Description
Grandma’s Old Fashioned Apple Pie is a timeless dessert featuring a buttery, flaky crust filled with a cinnamon-spiced apple mixture. This classic pie recipe blends tart and sweet apples for a perfect balance of flavors and is baked to golden perfection. Serve it warm with a scoop of vanilla ice cream for a comforting treat that evokes nostalgia and home-baked goodness.
Ingredients
Scale
Filling
- 6 large baking apples (a mix of Rome and Granny Smith works best)
- ½ cup granulated sugar
- ¼ cup all-purpose flour
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 2 tablespoons butter
Pie Dough
- 2 discs of pie dough (see my recipe for pie dough)
Egg Wash
- 1 egg, beaten (for egg wash)
Instructions
- Make the Pie Filling: Peel, core, and slice the apples into ¼–½ inch thick slices. Place them in a large mixing bowl.
- Combine Ingredients: Add sugar, flour, cinnamon, and salt to the sliced apples. Toss gently to coat the apples evenly.
- Let Apples Rest: Let the mixture sit for at least 30 minutes, allowing the apples to release some of their juices for a flavorful filling.
- Prepare the Pie Dough: Preheat your oven to 350°F (175°C). Generously flour your counter and rolling pin. Remove one disc of dough from the refrigerator and roll it out to about 12 inches, rotating as needed to prevent sticking. Use a bench scraper if the dough sticks to the counter.
- Line the Pie Plate: Transfer the rolled dough to a pie plate, pressing it evenly along the sides to form the bottom crust.
- Roll Out Top Dough: Roll out the second disc of dough similarly and set it aside while you fill the pie.
- Fill the Pie: Pour the apple mixture into the prepared pie crust. Dot the top with small pieces of butter to enhance flavor and moisture.
- Seal the Pie: Lightly moisten the exposed edge of the bottom crust with water. Carefully place the top crust over the apples, press the edges together, and tuck them neatly under. Trim any excess dough if necessary.
- Decorate the Edges: Flute the edges with your fingers for a decorative finish that also helps seal the pie.
- Prepare for Baking: Cut a few small vents in the top crust to allow steam to escape during baking. Brush the crust lightly with the beaten egg wash, being careful not to seal the vents.
- Bake the Pie: Bake for 1 to 1½ hours, rotating the pie halfway through, until the crust is golden brown and the filling bubbles through the vents, indicating it’s cooked through.
- Cool and Serve: Allow the pie to cool for at least one hour before slicing to set the filling. Serve warm with vanilla ice cream for a classic, comforting dessert.
Notes
- Mixing Rome and Granny Smith apples balances sweetness and tartness perfectly.
- Letting the apples sit with sugar and spices helps to develop deeper flavors and a better filling texture.
- Ensure vents are cut in the top crust to prevent it from becoming soggy due to trapped steam.
- Rotate the pie halfway through baking to promote even cooking and browning.
- Allow the pie to cool fully before slicing to avoid a runny filling.
- Use cold butter when dotting the filling to add richness and moisture as it melts during baking.
