There is quite simply, nothing like a homemade apple pie recipe from scratch. Especially if it’s made with Grandma’s method. Try our family’s favorite apple pie recipe (and see if my idea of the best apples for apple pie match yours)!
This homemade apple cobbler is pretty darned good, too.
I grew up on an apple farm and the first apple pie of the season was reason for celebration. (Actually, it was usually on my dad’s birthday, so the two kind of went hand in hand.) This apple pie recipe from scratch is how we kicked off apple season!
Making Grandma’s apple pie recipe from scratch
Making apple pie is not difficult, though there is a little bit of time investment required for this family favorite dessert. There are two parts to this recipe: Making the pie crust and making the apple filling. Once you have these complete, you’ll assemble the pie and bake it. Ta da!
Apples — What kind of apples is a matter of taste, really, but my absolute favorite is the Gravenstein apple. (My second choice would be Granny Smith apples.) Check out this list of top pie apples for more ideas on which varieties work well. What’s available in one region might not be in another! How many apples does it take to make apple pie? You’ll need about a dozen fresh apples to fill a 9″ pie dish.
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Pie crust — Yep, I make this from scratch, using my Grandma’s pie crust recipe. It uses basic ingredients (and one surprise one!) and is easy to make. It makes two crusts, one for the bottom, one for the top. If you don’t want to make your own pie crust, you can certainly use this recipe with one of those folded, frozen crusts.
Flour — When I bake with all-purpose flour I opt for the unbleached option. Bleached flour is very white, but it’s also treated with bleaching agents that I don’t really need in my food.
Sugar — Use your favorite brand of granulated cane sugar. I prefer organic.
Seasonings — Cinnamon gives this recipe the flavor that we (or at least I!) associate with harvest season apple pie.
Making pie doesn’t have to be fiddly. Be bold! Go forth and make pie! I like to serve grandma’s apple pie warm with a scoop of vanilla ice cream. Or with a freshly brewed cup of coffee for breakfast in the morning.
Assembling the pie
Start by making the apple pie filling. Beginning with this step allows the apples to “juice out” a bit while you’re getting the pie crust ready. Peel and slice the apples into a large mixing bowl. Combine the flour, sugar, and cinnamon in a small bowl and sprinkle it onto the apples, tossing to cover. Set aside.
Now make and roll out the pie crust on a lightly floured surface. Roll the pie dough out so that it’s slightly larger than the pie plate. Transfer one of the crusts into the pie pan. I find it’s easiest to fold the dough in half to move it. Set the folded edge so that it is on the center of the pan and unfold.
Use your hands to gently press the dough into the edges of the pie pan. Leave the excess dough hanging over the edge.
Transfer the prepared apples into the waiting pie crust. Don’t be afraid to heap them a bit, since they’ll cook down as the pie bakes.
Lift the second pie crust onto the top of the apples. Crimp the edges of the crust to seal the two together.
Use a sharp knife to cut an X or other design in the top of the pie to allow steam to escape.
Place the uncooked pie on a baking sheet lined with aluminum foil. This prevents any overflow from landing on the floor of your oven.
Bake the pie and remove when golden brown. Allow to cool somewhat before serving.
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- Measure dry ingredients into large bowl. Peel, core, and slice apples into the bowl. Toss apples and dry ingredients.
- Divide pie crust dough in two portions, and then roll out on a liberally floured surface. Your crust should be about an inch bigger than the pie pan, all around. Fold the dough in half for easy lifting, then move into a pie pan. Poke the dough a couple of times with a fork to prevent the bottom crust from getting air bubbles. (I do this because my mom says I should, but I've not once seen a bottom crust do anything weird.)
- Spoon the apple filling into the crust. The filling should be heaped three or four inches above the edge of the pie pan. The apples will cook down, so you want to be generous. If you end up with a few excess apple slices, consider them a snack. (I used to wait for this part of the pie baking process when I was a kid!)
- Roll out second crust, fold in half for easy moving, and gently place it on top of the apple filling. Gather the edges of both crusts, and turn them under as you work your way around the pie, crimping the edges together. Use a knife to cut a couple of slashes in the top crust to allow steam to escape.
- Place pie on a foil-lined cookie sheet to catch drips. Bake at 425 degrees for 15 minutes, then turn heat down to 350 degrees. Continue baking for another 45 minutes or until pie is nicely browned.
- OPTIONAL: Brush top of pie with milk (to give it a shine) and bake for five more minutes.
The best apples for apple pie are - in my opinion - Gravenstein apples. They're spicy and tart and make a lovely pie. This is very much a matter of opinion, though!
If you want to freeze your pie for later, assemble it in an aluminum pie tin, then wrap it in a double layer of foil. Do not thaw pie to bake; unwrap and put frozen pie in the oven, then follow the cooking instructions above. Freeze for no more than two months for best results. This is a great way to have fresh pie on hand during the busy holiday season!
Nutrition Information:Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 230Total Fat: 6gSaturated Fat: 1gUnsaturated Fat: 0gSodium: 89mgCarbohydrates: 44gFiber: 6gSugar: 23gProtein: 2g