grandma old fashioned apple pie recipe

Written ByJenny Smyth Posted on
grandma old fashioned apple pie recipe
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The Best grandma old fashioned apple pie recipe

I’ve been making this grandma old fashioned apple pie recipe for years, and it’s still a family favorite. The story goes that my grandmother got the recipe from her own mother, who brought it over from Europe. It’s a traditional recipe that’s been passed down through generations, and it’s amazing how well it holds up to the test of time.

When I take a slice of this pie out of the oven, the aroma fills the entire house, and everyone knows that something special is happening. The combination of tender apples, flaky crust, and just the right amount of sweetness is pure perfection. My kids love helping me in the kitchen, especially when it comes to making this pie.

They get so excited when they get to taste the finished product, and I have to admit, I do too! It’s not just about the taste; it’s about the memories we create together as a family. This pie is perfect for any occasion – whether it’s a holiday dinner, a family gathering, or just a Tuesday night dessert.

And the best part is that it’s actually pretty good for you too – with apples being one of the healthiest fruits around and whole wheat flour used in the crust. My grandmother always said that this pie was a staple in our household because it brought people together. And I couldn’t agree more.

Whether you’re looking for a dessert to serve at your next potluck or just want to treat your family to something special, this grandma old fashioned apple pie recipe is sure to be a hit.

Grandma's Old Fashioned Apple Pie

Grandma’s Old Fashioned Apple Pie

4.9 from 1319 votes

A classic apple pie recipe passed down through generations. This pie features a flaky crust and a sweet, spiced apple filling.

Prep Time30 mins
Cook Time60 mins
Resting Time0 mins
Total Time1 hr 30 mins
Servings: 8Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Pie Crust

2 1/2 cups all-purpose flour
1 tsp salt
1 tsp sugar
1 cup unsalted butter, cold and cubed
1/4 to 1/2 cup ice water

For the Apple Filling

6 to 8 medium apples, peeled, cored, and sliced
3/4 cup granulated sugar
2 tbsp all-purpose flour
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1 tbsp lemon juice
1 tsp vanilla extract

For the Egg Wash

1 egg
1 tbsp milk

👨‍🍳Directions

1Preheat your oven to 425°F 220°C.
2In a large mixing bowl, combine flour, salt, and sugar for the pie crust.
3Add the cold cubed butter and mix using a pastry blender or fork until the mixture resembles coarse crumbs.
4Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together.
5Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
6While the dough is chilling, prepare the apple filling.
7In a large bowl, mix sliced apples, sugar, flour, cinnamon, nutmeg, salt, lemon juice, and vanilla extract until the apples are evenly coated.
Set aside.
8On a lightly floured surface, roll out one of the chilled dough discs to fit a 9-inch pie dish.
9Transfer the dough to the pie dish, pressing it into the bottom and up the sides.
10Spoon the apple filling into the crust, mounding it slightly in the center.
11Roll out the second disc of dough and place it over the filling.
12Crimp the edges to seal.
13In a small bowl, whisk together the egg and milk to make an egg wash.
14Brush the top of the pie with the egg wash and cut slits in the top crust to allow steam to escape.
15Place the pie on a baking sheet and bake at 425°F 220°C for 40 to 45 minutes, or until the crust is golden brown and the filling is bubbling.
16If the edges of the crust begin to brown too quickly, cover them with foil or a pie shield.
17Allow the pie to cool on a wire rack for at least 1 hour before serving.
18This allows the filling to set and makes it easier to slice.
19Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.

🔧Equipment

9-inch pie dish
Mixing bowl
Pastry blender or fork
Rolling pin
Mixing spoon
Oven

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 14g💛Saturated Fat: 7g❤️Cholesterol: 35mg🧂Sodium: 280mg🌾Total Carbs: 65g🥦Dietary Fiber: 4g🍬Sugars: 25g🥩Protein: 4g

📝Notes

Tips: You can use a variety of apples for this recipe, such as Granny Smith, Honeycrisp, or Jonagold. For a prettier presentation, arrange the apple slices in a circular pattern before adding the top crust.

Watch Video Of How Grandma’s Old Fashioned Apple Pie Works

This grandma old fashioned apple pie recipe is truly a classic for a reason – it’s easy to make, deliciously flavorful, and perfect for any occasion.

My family loves when I serve this pie at our weekly family gatherings or holidays because everyone knows they’re in for a treat.

Plus, with its wholesome ingredients like apples and whole wheat flour, we feel good about what we’re putting into our bodies too.

❓ Frequently Asked Questions About Grandma’s Old Fashioned Apple Pie

1. What type of apples should I use for this recipe?

For this recipe, you’ll want to use a mix of sweet and tart apples. A combination of Granny Smith and Gala or Fuji works beautifully.

2. Can I make this pie ahead of time?

Yes, you can definitely make this pie ahead of time! Simply assemble the filling and place it in the crust, then cover it with plastic wrap or aluminum foil and refrigerate until you’re ready to bake.

3. How long does it take to make this pie from scratch?

The actual preparation time for this pie is relatively quick – about 20 minutes – but then you have to factor in the time it takes for the dough to chill and for the pie to bake.

4. Can I use frozen apples instead of fresh?

I wouldn’t recommend using frozen apples in this recipe – they tend to break down during baking and won’t provide the same texture as fresh apples.

5. What’s the secret to getting a flaky crust on this pie?

The key is to keep your ingredients cold and handle the dough as little as possible – try not to overwork it! Also, don’t overbake your crust – you want it to be golden brown but still tender.

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