Grandma’s Apple Pie

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This apple pie is made just like Grandma Libby used to make it. It’s simple, delicious, and everyone will love it. The lightly spiced filling lets the apples shine, while the golden crust, sprinkled with sugar, gives it a beautiful finish.

Apple Pie Notes:

  • Apples: Use apples that are not too sweet and have some tartness, like Pippins, Granny Smiths, or Jonagolds. Mixing different types of apples can also add more flavor.
  • Pre-Baking Bottom Crust: While not necessary, pre-baking the bottom crust ensures it will be flaky and hold up to the apple filling. For details on blind baking, see this post we love.
  • Butter: Adding a few tablespoons of butter on top of the filling gives the pie richness and helps caramelize the sugar and apples. Don’t skip this step!
  • Top Crust: This recipe uses a lattice top, but you can also use a full crust with a hole in the center or a crumble topping. For a shiny finish, brush with egg wash and sprinkle with sugar.
  • Let It Set: Allow the pie to set for a couple of hours. This helps the juices firm up, making for clean slices. It also enhances the flavor.

Grandma’s Apple Pie

Prep Time 20 minutes
Cook Time 2 hours 1 minute
Course Dessert
Servings 8


**Pie Crusts:**

  • – 2 pie crusts top cut into strips, bottom par-baked


  • – 8-10 apples peeled, cored, and thinly sliced
  • – Juice of 2 small lemons or 1 large
  • – Zest of 1 small lemon or 1/2 large
  • – 1/2 cup sugar
  • – 1/2 teaspoon salt
  • – 2 tablespoons flour
  • – 1 teaspoon cinnamon
  • – 1/4 teaspoon nutmeg
  • – 1/4 teaspoon mace
  • – 1 teaspoon vanilla bean paste or extract
  • – 5 tablespoons butter

**Egg Wash:**

  • – 1 egg beaten
  • – 1 tablespoon milk cream, or water
  • – Extra sugar for sprinkling


  • **Preheat the oven** to 375°F.
  • **Par-Bake the Bottom Crust:** Roll out the bottom crust and place it in a 9″ pie pan. Poke the bottom with a fork about 10 times. Line with parchment paper and fill with pie weights (or dry beans/rice). Bake for 20 minutes. Remove from the oven, discard the weights, and bake for another 15 minutes or until golden. Set aside to cool.
  • **Preheat the oven** to 400°F.
  • **Prepare the Filling:** In a large bowl, combine the sliced apples, lemon juice, zest, sugar, salt, flour, cinnamon, nutmeg, mace, and vanilla. Stir until well combined.
  • **Assemble the Pie:** Add the apple mixture to the pre-baked pie shell. Dot with 5 tablespoons of butter. Lay the top crust over the filling, pinch the edges together, or use a fork to seal. Cut a hole in the center, or create a lattice top or crumb topping.
  • **Make the Egg Wash:** Beat the egg with 1 tablespoon of water or cream. Brush the top crust with the egg wash and sprinkle with sugar.
  • **Bake the Pie:** Place the pie in the oven and bake at 400°F for 30 minutes. Reduce the temperature to 350°F and bake for another 45-60 minutes until the center is bubbling. If the top starts to get too dark, tent the pie with foil.
  • **Cool the Pie:** Let the pie cool for about 1 hour before cutting.

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