Classic Grandma Apple Pie
Classic Grandma Apple Pie
Ingredients
For the Pie Crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1/2 cup ice water, plus more as needed
For the Apple Filling
- 6 baking apples, such as Granny Smith or Honeycrisp, peeled, cored, and sliced 1/4-inch thick
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
For the Egg Wash
- 1 egg, beaten
- 1 tablespoon granulated sugar
Instructions
- 1
Prepare the pie crust: In a large bowl, whisk together the flour, 1 teaspoon granulated sugar, and salt. Add the cold butter cubes and cut them into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 10 min
- 2
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 5 min
- 3
Prepare the apple filling: In a large bowl, combine the sliced apples, 1/2 cup granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Toss gently to coat the apples evenly.
⏱️ 10 min
- 4
Preheat oven to 425°F. On a lightly floured surface, roll out one disk of pie dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving about a 1/2-inch overhang.
⏱️ 10 min•🌡️ 425
- 5
Pour the apple filling into the pie crust, mounding it slightly in the center. Dot the top of the filling with the small pieces of butter.
⏱️ 5 min
- 6
Roll out the second disk of pie dough into an 11-inch circle. Place it over the apple filling. Trim the top crust, leaving a 1/2-inch overhang. Crimp the edges of both crusts together to seal. Cut several slits in the top crust to allow steam to escape.
⏱️ 5 min
- 7
In a small bowl, whisk together the beaten egg and 1 tablespoon granulated sugar for the egg wash. Brush the top of the pie with the egg wash.
⏱️ 2 min
- 8
Bake for 15 minutes at 425°F. Reduce the oven temperature to 375°F and continue baking for another 35-40 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, cover the edges with aluminum foil.
⏱️ 50 min•🌡️ 375
- 9
Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes before slicing and serving. This allows the filling to set properly.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Grandma Apple Pie
For the Pie Crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1/2 cup ice water, plus more as needed
For the Apple Filling
- 6 baking apples, such as Granny Smith or Honeycrisp, peeled, cored, and sliced 1/4-inch thick
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
For the Egg Wash
- 1 egg, beaten
- 1 tablespoon granulated sugar
Instructions
- 1
Prepare the pie crust: In a large bowl, whisk together the flour, 1 teaspoon granulated sugar, and salt. Add the cold butter cubes and cut them into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 10 min - 2
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 5 min - 3
Prepare the apple filling: In a large bowl, combine the sliced apples, 1/2 cup granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Toss gently to coat the apples evenly.
⏱️ 10 min - 4
Preheat oven to 425°F. On a lightly floured surface, roll out one disk of pie dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving about a 1/2-inch overhang.
⏱️ 10 min•🌡️ 425 - 5
Pour the apple filling into the pie crust, mounding it slightly in the center. Dot the top of the filling with the small pieces of butter.
⏱️ 5 min - 6
Roll out the second disk of pie dough into an 11-inch circle. Place it over the apple filling. Trim the top crust, leaving a 1/2-inch overhang. Crimp the edges of both crusts together to seal. Cut several slits in the top crust to allow steam to escape.
⏱️ 5 min - 7
In a small bowl, whisk together the beaten egg and 1 tablespoon granulated sugar for the egg wash. Brush the top of the pie with the egg wash.
⏱️ 2 min - 8
Bake for 15 minutes at 425°F. Reduce the oven temperature to 375°F and continue baking for another 35-40 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, cover the edges with aluminum foil.
⏱️ 50 min•🌡️ 375 - 9
Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes before slicing and serving. This allows the filling to set properly.
⏱️ 30 min