Homestyle Grandma's Apple Pie: A Slice of Childhood (Print Version)

Grandma's Apple Pie recipe brings back sweet memories with tender apples and a flaky crust. Learn my family's secret to this beloved dessert. So comforting!

# Recipe Info:

Prep Time: 45 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 105 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Flaky Crust Base

01 - 2 ½ cups all-purpose flour, plus more for dusting
02 - 1 teaspoon salt
03 - 1 tablespoon granulated sugar
04 - 1 cup (2 sticks) unsalted butter, very cold and cubed
05 - ½ cup ice water, plus more if needed

→ Sweet Apple Filling

06 - 6-8 medium Granny Smith apples (about 3 lbs), peeled, cored, and sliced ¼-inch thick
07 - ½ cup packed light brown sugar
08 - ¼ cup granulated sugar
09 - 1 teaspoon ground cinnamon
10 - ¼ teaspoon ground nutmeg
11 - 1 tablespoon fresh lemon juice
12 - 2 tablespoons all-purpose flour

→ Finishing Touches

13 - 1 large egg yolk, beaten with 1 tablespoon milk (for egg wash)
14 - 1 tablespoon turbinado sugar (optional, for sprinkling)

# Instructions:

01 - First off, whisk together your flour, salt, and a little sugar in a big bowl. Then, the butter! Cut your super cold, unsalted butter into small cubes, or even grate it if you're feeling it. Work it into the flour with your fingertips or a pastry blender until it looks like coarse crumbs, with some pea-sized bits still in there. Don't overmix, that's where I always mess up and end up with tough dough! You want it flaky, right?
02 - Now, gradually add ice water, one tablespoon at a time, mixing gently until the dough just comes together. Seriously, just enough. I usually end up using about 5-6 tablespoons, but it depends on the day. Divide the dough in half, flatten each into a disc, wrap 'em up in plastic, and pop them in the fridge for at least 30 minutes. This chill time is crucial for a tender, flaky crust for your Grandma's Apple Pie.
03 - While the dough chills, peel, core, and slice your Granny Smith apples about ¼-inch thick. Don’t go too thin, or they’ll turn to mush! In a large bowl, toss the apples with both sugars, cinnamon, nutmeg, lemon juice, and that bit of flour. Mix it all up until the apples are nicely coated. The kitchen should be smelling pretty amazing about now, honestly. This is the heart of your Grandma's Apple Pie.
04 - Grab one chilled dough disc and roll it out on a lightly floured surface into a 12-inch circle. Carefully transfer it to your 9-inch pie plate. Trim the edges, leaving about a ½-inch overhang. Pour in your apple filling, mounding it up in the center. I always try to get as many apples in there as possible, sometimes they spill, oops! Dot the top with a few tiny pats of butter for extra richness.
05 - Roll out your second dough disc. You can do a full top crust, cut vents, or get fancy with a lattice top (mine usually looks… homemade). Lay it over the apples. Trim and crimp the edges of both crusts together. I love doing a simple fork crimp, it just feels so rustic. For that golden glow, brush the top with an egg wash and sprinkle with turbinado sugar. This is where your Grandma's Apple Pie really starts to look the part!
06 - Pop your pie into a preheated 425°F (220°C) oven for 15-20 minutes, or until the crust starts to brown. Then, reduce the temperature to 375°F (190°C) and bake for another 35-45 minutes, or until the filling is bubbly and the crust is deeply golden. If the edges brown too fast, cover them loosely with foil. Let it cool completely on a wire rack before slicing – I know, it’s torture, but trust me, it's worth it for the perfect slice of Grandma's Apple Pie!

# Notes:

01 - To get truly flaky pie crust for your Grandma's Apple Pie, keep everything — your butter, water, and even your hands — as cold as possible during mixing.
02 - Always use tart, firm apples like Granny Smiths for the best texture and flavor balance in your apple pie.
03 - Let the pie cool completely, or the filling will be runny. I know it's hard to wait, but patience is key!
04 - Serving a warm slice with a scoop of vanilla bean ice cream is my absolute favorite way to enjoy it.

# Equipment Needed:

01 - 9-inch pie plate
02 - large mixing bowls
03 - pastry blender (optional)
04 - rolling pin
05 - whisk
06 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 350-400 kcal
Total Fat: 20-25g
Total Carbohydrate: 45-50g
Protein: 4-5g

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