grandma’s apple pie recipe

Written ByJenny Smyth Posted on
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The Best grandma’s apple pie recipe

I’ve always been fascinated by the story behind my grandma’s apple pie recipe. It’s a family heirloom that’s been passed down for generations, and every time I make it, I’m reminded of the love and care that goes into creating something truly special.

The first time I helped my grandma make this pie, I was just a kid, and I remember being amazed by the simplicity of the ingredients and the complexity of the process. As I grew older, I began to appreciate the technique involved in making a perfect pie crust, and the patience required to get it just right.

My family and kids have always loved this pie, and it’s become a staple in our household for family gatherings and special occasions. Not only is it delicious, but it’s also surprisingly healthy, with apples providing a good source of fiber and antioxidants.

I’ve experimented with various ingredients and techniques over the years, but my grandma’s original recipe remains my go-to. There’s something comforting about making a pie from scratch that feels like a connection to my heritage and to my grandma herself.

Whether you’re a seasoned baker or a beginner in the kitchen, this recipe is sure to become a favorite. The smell of cinnamon and apples wafting from the oven is enough to transport me back to my childhood summers spent at my grandparents’ house.

As you follow this recipe, I encourage you to take your time, enjoy the process, and appreciate the love that goes into every step. It may seem old-fashioned, but there’s something magical about taking raw ingredients and turning them into a masterpiece that brings people together.

Grandma’s Apple Pie

4.7 from 845 votes

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

Prep Time20 mins
Cook Time1 hr
Resting Time0 mins
Total Time1 hr 20 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the 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-cold water

For the Apple Filling

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

For the Topping

1 tbsp milk
1 tbsp granulated sugar

👨‍🍳Directions

1Preheat oven to 425°F (220°C).
2In a large bowl, combine flour, salt, and sugar for the crust.
3Add the cold cubed butter and mix using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, mixing just until the dough comes together.
5Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
6On a lightly floured surface, roll out one of the chilled dough disks into a 12-inch circle.
7Transfer the dough to a 9-inch pie dish, pressing it into the sides and bottom.
8Trim the edges, leaving about 1/2 inch of overhang.
9In a large bowl, combine sliced apples, sugar, flour, cinnamon, nutmeg, salt, and lemon juice.
10Mix well to coat the apples evenly.
11Spoon the apple mixture into the prepared pie crust, mounding slightly in the center.
12Roll out the second chilled dough disk into a 12-inch circle.
13Place it over the apple filling.
14Trim the edges, leaving about 1/2 inch of overhang.
15Crimp the edges to seal.
16Cut slits in the top crust to allow steam to escape.
17Brush the top crust with milk and sprinkle with granulated sugar.
18Place the pie on a baking sheet to catch any drips.
19Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
20If the edges start to brown too quickly, cover them with aluminum foil or a pie shield.
21Remove from the oven and let it cool on a wire rack for at least 2 hours before serving.

🔧Equipment

Mixing bowl
Rolling pin
Pie dish
Pastry brush

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can use a variety of apples for this recipe, such as Granny Smith, Honeycrisp, or Jonagold. For a prettier pie, arrange the apple slices in a circular pattern before adding the top crust. To avoid a soggy bottom crust, consider blind-baking the bottom crust for 10 minutes before adding the filling. To make ahead, assemble the pie and refrigerate for up to 24 hours before baking. If you prefer a lattice top, you can weave the strips of dough over the filling instead of using a full top crust. If you don’t have a pie dish, you can use a 9-inch cake pan or a deep-dish pie plate. To test if the pie is done, insert a knife into the center of the pie. If it comes out clean, the pie is done. To store, let the pie cool completely, then cover and refrigerate for up to 5 days. Reheat individual slices in the oven or microwave before serving. To freeze, wrap the cooled pie tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

One of the best things about this recipe is how versatile it is – perfect for everyday meals or special occasions alike.

You can store leftover slices in an airtight container at room temperature for up to three days or freeze them for up to two months.

When reheating leftovers or serving slices fresh from the oven, consider topping with vanilla ice cream or whipped cream for an extra-special treat.

❓ Frequently Asked Questions About Grandma’s Apple Pie

Q: What type of apples are best for this recipe?

This recipe calls for a mix of sweet and tart apples, such as Granny Smith and Gala. You can also use other varieties like Fuji or Honeycrisp if you prefer.

Q: Can I use frozen apples instead of fresh?

While frozen apples will work in a pinch, they won’t provide the same texture and flavor as fresh apples.

Q: How long does it take to make this pie from scratch?

The preparation time is about 30 minutes, but you’ll need to factor in an additional hour for baking.

Q: Can I use store-bought pie crust instead of making one from scratch?

While store-bought crust can be convenient, it won’t have the same homemade taste as making your own from scratch.

Q: What’s the secret to getting a flaky crust?

The key is using cold ingredients and handling the dough gently to avoid developing the gluten in the flour.

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