Apple Pie by Grandma Ople is a timeless dessert filled with sweet, tender apples and a flaky, buttery crust that feels like a warm hug on a chilly day. The fragrant spices and just the right amount of sweetness make each slice a perfect balance of comforting flavors. You can almost taste the love baked into every bite.
I love how this pie brings back memories of family gatherings and cozy afternoons spent in Grandma Ople’s kitchen. There’s something special about the way the apples are sliced just right and the crust crumbles perfectly without being too thick or too thin. I find that letting the pie cool just a little makes it even better, as the filling sets and the flavors mingle.
The best way I like to enjoy this apple pie is with a scoop of vanilla ice cream on top, slowly melting and mixing with the warm fruit. It’s a simple treat that never fails to put a smile on my face, and I’m sure it will do the same for you. Whether as a holiday centerpiece or a sweet ending to any meal, Grandma Ople’s recipe is pure comfort on a plate.
Key Ingredients & Substitutions
Apples: Granny Smith apples are great for their tartness and firmness, but feel free to mix in Fuji or Honeycrisp for a sweeter touch. Avoid very soft apples so the filling isn’t mushy.
Butter: Use cold unsalted butter for a flaky crust. If needed, you can substitute half the butter with shortening for an even flakier texture, though the flavor will be less rich.
Spices: Cinnamon and nutmeg add cozy warmth. If you don’t have allspice, simply skip it or add a pinch of ground cloves for a twist.
Flour in Filling: This thickens the apple juices to keep the filling from being too runny. Cornstarch can be used instead if you prefer.
How Do You Make a Flaky Pie Crust Without Overworking the Dough?
Keeping your crust flaky means handling the dough gently and keeping it cold.
- Use cold butter and ice water to keep the dough chilled.
- Cut the butter into flour quickly until you have pea-sized pieces of butter left.
- Add water slowly and just enough to bring the dough together without kneading.
- Wrap in plastic and chill for at least an hour before rolling out. This rests the gluten and firms up the butter.
- When rolling, use a light hand and dust with flour to avoid sticking but don’t add too much.
This method gives you a crust that’s crisp and tender, perfect for holding all that delicious apple filling!
Equipment You’ll Need
- 9-inch pie dish – classic size that fits the crust and filling perfectly.
- Mixing bowls – one for crust ingredients and one for the apple filling.
- Pastry cutter or fork – helps cut butter into flour quickly for a flaky crust.
- Rolling pin – to roll out the dough evenly without sticking.
- Sharp knife or pizza cutter – perfect for slicing apples and cutting dough strips for lattice.
- Baking sheet – to place under the pie and catch any drips in the oven.
- Pastry brush – for brushing beaten egg on the crust for a golden finish.
Flavor Variations & Add-Ins
- Add a handful of raisins or dried cranberries for a sweet, chewy texture.
- Mix in chopped walnuts or pecans for crunch and a nutty flavor.
- Try adding a splash of bourbon or a teaspoon of vanilla extract to the filling for a warm, complex note.
- Use a blend of apples like Granny Smith and Fuji for a balance of tart and sweet.
Apple Pie by Grandma Ople
Ingredients You’ll Need:
For The Crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 cup (2 sticks) cold unsalted butter, cut into small cubes
- 1/4 to 1/2 cup ice water
For The Filling:
- 6 to 7 medium tart apples (such as Granny Smith or a mix), peeled, cored, and sliced
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice (optional)
- 1/8 tsp salt
- 2 tbsp all-purpose flour (to thicken filling)
- 1 tbsp lemon juice
To Finish:
- 1 egg, beaten for egg wash
- Coarse sugar for sprinkling on top (optional)
How Much Time Will You Need?
This apple pie recipe takes about 20 minutes to prepare the crust and filling, plus about 1 hour for chilling the dough. Baking time is around 50-60 minutes. Expect to wait 2 hours after baking for the pie to cool and set before slicing. So plan for roughly 4 hours from start to ready-to-eat!
Step-by-Step Instructions:
1. Preparing the Pie Crust:
In a large bowl, mix together the flour, salt, and sugar. Add the cold butter cubes. Using a pastry cutter or your fingers, work the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces of butter left. Slowly add ice water, starting with 1/4 cup, and gently mix with a fork until the dough starts to clump together. Add more water a tablespoon at a time if needed, but don’t overwork the dough. Divide the dough into two equal parts, shape each into a flat disk, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
2. Making the Apple Filling:
While the dough chills, in a large bowl, toss the sliced apples with both sugars, cinnamon, nutmeg, allspice (if using), salt, flour, and lemon juice. Mix gently to coat all the apples evenly. Set aside.
3. Assembling and Baking the Pie:
Preheat your oven to 425°F (220°C). Roll out one disk of chilled dough on a lightly floured surface into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing it down to fit the bottom and sides. Pour the apple filling evenly over the crust.
Roll out the second dough disk into a 12-inch circle. Cut it into 1-inch strips to create a lattice pattern; weave the strips over the filling, or place the whole circle over the apples and cut slits to vent. Trim any excess dough from the edges and crimp to seal the pie.
Brush the top crust with the beaten egg and sprinkle with coarse sugar if you like a sparkling, crunchy finish.
Bake at 425°F for 15 minutes, then lower the oven temperature to 350°F (175°C) and bake for another 35-45 minutes until the crust is golden and the apples are tender.
Let the pie cool for at least two hours so the filling thickens before serving. Enjoy your warm or room temperature apple pie with a scoop of vanilla ice cream or whipped cream!
Can I Use Frozen Apples for This Pie?
Yes, you can use frozen apples, but make sure to thaw and drain them well before mixing with the filling ingredients to avoid excess moisture, which can make the pie soggy.
How Should I Store Leftover Apple Pie?
Store leftover pie covered loosely with foil or plastic wrap at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days or freeze wrapped tightly for up to 3 months.
Can I Make the Pie Crust Ahead of Time?
Absolutely! The dough can be made, wrapped, and refrigerated for up to 2 days or frozen for up to 1 month. Just thaw in the fridge overnight before rolling out.
How Can I Prevent a Soggy Bottom Crust?
Try using tart, firm apples and sprinkling a little extra flour or cornstarch in the filling to absorb juices. Also, pre-baking (blind baking) the bottom crust for a few minutes before adding filling can help keep it crisp.
