Apple Pie Recipe Like Grandma Makes 4

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There is quite simply, nothing like a homemade apple pie. 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.) The apple pie recipe my mom used is ingrained in my memory and I rarely measure the filling ingredients.

The most important thing to know about making apple pie is that it’s not hard. My grandma’s pie crust might be new to you, but it doesn’t have to be fiddly. Be bold! Go forth and make pie!

Apple Pie Recipe

Makes one 9″ pie



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.)

My mom's apple pie recipe is nothing fancy, but it is a crowd-pleasing dessert every time it's served.

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. Brush top of pie with milk (to give it a shine) and bake for five more minutes.

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!

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4 thoughts on “Apple Pie Recipe Like Grandma Makes

  • Denise Milne

    Poking holes is only necessary when baking a pie shell without filling (like a cream pie that will fill the crust later). If you don’t, then the shell will bubble up (just like your mom said). You don’t have to post this. It’s just for your information.

    • Cate

      I beg to differ. I recently made a pie in which I did not poke the sides with a fork. The crust crept down the sides of the pie plate and almost underneath the filling. Had I poked the sides before baking, I could have prevented this.

  • Judy

    Poking a fork all over the bottom crust is usually done only for a pie shell that you’re baking, e.g. lemon meringue, where you add the filling after the pie shell is baked.

    • Kris Bordessa Post author

      Ever hear the story about why a cook cut the ends off the pot roast? 😉 (In short, because her mom did. When mom asked grandma, it turns out that it was to fit the roast in a too-small pan.)