Honestly, some smells just transport you, right? For me, it's that warm, spicy aroma of apples baking, mingling with butter and a hint of vanilla. That's my grandma's kitchen, every single time. This Grandma's Old Fashioned Apple Pie isn't just a recipe, it's a memory, a hug in pie form. I remember trying to help her crimp the edges when I was tiny, usually making a mess, but she’d just laugh and hand me a tiny piece of dough to play with. This dish is comforting, a little messy, and full of heart just like my grandma.
My first solo attempt at this Grandma's Old Fashioned Apple Pie recipe? Oh boy. I swear, flour ended up on the ceiling. I overworked the dough so much it was tough as leather, and the apples turned to mush. I even forgot to cut steam vents! But, to be real, it still tasted pretty good because, well, it's pie. And it taught me a lot about patience and not taking myself too seriously in the kitchen.
Grandma's Old Fashioned Apple Pie: Ingredients
- All-Purpose Flour: This is the foundation of our flaky crust, hon. Don't skimp on quality here, it really makes a difference. I tried using bread flour once, and it was... not ideal.
- Unsalted Butter: Keep it super cold, like straight from the fridge and cut into cubes. This is the secret to that unbelievably flaky crust. Honestly, I've tried shortening, and it's fine, but butter gives you that rich flavor.
- Granny Smith Apples: My grandma swore by these for their tartness, which balances the sweetness perfectly. You can mix in a few Honeycrisp or Fuji for complexity, but Granny Smiths are the star.
- Granulated Sugar: Just enough to sweeten the apples without making them cloyingly sweet. Adjust to your apple's tartness sometimes I add a touch more if the apples are extra sour.
- Brown Sugar: Adds a deeper, caramel-like sweetness and helps create that lovely, gooey filling. I like light brown sugar here, but dark works if that's what you have.
- Ground Cinnamon: This spice is non-negotiable for apple pie. It just is apple pie. I'm generous with it, but you do you!
- Nutmeg & Allspice: These are the quiet heroes, adding warmth and depth. Just a pinch, but they make such a difference. Freshly grated nutmeg? Even better.
- Lemon Juice: A splash brightens the apples and keeps them from browning. Don't worry, you won't taste the lemon itself, just a fresher apple flavor.
- Cornstarch: Our thickening agent for that perfect, not-too-runny, not-too-thick apple filling. I once forgot it, and had apple soup. Oops.
- Egg (for egg wash): Gives the crust that beautiful, golden-brown sheen. Just one egg, whisked with a splash of water or milk.
Grandma's Old Fashioned Apple Pie: Instructions
- Step 1: Prep the Pie Crust
- First things first, let's get that crust ready. In a large bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon salt, and 1 teaspoon granulated sugar. Now, cut 1 cup (2 sticks) of super cold unsalted butter into ½-inch cubes. Add the butter to the flour mixture and, using your fingers or a pastry blender, cut the butter into the flour until it resembles coarse crumbs with some pea-sized pieces remaining. This is where I always remind myself not to overwork it! Gradually add about ½ to ¾ cup of ice-cold water, a tablespoon at a time, mixing until the dough just comes together. It should be shaggy, not smooth. Divide the dough in half, flatten each into a disk, wrap in plastic, and chill for at least 30 minutes. Honestly, don't skip the chilling, it makes rolling so much easier.
- Step 2: Prepare the Apple Filling
- While the dough chills, let's get those apples ready for your Old Fashioned Apple Pie. Peel, core, and slice 6-8 medium Granny Smith apples into ¼-inch thick slices. I usually aim for about 6-7 cups of sliced apples. In a big bowl, toss the apple slices with ½ cup granulated sugar, ¼ cup packed light brown sugar, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon allspice, 1 tablespoon lemon juice, and 2 tablespoons cornstarch. Give it a good mix to make sure every apple slice is coated. This is where the kitchen starts to smell amazing, like autumn in a bowl. Don't worry if it looks like a lot of apples, they cook down!
- Step 3: Assemble the Pie
- Preheat your oven to 425°F (220°C). Grab one disk of chilled dough 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. Now, pour that glorious apple filling into the pie crust, mounding it slightly in the center. Dot the top of the apples with 2 tablespoons of cold unsalted butter, cut into small pieces. It adds richness and helps with the bubbling. Some folks skip this, but my grandma always did it, so I do too!
- Step 4: Top and Crimp the Pie
- Roll out the second disk of dough for the top crust, again into a 12-inch circle. You can lay it directly over the apples or, if you're feeling fancy, cut it into strips for a lattice top. My lattice often looks a bit wonky, but hey, it's homemade! Trim the top crust, leaving a ½-inch overhang, and then crimp the top and bottom crusts together to seal. This is where you make it pretty, or rustic, depending on your mood! Cut a few slits in the top crust (or between lattice strips) to allow steam to escape. This is crucial, I once forgot, and the top crust puffed up like a balloon before collapsing. Oops.
- Step 5: Bake the Old Fashioned Apple Pie
- In a small bowl, whisk one egg with 1 tablespoon of water to make an egg wash. Brush this over the top crust. If you want a little extra sparkle, sprinkle a tablespoon of granulated sugar over the egg wash. Place the pie on a baking sheet (to catch any drips trust me on this one!) and 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 browning too quickly, you can loosely tent it with foil. I check it around the 30-minute mark.
- Step 6: Cool and Enjoy
- This is the hardest part, honestly. Once your Grandma's Old Fashioned Apple Pie is baked to perfection, smelling absolutely divine, you need to let it cool. Transfer the pie to a wire rack and let it cool for at least 3-4 hours before slicing and serving. I know, I know, it's torture! But this cooling time allows the filling to set properly, preventing a runny mess when you cut into it. Trust me, it's worth the wait for that perfect slice. It looks so inviting when it's just cooled, with that golden crust and hints of spiced apples peeking through.
There's something so satisfying about pulling a warm Grandma's Old Fashioned Apple Pie out of the oven, even if the kitchen looks like a flour bomb went off. The house fills with that incredible aroma, and suddenly all the little kitchen mishaps just fade away. It’s a labor of love, a little bit of magic, and a whole lot of deliciousness.
Grandma's Old Fashioned Apple Pie Storage Tips
So, you've got leftover Grandma's Old Fashioned Apple Pie (lucky you!). If it’s a whole pie, I usually just cover it loosely with plastic wrap or foil and leave it at room temperature for up to 2 days. Honestly, it rarely lasts that long in my house! If it’s really warm out, or if you prefer it chilled, you can pop it in the fridge for up to 4-5 days. I tried microwaving a slice once to warm it up, and the crust got a bit soggy, so don't do that, lol. A quick warm-up in a moderate oven (around 300°F/150°C) for 10-15 minutes works much better to crisp up the crust again. You can also freeze a whole baked and cooled pie, wrapped tightly in plastic wrap and then foil, for up to 3 months. Thaw it in the fridge overnight and then reheat in the oven.
Ingredient Substitutions for Old Fashioned Apple Pie
Listen, life happens, and sometimes you don't have exactly what the recipe calls for. For the apples, while Granny Smiths are my favorite for this Grandma's Old Fashioned Apple Pie, you can definitely mix in other firm, tart-sweet apples like Honeycrisp, Braeburn, or even a few Rome Beauties. I tried using all Red Delicious once, and it was too sweet and soft not ideal for pie. If you're out of cornstarch, you can use all-purpose flour as a thickener, but you'll need a bit more (about 3-4 tablespoons for this recipe) and it might make the filling a little cloudier. For the butter in the crust, some folks swear by half butter, half shortening for extra flakiness, but I'm a butter purist for flavor. And if you don't have all the spices, cinnamon alone will still give you a delicious pie, so don't fret!
Serving Grandma's Old Fashioned Apple Pie
Oh, the serving! This is where the magic truly happens. A warm slice of Grandma's Old Fashioned Apple Pie is already pretty perfect on its own, but why stop there? My absolute favorite way to serve it is with a generous scoop of good quality vanilla bean ice cream. The cold, creamy ice cream melting into the warm, spiced apples? Pure bliss, honestly. A dollop of freshly whipped cream is also a classic, and for good reason! Sometimes, if I'm feeling extra fancy (or just extra), I'll drizzle a little caramel sauce over everything. This pie pairs wonderfully with a hot cup of coffee or a cozy mug of spiced cider, especially on a chilly evening. It's the kind of dessert that begs for a comfortable chair and a good chat with loved ones.
Cultural Backstory of Old Fashioned Apple Pie
While we call it "Grandma's Old Fashioned Apple Pie," apple pie itself has a fascinating history, not originally American! Apples and pie-making came to America with European settlers. Early American recipes often included meat and were more savory. Over time, as apples became widely cultivated and sugar more accessible, the sweet apple pie we know and love today evolved into a staple. My grandma learned this recipe from her grandma, passed down through generations, each adding their own little touch. For my family, it’s not just food, it’s a connection to our roots, a reminder of gatherings and traditions. It embodies that wholesome, comforting spirit of home cooking that feels so uniquely American now, even with its global origins.
Making this Grandma's Old Fashioned Apple Pie always fills me with such a sense of nostalgia. It’s more than just flour and apples, it’s a piece of my family’s story, baked with love. Seeing that golden, bubbly pie emerge from the oven, smelling just like my childhood, honestly makes all the flour-dusted counters worth it. I hope this recipe brings a little bit of that warmth and comfort into your home, too. Let me know if you give it a try!
Frequently Asked Questions About Old Fashioned Apple Pie
- → Can I use other types of apples for this Grandma's Old Fashioned Apple Pie recipe?
Absolutely! While Granny Smiths are classic for their tartness, I’ve had great success mixing in Honeycrisp or Fuji for a sweeter, more complex flavor. Just make sure they're firm apples that hold their shape.
- → What if my pie crust always turns out tough?
Oh, I’ve been there! The trick is really cold butter and not overworking the dough. Mix it just until it comes together, and don't be afraid if it looks a little shaggy. Less handling equals more tenderness.
- → My apple pie filling is too runny. What went wrong?
Likely not enough cornstarch or not enough cooling time. That cooling period is crucial for the filling to set up properly. I once rushed it and had apple soup, so I learned that lesson the hard way!
- → How long does Grandma's Old Fashioned Apple Pie last?
At room temperature, covered, it's good for about 2 days. In the fridge, it can last 4-5 days. I prefer it slightly warmed in the oven for leftovers, it brings the crust back to life!
- → Can I make the pie crust ahead of time?
Yes, please do! I often make my pie dough disks a day or two in advance and keep them chilled in the fridge. You can even freeze them for a month or two. Makes pie day much less stressful!