We can’t resist the comforting aroma of a freshly baked apple pie, and Fannie Farmer’s version stands out as a timeless American classic. As pioneers in home cooking, she brought simple, reliable recipes to kitchens across the country in her early 20th-century cookbooks, making this pie a staple for family gatherings.
In our experience, Fannie Farmer’s apple pie recipe delivers that perfect balance of flaky crust and spiced apples. We’ll guide you through the steps to create your own, ensuring it’s as delicious and straightforward as it gets.
Ingredients
To bring our classic Fannie Farmer Apple Pie to life, we gather high-quality ingredients that ensure a flaky crust and perfectly spiced apple filling. We’ll organize them by category for clarity, noting any necessary prep details as they’re used in the recipe process.
For the Crust
We begin with the crust ingredients, as they form the base of our pie:
- 2 ½ cups all-purpose flour: Sifted for even texture, this provides the structure we need for a tender crust.
- 1 teaspoon salt: Enhances flavor and balances the dough’s richness.
- 1 cup shortening or cold unsalted butter: Cut into cubes for easy incorporation, ensuring a flaky result when chilled.
- 6–8 tablespoons ice water: Added gradually to bind the dough without making it sticky.
For the Filling
Next, we prepare the apple filling ingredients, which are layered into the crust:
- 6–8 medium apples (such as Granny Smith or McIntosh): Peeled, cored, and thinly sliced to achieve the ideal tender texture in our pie.
- ¾ cup granulated sugar: Mixed with spices for a sweet contrast to the tart apples.
- 2 tablespoons all-purpose flour: Acts as a thickener to prevent a soggy bottom.
- 1 teaspoon ground cinnamon: Freshly ground for a warm, aromatic kick that defines Fannie Farmer’s signature spice blend.
- ½ teaspoon ground nutmeg: Adds subtle depth, enhancing the overall flavor profile.
- 1 tablespoon lemon juice: Freshly squeezed to keep the apples from browning and add a bright tang.
- 2 tablespoons unsalted butter: Cut into small pieces for dotting the filling, creating pockets of richness as it bakes.
With these ingredients prepped and ready, we set the stage for the step-by-step assembly in the next section.
Equipment Needed
Before we assemble our Fannie Farmer Apple Pie, let’s gather the essential equipment to make the process seamless and ensure a perfectly flaky crust and spiced apple filling. Having the right tools on hand allows us to prepare and bake with precision, just as Fannie Farmer intended in her timeless recipe.
We organize the equipment by preparation stages for clarity:
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For Dough Preparation:
- Large mixing bowl: Essential for combining flour, salt, and shortening to create the pie crust dough without mess.
- Measuring cups and spoons: Accurate for measuring 2 ½ cups of flour and 1 teaspoon of salt to achieve the ideal crust texture.
- Pastry cutter or fork: Used to cut in 1 cup of shortening until the mixture resembles coarse crumbs, ensuring a tender, flaky result.
- Rolling pin: Key for rolling out the dough evenly to fit a 9-inch pie dish, preventing cracks and promoting even baking.
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For Apple Filling Prep:
- Apple peeler or paring knife: Vital for peeling and slicing 6–8 medium apples quickly and safely to maintain their fresh texture.
- Cutting board: Provides a stable surface for chopping apples and mixing in spices like cinnamon and nutmeg.
- Medium mixing bowl: Where we combine the apples with ¾ cup of sugar and other filling ingredients for even distribution.
- 9-inch pie dish: The standard size for our Fannie Farmer Apple Pie, allowing the crust to bake to golden perfection.
- Baking sheet: Placed under the pie dish to catch any drips and prevent oven messes during the 40–50 minute bake.
- Oven: Preheated to 425°F for the initial bake, then reduced to 350°F, to lock in the comforting aroma of spiced apples.
With this equipment ready, we’re set to move forward to the assembly steps, making our baking experience efficient and enjoyable.
Instructions
With our high-quality ingredients and essential tools in hand, we guide you through the straightforward steps to craft the classic Fannie Farmer Apple Pie, ensuring a flaky crust and perfectly spiced apples in every slice.
Prepare the Pie Crust
First, we sift 2 ½ cups of all-purpose flour into a large mixing bowl to aerate it and create a light base for our buttery dough. Next, we add 1 teaspoon of salt and 1 cup of shortening or cold unsalted butter, then use a pastry cutter or fork to cut the fat into the flour until the mixture resembles coarse crumbs with pea-sized pieces for that signature flaky texture. Gradually, we incorporate 6–8 tablespoons of ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together without overworking it to avoid toughness. We divide the dough into two equal portions, shape each into a disc, wrap them in plastic wrap, and chill in the refrigerator for at least 30 minutes to firm up and enhance the flavor.
Make the Apple Filling
We start by peeling and coring 6–8 medium apples, then slice them into ¼-inch thick pieces on a cutting board to ensure even cooking and a tender bite. In a medium mixing bowl, we toss the apple slices with ¾ cup of granulated sugar, 2 tablespoons of all-purpose flour, 1 teaspoon of ground cinnamon, and ½ teaspoon of ground nutmeg, stirring until the apples are evenly coated for a warm, aromatic blend that evokes the comforting essence of fall. Finally, we drizzle in 1 tablespoon of lemon juice to brighten the flavors and prevent browning, letting the mixture sit for 5 minutes so the apples release their juicy sweetness.
Assemble the Pie
We begin by rolling out one chilled dough disc on a lightly floured surface to a 12-inch circle, about ⅛-inch thick, then carefully transfer it to a 9-inch pie dish, gently pressing it into the bottom and up the sides for a sturdy base. We spoon in the prepared apple filling, mounding it slightly in the center, and dot the top with 2 tablespoons of unsalted butter cut into small pieces to add richness and moisture. For the top crust, we roll out the second dough disc to match, place it over the filling, and trim any excess edges before crimping them together with our fingers or a fork to seal in the spiced apples and create an attractive, golden border.
Bake the Pie
We preheat the oven to 425°F and place the assembled pie on a baking sheet to catch any drips. We bake the pie on the middle rack for 40–50 minutes, or until the crust turns a deep golden brown and the apples bubble through the vents, filling our kitchen with the irresistible aroma of cinnamon and baked fruit. If the edges brown too quickly, we cover them with foil halfway through to ensure even cooking, then allow the pie to cool on a wire rack for at least 2 hours before serving to let the filling set properly.
Make-Ahead Instructions
To simplify preparing our Fannie Farmer Apple Pie, we can handle key components in advance, allowing for a seamless baking experience while preserving the pie’s flaky crust and spiced apple flavors. Let’s break down the steps for making the dough, filling, and even the assembled pie ahead of time.
Preparing the Pie Crust in Advance
We recommend making the pie crust dough up to 2 days ahead for optimal freshness. Start by following our earlier instructions: sift 2 ½ cups of all-purpose flour, add 1 teaspoon of salt, cut in 1 cup of shortening or cold unsalted butter until the mixture resembles coarse crumbs, and incorporate 6–8 tablespoons of ice water to form the dough. Once mixed, shape it into two disks, wrap each tightly in plastic wrap, and refrigerate. This chilling process enhances the dough’s flakiness, making it easier to roll out later.
For longer storage, freeze the wrapped dough disks for up to 3 months. When ready to use, thaw in the refrigerator overnight. Always let the dough sit at room temperature for about 10–15 minutes before rolling to prevent cracking.
Prepping the Apple Filling Ahead
The apple filling can be prepared 1–2 days in advance to let the flavors meld, ensuring a perfectly spiced and juicy result in our Fannie Farmer Apple Pie. Begin by peeling and slicing 6–8 medium apples, then toss them in a medium bowl with ¾ cup of granulated sugar, 2 tablespoons of all-purpose flour, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and 1 tablespoon of lemon juice. Stir until the apples are evenly coated, then transfer the mixture to an airtight container.
Store the filling in the refrigerator for up to 2 days. The apples will soften slightly, which helps them bake evenly, but avoid over-marinating to maintain their natural crunch. If you notice excess liquid after storage, drain it before assembling the pie to prevent a soggy crust.
Assembling the Pie in Advance
For ultimate convenience, we can assemble the entire Fannie Farmer Apple Pie ahead and bake it fresh when needed. After preparing the dough and filling as outlined, roll out the bottom crust and fit it into a 9-inch pie dish. Add the filling, dot with 2 tablespoons of unsalted butter, and top with the second crust, sealing and crimping the edges. Cover the pie loosely with plastic wrap and refrigerate for up to 24 hours, or freeze for up to 1 month.
If refrigerating, bake directly from the fridge but add 5–10 minutes to the original baking time at 425°F. For frozen pies, thaw in the refrigerator overnight before baking. This method ensures the pie emerges with a golden, aromatic crust that captures the essence of this classic dessert.
Storage and Reheating Tips
| Component | Refrigerator Storage (Days) | Freezer Storage (Months) | Reheating Instructions |
|---|---|---|---|
| Pie Crust Dough | Up to 2 | Up to 3 | Thaw in fridge, then roll out |
| Apple Filling | Up to 2 | Not recommended | Use directly or drain excess liquid |
| Assembled Pie | Up to 1 (unbaked) | Up to 1 | Bake from fridge or thaw and bake |
| Baked Pie | Up to 3 | Up to 2 | Reheat at 350°F for 15–20 minutes |
Conclusion
We’ve explored the timeless charm of the Fannie Farmer Apple Pie together
It’s a recipe that brings families closer with its comforting flavors
We’re sure you’ll find joy in baking and sharing it
Let’s keep this classic alive in our kitchens for years to come
Frequently Asked Questions
What is Fannie Farmer’s apple pie?
Fannie Farmer’s apple pie is a classic American dessert, popularized in the early 20th century by home cooking pioneer Fannie Farmer. It’s known for its comforting aroma, flaky crust, and perfectly spiced apples, making it a go-to for family gatherings. This reliable recipe balances simplicity with delicious results.
What ingredients are needed for the pie?
For the crust, you’ll need 2 ½ cups sifted all-purpose flour, 1 teaspoon salt, 1 cup shortening or cold unsalted butter, and 6–8 tablespoons ice water. The filling requires 6–8 medium apples, ¾ cup granulated sugar, 2 tablespoons flour, 1 teaspoon cinnamon, ½ teaspoon nutmeg, 1 tablespoon lemon juice, and 2 tablespoons unsalted butter. These high-quality items ensure a tasty pie.
What equipment is required to make the pie?
For dough prep, use a large mixing bowl, measuring cups and spoons, a pastry cutter or fork, and a rolling pin. For the filling, you’ll need an apple peeler or paring knife, cutting board, medium mixing bowl, 9-inch pie dish, baking sheet, and an oven preheated to 425°F. These tools make assembly straightforward and efficient.
How do I prepare the pie crust?
Start by sifting 2 ½ cups flour and mixing in 1 teaspoon salt. Cut in 1 cup shortening or butter until crumbly, then add 6–8 tablespoons ice water to form dough. Chill it for at least 30 minutes. Roll out on a floured surface to fit your pie dish for a flaky result.
How do I make the apple filling?
Peel and slice 6–8 medium apples, then toss with ¾ cup sugar, 2 tablespoons flour, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and 1 tablespoon lemon juice. Mix until evenly coated for enhanced flavor. This step ensures the apples are spiced perfectly before adding to the pie.
Can I make Fannie Farmer’s apple pie ahead of time?
Yes, prepare the crust dough up to 2 days in advance and refrigerate, or freeze for longer. The apple filling can be made 1–2 days ahead and stored in the fridge. You can also assemble the whole pie and refrigerate or freeze it unbaked, then bake when needed for fresh results.
How should I store and reheat the baked pie?
Store the baked pie at room temperature for up to 2 days or in the fridge for up to 5 days. For longer storage, freeze it for up to 3 months. To reheat, warm in a 350°F oven for 15–20 minutes until heated through, preserving the flaky crust and fresh taste.