With tender, cinnamon-spiced apples tucked inside a flaky homemade crust, this classic apple pie is the kind of timeless favorite that’s perfect for the fall season.
As we are stepping into the “-ber” months and the coziness of autumn, it’s only fitting that I start to share some of my favorite fall recipes. And what better way to begin than with a classic apple pie – grandma’s recipe, of course.
She made lots of different types of pie, but when I picture her making a pie, it’s always apple. I can see her sitting at the kitchen table in her spot by the window, a mixing bowl full of apples sitting in front of her. With a paring knife in one hand and an apple in the other, she peels it with such ease, a continuous ring of red (or sometimes green) falling gently away from the apple. We chat while she peels, and I pick a couple of fallen apple peels to munch on as I watch her work.
I have peeled apples and tried many times to do it the way she did, but I can’t get that perfect red ring. I do still munch on some of the pieces of apple peel as I go, though.
I know apple pie is traditionally thought of as a fall dessert. However, I have never thought of apple pie as being exclusively for fall. My grandma made apple pie all year round, so to me it’s an any-time-of-year dessert. Really, I could see her making the argument that you can have any kind of pie any time of the year. Either way, I still wanted to start off my fall recipes with this dessert. The warm, cozy spices and the fresh apples make for the perfect transition from summer to fall.
Ingredients
- Apples – My grandma would use whatever apples she had on hand, but her favorites to get for pie were Granny Smith and Winesap. If you are using a sweeter apple, you can cut the sugar. Also, if your apples do not have any tartness to them, add 1 tbsp of lemon juice.
- Sugar
- All-Purpose Flour
- Cinnamon
- Nutmeg
- Butter
- Pie pastry for a double crust pie
Equipment
- Knife
- Mixing Bowl and Spoon
- Measuring Tools
- Pie Plate
How to Make Apple Pie
This recipe is written assuming that you already have pie crust made. You will need enough pastry for a double crust. You can use a store bought crust, or whatever scratch recipe your prefer.
- Preheat oven to 375° and prepare 6 cups of peeled and chopped apples. The apples should be cut into small pieces, about ½ inch.
- In a large bowl, coat the apples with 1 cup sugar, 1 tsp cinnamon, ⅛ tsp nutmeg, and 2 tbsp flour.
- Line a pie plate with pie pastry and fill with the apple mixture. Dot the top of the apples with 1 tbsp of butter.
- Cover the pie with the top crust, sealing and crimping the edges of the crust. Cut a few vents in the top of the crust for steam to escape.
- Bake the pie for 45-55 minutes until the crust is golden. Enjoy!
Questions You May Have
How do I store apple pie?
Cover the pie loosely with aluminum foil. The pie should last 2-3 days at room temperature, or 4-5 days in the fridge.
How do I know the apple pie is done baking?
The crust should be golden brown. If the edges of the crust are cooking too quickly and the center of the crust needs more time, wrap the edges of the crust with aluminum foil to prevent them from burning. The apples inside will also be bubbly.
What apples should I use?
You can use any apples to make apple pie, so the apples you use really just depends on your preference. My grandma preferred using Granny Smith or Winesap apples. I do the same if I am buying apples specifically for pie. The pie pictured in this post was made with Gala apples because that’s what I already had.
Depending on the sweetness of the apple variety you are using, you may want to adjust the sugar used in the recipe. For sweeter apples, add a little less sugar. Also, if the apples do not have much tartness, add 1 tbsp of lemon juice to them.
Apple Pie
Difficulty: Easy8
servings30
minutes50
minutesIngredients
6 cups peeled and chopped apples
1 cup sugar
2 tbsp all-purpose flour
1 tsp cinnamon
⅛ tsp nutmeg
1 tbsp butter
Pie pastry for double crust pie
Directions
- Preheat oven to 375° and prepare 6 cups of peeled and chopped apples. The apples should be cut into small pieces, about ½ inch.
- In a large bowl, coat the apples with 1 cup sugar, 1 tsp cinnamon, ⅛ tsp nutmeg, and 2 tbsp flour.
- Line a pie plate with pie pastry and fill with the apple mixture. Dot the top of the apples with 1 tbsp of butter.
- Cover the pie with the top crust, sealing and crimping the edges of the crust. Cut a few vents in the top of the crust for steam to escape.
- Bake the pie for 45-55 minutes until the crust is golden. Enjoy!
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