Description
Grandma’s Old Fashioned Apple Pie is a classic homemade dessert featuring a flaky double crust filled with a spiced mixture of baking apples. The pie combines tart Granny Smith and sweet Rome apples, coated in cinnamon, sugar, and a hint of flour to thicken the filling. Baked to golden perfection, this comforting pie is best served warm with vanilla ice cream.
Ingredients
Scale
Apples and Filling
- 6 large baking apples (mix of Rome and Granny Smith)
- ½ cup granulated sugar
- ¼ cup all-purpose flour
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 2 tablespoons butter, cut into small pieces
Pie Dough
- 2 discs of pie dough (prepared separately)
Egg Wash
- 1 egg, beaten (for egg wash)
Instructions
- Make the Pie Filling: Peel, core, and slice the apples into ¼–½ inch thick slices. Place them in a large mixing bowl.
- Mix Filling Ingredients: Add sugar, flour, cinnamon, and salt to the apples. Toss gently to coat the apples evenly and let the mixture sit for at least 30 minutes, allowing the apples to release some juice.
- Prepare the Pie Dough: Preheat your oven to 350°F (175°C). Generously flour your counter and rolling pin. Remove one disc of dough from the refrigerator and roll it out to about 12 inches, rotating as needed to prevent sticking.
- Line the Pie Plate: Transfer the rolled dough to a pie plate, pressing it evenly along the sides. Roll out the second disc of dough the same way and set aside.
- Fill the Pie: Pour the apple mixture into the prepared pie crust. Dot the apples evenly with small pieces of butter.
- Seal the Pie: Lightly moisten the exposed edge of the bottom crust with water. Place the top crust over the apples carefully. Press the edges together and tuck them neatly under. Trim excess dough if necessary and flute the edges decoratively.
- Vent and Egg Wash: Cut a few small vents in the top crust to allow steam to escape. Brush the crust lightly with the beaten egg, being careful not to seal the vents.
- Bake the Pie: Bake the pie for 1 to 1½ hours, rotating halfway through, until the crust is golden brown and the filling is bubbling through the vents.
- Cool and Serve: Allow the pie to cool for at least one hour before slicing. Serve warm, optionally with vanilla ice cream for a classic touch.
Notes
- Using a mix of tart and sweet apples enhances flavor and texture.
- Letting the apples sit with sugar and spices helps develop a juicy, flavorful filling.
- Ensure vents on top crust to avoid sogginess from trapped steam.
- Cool the pie sufficiently to allow filling to set for cleaner slices.
- Butter pieces on top create a rich, buttery flavor throughout the filling.
