Old Fashioned Apple Spice Pie


For holiday gatherings, this recipe for Old Fashioned Apple Spice Pie creates a cozy family treat. A sumptuous apple pie with a filling that is created with butter, vanilla, and light and dark brown sugar.

Prep Time: 20 minutes
Cook Time: 50 minutes
Resting Time: 30 minutes
Total Time: 1 Hour 40 minutes


  • 2 refrigerated unbaked pie crusts Store-bought
  • 2 tbsp old-fashioned oats
  • ¾ cup brown sugar
  • ¼ cup dark brown sugar
  • 2 tbsp all-purpose flour
  • 1 tbsp butter melted
  • 1 tsp vanilla
  • 1 tsp ground cinnamon
  • ¼ tsp table salt
  • ¼ tsp ground nutmeg
  • ⅛ tsp ground allspice
  • 3½ lbs apples peeled, cored
  • 1 egg white beaten lightly with 1 tbsp of water



  1. If required, gently flour a surface and roll one of the dough sections to a thickness of about 1/8″ and a width of at least 1″ wider than the pie dish. The excess dough should hang over the edge as you loosely roll it around a rolling pin and carefully unfold it into a 9-inch pie dish.
  2. Using one hand to gently lift the dough’s edge and the other to press into the plate’s bottom, gently press the dough into the plate. Remove any excess dough, cover the pie dish loosely with plastic wrap, and chill for about 30 minutes, or until the dough is firm (resting is only necessary if the dough has been rolled, but it should be wrapped and placed in the fridge until needed).
  3. On a surface that has been lightly floured, roll out the remaining half of the dough until it is likewise about 1/8″ thick and at least 1″ wider than the pie dish. Then, transfer it to a baking sheet lined with parchment paper; cover with plastic wrap, and chill for 30 minutes (again, resting is only necessary if the dough has been rolled, but it should be wrapped and placed in the fridge until needed).
  4. If you have a baking stone, set it on the rack and a rimmed baking sheet on the stone. Then, adjust the oven rack to the lowest position and preheat the oven to 500°F.
  5. The pie plate with the dough lining should be covered with the old-fashioned oats. Spread apples with their juices, placing a little pile of them in the center.
  6. In a sizable bowl, combine the flour, salt, nutmeg, cinnamon, and allspice. Also, add the light and dark brown sugars. Combine the apples, melted butter, and vanilla before adding the mixture to the pie pan that has been lined with pie dough.
  7. The remaining dough ball should be loosely rolled around a rolling pin and then gently unrolled onto the filling. Cut off the dough’s excess where it extends 12 inches past the pie plate’s lip.
  8. Firmly pinch the crust’s top and bottom edges together. The folded edge should be flush with the edge of the pie plate once you have tucked the overhang under itself.
  9. Using your fingers, crimp the dough evenly around the pie’s edge. On top of the dough, cut four. Use beaten egg white to coat the surface.
  10. Set the oven to 425°F and bake the crust until it turns light golden brown (about 20 minutes). Oven mitts are used to carefully cover with foil, rotate the baking sheet, and bake until the liquids are boiling and the crust is a deep golden brown (20-30 minutes more).
  11. Before serving, let the pie cool on a wire rack for about 4 hours to room temperature.


Leave a Comment