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Instructions
- Make the crust:
In a large bowl, whisk together flour, salt, and sugar. Cut in the cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, until the dough just comes together. Divide into two discs, wrap in plastic, and chill for at least an hour. - Prepare the filling:
In a large bowl, toss the sliced apples with lemon juice, sugar, flour, cinnamon, nutmeg, cloves, and vanilla. Let sit for 15–20 minutes so the flavors meld. - Assemble the pie:
Preheat oven to 400°F (200°C). Roll out one disc of dough and place in a 9-inch pie dish. Add the apple filling and dot with butter. Roll out the second crust and place it over the top. Seal and crimp the edges, then cut a few vents. Optional: brush with egg wash and sprinkle with sugar. - Bake:
Bake for 45–55 minutes, or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them with foil. - Cool and serve:
Let the pie cool for at least an hour before slicing. Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips from Grandma’s Kitchen
- Use a mix of apples: Tart apples hold their shape, while sweeter ones add depth to the flavor.
- Don’t overwork the dough: The key to a tender crust is handling it as little as possible.
- Let it rest: Allowing the pie to cool completely helps the filling set, so you don’t end up with a runny slice.
Final Thoughts
This homemade apple pie isn’t just dessert — it’s a warm memory, passed down through generations. Whether you’re baking it for a special occasion or just because, this recipe brings a sense of comfort and tradition to every bite. From my grandmother’s kitchen to yours, may this pie fill your home with the same love and joy it brought to ours.
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