old fashioned pie recipe
The Best old fashioned pie recipe
I love this recipe because it’s simple enough to make with kids (though they’ll probably want to add sprinkles—no judgment), yet it’s rich enough to feel indulgent. It’s the kind of pie that pairs perfectly with vanilla ice cream or a scoop of whipped cream, but it’s also light enough to enjoy on its own. Plus, apples are packed with fiber and vitamin C, so it’s a little healthier than you might think—just don’t overdo the sugar. My kids still ask for seconds, and honestly, I don’t blame them. It’s the kind of dessert that makes you feel good about yourself, even if you’re not trying to.
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Classic Old Fashioned Tomato Pie
A hearty, rustic pie packed with savory tomato sauce and a buttery crust, perfect for weeknight dinners or potlucks. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- ½ cup ice-cold water
- 2 cups crushed tomatoes (or canned tomato sauce)
- 1 tbsp olive oil
- 1 large onion, finely diced
- 2 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- Salt and black pepper to taste
👨🍳Directions
-
1
Preheat oven to 400°F. In a bowl, mix flour, salt, sugar, and ice-cold water until a dough forms. Roll out the dough on a lightly floured surface to fit a 9-inch pie dish. -
2
Prick the dough all over with a fork, then carefully fit it into the pie dish, pinching edges to seal. -
3
In a saucepan, heat olive oil over medium heat. Sauté onion until soft, then add garlic and cook for 30 seconds. Stir in crushed tomatoes, basil, oregano, red pepper flakes, salt, and pepper. Simmer for 15 minutes until thickened. -
4
Pour the sauce into the pie dish, spreading it evenly. Fold the excess dough over the top, crimp edges, and cut a few slits in the crust to let steam escape. -
5
Bake on a baking sheet for 30–35 minutes until the crust is golden and the filling is bubbling.
🔧Equipment
- Mixing bowls
- Rolling pin
- 9-inch pie dish
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Old Fashioned Tomato Pie Works
❓ Frequently Asked Questions About Old Fashioned Tomato Pie
1. What is the best way to keep my homemade pie from cracking?
Use a water bath for the crust when baking, especially for a classic old-fashioned pie. Place the pie in a roasting pan, fill the pan with hot water halfway up the sides of the crust, and bake as directed. This helps prevent cracks by keeping the crust evenly moist and preventing rapid temperature shifts.
2. Can I substitute ingredients if I don’t have all the classic ones?
Yes, you can adjust some ingredients for convenience. For example, replace heavy cream with sour cream or evaporated milk. If you’re missing vanilla extract, a drop of almond extract or a pinch of cinnamon adds subtle depth. For a lighter texture, swap the butter in the crust for shortening or a mix of butter and lard.
3. How long should I bake the pie until it’s fully cooked?
For a traditional old-fashioned pie, bake until the filling is bubbling and the crust is golden brown, usually around 30–40 minutes. Check by inserting a knife into the center—it should come out clean. Overbaking can dry out the filling, so keep an eye on it.
4. Why does my pie sometimes turn out too dense?
Dense texture often comes from overmixing the filling or not using enough liquid. Make sure to whisk the sugar and flour together lightly before adding eggs and cream to avoid a grainy texture. If the filling feels too thick, add a splash of milk or water before baking.
5. Can I make this pie ahead of time and reheat it?
Yes, you can prepare the pie filling ahead of time and refrigerate it for up to 24 hours before assembling. Bake it fresh for the best flavor, but if reheating, warm it gently in the oven at 325°F (165°C) until steaming, about 20–30 minutes. Avoid microwaving directly to prevent soggy crust.
