The Unexpected Joy of a Vintage Apple Pie in the Age of Sourdough & Cloud Cakes

Revisit the Ordinary

Made this pie for the first time in a long while. No fancy ingredients. Just good apples, sugar, butter, and that familiar, comforting smell — kind of apple cider meets vanilla. What hits you is the scent, really. It lingers, makes the house smell like a quiet afternoon on a farm. It’s not about perfect lattice or spotless edges. I think I was craving something tangible today, a reminder of simple pleasures that somehow get lost amid all the avocado toasts and matcha lattes. When I was a kid, apple pies were a Sunday thing, not Instagram fodder.

Why Now?

There’s a surge of new trends, but sometimes, old stuff feels right. This pie — it’s pure nostalgia, and right now, that might just be enough to slow down a bit, cut a slice, and breathe in. Whatever else is happening, a warm apple pie still feels like a quiet rebellion against rushed mornings and instant everything.

Classic Apple Pie

This apple pie features a flaky crust encasing tender, sliced apples cooked with sugar and butter, creating a fragrant filling with hints of vanilla and cider. The final baked pie has a golden-brown crust and a soft, juicy interior that exudes warm, homey aromas.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 minute min

Servings: 8

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 4 large apples (preferably tart varieties like Granny Smith or Fuji) peeled, cored, and sliced
• 1/2 cup sugar
• 2 tablespoons butter cut into small pieces
• 1 teaspoon vanilla extract
• 1 tablespoon apple cider or water optional, for moisture
• 1 pie crust sheet store-bought or homemade pie crust

Equipment

• Mixing bowls
• Rolling pin
• Pie dish
• Sharp Knife
• Oven

Method

 

1. Place a large mixing bowl on your work surface. Peel, core, and thinly slice the apples, then transfer them to the bowl. Sprinkle the sugar over the apples and toss with a spoon to evenly coat, releasing some juices. Set aside to macerate briefly.
   4 large apples (preferably tart varieties like Granny Smith or Fuji), 1/2 cup sugar
2. Preheat the oven to 375°F (190°C). Roll out the pie crust on a lightly floured surface with a rolling pin into a circle slightly larger than your pie dish. Carefully transfer the crust into the dish, pressing gently to fit the bottom and sides.
   1 pie crust sheet store-bought or homemade pie crust
3. Pour the apple mixture into the prepared crust, spreading it evenly with a spoon. Dot the filling with small pieces of butter. Drizzle a teaspoon of vanilla extract over the apples, then add a splash of cider or water if desired.
   4 large apples (preferably tart varieties like Granny Smith or Fuji), 2 tablespoons butter, 1 teaspoon vanilla extract, 1 tablespoon apple cider or water
4. Cover the filling with the second pie crust or create a lattice top. Trim excess edges and pinch to seal. Cut small slits in the top crust to allow steam to escape. Optional: Brush the crust with an egg wash for a golden finish.
   1 pie crust sheet store-bought or homemade pie crust
5. Bake the pie in the preheated oven for 45 minutes, or until the crust is golden brown and the filling is bubbling. Keep an eye on the edges and cover loosely with foil if they brown too quickly.
6. Remove the pie from the oven and let it cool for at least 15 minutes before serving. Observe the soft filling and flaky crust, with juices slightly thickened and bubbling through the slits.

Maybe it’s just me — but some things need no caption, just a fork and maybe a napkin. That’s how I plan to finish today’s slice of history.