#FromScratchBaking

Grandma’s Apple Pie: Buttery Crust, Sweet Filling, and All-American Flavor

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No dessert is more iconic — or comforting — than a slice of homemade apple pie. With its flaky, golden crust and tender cinnamon-spiced apple filling, grandma’s apple pie was the heart of every holiday meal, weekend gathering, and family celebration.

In this guide, you’ll learn how to make classic apple pie from scratch, just like grandma did. This recipe is easy to follow, full of flavor, and guaranteed to become a staple in your home.

Why Apple Pie Is a Timeless Dessert

  • Combines flaky pastry with warm, spiced fruit
  • A go-to for holidays, potlucks, or cozy weekends
  • Simple ingredients, big nostalgic flavor
  • Can be served warm, cold, or à la mode
  • Delicious the next day — or the day after that

Ingredients for a Classic Apple Pie

Makes 1 9-inch pie, about 8 servings.

For the Crust (double crust):

  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup unsalted butter, very cold and cubed
  • 6–8 tablespoons ice water

Or use store-bought pie dough if preferred.

For the Apple Filling:

  • 6–7 medium apples (Granny Smith, Honeycrisp, or a mix)
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter (for dotting)
  • 1 egg + 1 tablespoon water (for egg wash)
  • Optional: coarse sugar for sprinkling

Step-by-Step Instructions

1. Make the Pie Dough

In a large bowl, whisk together flour, salt, and sugar.

Add cold butter and use a pastry cutter or fingers to cut it into pea-sized pieces.

Drizzle in ice water, 1 tablespoon at a time, until dough holds together.

Divide into two discs, wrap in plastic, and refrigerate for at least 1 hour.

2. Prepare the Apples

Peel, core, and thinly slice the apples.

In a large bowl, toss apples with sugars, flour, cinnamon, nutmeg, lemon juice, and vanilla.

Let sit for 15–20 minutes to release juices.

3. Roll the Dough

Preheat oven to 200°C (400°F).

Roll out one dough disc on a floured surface and place it in a 9-inch pie dish.

Spoon in the apple filling and dot with pieces of butter.

Roll out second dough disc and lay it on top. Crimp edges and cut slits to vent steam.

Brush with egg wash and sprinkle with coarse sugar if desired.

4. Bake the Pie

Place the 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 minutes more, until the crust is golden and filling is bubbling.

If edges brown too quickly, cover them with foil.

5. Cool Before Serving

Let the pie cool for at least 2 hours before slicing to allow the filling to set.

Serve warm, room temp, or cold — plain or with ice cream.

Best Apples for Pie

  • Granny Smith: tart and holds shape
  • Honeycrisp: sweet and crisp
  • Braeburn: spicy and firm
  • Jonagold: balanced and aromatic
  • Use a mix for best depth of flavor

Serving Suggestions

  • With a scoop of vanilla ice cream or whipped cream
  • Drizzled with salted caramel sauce
  • Warmed up for breakfast with coffee
  • Topped with a slice of sharp cheddar (a New England tradition)
  • Served with chai or spiced tea

Make-Ahead and Storage

Make-Ahead:

  • Dough can be made and chilled for up to 3 days
  • Pie can be assembled, wrapped tightly, and frozen unbaked

Store:

  • Cover leftover pie and keep at room temp for 2 days, or in the fridge for up to 5 days

Reheat:

  • Oven: Warm at 160°C (325°F) for 10–15 minutes
  • Microwave: Reheat slices on medium power for 30–45 seconds

Variations to Try

  • Dutch Apple Pie: Use a crumb topping instead of top crust
  • Salted Caramel Apple Pie: Drizzle caramel over filling before adding crust
  • Rustic Galette: Roll dough flat, pile filling in center, and fold edges
  • Mini Hand Pies: Cut dough into circles and fill for individual treats
  • Gluten-Free: Use GF flour blend in crust

Grandma’s Tips for Perfect Apple Pie

  • Use cold butter and chill the dough
  • Slice apples evenly so they cook uniformly
  • Always vent the top crust
  • Let pie cool completely for best texture
  • Add a baking sheet under the pie to catch drips

Final Thoughts: A Slice of Tradition

Apple pie is more than dessert — it’s a slice of love, of family history, of Sunday afternoons at grandma’s house. Whether you serve it for holidays or on a quiet evening at home, it carries that special kind of warmth only home baking can offer.

So tie your apron, roll that dough, and keep the tradition alive — one delicious slice at a time.

Grandma’s Apple Pie Recipe: A Classic Dessert with a Golden, Flaky Crust

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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.