Grandma’s Homemade Apple Pie
Grandma’s Homemade Apple Pie is always the best apple pie you could ever have. It’s made with a flaky crust. The apple filling is flavored with cinnamon, nutmeg, lemon juice, sugar, and butter. It’s baked until the apples soften and the crust turns golden brown. Of course, it’s always nice to have a scoop of vanilla ice cream on top while it’s still warm. The combination of sweet and tart flavors and the aroma of cinnamon makes apple pie a beloved dessert in many cultures. I’m 100% sure making this apple pie for this coming holiday season.
The story behind Grandma’s Homemade apple pie
When it comes to baking an apple pie, we envision a warm, golden-brown crust with steam escaping from the top. Revealing a bubbling filling of juicy, cinnamon-spiced apples. The aroma of the pie might bring back fond memories of childhood. Gathering around a table with loved ones, and sharing in the comfort of a homemade dessert. Apple pie is sure to evoke feelings of nostalgia and warmth, especially during the holidays.
SARAH’S STORY
One day Sarah visited her grandmother and was greeted with the smell of freshly baked apple pie. Sarah’s grandmother had just taken a batch of pies out of the oven and was getting ready to serve them to her guests.
Sarah watched intently as her grandmother rolled out the dough and filled it with slices of juicy apples. She then sprinkled a mixture of cinnamon and sugar on top before covering the pie with the second layer of dough. Finally, the pie was baked to perfection and the grandmother served it with a dollop of whipped cream.
As Sarah took a bite of the pie, she was transported to a world of sweet apples and warm spices. The crust was perfectly flaky, and the filling was bursting with flavor. She couldn’t help but ask her grandmother for the recipe.
The grandmother smiled and said, “My dear, the secret to a good apple pie is LOVE. You have to put love into every step of the process, from picking the apples to rolling out the dough. That’s what makes it taste so special”.
FROM THAT DAY FORWARD
From that day on, Sarah made it a tradition to visit her grandmother every fall and bake apple pie together. And every time she took a bite of the pie, she remembered the love that went into making it and the memories she shared with her beloved grandmother.
WHO IS SARAH?
There’s something special about a person who puts their heart and soul into baking an apple pie. They don’t just see it as a desert to satisfy a craving, but rather as an expression of love and care. This person understands that every step of the process matters, from selecting the perfect apples to rolling out the pie crust with precision and care.
Sarah could be YOU, your neighbor, your friend, or someone you truly love!
OTHER RECIPE IDEAS YOU MIGHT WANT TO TRY
ingredients notes
PIE CRUST
- All-purpose flour: Use a whisk and whisk the flour before adding it to the rest of the ingredients. It helps remove any lumps that may be present in the flour, which can lead to a smoother and more consistent dough. It can also help to aerate it, which can make your baked goods lighter and fluffier.
- Salt: enhances the flavor of the crust. It also helps strengthen the gluten in the dough.
- Sugar: adds sweetness to the crust, which can complement the filling of the pie. Sugar helps tenderize the dough, making it more delicate and easier to work with. It also helps the crust to brown during the baking, creating a beautiful and appetizing appearance.
- Butter: is a common ingredient used to make pie crust because it provides a desirable texture and flavor. During the baking process, butter produces steam and it creates pockets of fat that melt during baking, leaving behind small air pockets that give the crust a flaky texture.
- Ice cold water: It helps the dough come together and also becomes too warm and develops too much gluten. Overworking the dough can result in a tough and chewy crust, which is not ideal for a delicious pie. Using cold water slows down the development of gluten and prevents the dough from becoming too tough.
APPLE PIE FILLING
- Apples: The ideal apple for apple pie should be firm enough to hold its shape when baked, yet tender enough to melt in your mouth. It should also have a perfect balance of sweetness and tartness to give the pie its signature flavor. I use Gala Apples but you can use Granny Smith, Honeycrisp, Braeburn, Golden Delicious, or Jonathan.
Here are different apples that are perfect for baking:
Granny Smith apples are tart and firm, making them perfect for holding their shape in a pie.
Honeycrisp apples are crisp and juicy, providing a sweet flavor that pairs well with cinnamon and nutmeg.
Braeburn apples are sweet, juicy, and slightly tart, making them an excellent all-purpose apple for baking.
Jonathan apples are tangy and aromatic, making them perfect for adding a complex flavor to your pie.
NOTE: In this recipe, I used Gala apples. We went apple picking and my family loves Gala apples and that’s all we picked. Because they’re very fresh and firm, the Gala apples worked perfectly in this recipe. Make sure the apples are fresh and still firm.
THE REST OF THE PIE FILLING INGREDIENTS
- Brown sugar: has a rich, caramel-like flavor that pairs beautifully with apples and spices. The molasses in brown sugar also gives your pie filling a deeper, more complex flavor than white sugar alone.
- White granulated sugar: is sweeter and can help balance out the flavors in the pie. Both brown sugar and white sugar can help elevate the taste of your apple pie and make it stand out.
- Lemon juice: adds a bright, tangy flavor that balances the sweetness of the apples and enhances their natural taste. It helps tenderize the apples and prevent them from turning brown.
- Cinnamon: has a natural affinity for apples and can help bring out their natural sweetness. It’s a popular spice used in apple pie filling. It’s warm, and the sweet flavor complements the tartness of apples which adds depth to the filling.
- Nutmeg: is a versatile spice that pairs well with many fruits. It also enhances the aroma of the pie and adds a slight earthy tone to the sweetness of the apples.
- Salt: You might think that salt doesn’t add much flavor, but it actually enhances the flavors of the other ingredients in the recipe. In apple pie filling, salt can help balance the sweetness of the apples and sugar, and it can also help bring out the natural flavors of the apples.
- Cornstarch: helps thicken the juices released by the apples as they cook. Without a thickener, the juices can be too runny and make the pie soggy or difficult to slice.
CARAMEL APPLE SAUCE
- Juice from the macerated apples: Using the juices of the macerated apples to make apple caramel sauce for the apple pie filling is a great way to intensify the apple flavor and add a depth of sweetness to the filling. When apples are macerated, they release their natural juices which can be used to create a delicious caramel sauce.
- Cornstarch: is used to thicken the sauce when making caramel apple pie for the apple filling. Adding cornstarch to the juices from the macerated apples can help thicken the mixture and give it a more caramel-like consistency.
- Butter: helps enhance the flavor and texture of the sauce. It helps to give the sauce a smooth and creamy consistency, while also adding richness and depth to the flavor. Butter helps to prevent the sauce from becoming too thick or lumpy, which can sometimes happen when making caramel sauces without any added fat.
EGG WASH
- Egg wash is a mixture of beaten egg and liquid (water or milk) that is brushed onto the surface of the pie before baking. It gives the pie a shiny and golden brown appearance. It helps seal the edges and prevent the filling from leaking out during baking.
- NOTE: I used one egg yolk and a tablespoon of whole milk.
See the exact measurement of each ingredient in the recipe card below.
How to make Grandma’s Homemade Apple Pie
Time needed: 2 hours
FOR THE DOUBLE-CRUSTED PIE
- COMBINE
In a large mixing bowl, combine flour, salt, and sugar.
- ADD BUTTER
Add butter and use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs (see images 2 and 3).
- ADD WATER
See image 4 – Gradually add ice water, 1 tablespoon at a time, and mix until the dough comes together. Be careful not to overmix.
- WRAP AND CHILL THE DOUGH
See images 5 and 6 – Shape the dough into a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes or an hour. While the dough is resting in the fridge, make the apple pie filling (See instructions below).
- ROLL OUT THE DOUGH
See images 7 and 8 – Remove the chilled dough from the fridge and divide it in half. Wrap half of the dough in plastic wrap and place it back in the fridge while working on the other half. Dust the surface and the rolling pin with flour and roll out the dough to fit your pie dish.
- TRANSFER
See images 9 and 10 – Gently fold the dough onto your rolling pin and place it into the dish, unfolding it carefully as you go. Trim any excess dough from around the edge, leaving 1/2 inch of dough hanging over the edge. Then, fold the excess dough under itself, creating a thicker edge. Refrigerate, then start working on the other half of the dough for the top crust.
- WORK ON THE TOP CRUST
No image – You’ll roll out the other half the same way you rolled out the bottom crust. This time, you’ll place the rolled-out dough on a baking sheet pan and chill.
- FILL THE PIE DISH
See images 11 and 12 – Remove the chilled bottom crust and fill it with the apple pie filling. Then, remove the chilled top crust from the fridge (the one you place on a baking sheet pan). Place it on top of the filled bottom crust, closing the pie. Fold the edges and seal the pie, making sure to press firmly to close it tight.
- CRIMPING
See image 13 – Use your index finger and thumb to create a “V” shape in the crust, with the tip of the “V” pointing towards the center of the pie. Use the knuckle of your other index finger to guide the crimping. Place it on the inside of the crust, directly opposite the “V” you just created. Use your index finger and thumb to pinch the crust around the knuckle, creating a crimped edge. Move your knuckle to the next spot, directly next to the crimp you just made. Repeat the pinching process, working your way around the entire pie. Alternatively, you can use a fork to create a decorative edge, if desired.
- EGG WASH AND BAKE
Preheat the oven to 425ºF. See images 14-16 – Use half of the egg wash first. Using a pastry brush, lightly brush the egg wash over the surface of the pie. Make sure to cover the entire surface evenly, but be careful not to let the egg wash pool or run. Chill the pie for 5 minutes. Then remove from the fridge and use the rest of the egg wash to brush on top and around the edges of the pie (option to sprinkle brown sugar on top). Cut 4-3 slits on top for steam to release. Bake at 425ºF for 20 minutes or until golden brown. Cover with foil if it gets too dark, then reduce the heat to 350ºF and bake for another 45 minutes. If you have a thermometer you can check the internal temperature of the pie – it should be around 190-200ºF when fully baked.
- HOW TO MAKE THE APPLE PIE FILLING
PEEL AND CUT THE APPLESIn a large bowl, add water and lemon juice (place in a bowl with water and lemon juice to prevent them from browning while cutting the rest of the apples). Peel the apples, use a melon baller to core the apples, and trim the top and bottom. Slice the apples then cut them into bite-sized pieces. Drain, and place them back in the bowl.
- MACERATE THE APPLES
Add the brown sugar, white sugar, lemon juice, cinnamon, nutmeg, salt, cornstarch, and stir until the apples are evenly coated. Cover the bowl with plastic wrap and let sit at room temperature for at least 30 minutes, or up to 2 hours, stirring occasionally. Drain the excess liquid from the apples before using them in your pie.
- MAKE THE CARAMEL SAUCE AND FILL THE PIE CRUST
Once the apples have released their juices, strain the liquid and transfer it to a small saucepan. Add cornstarch to the mixture and whisk until smooth. Bring the mixture to a boil over medium heat, stirring constantly, until thickens. Remove the saucepan from the heat and add in a few tablespoons of butter, whisking until it’s melted and fully incorporated. Allow the mixture to cool slightly before pouring it over your apples. Stir until the apples are evenly coated, and pour them over the bottom pie crust.
Frequently asked questions
After baking, allow the pie to cool completely before covering it with plastic wrap or aluminum foil. You can store it in the refrigerator for up to 3 days.
Yes, you can make substitutions in the recipe to suit your preferences. For example, you can use a different type of apple, and add spices such as cloves, ground ginger, allspice, anise, and vanilla extract.
Yes, you can freeze a double-crusted pie. After baking, allow the pie to cool completely before wrapping it tightly with plastic wrap and aluminum foil. You can store it in the freezer for up to 3 months. When ready to serve, allow the pie to thaw in the refrigerator overnight before reheating in the oven.
Apple pie pairs well with vanilla ice cream, whipped cream, drizzle with caramel sauce, cheddar cheese, and coffee or tea.
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Grandma’s Homemade Apple Pie
Equipment
- Mixing bowls
- Rolling Pin
- 9" Pie dish
- Measuring spoons
- Measuring cup
- Saucepan
- cutting board
- knife
Ingredients
PIE CRUST
- 3 cups all-purpose flour
- 1/2 teaspoon sea salt
- 2 tablespoons white granulated sugar
- 1 cup butter or 2 sticks
- 1/4 cup ice cold water, more if needed
APPLE PIE FILLING
- 8 medium size apples, peeled, sliced, and cut into bite-sized pieces
- 3/4 cup light brown sugar
- 1/4 cup white granulated sugar
- 2 tablespoons lemon juice or juice of one lemon
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon sea salt
- 1 tablespoon cornstarch
- 1 tablespoon lemon zest, or zest of one lemon
CARAMEL APPLE SAUCE
- Juices from the macerated apples, about 2-3 cups
- 1 tablespoon cornstarch
- 4 tablespoons unsalted butter
EGG WASH
- 1 egg yolk
- 1 tablespoon whole milk or cream
Instructions
DOUBLE CRUSTED PIE
- COMBINE: In a large bowl, combine flour, salt, and sugar. Add butter and use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs. See NOTE #1
- ADD WATER: Make a well in the center of the flour mixture. Gradually add ice water, 1 tablespoon at a time, and mix until the dough comes together. Be careful not to overmix. See NOTE #2
- WRAP AND CHILL THE DOUGH: Shape the dough into a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes or an hour. While the dough is resting in the fridge, make the apple pie filling (see instructions below).
- ROLL OUT THE DOUGH: Remove the chilled-out dough from the fridge and divide it in half. Wrap half of the dough in plastic wrap and place it back in the fridge while working on the other half. Dust the surface and rolling pin with flour and roll out the dough to fit your pie dish.
- TRANSFER: Gently fold the dough onto your rolling pin and place it into the dish, unfolding it carefully as you go. Trim any excess dough from around the edge, leaving 1/2 inch of dough hanging over the edge. Then, fold the excess dough under itself, creating a thicker edge. Refrigerate, then start working on the other half of the dough for the top crust. See NOTE #3
- WORK ON THE TOP CRUST: You'll roll out the other half the same way you rolled out the bottom crust. This time, you'll place the rolled-out dough on a baking sheet pan and chill.
- FILL THE PIE DISH: Remove the chilled bottom crust and fill it with the apple pie filling. Then remove the chilled top crust from the fridge (the one you place on a baking sheet pan). Place it on top of the filled bottom crust, closing the pie. Fold the edges and seal the pie making sure to press firmly to close it tight.
- CRIMPING: Use your index finger and thumb to create a "V" shape in the crust, with the tip of the "V" pointing towards the center of the pie. Use the knuckle of your other index finger to guide the crimping. Place it on the inside of the crust, directly opposite the "V" you just created. Use your index finger and thumb to pinch the crust around the knuckle, creating a crimped edge. Move your knuckle to the next spot, directly next to the crimp you just made. Repeat the pinching process, working your way around the entire pie. Alternatively, you can use a fork to create a decorative edge, if desired. See NOTE#4
- EGG WASH AND BAKE: Use half of the egg wash first. Using a pastry brush, lightly brush the egg wash over the surface of the pie. Make sure to cover the entire surface evenly, but be careful not to let the egg wash pool or run. Chill the pie for 5 minutes. Then remove from the fridge and use the rest of the egg wash to brush on top and around the edges of the pie (option to sprinkle brown sugar on top). Cut 4-3 slits on top for steam to release. Bake at 425ºF for 20 minutes or until golden brown. Cover with foil if it gets too dark, then reduce the heat to 350ºF and bake for another 45 minutes. If you have a thermometer you can check the internal temperature of the pie – it should be around 190-200ºF when fully baked.
HOW TO MAKE THE APPLE FILLING
- PEEL AND CUT THE APPLES: In a large bowl, add water and lemon juice (place in a bowl with water and lemon juice to prevent them from browning while cutting the rest of the apples). Peel the apples, use a melon baller to core the apples, and trim the top and bottom. Slice the apples then cut them into bite-sized pieces. Drain, and place them back in the bowl.
- MACERATE THE APPLES: Add the brown sugar, white sugar, lemon juice, cinnamon, nutmeg, salt, cornstarch, and stir until the apples are evenly coated. Cover the bowl with plastic wrap and let sit at room temperature for at least 30 minutes, or up to 2 hours, stirring occasionally. Drain the excess liquid from the apples before using them in your pie.
- MAKE THE CARAMEL AND FILL THE CRUST: Once the apples have released their juices, strain the liquid and transfer it to a small saucepan. Add cornstarch to the mixture and whisk until smooth. Bring the mixture to a boil over medium heat, stirring constantly, until thickens. Remove the saucepan from the heat and add in a few tablespoons of butter, whisking until it's melted and fully incorporated. Allow the mixture to cool slightly before pouring it over your apples. Stir until the apples are evenly coated, and pour them over the bottom pie crust.
Video
Notes
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