When the smell of cinnamon, baked apples, and buttery crust filled the house, you knew one thing for sure — grandma was making apple pie. A symbol of tradition, love, and Sunday dinners, her apple pie wasn’t just dessert. It was home in every bite.
In this guide, we’ll walk you through how to make grandma’s classic apple pie from scratch — including a flaky homemade crust, a rich spiced filling, and all the little secrets that make it unforgettable.
Why Apple Pie Is the Ultimate Classic
Few desserts stand the test of time like apple pie. It’s:
- Made with simple, seasonal ingredients
- Bursting with warm spices and soft apples
- Perfect for holidays, celebrations, or anytime baking
- A crowd-pleaser that feels both rustic and elegant
- Comforting in every single forkful
Let’s get started with the ingredients.
Ingredients for Grandma’s Apple Pie
For the Crust (Double Crust):
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar (optional)
- 1 cup cold unsalted butter (cut into cubes)
- 6–8 tablespoons ice water
For the Apple Filling:
- 6–7 medium apples (Granny Smith, Honeycrisp, or a mix), peeled and sliced
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 tablespoons all-purpose flour (for thickening)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Optional: pinch of ground cloves or ginger
For the Top:
- 1 egg + 1 tablespoon milk (for egg wash)
- Coarse sugar for sprinkling (optional)
Step-by-Step Instructions
1. Make the Pie Dough
In a large bowl, whisk together flour, salt, and sugar.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add ice water one tablespoon at a time, mixing gently until dough holds together when pinched. Don’t overwork it.
Divide into two discs, wrap in plastic, and refrigerate for at least 1 hour.
Grandma’s Tip: Cold dough = flaky crust.
2. Prepare the Apple Filling
While the dough chills, combine sliced apples, sugars, flour, cinnamon, nutmeg, lemon juice, and vanilla in a large bowl.
Toss to coat and let sit for 20 minutes — this helps release juices and deepen the flavor.
3. Roll Out the Crust
Preheat oven to 200°C (400°F).
Roll out one dough disc on a floured surface into a 12-inch circle. Fit into a 9-inch pie pan. Trim excess dough but leave a bit hanging over the edge.
Roll out the second disc for the top crust (or cut into strips for a lattice).
4. Assemble the Pie
Pour the apple filling into the pie crust, including the juices. Dot the top with small cubes of butter (optional).
Top with second crust or lattice. Seal the edges and crimp. Cut small slits in the top if using a full crust.
Brush with egg wash and sprinkle with coarse sugar if desired.
5. Bake the Pie
Place pie on a baking sheet to catch drips.
Bake at 200°C (400°F) for 20 minutes, then reduce heat to 175°C (350°F) and bake for 35–40 more minutes, or until crust is golden and filling is bubbling.
If the edges brown too quickly, cover with foil or a pie shield.
6. Cool Before Slicing
Let the pie cool for at least 2 hours to allow the filling to set. Serve warm or at room temperature.
Serving Suggestions
Grandma’s apple pie pairs beautifully with:
- A scoop of vanilla ice cream
- A dollop of fresh whipped cream
- A drizzle of caramel sauce
- A slice of sharp cheddar cheese (a regional favorite!)
Storage Tips
- Store leftover pie covered at room temperature for 1 day, or in the fridge for up to 4 days
- Reheat slices in the oven at 150°C (300°F) for 10–15 minutes for best texture
- Freeze unbaked pie for up to 3 months — bake straight from frozen, adding 20–30 extra minutes
Grandma’s Tips for the Best Apple Pie
- Mix apple varieties for flavor and texture
- Use a glass or ceramic pie dish for even baking
- Let the filling sit before baking to release juices
- Add lemon juice for brightness and to prevent browning
- Chill your dough before rolling and again before baking
Final Thoughts: A Slice of Pure Nostalgia
Grandma’s apple pie wasn’t just dessert — it was the dessert. Served on holidays, after big family dinners, or sometimes “just because,” it had a way of making everything feel right.
With its buttery crust, tender spiced apples, and timeless simplicity, this recipe captures what made her pies so special: honest ingredients, careful hands, and love in every layer.