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

Bake Grandma's Old Fashioned Apple Pie, a classic recipe with tender apples and a flaky crust. This heirloom dessert brings back sweet memories.

# 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:

→ For the Flaky Pie Crust

01 - 2 ½ cups all-purpose flour
02 - 1 teaspoon salt
03 - 1 cup (2 sticks) unsalted butter, ice-cold and cubed
04 - ½ cup ice water (plus more if needed)

→ For the Apple Filling

05 - 6-8 medium Granny Smith apples (about 2 ½ - 3 lbs), peeled, cored, and sliced ¼-inch thick
06 - ½ cup granulated sugar
07 - ¼ cup packed light brown sugar
08 - 1 teaspoon ground cinnamon
09 - ¼ teaspoon freshly grated nutmeg
10 - 1 tablespoon fresh lemon juice
11 - Pinch of salt
12 - 2 tablespoons unsalted butter, cut into small pieces

→ Finishing Touches

13 - 1 large egg, beaten (for egg wash)
14 - 1 teaspoon granulated sugar (for sprinkling)

# Instructions:

01 - First things first, get that pie crust ready! I usually make a double batch of my favorite all-butter pie crust. Cut your ice-cold butter into small cubes, then quickly work it into the flour with a pastry blender or your fingertips until it resembles coarse meal with pea-sized bits of butter. Honestly, this is where I always want to rush, but those butter pockets are key to flakiness! Gradually add ice water, just a tablespoon at a time, until the dough comes together. You don't want it too wet; it should barely hold. Divide, flatten into discs, wrap, and chill for at least 30 minutes. Trust me on the chilling!
02 - Once chilled, grab one disc and roll it out on a lightly floured surface into a 12-inch circle. This step can be a bit of a workout, I won't lie! I always manage to get flour everywhere, but it's part of the fun. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving about a 1/2-inch overhang. Pop it back in the fridge while you get the filling ready. This helps keep the crust from shrinking too much. I once forgot this step, and my crust was a sad, shrunken mess! Don't be like me.
03 - Now for the good stuff! Peel, core, and slice your Granny Smith apples about 1/4-inch thick. This is where I go a little Zen, just slicing away. In a large bowl, combine the sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, a squeeze of lemon juice, and a pinch of salt. Toss everything gently until the apples are evenly coated. The smell alone is enough to make your mouth water, honestly! This mix should sit for a few minutes while you retrieve your chilled pie crust.
04 - Pour the apple filling into your prepared pie crust, mounding it slightly in the center. The apples will cook down, so don't be shy. Dot the top with small pieces of butter – this is my little secret for an extra rich, bubbly filling. Now, roll out your second pie crust. You can do a full top crust, cut vents, or get fancy with a lattice top. I'm still perfecting my lattice, and it often looks more 'rustic' than elegant, but who cares when it tastes this good?
05 - Carefully place the top crust over the apple filling. 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 fluted edge. I often just press them together with a fork; it's simple and still looks homemade and lovely. This seals in all those delicious juices. If you've done a full top crust, don't forget to cut a few slits for steam to escape. Otherwise, you'll have a pie explosion, and nobody wants that chaos!
06 - Brush the top crust with an egg wash (one egg beaten with a tablespoon of water) and sprinkle with a little extra sugar for a beautiful sparkle. Place the pie on a baking sheet (learn from my mistakes!) and bake in a preheated oven at 425°F (220°C) for 15 minutes, then reduce the temperature to 375°F (190°C) and bake for another 35-45 minutes, or until the crust is golden brown and the filling is bubbling. You'll know it's ready when your kitchen smells like pure heaven. Let it cool for a few hours before slicing – this is the hardest part, I swear!

# Notes:

01 - Always use ice-cold butter and water for your pie crust; it's crucial for flakiness.
02 - Let the pie cool completely before slicing, or the filling will run out everywhere (I've been there!).
03 - Don't be afraid to experiment with apple varieties, but Granny Smiths are a solid, reliable choice.
04 - Serving warm with a scoop of vanilla ice cream is non-negotiable for me!

# Tools You'll Need:

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

# Nutrition Facts (Per Serving):

Calories: 400-500 kcal
Total Fat: 25-35g
Total Carbohydrate: 50-60g
Protein: 4-6g

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