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There are some smells that just take you right back, you know? For me, it’s the sweet, spicy aroma of apples baking slowly, bubbling away under a golden crust. That’s Grandma's Old Fashioned Apple Pie, pure and simple. I remember being tiny, peeking over the counter, watching her flour-dusted hands work magic. She’d always hum a little tune, her apron spotted with bits of dough and cinnamon. It wasn't about perfection for her, it was about love and making sure everyone felt full and happy. This recipe, honestly, it’s a hug in a pie plate.
I still laugh thinking about the time I tried to make this for a potluck and forgot to cut vents in the top crust. The pie puffed up like a hot air balloon in the oven, and when I pulled it out, it let out a little sigh and settled, but the crust was… well, let's just say it had character! It still tasted incredible, though, because even my kitchen oops moments can't ruin Grandma's Old Fashioned Apple Pie.
Ingredients for Grandma's Old Fashioned Apple Pie
- All-purpose flour: This is the foundation for that flaky crust. Honestly, don't skimp on quality here, it makes a difference. I've tried gluten-free once, and it worked, kinda, but it wasn't the same.
- Unsalted butter: Cold, cold, cold! This is key for a tender, flaky crust. I always cut it into cubes and pop it in the freezer for 15 minutes before I start. Trust me, warm butter equals sad, tough crust.
- Granulated sugar: For sweetness in the filling and a little sprinkle on top for that lovely caramelized crunch. I sometimes use a mix of white and brown sugar in the filling for deeper flavor.
- Brown sugar: Adds a beautiful molasses note and moisture to the apple filling. I prefer light brown, but dark works too if you like a richer taste.
- Granny Smith apples: My grandma swore by them for their tartness, which balances the sweetness perfectly. Don't use Red Delicious, just don't, they turn to mush! I’ve tried Honeycrisp, and they hold up well too.
- Cinnamon: The heart of apple pie spice! I'm heavy-handed with it, honestly. It just smells like home. I ran out once and used apple pie spice blend, and it was fine, but pure cinnamon is my jam.
- Nutmeg: A little whisper of warmth. Freshly grated is always better, but pre-ground is totally acceptable, I’ve used it plenty.
- Lemon juice: A splash brightens the apples and keeps them from browning. I forgot it once, and the apples looked a bit sad, though they still tasted good.
- Cornstarch: This is my secret weapon for a perfectly thick, not-too-runny filling. I once used flour, and it was a bit cloudy, so cornstarch is my preference.
- Egg wash (1 egg + 1 tbsp water): For that gorgeous golden-brown, shiny crust. It makes the pie look so professional, even if your kitchen is a disaster area like mine usually is!
- Coarse sugar (optional): A sprinkle on top before baking for extra sparkle and crunch. It's not essential, but it adds that little something special.
Crafting Grandma's Old Fashioned Apple Pie
- Make the Pie Crust:
- Alright, first things first, the crust! In a large bowl, whisk together 2 ½ cups all-purpose flour and 1 teaspoon salt. Now, cut in 1 cup (2 sticks) of super cold, unsalted butter, cubed. You want pea-sized pieces, not fully incorporated. I usually use my fingertips, but a pastry blender works too. Honestly, this is where I usually get flour all over myself! Gradually add about ½ cup ice water, a tablespoon at a time, mixing just until the dough comes together. Don't overmix, or it’ll be tough. Divide the dough in half, flatten into discs, wrap 'em up, and chill in the fridge for at least 30 minutes. This step is crucial for a flaky pie, don't skip it!
- Prepare the Apple Filling:
- While the dough chills, let’s get those apples ready! Peel, core, and slice 6-8 medium Granny Smith apples into about ¼-inch thick pieces. I like a mix of thin and slightly thicker slices for texture. In a big bowl, toss the apples with ¾ cup granulated sugar, ¼ cup brown sugar, 1 tablespoon ground cinnamon, ½ teaspoon ground nutmeg, 1 tablespoon lemon juice, and 2 tablespoons cornstarch. Give it a good mix until all the apples are coated. It'll smell amazing already, I promise! This is where the magic really starts for this dessert.
- Assemble the Bottom Crust:
- Preheat your oven to 425°F (220°C). Grab one chilled dough disc and roll it out on a lightly floured surface into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving about a ½-inch overhang. I usually just eyeball it, and it always works out, kinda! Pour the apple filling into the crust, mounding it slightly in the center. Don't worry if it looks like a lot of apples, they'll cook down. This is where you start to see your Grandma's Old Fashioned Apple Pie take shape!
- Add the Top Crust:
- Roll out the second dough disc the same way. You can make a simple top crust, or get fancy with a lattice I sometimes attempt lattice, and it's always a fun, messy adventure! Place the top crust over the apples. Trim the edges to match the bottom crust, then crimp them together. You can pinch them with your fingers or use a fork. Cut a few slits in the top crust to let steam escape, I forgot this once, and the pie looked a bit… stressed. This step is crucial for a beautiful homemade pie.
- Bake the Pie:
- In a small bowl, whisk together 1 egg and 1 tablespoon of water for an egg wash. Brush the top crust evenly with the egg wash, then sprinkle with coarse sugar, if you're using it. Place the pie on a baking sheet (to catch any drips because trust me, there will be drips!). Bake for 15 minutes at 425°F (220°C). Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely tent it with foil. Your kitchen will smell heavenly, honest!
- Cool and Serve:
- This is the hardest part, I swear! Once your Grandma's Old Fashioned Apple Pie is out of the oven, let it cool completely on a wire rack for at least 2-3 hours before slicing. I know, I know, it’s torture, but it lets the filling set properly. If you cut it too soon, it'll be a runny mess, and nobody wants that! Trust me on this one. The wait is worth it for that perfect slice of Grandma's pie.
There's something so therapeutic about making this pie. The rhythmic rolling of the dough, the smell of cinnamon as you mix the apples… it takes me back to simpler times. I sometimes get flour all over the counter, and sugar sprinkles on the floor, but it's all part of the process. The best part is seeing the golden-brown crust emerge from the oven, knowing that little bit of kitchen chaos created something so wonderfully comforting. This Grandma's Old Fashioned Apple Pie just feels right.
Storing Grandma's Old Fashioned Apple Pie
Honestly, this pie rarely lasts long enough for serious storage in my house, but if you do have leftovers (lucky you!), here’s what I’ve found works best. A whole, cooled pie can sit covered loosely with foil or plastic wrap at room temperature for about 1-2 days. Any longer, and I usually pop it in the fridge. Slices can be stored in an airtight container in the refrigerator for up to 3-4 days. I tried microwaving a slice once, and the crust got a little soft, so I prefer reheating it gently in the oven at 300°F (150°C) for about 10-15 minutes to crisp up the crust again. It’s almost like it’s freshly baked, especially with a scoop of ice cream!
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Grandma's Old Fashioned Apple Pie Ingredient Substitutions
Okay, so grandma was a purist, but I’ve definitely experimented in my kitchen! If you don't have Granny Smiths, a mix of firm, tart-sweet apples like Honeycrisp, Braeburn, or even Golden Delicious (but only if mixed with a tart one!) works well. I tried using all McIntosh once, and it was a bit too mushy for my liking, so stick to firmer varieties. No cornstarch? All-purpose flour can work as a thickener, but you might need a bit more (about 3-4 tablespoons) and the filling might be a touch cloudier. For the crust, I’ve swapped half the butter for shortening for an even flakier result, and it worked beautifully, honestly. Feel free to play around with the spices too, a pinch of allspice or ginger can add a lovely twist to this classic pie.
Serving Grandma's Old Fashioned Apple Pie
Oh, the best part! A warm slice of this Grandma's Old Fashioned Apple Pie is a dessert in itself, but I do have my favorite pairings. A dollop of vanilla bean ice cream is non-negotiable for me the cold, creamy sweetness against the warm, spiced apples? Heavenly. A swirl of homemade whipped cream is also a winner, especially if you add a tiny splash of vanilla extract to it. Sometimes, for a really indulgent treat, I'll drizzle a little caramel sauce over the top. And honestly, a mug of hot apple cider or a good cup of coffee just rounds out the whole cozy experience. This pie and a good rom-com? Yes please!
The Backstory of Grandma's Old Fashioned Apple Pie
Apple pie, in its essence, is a dish with deep roots in many cultures, often symbolizing home, comfort, and tradition. While "as American as apple pie" is a common saying, the history of apple pie actually traces back to England, where early versions were more about preserving fruit than a sweet dessert. My grandma's recipe, though, feels distinctly ours. It wasn't written down in a fancy cookbook, it was passed down through generations, learned by watching, tasting, and tweaking. It’s the kind of recipe that embodies family history, Sunday dinners, and the simple joy of sharing something made with love. This Grandma's Old Fashioned Apple Pie isn't just food, it's a legacy.
Making Grandma's Old Fashioned Apple Pie is more than just baking, it’s a little trip down memory lane. Each slice carries the warmth of family and the simple joy of good food. It might not always look picture-perfect coming out of my oven, but it always tastes like home. I really hope this recipe brings a little bit of that comfort and happiness into your kitchen. If you give it a whirl, tell me how it goes! I love hearing about your kitchen adventures.
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Frequently Asked Questions about Grandma's Old Fashioned Apple Pie
- → Why did my Grandma's Old Fashioned Apple Pie filling turn out too runny?
Oh, that's a common one! Usually, it's because the pie wasn't cooled long enough, or maybe the apples released more juice than expected. Make sure to let it cool completely, and don't be shy with the cornstarch next time!
- → Can I use frozen pie crust for this Grandma's Old Fashioned Apple Pie recipe?
You totally can! I've done it when I'm short on time, and it works, kinda. It won't have quite the same homemade flakiness, but it'll still be delicious. Just follow the package directions for baking.
- → How do I prevent my pie crust from getting soggy?
Ah, the dreaded soggy bottom! A few tricks: make sure your filling isn't too wet, and bake the pie on the lowest rack in your oven to ensure the bottom gets plenty of heat. Also, that cooling time helps a lot!
- → Can I make Grandma's Old Fashioned Apple Pie ahead of time?
Absolutely! You can prepare the apple filling a day in advance and keep it in the fridge. The unbaked pie can also be assembled and chilled for a few hours before baking. It’s a great meal-prep win!
- → What other spices can I add to Grandma's Old Fashioned Apple Pie?
Get creative! I sometimes add a pinch of allspice, a tiny bit of ground ginger, or even a dash of cardamom for a different twist. Just remember, a little goes a long way with strong spices.