Easy Grandma’s apple pie

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🥧 Easy Grandma’s Apple Pie Recipe

🍎 Classic, Cozy & Perfect for Any Occasion

🍽️ Servings: 8

⏱️ Prep Time: 25 min | Bake Time: 50–60 min | Cool Time: 2 hours

🧁 Skill: Beginner-Friendly

🧾 Ingredients:

For the Filling:

  • 6 cups peeled & sliced apples (about 5–6 medium apples)

  • ¾ cup granulated sugar

  • ¼ cup brown sugar (for depth, optional)

  • 2 tbsp all-purpose flour

  • 1 tsp ground cinnamon

  • ¼ tsp ground nutmeg

  • ⅛ tsp salt

  • 1 tbsp lemon juice (to balance the sweetness)

  • 1 tsp vanilla extract (optional but delicious)

  • 1 tbsp butter (cut into small cubes, for dotting the filling)

For the Crust:

  • 1 package (14 oz) refrigerated pie crusts (2 crusts for a double-crust pie)
    OR use homemade pie crust if preferred.

Optional Topping:

  • 1 egg, beaten (for egg wash)

  • 1 tbsp coarse sugar (for sprinkling)

🧑‍🍳 Instructions:

  1. Preheat Oven:

    • Preheat to 425°F (220°C). Place a baking sheet on the bottom rack to catch drips.

  2. Prepare the Apples:

    • In a large mixing bowl, toss sliced apples with sugar, brown sugar, flour, cinnamon, nutmeg, salt, lemon juice, and vanilla.

    • Set aside to let the juices start releasing.

  3. Assemble the Pie:

    • Roll out one pie crust and place it into a 9-inch pie dish.

    • Fill with the apple mixture, mounding slightly in the center.

    • Dot the top of the apples with small cubes of butter.

    • Cover with the second crust (lattice or full top crust). Trim, seal, and crimp the edges.

    • Cut 4–6 small slits in the top if using a full crust for steam to escape.

    • Brush the crust with egg wash and sprinkle with coarse sugar (optional).

  4. Bake:

    • Bake at 425°F (220°C) for 20 minutes.

    • Lower the temperature to 375°F (190°C) and bake for another 30–40 minutes, until the crust is golden and the filling is bubbling.

  5. Cool:

    • Let cool at room temperature for at least 2 hours before slicing to let the filling set.

🍨 Serving Suggestions:

  • Serve warm with vanilla ice cream or whipped cream

  • Add a drizzle of salted caramel sauce for extra indulgence

❓ Q&A: Easy Grandma’s Apple Pie

🔸 What are the best apples for pie?

Use a mix of sweet and tart apples for the best flavor and texture!
Great combos include:

  • Granny Smith + Honeycrisp

  • Braeburn + Fuji

  • Jonagold + Pink Lady

🔸 Can I make this pie ahead of time?

Yes!

  • Fully baked: Make 1–2 days ahead, cover loosely, and store at room temp or in fridge.

  • Unbaked: Assemble and freeze before baking (see below).

🔸 Can I freeze apple pie?

Yes!

  • Unbaked: Assemble, wrap tightly, and freeze for up to 3 months. Bake from frozen, adding 15–20 extra minutes.

  • Baked: Cool completely, wrap, and freeze. Reheat at 350°F until warm.

🔸 Why is my apple pie runny?

A few reasons:

  • Not enough thickener (flour or cornstarch)

  • Didn’t cool long enough before slicing

  • Apples too watery or not pre-mixed with sugar long enough

Letting it cool for at least 2 hours helps the filling set!

🔸 Can I use store-bought crust?

Absolutely. That’s what makes this easy! Grandma might’ve rolled her own, but store-bought works just fine here.

🔸 Can I make it with a crumb topping?

Yes! Replace the top crust with this:
Crumb Topping:

  • ½ cup flour

  • ⅓ cup brown sugar

  • ¼ cup butter, cold and cubed

  • Pinch of salt
    Mix until crumbly and sprinkle over the apples before baking.

🔸 How do I keep the bottom crust from getting soggy?

  • Preheat a baking sheet in the oven and bake the pie on top of it.

  • You can also brush the bottom crust with egg white before filling to create a moisture barrier.

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