Rustic Grandma's Apple Pie Recipe: A Sweet Memory (Print Version)

Grandmas Apple Pie Recipe: Bake a taste of home! Flaky crust, sweet apples & warm spices create pure comfort. Simple steps for a delicious dessert.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 80 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Pie Crust Essentials

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)
05 - 1 tablespoon granulated sugar (for crust)

→ Apple Filling Stars

06 - 6-7 medium Granny Smith apples (about 2 ½ lbs), peeled, cored, and sliced ¼-inch thick
07 - 2-3 medium Honeycrisp apples (about 1 lb), peeled, cored, and sliced ¼-inch thick
08 - ½ cup granulated sugar
09 - ¼ cup packed light brown sugar
10 - ¼ cup all-purpose flour
11 - 1 tablespoon fresh lemon juice

→ Flavor Enhancers

12 - 1 teaspoon ground cinnamon
13 - ¼ teaspoon ground nutmeg
14 - Pinch of ground cloves

→ Finishing Touches

15 - 1 large egg, beaten with 1 tablespoon water (for egg wash)

# Instructions:

01 - First things first, let's get that crust going. In a large bowl, whisk together your flour, sugar, and salt. Now, cut in your very cold butter. I use my fingers, pinching the butter into the flour until it resembles coarse crumbs with some pea-sized pieces still visible. This is where the magic happens for flakiness, so don't overmix! Slowly add the ice water, one tablespoon at a time, mixing until the dough just comes together. It should be shaggy, not sticky. Divide it in half, flatten into discs, wrap 'em up, and chill for at least 30 minutes. Honestly, this step is crucial for an easy-to-roll crust.
02 - While your dough is chilling, peel, core, and slice your apples. I aim for about 1/4-inch thick slices, not too thin or they'll turn to mush, and not too thick or they won't cook evenly. Toss them immediately with lemon juice to prevent browning. I once forgot this, and my apples looked a bit sad and oxidized. Oops! Put them in a really big bowl, because we're about to add more good stuff. This part always makes my kitchen smell like a crisp autumn day.
03 - In that big bowl with your apples, sprinkle in both sugars, flour, cinnamon, nutmeg, and that secret pinch of cloves. Toss it all together gently until every apple slice is coated. You want to make sure those spices are evenly distributed, so no bland spots! I usually get my hands right in there; it’s messy but effective. The apples will start to release some juice, which is perfectly fine; that's just building flavor for your Grandma's Apple Pie Recipe.
04 - Grab one chilled dough disc and roll it out on a lightly floured surface into a 12-inch circle. Carefully transfer it to your 9-inch pie plate. Trim the edges, leaving about a 1/2-inch overhang. Now, pour in that glorious apple filling, mounding it slightly in the center. Roll out your second dough disc. You can make a lattice top (my favorite, even if it's never perfectly symmetrical) or just lay it over the top, cutting a few slits for steam. I always struggle with the lattice, but it always tastes good, which is what matters.
05 - Once the top crust is on, trim the edges to match the bottom crust's overhang. Now, crimp those edges together. You can use your fingers, a fork, or get fancy with a specific tool. I usually just go with a rustic finger crimp. It's not about perfection, it's about sealing in all that apple goodness! Brush the top crust with your egg wash – this gives it that beautiful golden sheen. I sometimes sprinkle a little extra sugar on top for sparkle, honestly.
06 - Preheat your oven to 425°F (220°C). Place the pie on a baking sheet (to catch any drips – I learned that the hard way!). Bake for 15 minutes at 425°F, then reduce the temperature to 375°F (190°C) and continue baking for another 35-45 minutes, or until the crust is deeply golden brown and the filling is bubbling. If the crust starts browning too quickly, tent it loosely with foil. The smell permeating your kitchen right now? That's the smell of pure comfort, the smell of Grandma's Apple Pie Recipe.

# Notes:

01 - Always use very cold butter and ice water for the crust; it's the secret to flakiness, I learned that after many dense crusts.
02 - Don't skip the lemon juice on the apples; it keeps them bright and adds crucial flavor balance.
03 - Let the pie cool completely, or at least for several hours, before slicing, otherwise the filling will run everywhere-ask me how I know!
04 - Serving it with a scoop of vanilla bean ice cream is a non-negotiable for me, it just makes the whole experience extra special.

# Equipment Needed:

01 - 9-inch pie plate
02 - rolling pin
03 - large mixing bowls
04 - apple peeler (optional)
05 - baking sheet

# Nutrition (Per Serving):

Calories: 400
Total Fat: 20g
Total Carbohydrate: 55g
Protein: 4g

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