Apple Pie by Grandma Ople is the kind of classic dessert that fills the kitchen with the cozy smell of cinnamon, warm apples, and flaky, buttery crust. It’s the perfect mix of sweet and tart, with tender apple slices wrapped in a golden, homemade pie crust that just melts in your mouth.
I love making this pie because it reminds me of family gatherings and those stories Grandma Ople used to share while showing us how to roll out the dough just right. Her secret was always in the mix of spices and the extra bit of love she put into every step. I try to follow her method exactly, and it always turns out just as good as I remember from those afternoons spent in her kitchen.
My favorite way to enjoy this apple pie is warm from the oven, topped with a scoop of vanilla ice cream that slowly melts over the crust. It’s simple, homey, and perfect for sharing with friends or curling up with on a chilly night. Every bite brings back a little piece of that warm, welcoming feeling Grandma Ople made her pie famous for.
Key Ingredients & Substitutions
Apples: Granny Smith apples bring tartness that balances the sweetness, but Honeycrisp adds a nice juicy sweetness. I like mixing both for a great flavor. If you can’t find these, Fuji or Pink Lady are good options.
Butter: Cold unsalted butter is key to a flaky crust. You could substitute with shortening or a mix of butter and shortening for a lighter texture, but butter gives the best flavor.
Spices: Cinnamon is the star spice here. I use fresh-ground nutmeg for a subtle warm note. If you don’t have nutmeg, you can leave it out or add a pinch of allspice.
Flour: Flour in both the crust and the filling helps with structure and thickening. For gluten-free, use a 1-to-1 gluten-free baking flour in the crust, but the filling may need an extra thickener like cornstarch instead of flour.
How Do You Make the Perfect Flaky Pie Crust?
The crust is what makes this pie special—flaky and buttery. Here’s how to nail it:
- Keep your butter and water very cold. This keeps the butter from melting early, creating pockets that form the flaky layers.
- Use a pastry cutter or your fingers quickly to mix the butter into the flour until you see pea-size pieces. Don’t overwork!
- Add ice water slowly, just enough to bring the dough together. The dough should be slightly crumbly but hold if pressed.
- Chill the dough discs for at least an hour to relax the gluten and firm up the butter.
- Roll gently on a floured surface, turning the dough to keep it even. Don’t press too hard so it stays tender.
Following these steps helps you get that beautiful, flaky crust that melts in your mouth with every bite.
Equipment You’ll Need
- 9-inch pie dish – the classic size for this recipe, makes shaping and baking easy.
- Rolling pin – helps you roll out the dough evenly for a perfect crust.
- Mixing bowls – you’ll need a couple for the crust dough and the apple filling.
- Pastry cutter or fork – great for cutting butter into flour without warming it too much.
- Sharp knife – to slice apples thinly and cut dough strips for the lattice top.
- Basting brush – lets you brush the egg wash evenly over the crust for a nice golden finish.
- Measuring cups and spoons – for accuracy with your ingredients.
Flavor Variations & Add-Ins
- Add a handful of chopped walnuts or pecans to the filling for a crunchy texture contrast.
- Mix in a cup of fresh cranberries with the apples for a tart pop that brightens the pie.
- Try swapping half the cinnamon with ground ginger or allspice for a warm twist.
- For a richer flavor, stir a tablespoon of caramel sauce into the apples before baking.
Apple Pie by Grandma Ople
Ingredients You’ll Need:
For the Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup (2 sticks) unsalted butter, cold and cut into small cubes
- 4 to 6 tablespoons ice water
For the Apple Filling:
- 6 to 7 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
For Topping:
- 1 egg, beaten (for egg wash)
- 1 tablespoon sugar (for sprinkling)
- Vanilla ice cream for serving (optional)
How Much Time Will You Need?
This apple pie takes about 20 minutes to prepare, plus 1 hour chilling time for the dough, and around 50-60 minutes to bake. Then, let it cool for at least 2 hours before serving to let the filling set properly. So, plan for about 4 hours from start to finish, but the hands-on time is just around half an hour.
Step-by-Step Instructions:
1. Make the Pie Crust:
In a large bowl, mix the flour, salt, and sugar. Add the cold butter cubes and use a pastry cutter or your fingers to mix until it looks like coarse crumbs with pea-size butter pieces. Gradually add ice water, a tablespoon at a time, mixing gently just until the dough holds together. Divide the dough in two, shape each into a disc, wrap in plastic, and chill for at least 1 hour.
2. Prepare the Apple Filling:
In a big bowl, toss the sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, and lemon juice. Set this aside while you prepare the crust.
3. Assemble and Bake the Pie:
Preheat your oven to 425°F (220°C). Roll one dough disc on a lightly floured surface to fit your 9-inch pie pan. Place it into the pan and gently press it down. Add the apple filling, piling it up slightly in the center.
Roll out the second dough disc and cut it into strips. Lay the strips over the apples in a lattice pattern. Trim excess dough, fold the edges under, and crimp to seal. Brush the lattice crust with the beaten egg and sprinkle with sugar.
Bake the pie for 20 minutes at 425°F, then lower the oven temperature to 350°F (175°C) and bake 30-40 minutes more until the crust is beautifully golden and the apples are bubbly.
4. Cool and Serve:
Take the pie out of the oven and let it cool for at least 2 hours to let the filling set nicely. Serve warm or at room temperature, ideally with a scoop of vanilla ice cream.
Can I Use Frozen Apples for This Pie?
Yes, you can use frozen apples, but be sure to thaw them completely and drain excess liquid before mixing with the other filling ingredients. This helps prevent a soggy crust.
Can I Make the Pie Crust Ahead of Time?
Absolutely! You can prepare the pie dough up to 2 days in advance. Just wrap it tightly in plastic wrap and keep it chilled in the refrigerator until you’re ready to roll it out.
How Should I Store Leftover Apple Pie?
Store the pie covered at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat slices gently in the microwave or oven for the best taste and texture.
Is There an Easy Way to Prevent a Soggy Bottom Crust?
To keep the bottom crust crisp, you can bake the pie on a preheated baking sheet or use a glass or ceramic pie dish that heats evenly. Also, make sure to let the pie cool completely so the filling sets.
