Savor the nostalgia with Grandma's old fashioned apple pie recipe! This classic apple pie has a delicious flaky, buttery crust and just the right balance of a sweet and tart-spiced apple filling.
When I think about fall at my grandma's house, I can practically smell this apple pie baking in the oven. Isn't it funny how we associate sweet memories with the food they shared? You know the moment was special if you can recall what you ate. My grandma was the ultimate cook and baker. She could make and preserve anything; much of that is attributed to growing up during the Depression when money and food were scarce. My grandma made everything from scratch, including this simple, homemade, classic apple pie.
This simple apple pie recipe comes together almost effortlessly; you'll wonder why you didn't make it sooner. It was the first dessert I made for my husband's family when we were dating. And it's always requested for almost every gathering in the late summer through the fall to Thanksgiving. If there are any leftovers, my father-in-law always takes them home for breakfast the next day. Now that's what I call a compliment!
Why You'll Love Grandma's Old Fashioned Apple Pie Recipe
Unparalleled nostalgia: The taste of this apple pie will take you back to your childhood. Remember those Sunday dinners at Grandma's house? Well, this traditional apple pie recipe IS the Sunday supper family tradition to me!
Irresistible aroma: Nothing says home like the smell of a warm apple pie wafting from the kitchen.
Easy to make: Don't worry if you're not a seasoned baker. This easy apple pie recipe is a great way to get started with baking pies.
Perfect for all occasions: Whether it's Thanksgiving, a birthday celebration or a casual family dinner, Grandma's old-fashioned apple pie is always a hit.
- Granny Smith Apples
- granulated sugar
- brown sugar
- all-purpose flour
- ground cinnamon
- ground nutmeg
- ground cardamom (optional)
- lemon juice
- egg for egg wash
See the printable recipe card below for exact quantities.
How to Make
This old-fashioned apple pie recipe with brown sugar and homemade pie crust is perfect for special occasions. Here's how you make it:
- Make this flaky pie crust recipe. It's a double pie crust recipe and you'll need both top pie crust and bottom pie crust.
- Then, roll out 1 chilled pie dough disc on a lightly floured surface and transfer it to a pie plate for the bottom crust. Trim and fold the edges and place the pie plate in the refrigerator or freezer while you make the apple pie filling.
- Next, mix granulated sugar, brown sugar, flour, cinnamon, nutmeg and cardamom in a large bowl. Then add the sliced apples and lemon juice and gently toss to coat the apples evenly. Set aside.
- Roll out the second pie dough disc for the top crust. If preferred, cut into strips for a lattice design or leave whole.
- Spoon the apple pie filling into the chilled pie plate and dot it with butter. Place the second pie dough on top, brush with egg wash, sprinkle with sugar and cut steam vents using a sharp knife if using a whole top crust.
- Cover pie edges with foil or a pie shield to avoid over-browning. Place the pie on a cookie sheet in the oven and bake until golden brown. Cool on a wire rack and serve with a scoop of vanilla ice cream.
See the printable recipe card below for exact recipe instructions.
Recommended Equipment & Tools
Choosing the right apples for your pie can significantly affect the flavor and texture. Some apples can turn mushy when baked, while others maintain their shape. The apples' sweetness, tartness and juiciness also play a critical role.
Here are some of the best apples for baking a pie:
Granny Smith Apples: These are the classic choice for apple pies because of their tart flavor and firmness. They hold up well under heat and contrast the sweet filling nicely. I use Granny Smith apples for this recipe.
Honeycrisp Apples: Honeycrisps have a nice balance of sweet and tart flavors. They also have a firm texture that holds up well when baked.
Braeburn Apples: These apples have a strong, tart flavor with a hint of sweetness and a crisp texture that withstands baking.
Golden Delicious Apples: As the name suggests, these apples have a sweet flavor that becomes richer when baked. They're not as firm as Granny Smith but can hold their shape fairly well.
Jonagold Apples: A hybrid of Jonathan and Golden Delicious apples, Jonagold has a balanced sweet-tart flavor and holds up well under heat.
Cortland Apples: Cortland apples have a sweet-tart flavor and maintain their shape when baked, making them a great choice for pies.
Choosing the right pie plate can significantly impact your pie-baking results. Here are some of the most common types of pie plates and their benefits:
Glass Pie Plates: These are often recommended for their heat conduction properties. Glass heats up slowly and evenly, helping to avoid soggy pie crust bottoms. Also, being see-through, you can check the bottom of the crust to ensure it's fully baked.
Ceramic Pie Plates: Ceramic plates are known for their heat retention. They stay warm for a long time, which can help keep your pie warm on the table. They also come in a variety of colors and designs, making them an attractive option for serving.
Metal Pie Plates: Aluminum plates are great for heat conduction and can produce a crispier crust. Dark metals can brown the crust more quickly, so it might be necessary to adjust the baking time or temperature.
Cast Iron Pie Plates: These are durable and retain heat very well, allowing for an evenly baked pie. They can also go from oven to stove, which is useful for recipes that require a quick stovetop step.
While some recipes might suggest it, we don't. This ensures the apples retain their texture and tartness.
The key here is preheating your baking sheet before placing the pie plate on it. This ensures the bottom starts cooking immediately and stays crisp!
An egg wash, which is a beaten egg mixed with a tablespoon of water, gives your pie that beautiful, golden, glossy finish.
You can, but it's not necessary if you're going to eat it within two days. But if you want it to last longer, pop it in the fridge.
Make the pie crust first to guarantee success with this perfect apple pie recipe. Then set it aside in the refrigerator or freezer, following the steps below.
- Use good baking tart apples such as Granny Smith, Braeburn, Golden Delicious or Jonagold. You want to use apples that are firm enough to hold up to the heat of baking so that they don't cook down into mush. My preference for this classic apple pie recipe is Granny Smith.
- Be sure to cover the edge with foil or a pie shield to keep the crust from over-browning.
- Let the pie cool for at least 2 hours before serving. As the pie cools, the filling will thicken up, making it easier to serve.
This apple pie can be stored at room temperature for up to two days. If you wish to keep it longer, refrigerate it in a covered container for up to five days.
To freeze an already bake pie, allow the whole pie to cool completely, wrap the pie tightly in multiple layers of plastic wrap and then aluminum foil and place in the freezer for up to 3 months. When you're ready to serve, let the pie thaw in the refrigerator for 24 hours to thaw. Remove plastic wrap from the pie and bake on a sheet pan in a 350°F oven until the filling is warm and bubbling. "Tent" with foil if the crust starts to get too brown.
And there you have it, my friends. As easy as pie, right? Remember, every slice comes with a side of memories, so serve generously and savor every bite.
Now, if you'll excuse me, I smell an apple pie in the oven that needs my attention. Happy baking!
If you give this recipe a try, please leave a comment below, rate the recipe, and don’t forget to tag me @homesweetfarmhome on Instagram and use the hashtag #homesweetfarmhome. I’d love to see what you come up with and share with our community. Cheers!Print
Classic Apple Pie
This classic apple pie recipe has a delicious flaky, buttery crust with just the right balance of a sweet and tart spiced apple filling. It’s sure to become an all-time favorite for your next gathering!
- Prep Time: 30
- Cook Time: 60
- Total Time: 1 hour 30 minutes
- Yield: 8 1x
- Category: dessert
- Method: bake
- Cuisine: American
- 8 cups apples, peeled, cored and thinly sliced (about 8 medium apples)
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- Pinch cardamom (optional)
- 2 tablespoons butter, diced
- 1 tablespoon lemon juice
- egg wash for brushing- optional
- sparkling sugar - optional
- Preheat oven to 375°F.
- Roll out 1 chilled pie dough disc on a lightly floured work surface until dough is about ⅛” thick and about 12” in diameter.
- Transfer dough to a pie plate. Trim the edge of the dough so that there is about 1” overhang. Fold the edges under and crimp with your fingers or a fork. Put the pie plate in the refrigerator or freezer while you make the pie filling.
- For the filling: In a large bowl whisk together granulated sugar, brown sugar, flour, cinnamon, nutmeg and cardamom.
- Add apples and lemon juice. Gently toss to coat the apples evenly. Set aside.
- Roll out the 2nd pie dough disc for the top of the pie. You can either cut into strips for a lattice pie crust or leave whole for a regular pie crust.
- Take the pie plate out of the refrigerator or freezer and carefully spoon the pie filling into the pie plate. Dot with small pieces of butter on top of the filling.
- Next, take the 2nd rolled out pie dough and place on top of the pie. Brush with egg wash and sprinkle lightly with sparkling sugar. Cut slits in the top to form steam vents if you are leaving the top crust whole instead of doing a lattice crust.
- To prevent over-browning, cover edge of pie with foil or use a pie shield.
- Place pie onto a cookie sheet for baking and place in the oven.
- Bake for 40 minutes; remove foil or pie shield. Bake about 20 minutes more or until apples are tender and filling is bubbly. Cool on a wire rack at least 2 hours prior to serving.
Keywords: apple pie