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A golden brown slice of Grandma's Classic Apple Pie sits on a plate with a flaky crust and cinnamon-spiced apple filling.

Grandma's Classic Apple Pie

This is the ultimate recipe for a classic apple pie, featuring a perfectly flaky, buttery crust and a tender, spiced apple filling. Using a blend of tart and sweet apples creates a dynamic flavor and texture in every slice. With detailed steps and pro tips, this recipe guides you to create a heartwarming, iconic dessert that tastes like home.
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Prep Time 1 hour 30 minutes
Cook Time 1 hour 5 minutes
Total Time 2 hours 35 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ½ cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar
  • 6-8 tablespoons ice water
  • 6-7 cups peeled, cored, and thinly sliced apples about 3 lbs, a mix of Granny Smith and Honeycrisp or Braeburn
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • ¼ cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 egg, beaten with 1 tablespoon water for egg wash
  • Coarse sugar, for sprinkling

Equipment

  • Large mixing bowl
  • Whisk
  • Pastry cutter or two forks
  • Measuring cups and spoons
  • Rolling Pin
  • 9-inch pie plate
  • Plastic wrap
  • Parchment paper
  • Baking sheet
  • Pastry brush
  • Wire cooling rack
  • Knife
  • Cutting board
  • Apple peeler/corer (optional)

Method
 

  1. Make the crust: In a large bowl, whisk together 2 ½ cups flour, 1 teaspoon salt, and 1 teaspoon granulated sugar.
  2. Add the cold, cubed butter. Use a pastry cutter, two forks, or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  3. Drizzle 6 tablespoons of ice water over the mixture. Gently stir with a fork until the dough begins to clump. Add more water, a tablespoon at a time, if needed, until the dough holds together when squeezed.
  4. Turn the dough onto a clean surface, gently knead a few times to bring it together, and divide into two discs (one slightly larger for the bottom crust). Wrap each tightly in plastic wrap and refrigerate for at least 1 hour.
  5. Prepare the filling: In a large bowl, toss the sliced apples with 1 tablespoon of fresh lemon juice.
  6. In a separate bowl, whisk together ½ cup granulated sugar, ½ cup brown sugar, ¼ cup flour, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon salt.
  7. Sprinkle the sugar-spice mixture over the apples and toss until evenly coated. Let sit for 15-20 minutes to allow juices to form.
  8. Assemble the pie: On a floured surface, roll the larger dough disc into a 12-inch circle. Transfer it to a 9-inch pie plate, gently pressing it in. Trim the overhang to 1 inch. Refrigerate.
  9. Roll the second dough disc into an 11-inch circle. Keep it on parchment paper and refrigerate.
  10. Remove the bottom crust from the fridge. Give the apple mixture a final toss and pour it, with all the juices, into the crust. Dot the top with the 2 tablespoons of butter pieces.
  11. Place the top crust over the filling. Trim the edges, then crimp to seal. If using a full top crust, cut several slits in the center to vent. Chill the assembled pie for 15 minutes.
  12. Preheat oven to 425°F (220°C). Brush the top crust with the egg wash and sprinkle generously with coarse sugar.
  13. Place the pie on a baking sheet to catch drips. Bake for 20 minutes, then reduce the oven temperature to 375°F (190°C).
  14. Continue baking for 35-45 minutes, until the crust is deeply golden brown and the filling is bubbling through the vents.
  15. Cool the pie completely on a wire rack for at least 3-4 hours before slicing to allow the filling to set.

Notes

For the best texture, use a mix of firm, tart apples like Granny Smith and sweet, crisp apples like Honeycrisp. Keep all ingredients and tools cold for a flaky crust. If the crust edges brown too quickly, cover them with a pie shield or foil strips. The pie is done when the filling is bubbling. Serve with vanilla ice cream. Store loosely covered at room temperature for up to 2 days, in the refrigerator for up to 4 days, or freeze for up to 3 months. For variations, try drizzling with caramel sauce or adding a layer of cheesecake filling.