There’s something deeply comforting about a slice of homemade apple pie, especially when it’s made the way Grandma used to — with a tender, buttery crust and cinnamon-kissed apples bubbling under a golden top. No shortcuts, no frills — just honest, real-deal baking with love in every layer.
This old-fashioned apple pie recipe has been passed down through generations and perfected over Sunday afternoons and family holidays.
It’s the kind of pie that makes your whole kitchen smell like home — warm apples, sugar, butter, and spice wrapped in a flaky crust you’ll want to make again and again.
Why You’ll Love This Recipe
This pie is the perfect balance of tart and sweet, with a filling made from fresh apples and simple pantry spices — nothing artificial, just real ingredients.
The crust? Buttery, flaky, and golden, with that slight crunch that gives way to soft, syrupy apples.
Whether it’s for Thanksgiving, a weekend gathering, or just because it’s apple season, this is the kind of pie that brings everyone to the table.
What You’ll Need
For the crust (double for top & bottom):
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 6–8 tablespoons ice water
For the filling:
- 6–7 medium apples (Granny Smith + Honeycrisp recommended), peeled and sliced
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 2 tablespoons all-purpose flour
- 1 tablespoon unsalted butter (to dot the filling)
To finish:
- 1 egg + 1 tablespoon milk (egg wash)
- Extra sugar for sprinkling
Pro Tips
- Use a mix of tart and sweet apples for the best flavor and texture.
- Keep your butter cold for a perfectly flaky crust — chill dough if needed.
- Slice apples evenly so they cook through at the same rate.
- Bake on a lower rack to crisp the bottom crust and avoid sogginess.
- Cool before slicing — this allows the filling to thicken properly.
Tools You’ll Need
- Mixing bowls
- Rolling pin
- Pastry cutter or food processor
- 9-inch pie dish
- Pastry brush
- Apple corer/peeler
- Sharp knife
- Fork for crimping
Substitutions & Variations
- Pre-made crust: Store-bought works in a pinch, but homemade adds that rustic magic.
- Sugar-free: Use coconut sugar or a sugar substitute to reduce sweetness.
- Add-ins: Try raisins, chopped walnuts, or a dash of clove.
- Top crust options: Lattice, full coverage, or crumb topping — all delicious.
Make Ahead Tips
You can make and refrigerate the pie dough up to 3 days ahead or freeze for up to 3 months.
The whole pie can also be assembled and frozen unbaked — just bake from frozen at 375°F, adding 15–20 extra minutes.
Instructions
1. Make the Pie Crust
In a large bowl, mix flour, salt, and sugar. Cut in cold butter until mixture looks like coarse crumbs.
Slowly add ice water, stirring just until dough holds together. Divide in two, shape into disks, wrap, and chill for at least 1 hour.
2. Prepare the Apple Filling
Peel, core, and thinly slice apples. Toss with lemon juice, sugars, flour, cinnamon, and nutmeg in a large bowl. Let sit while rolling dough.
3. Roll Out the Dough
Roll out one dough disk to fit a 9-inch pie plate. Gently press into dish and trim edges.
4. Fill the Pie
Pour apple filling into crust, mounding slightly. Dot the top with small bits of butter.
5. Add Top Crust
Roll out second dough disk and place over filling. Trim, fold, and crimp the edges. Cut small slits to vent. Brush with egg wash and sprinkle with sugar.
6. Bake
Place pie on a baking sheet and bake at 400°F for 20 minutes. Reduce heat to 375°F and bake 35–40 minutes more, until crust is golden and filling is bubbly.
7. Cool and Serve
Cool pie for at least 2 hours before slicing. Serve with vanilla ice cream or whipped cream for extra comfort.
Leftovers & Storage
Wrap leftover pie tightly and store at room temperature for up to 2 days, or refrigerate for up to 4–5 days. Reheat in the oven at 325°F to keep the crust crisp. Pie also freezes beautifully for up to 3 months.
Recipe FAQs
1. What apples work best for pie?
A mix of Granny Smith (tart) and Honeycrisp or Fuji (sweet) gives the best balance and texture.
2. Can I use store-bought crust?
Yes — look for deep-dish crusts or roll-out dough sheets. Still delicious!
3. How do I avoid a soggy bottom?
Preheat a baking sheet in the oven and bake the pie directly on it. This helps crisp the bottom crust.
4. Can I freeze the baked pie?
Yes! Cool completely, wrap well, and freeze for up to 3 months. Thaw in the fridge and reheat in a low oven.
The Final Slice
This Grandma’s Old-Fashioned Apple Pie Recipe is more than dessert — it’s a warm hug from the past.
Made with fresh apples, real butter, and that golden, flaky crust, it’s the kind of recipe that brings comfort, joy, and a little nostalgia with every bite.
I hope it becomes a treasured favorite in your kitchen, just like it has in mine.