Homestyle Grandma's Old Fashioned Apple Pie with Spices (Print Version)

Grandma's Old Fashioned Apple Pie recipe brings back sweet memories. A rustic, spiced apple filling in a flaky crust, just like she made.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 90 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Flaky Pie Crust (for two 9-inch crusts)

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

→ Sweet Apple Filling

05 - 6-8 medium Granny Smith apples (about 2-2.5 lbs), peeled, cored, and sliced ¼-inch thick
06 - ¾ cup granulated sugar
07 - ¼ cup packed light brown sugar
08 - 1 tablespoon fresh lemon juice
09 - 2 tablespoons cornstarch

→ Flavor Enhancers

10 - 1 tablespoon ground cinnamon
11 - ½ teaspoon ground nutmeg

→ For Brushing & Dusting

12 - 1 large egg, whisked with 1 tablespoon water (for egg wash)
13 - 1 tablespoon coarse sugar (optional, for sprinkling)

# Instructions:

01 - 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!
02 - 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.
03 - 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!
04 - 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.
05 - 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!
06 - 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.

# Notes:

01 - Don't rush the crust chilling; it makes all the difference, honestly.
02 - Leftovers? Store slices covered at room temp for a day or two, but it's best warm.
03 - No Granny Smiths? Braeburns or Honeycrisps work beautifully, I've tried.
04 - A tiny scoop of vanilla bean ice cream with a warm slice? Oh my goodness.

# Equipment Needed:

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

# Nutrition (Per Serving):

Calories: 350 kcal
Total Fat: 18g
Total Carbohydrate: 45g
Protein: 4g

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