Rustic Grandma's Old Fashioned Apple Pie (Print Version)

Bake Grandma's Old Fashioned Apple Pie, a classic comfort dessert. Learn the family recipe with flaky crust and spiced apple filling.

# Recipe Info:

Prep Time: 45 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 105 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 teaspoon granulated sugar
04 - 1 cup (2 sticks) unsalted butter, very cold and cubed
05 - ½ to ¾ cup ice-cold water

→ Apple Filling Stars

06 - 6-8 medium Granny Smith apples (about 6-7 cups sliced)
07 - ½ cup granulated sugar
08 - ¼ cup packed light brown sugar
09 - 1 tablespoon lemon juice
10 - 2 tablespoons cornstarch

→ Flavor & Spice Boosters

11 - 1 teaspoon ground cinnamon
12 - ¼ teaspoon ground nutmeg
13 - ¼ teaspoon allspice

→ Finishing Touches

14 - 2 tablespoons unsalted butter, cut into small pieces (for dotting filling)
15 - 1 large egg, whisked with 1 tablespoon water (for egg wash)
16 - 1 tablespoon granulated sugar (optional, for sprinkling on top)

# Instructions:

01 - 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.
02 - 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!
03 - 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!
04 - 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.
05 - 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.
06 - 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.

# Notes:

01 - Always use cold butter and ice water for the crust; it's the non-negotiable secret to flakiness.
02 - Don't overmix the pie dough. Just mix until it comes together, a little shaggy is good!
03 - Let the pie cool completely before slicing, or you'll end up with a delicious but messy puddle.
04 - Serve warm with a scoop of vanilla bean ice cream for pure bliss!

# Equipment Needed:

01 - 9-inch pie plate
02 - large mixing bowls
03 - pastry blender (optional)
04 - rolling pin
05 - whisk
06 - measuring cups and spoons
07 - baking sheet

# Nutrition (Per Serving):

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

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