Grandma's Apple Pie

Our Grandma’s Apple Pie with a flaky lattice crust is made with delicious layers of sautéed apple cinnamon filling for the perfect award-winning dessert. Whether you like your cinnamon pie warm, ala mode or with a dollop of homemade coconut whipping cream on top, it is soon to be your family’s favorite too.

Have you even been excited to take that first slice of apple pie and then you ask yourself…”? Why is my apple pie watery?”

We have a fool proof way to prevent the "watery apple pie syndrome" and step by step easy instructions on how to make a lattice crust like a pro. Whether you decide to make Easy Pumpkin Empanadas or a homemade apple pie for Thanksgiving or the holidays, you are ready to go.

Ingredients and Substitutions

Apples – the key ingredient. We are very partial to Granny Smith apples as they are crispy, tart, and sweet. However, this year we made our apple pie in a deep-dish pie dish.  We ran out of Granny Smith apples so swapped in a few Gala apples. If you add a couple different types of apple to your pie, it takes the flavor to a whole new level.

We love apples that are firm and not mushy. Honey Crisp, Granny Smith, Golden Delicious and Jazz apples work nice. McIntosh apples are just too mealy and soft. If you have extra apples, be sure to try our Instant Pot Apple Cider or Air Fryer Baked Apples.

Homemade vs store bought pie crust – Homemade pie crusts are THE BEST. However, in a pinch and with time limitations we are all about cutting corners. Refrigerated store bought pie crusts are a time saver and some of them are quite good. We have included the directions on how to make pie crust from scratch but if you decide to use a store-bought crust, we won’t tell a soul. Pssst... sometimes we use store bought crust to make our Beef Empanadas too.

Brown Sugar – is the perfect sweetener. We used dark brown sugar as that is what we had on hand. You can also use light brown sugar. Brown sugar, unlike regular granulated sugar, has molasses. This addition gives the apple pie a more complex flavor note.

We do not like our desserts overly sweet.  Grandma’s old fashion apple pie has only 1 cup brown sugar for a huge number of sliced apples. We love the little sweet and tart flavors.

Fresh Lemon helps prevent browning and compliments the sweet and tart flavors in an apple cinnamon pie. In a pinch, you can also use lime or lemon concentrate in a bottle.

How to Make a Lattice Crust

• Make two homemade pie crust (bottom crust and one for the lattice top) or bring two store bought refrigerated pie crusts to room temperature. Peel and slice apples.
• Sprinkle apples with lemon juice to prevent oxidation
• Add cinnamon, brown sugar, nutmeg, flour, and vanilla to sliced apples.
• Toss to combine.

• Add butter and apples to large frying pan and cook just until the water is evaporated but apples are still al dente. We use this same process for our Apple Pie Pot Stickers and it works well.
• The sauce for Grandma's apple pie should be thick and clinging to the apples.
• Roll out one pie dough and place on the bottom of pie pan.
• Transfer the cooked seasoned apples to the raw pie dough in the pie pan.

• Level out the apples in the pie crust so it cooks evenly.
• Roll out the second pie crust to a circle a little larger than the diameter of the pan.
• Make 1-inch slices or about 15 even slices of pie dough.
• Starting with the largest length slice, place the pie dough slices in a row about 1-2 inches apart, vertically, using about 6 to 7 slices of pie dough slices. Start in the middle where the pie is the largest in length and work your way out to the ends. If you use about every other slice, you can keep your lattice crust even.

• Next. lift every other slice of the pie dough slices and fold up halfway on the pie.
• Then, lay the first pie dough slice horizontally up closest to the center of the pie.
• Lay the vertical pie slices back down. Now, choose the pie dough slices that have a pie dough slice across it up and fold these vertical upwards towards the center of the pie. Lay another piece of pie dough horizontally. Repeat this process until you have created a basket weave for one half of the apple pie.
• Turn the pie that does not have the lattice weave completed towards you. Repeat this process on the other side. Do not worry it you do not get your apple pie crust design perfect. After all, it’s a homemade pie and it will still taste delicious.

• Pinch the edges of the lattice to the underside pie dough and pinch tightly all around the pie. Cut off extra dough if needed.
• Optional, pinch the crust to make a cute edging to the pie.
• Brush with egg wash and sprinkle with a little granulated sugar, if desired.
• Bake until golden and bubbly.

How to Prevent a Watery Apple Pie?

As everyone is patiently waiting for that first slice of pie to be cut, don't disappoint the crew with a watery pie. The secret hack for preventing a watery apple pie is to pan fry the seasoned apples in butter first before baking. 

Once the raw apples have been seasoned with cinnamon, nutmeg, brown sugar, vanilla, and flour, cook them just until the water has evaporated, the apples are still al dente, and the sauce is thick. This process takes about 10 minutes.

Baking Hacks!

• Start your oven off at 425 degrees F (218 degrees C) for the first 10-15 minutes. This ensures that the crust gets extra flaky when the fat in the pie dough starts to melt. Then, decrease temperature down to 350 degrees F (176 Degrees C) to complete the baking process.
• Line a baking tray and place under the pie pans! Don’t forget this step or you will have a mess on your hands. When the filling starts to bubble over in your oven, you can thank us later. We also line a baking sheet when making our Mini Chicken Pot Pies as the juice always finds a way out.
• If your edges of the pie crust start to get too brown, take a thin sheet of aluminum foil and carefully wrap it around the edges of the cinnamon pie.
• Brush egg wash on your lattice crust to make sure it gets golden brown during the baking process.

Standard Size vs Deep Dish

• Grandma's Apple Pie recipe is for a standard sized pie dish – not a deep-dish pie dish. If using a deep-dish pie plate, you will need more apples, spices, and flour. You may even need to adjust the size of your crust diameter.
• A regular pie plate uses about 4 pounds of apples. Whereas a deep-dish pie plate needs about 5 pounds or 2 cups more of sliced apples. The baking time will also need to be increased for a deep dish pie.
• The standard sized pie pan is approximately 9 inches in diameter (22 cm) and 1.25 inches (3 cm) deep. However, a deep-dish pie pan is 9 inches in diameter but are between 1.5 to 2 inches (5cm) deep. Depending on where you are located around the world this can differ.
• 5 pounds of apples is about 20 small apples, 15 medium sided apples or 10 large apples. Of course, this is also contingent on how well you peel and reduce waste when prepping your apples for the pie.
• Depending on where you are living, the size and types of apples can really differ.

Everything Apples

• Use a peeler so that you can keep waste down to a minimum.
• Apples cook down. Make sure that you add enough apples to the pie crust, so it is mounded up a little.  No one likes a concave pie.
• Peel and slice apples. Do not cut into chunks as this can cause the pie to cook unevenly.  It might end up lopsided and after all that work, you don’t want that. Nice slices so it has layers and layers of apples.
• Use a mixture of different types of apples that are firm to produce a more interesting flavor profile.
• Don’t use too much sugar. The sweet and tart flavor of Grandma’s apple pie is why this is an award winning recipe.

Award Winning Recipe

Whether you like your apple pie ala mode (with ice cream) or for breakfast with a cup of coffee or tea, Grandma’s apple pie is sure to please. Heck why not!  This lattice apple pie recipe has been in our family for as long as we can remember. We hope this award-winning recipe by grandma (AKA mom) will be loved by your family and friends too. This apple pie slice is for you!

Frequently asked questions (FAQ’s)

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Grandma's Apple Pie

Our Grandma’s Apple Pie with a flaky lattice crust is made with delicious layers of sautéed apple cinnamon filling for the perfect award-winning recipe.

5 from 9 votes

Print Pin Rate

Course: Desserts

Cuisine: American

Prep Time: 30 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 40 minutes

Servings: 12

Calories: 400kcal

Author: HWC Magazine

Equipment

• ▢
  pie plate
• ▢
  oven

Ingredients

Lattice Crust (makes 2 crusts top and bottom) or use a store bought refrigerated pie crusts

• ▢ 2.5 cups flour
  and extra for rolling
• ▢ 1 cup butter
  (2 sticks or 8 ounces) unsalted butter, very-cold, cut into ½ inch cubes
• ▢ 1 teaspoon salt
  
• ▢ 1 teaspoon sugar
  or sugar alternative
• ▢ 6-8 tablespoon ice water
  

Apple Pie Filling

• ▢ 8-10 granny apples
  large, peeled, core removed and sliced. We also used some gala apples too.
• ▢ 2 tablespoons lemon juice
  to prevent apples from oxidizing and turning the apples brow
• ▢ 2 teaspoons cinnamon
  
• ▢ 1 cup brown sugar or sugar alternative
  
• ▢ ½ teaspoon nutmeg
• ▢ 3 tablespoons flour
  
• ▢ 1 teaspoon vanilla
  
• ▢ 2 tablespoons butter
  
• ▢ 1 egg
  beaten
• ▢ 1 teaspoon sugar or sugar alternative - optional

US Customary - Metric

Cook ModePrevent your screen from going dark

Instructions

• Pre-heat oven to 425 F.

Homemade Crust - if using a store bought skip and proceed to apple filling

• In a food processor or with a pastry dough knife blend flour and butter until crumbly. Then add salt, sugar and ice water until dough comes to a ball.
• Remove dough from food processor or bowl and shape into one ball and then split the ball into 2 equal pieces. Place one ½ of the dough in the refrigerator to rest.
  
• Clean and flour your working surface. Flatten ½ dough into a disk and roll out the dough with a rolling-pin so that it is about 2 inches larger in diameter than your pie pan.
  
• Roll gently your pie crust onto your rolling-pin and lower gently over your pie pan. Gently allow the edges to comes to the bottom of the pan so that there is no gaps around the edges or bottom. Set aside.
  

Apple Filling

• Wash and peel and remove the core and slice apples.
  
• As soon as possible to prevent oxidation place the lemon juice on apples.
  
• Add brown sugar, sugar, cinnamon, nutmeg, vanilla and flour to apples and mix well. In a large frying pan, add the butter and cook the mixed apples until the moisture is evaporated and the sauce around the apples is thick and not watery. The apples should be slightly softened but not all the way cooked through. (About 10 minutes)
  

Create the lattice crust (see step by step photos above in post)

• Place one rolled out pie crust dough on the bottom of pie plate . Press flat on to the bottom and sides.
• Add the cooked prepared apples on top of the bottom crust in the pie pan.
• Take the other half of the dough out of fridge and place on floured surface and roll out dough to 1-2 inches larger in diameter than pie pan.
  
• Measure and cut dough for crust lengthwise into strips about ½ to 1 inches (or about 15 slices)
• Using every other one of the dough strips, lay dough about 1 inch apart on top of apple pie.
• Start at one end. Carefully pick up every other dough strip and lay it back upon itself. Insert a dough strip horizontal to the vertical strips. Continue the process with the remaining strips. Make a weave so it looks like a basket.
• With your thumb and index finger pinch the lattice crust to the rim of crust. Trim off excess crust but leave about a ¾ inch overhang.
  
• Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Flute edges using thumb and forefinger.
  

Prepare for Baking

• Brush pie crust with beaten egg wash and sprinkle with a little granulated sugar.
• Place pie on top of a lined baking sheet to prevent a mess in your oven!!!
• Place pie (on the baking sheet) in the oven initially at 425 F (218 degrees C) for ten minutes and then reduce heat to 350 F ( 176 degrees C) for 50 minutes or until crust is golden brown and apple pie is bubbly.

  Check on your pie at the 40 minute mark. BEFORE, your pie crust edges become too brown, cut a little piece of aluminum foil on the edges to prevent over browning. 9 times out of 10 we end up doing this.
• Serve apple pie warm with a dollop of ice cream or whipped topping (Also great cold as a quick breakfast with a cup of coffee or tea. I have not idea why I would know about that....hmmm) - smiling

Notes

Serve warm or at room temperature. 

Baking Hacks!

• Start your oven off at 425 degrees F (218 degrees C) for the first 10-15 minutes. This ensures that the crust gets extra flaky when the fat in the pie dough starts to melt. Then, decrease temperature down to 350 degrees F (176 Degrees C) to complete the baking process.
• Line a baking tray and place under the pie pans! Don’t forget this step or you will have a mess on your hands. When the filling starts to bubble over in your oven, you can thank us later.
• If your edges of the pie crust start to get too brown, take a thin sheet of aluminum foil and carefully wrap it around the edges of the cinnamon pie.
• Brush egg wash on your lattice crust to make sure it gets golden brown during the baking process.
• This recipe is for a standard sized pie – not a deep-dish pie. If using a deep-dish pie plate, you will need more apples, spices, and flour. You may even need to adjust the size of your crust diameter.
• A regular pie plate uses about 4 pounds of apples. Whereas a deep-dish pie plate needs about 5 pounds or 2 cups more of sliced apples. The baking time will also need to be increased for a deep dish pie.
• The standard sized pie pan is approximately 9 inches in diameter (22 cm) and 1.25 inches (3 cm) deep. However, a deep-dish pie pan is 9 inches in diameter but are between 1.5 to 2 inches (5cm) deep. Depending on where you are located around the world this can differ.
• 5 pounds of apples is about 20 small apples, 15 medium sided apples or 10 large apples. Of course, this is also contingent on how well you peel and reduce waste when prepping your apples for the pie.
• Depending on where you are living around the world, the size and types of apples can really differ.
• Use a peeler so that you can keep waste down to a minimum.
• Apples cook down. Make sure that you add enough apples to the pie crust, so it is mounded up a little. No one likes a concave pie.
• Peel and slice apples. Do not cut into chunks as this can cause the pie to cook unevenly. It might end up lopsided and after all that work, you don’t want that. Nice slices so it has layers and layers of apples.
• Use a mixture of different types of apples that are firm to produce a more interesting flavor profile.

Storage

An apple pie can sit out on the counter at room temperature for up to 2 days, if left whole and is covered, according to the US Department of Agriculture (USDA). Once cut into, it should be stored in the refrigerator covered for up to 3 days or frozen for up to 2-3 months.

Reheating Instructions

Preheat oven to 350 degrees F (176 degrees C) Place previously baked apple pie in oven covered in aluminum foil for about 20 to 25 minutes or until toasty warm.

Nutrition

Serving: 1g | Calories: 400kcal | Carbohydrates: 54g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 353mg | Potassium: 175mg | Fiber: 4g | Sugar: 28g | Vitamin A: 618IU | Vitamin C: 7mg | Calcium: 23mg | Iron: 2mg

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