Grandma's Apple Pie
Grandma's Apple Pie
Ingredients
For the Apple Filling
- 6 green apples, peeled, cored, and thinly sliced
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
For the Pie Dough
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, cubed and ice cold
- 1/2 cup ice cold water, plus more as needed
For the Egg Wash
- 1 egg, beaten
Instructions
- 1
Prepare the apples: Peel the green apples using a peeler, turning the apple as you peel. Core the apples, then slice them thinly. Place the sliced apples into a large bowl.
⏱️ 15 min
- 2
Sweeten and rest apples: Pour the granulated sugar over the sliced apples. Mix well to coat all apple slices. Let the apples sit for 1 hour to allow the sugar to draw out water from the apples.
⏱️ 5 min
- 3
Reduce apple liquid: After 1 hour, drain the liquid that has been drawn out from the apples into a small pan. Reduce this liquid over medium heat until it thickens and becomes caramel in color. Pour the reduced caramel liquid back into the bowl with the apples. Sprinkle the ground cinnamon over the apples and mixed liquid, then stir to combine.
⏱️ 15 min
- 4
Make the pie dough: In a food processor, combine the all-purpose flour with the cubed ice cold butter. Pulse until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice cold water, pulsing until the dough just comes together. Be careful not to overmix. Remove the dough from the food processor and divide it into two equal portions. Form each portion into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
⏱️ 15 min
- 5
Assemble the pie: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie dish, pressing it gently into the bottom and sides. Trim any excess dough, leaving about a 1/2-inch overhang. Add the prepared apple filling to the pie crust. Roll out the second disc of dough and create a lattice top for the pie. Crimp the edges of the top and bottom crusts together to seal. Brush the lattice top with the beaten egg.
⏱️ 15 min
- 6
Bake the pie: Place the pie in the preheated oven. Bake for 15 minutes at 400°F (200°C), then reduce the oven temperature to 375°F (190°C) and continue baking for another 45-50 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to get too dark, cover the edges with a shield made of tin foil.
⏱️ 60 min•🌡️ 400
- 7
Serve: Once baked, remove the pie from the oven and let it cool on a wire rack for at least 30 minutes before slicing and serving.
Kitchen Tools
Nutrition Facts (per serving)
Grandma's Apple Pie
For the Apple Filling
- 6 green apples, peeled, cored, and thinly sliced
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
For the Pie Dough
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, cubed and ice cold
- 1/2 cup ice cold water, plus more as needed
For the Egg Wash
- 1 egg, beaten
Instructions
- 1
Prepare the apples: Peel the green apples using a peeler, turning the apple as you peel. Core the apples, then slice them thinly. Place the sliced apples into a large bowl.
⏱️ 15 min - 2
Sweeten and rest apples: Pour the granulated sugar over the sliced apples. Mix well to coat all apple slices. Let the apples sit for 1 hour to allow the sugar to draw out water from the apples.
⏱️ 5 min - 3
Reduce apple liquid: After 1 hour, drain the liquid that has been drawn out from the apples into a small pan. Reduce this liquid over medium heat until it thickens and becomes caramel in color. Pour the reduced caramel liquid back into the bowl with the apples. Sprinkle the ground cinnamon over the apples and mixed liquid, then stir to combine.
⏱️ 15 min - 4
Make the pie dough: In a food processor, combine the all-purpose flour with the cubed ice cold butter. Pulse until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice cold water, pulsing until the dough just comes together. Be careful not to overmix. Remove the dough from the food processor and divide it into two equal portions. Form each portion into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
⏱️ 15 min - 5
Assemble the pie: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie dish, pressing it gently into the bottom and sides. Trim any excess dough, leaving about a 1/2-inch overhang. Add the prepared apple filling to the pie crust. Roll out the second disc of dough and create a lattice top for the pie. Crimp the edges of the top and bottom crusts together to seal. Brush the lattice top with the beaten egg.
⏱️ 15 min - 6
Bake the pie: Place the pie in the preheated oven. Bake for 15 minutes at 400°F (200°C), then reduce the oven temperature to 375°F (190°C) and continue baking for another 45-50 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to get too dark, cover the edges with a shield made of tin foil.
⏱️ 60 min•🌡️ 400 - 7
Serve: Once baked, remove the pie from the oven and let it cool on a wire rack for at least 30 minutes before slicing and serving.