I’ve been making Grandma Opal’s apple pie recipe for years, and it’s still a family favorite. The recipe was passed down to me from my grandmother, who learned it from her mother. It’s a traditional recipe that’s been perfected over the years, and it’s a staple in our household during the holidays and special occasions.
The moment you take a bite of this pie, you’ll understand why it’s been a family tradition for so long. The combination of tender apples, flaky crust, and sweet aroma will transport you to a simpler time when life was less complicated. This pie is more than just a dessert; it’s an experience that brings people together.
My kids have grown up with this recipe, and they always ask for it on their birthdays. It’s a classic comfort food that never fails to put a smile on everyone’s face. I’ve made many variations of this pie over the years, but the original recipe remains my favorite.
There’s something about the way the apples are cooked that makes them tender and flavorful without being too sweet. The crust is always flaky and buttery, which is a testament to Grandma Opal’s technique. She taught me that the key to a great pie crust is to keep it simple and not overwork it.
This recipe is perfect for any occasion, whether it’s a holiday dinner or a casual Sunday afternoon with friends. It’s easy to make and always impresses those who taste it.
Grandma Opal’s Apple Pie
4.8 from 1925 votes
This classic apple pie features a flaky, buttery crust and a perfectly spiced apple filling. It is a cherished family recipe passed down through generations, known for its simple yet delicious flavors.
1 cup (2 sticks) cold unsalted butter, cut into small cubes
6 to 8 tablespoons ice water
For the Filling
6 to 7 cups peeled, cored, and sliced Granny Smith apples (about 6 medium apples)
3/4 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
2 tablespoons unsalted butter, cut into small pieces
👨🍳Directions
1In a large mixing bowl, whisk together the flour, salt, and sugar for the crust.
2Add the cold butter cubes and use a pastry blender or two forks to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
3Sprinkle 6 tablespoons of ice water over the flour mixture and stir with a fork until the dough begins to come together.
4If needed, add the remaining water, one tablespoon at a time, until the dough holds together when pressed.
5Divide the dough in half, shape each half into a flat disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
6Preheat your oven to 425°F (220°C).
7In a separate large bowl, combine the sliced apples, granulated sugar, flour, cinnamon, nutmeg, and lemon juice.
8Toss gently until the apples are evenly coated.
9On a lightly floured surface, roll out one disk of dough into a 12-inch circle about 1/8-inch thick.
10Carefully transfer the dough to a 9-inch pie dish, gently pressing it into the bottom and up the sides.
11Pour the apple filling into the crust and dot the top with the small pieces of butter.
12Roll out the second disk of dough into another 12-inch circle.
13Place it over the filling, trimming any excess dough to a 1/2-inch overhang.
14Fold the edges under and crimp with your fingers or a fork to seal.
15Cut several slits in the top crust to allow steam to escape.
16Place the pie on a baking sheet to catch any drips.
17Bake at 425°F for 15 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for 35 to 40 minutes, until the crust is golden brown and the filling is bubbling through the slits.
18If the edges brown too quickly, cover them with aluminum foil halfway through baking.
19Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing.
20This allows the filling to set properly.
21Serve warm or at room temperature, optionally with a scoop of vanilla ice cream.
For a more tender crust, ensure all ingredients are very cold and handle the dough as little as possible. Granny Smith apples hold their shape well, but you can mix with Honeycrisp or Braeburn for added sweetness. If the pie is browning too fast, tent loosely with foil.
Watch Video Of How Grandma Opal’s Apple Pie Works
Grandma Opal’s apple pie recipe is truly a treasure that never goes out of style.
Whether you’re serving it at Thanksgiving dinner or just enjoying a slice on your own, this pie is sure to please even the pickiest eaters.
And don’t forget to save some for later – with proper storage techniques like refrigeration or freezing, your pie will stay fresh for weeks to come.
❓ Frequently Asked Questions About Grandma Opal’s Apple Pie
Q: What type of apples should I use for this recipe?
A: For this recipe, you’ll want to use a mix of Granny Smith and Honeycrisp apples for the best flavor and texture combination. The Granny Smith apples provide a nice balance of sweetness and tartness, while the Honeycrisp apples add natural sweetness and crunch.
Q: Can I make this pie in advance?
A: Yes, you can make this pie in advance, but be sure to store it in the refrigerator overnight before baking. This will allow the flavors to meld together and the crust to relax.
Q: How do I prevent the crust from becoming too brown?
A: To prevent the crust from becoming too brown, simply brush it with an egg wash before baking or cover the edges with foil during baking.
Q: Can I substitute other types of sugar for granulated sugar?
A: Yes, you can substitute other types of sugar for granulated sugar in this recipe, such as brown sugar or turbinado sugar. However, keep in mind that these alternatives may change the flavor profile of the pie.
Q: How do I store leftover pie?
A: To store leftover pie, let it cool completely before refrigerating or freezing it. When reheating, place the pie on a baking sheet lined with parchment paper and bake at 350°F (175°C) until warmed through.
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