Grandma’s Famous Apple Pie

Grandma's Apple Pie

Grandma's Homemade Apple Pie

It’s not fall in our home until the first apple pie is pulled from the oven- piping hot and bursting with crisp apples, tons of cinnamon, and a homemade, all butter crust. 

 

Growing up in the Midwest, we were in prime apple country. My Grandmother grew up on a farm, and raised her family of 10 (yes, 10!) on their own farm in a sleepy Clyde, Ohio. Before her passing, we calculated how long she’s been making this specific recipe, and it was right around 80 years! 

 

I hope you enjoy this recipe as much as we do. If you make it, let me know! 

 

For the Crust

2.5 cups AP flour (I like unbleached) 

2TBSP sugar

1tsp table salt

2.5 sticks freezing cold, salted butter 

6 TSBP freezing cold water

 

For the Pie

4 cups baking apples*

3/4 cup sugar 

1tsp flour

1/2tsp cinnamon 

pinch of salt 

10 small cubes of butter 

Milk & sugar

For the Crust

To a large bowl, add flour, sugar and salt. Stir to combine. Cut the butter into small cubes. Add the butter to the flour mixture and begin incorporating using a pastry cutter. Using your hands, slide the cubes of butter between your thumb and forefinger to “sheet” the butter. Once all the cubes are broken up, you should have a crumbly mixture. Slowly being to add the water, 1 tablespoon at a time, mixing the dough between additions. Turn out onto a piece of saran wrap and incorporate until it’s just holding itself together. Wrap tightly and refrigerate for 4 hours or preferably overnight. 

 

Sprinkle flour onto a clean countertop. Unwrap the dough and begin to knead until fully combined. Using a floured rolling pin, roll out to your desired shape. Place in pie dish, then put back in the refrigerator for at least 20 minutes before baking. 

 

For the Pie

Peel and thinly slice 4-5 baking apples. To a bowl, add the apples, sugar, flour, cinnamon & pinch of salt. Stir to combine. Let sit for 5 minutes so the sugar dissolves. Pour into your prepared pie crust. Dot the top of the apples with the small cubes of butter. Add your lattice or full crust to the top and pinch to seal. (If using a full crust, remember to poke a few air holes.) Brush the top of the pie crust with milk and sprinkle with sugar. 

 

Bake at 350 degrees for 60 minutes. Pie crust should be golden brown and your home should smell amazing. Serve with vanilla bean ice cream. 

 

*Be sure to use baking apples. The best apples are the ones in season! Some of my favorite baking apples include: Golden Delicious, Fugi, Johnathan, Rome Beauty, Pink Lady & Honeycrisp.

 

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