flour blend like Bob's Red Mill or King Arthur—both work beautifully. Use 1 cup of the blend plus 1 tablespoon of xanthan gum to mimic the structure of regular flour.
Chill the dough longer (2 hours) since gluten-free dough is more delicate. The lattice will still hold, but brush it with extra heavy cream to compensate for the lack of gluten elasticity. 🌾
Dairy-Free Options
Skip the butter in the crust and use 1 cup of dairy-free margarine like Earth Balance or Miyoko's, both chilled until firm. For the lattice, replace heavy cream with unsweetened almond milk—it won’t brown as richly but adds moisture.
The crust will still be flaky, though slightly less rich. A dairy-free egg wash (like 1 tbsp melted coconut oil + 1 tsp water) works for brushing. 🧈
Lower-Sugar Version
Reduce the granulated sugar to 0.5 cup and the brown sugar to 0.25 cup, then add 1 tbsp of monk fruit sweetener (like Lakanto) to maintain caramel depth. Use 1 extra tbsp of cinnamon to boost flavor.
The filling will still taste sweet but with fewer calories. For extra fiber, toss the apples with 1 tbsp chia seeds before baking. 🍎
Nut-Free Considerations
This recipe is naturally nut-free, but always double-check labels on ingredients like vanilla extract (some brands process in nut facilities). If using almond milk for dairy-free adaptations, opt for a certified nut-free brand like Silk Unsweetened Soy Milk instead.
Store-bought pie crusts (like Pillsbury) are typically nut-free, but verify packaging. 🌟
Refined Sugar Reduction
Swap half the granulated sugar for coconut sugar—it has a lower glycemic index and caramelizes beautifully. For the crust, replace 2 tbsp of the butter with 2 tbsp of applesauce to cut fat slightly while keeping moisture.
The texture stays flaky, and the flavor remains rich but with a hint of molasses depth. 🍚
Allergen-Friendly Tips
For egg allergies, use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) for the wash, though the lattice may not brown as deeply. If cinnamon is an issue, substitute with 1 tsp pumpkin pie spice (which includes cinnamon alternatives).
Always check ingredient labels—some brands process spices in shared facilities. ✨
Nutrition facts
Frequently asked questions
Why does the lattice crust need to be brushed with cream or egg wash?
The cream or egg wash creates a golden-brown color and adds shine to the crust. It also helps seal the edges of the lattice strips, preventing them from drying out too quickly during baking. This step is key for that classic bakery-style finish.
Can I make this pie ahead of time?
This pie actually tastes better the next day. Bake it fully, then store it in an airtight container at room temperature for up to 3 days. For longer storage, freeze the whole pie (uncut) for up to 2 months. Thaw overnight in the fridge before serving.
What if my lattice strips don't look perfect?
Don't worry—this pie is forgiving! The lattice is more about function than decoration. Even if the strips aren't perfectly straight, they'll still create those beautiful diamond patterns when baked. The key is to keep them overlapping slightly in the center to prevent filling from bubbling out.
How do I prevent a soggy bottom crust?
Pre-cook the apple filling for 5 minutes before adding it to the crust. This removes excess moisture. Also, chill the pie dough thoroughly before rolling, and avoid overfilling the pie—leave about ½-inch headspace between the filling and crust edge.