Perfect Homemade Apple Pie (Just Like Grandma Made)

There’s something about the smell of warm apples and cinnamon wafting through the kitchen that feels nostalgic. This Apple Pie is a tribute to the kind Grandma used to make, simple, rustic, and full of love. No shortcuts, just buttery shortcrust pastry and a filling of tender apples soaked in lemon, cinnamon, and caramelized sugar.

Whether it was a weekend treat or the highlight of every holiday table, Grandma’s apple pie had that unmistakable charm to make your heart sigh.

The Story Behind Apple Pie

Apple pie didn’t start as a badge of American identity, it just made itself at home there. The first known recipe dates back to 14th-century England, and let’s just say, it didn’t involve sugar. However, in colonial America, settlers quickly discovered local apples were basically nature’s candy. They ditched the cheese and spices, added sugar, and started turning out pies that became family traditions.

The phrase “as American as apple pie” actually became popular in the 20th century, mostly because the pie had already taken over every picnic, school bake sale, and Fourth of July celebration.

Pro Tips for the Best Apple Pie

• Refrigerate the dough so the butter stays solid. This is what gives the crust its structure and signature texture.
• Mix just until the dough comes together because overworking leads to tough pastry.
• You can combine tart and sweet apples for depth. Granny Smith and Honeycrisp also provide top-tier flavor.
• Let the Filling Cool Before Assembling. Warm filling and cold dough leads to a melty disaster.

Can I Use Store-Bought Dough?

You can, but you’ll be missing the charm of this pie’s personality. Store-bought crusts tend to be thin and a bit lifeless. Making your own shortcrust only takes a few ingredients and a little confidence, it’s worth it for the taste and texture alone.

Do I Need to Peel the Apples?

Short answer is yes. The skins won’t soften the way you want them to, and they tend to create a weird texture in the final pie.

Can I Add Other Spices?

Absolutely. Cinnamon is a classic, but nutmeg, allspice, or even a pinch of clove can add subtle depth.

Should I Blind Bake the Crust?

Not for this recipe. The filling’s moisture and the bake time are balanced to cook the bottom crust fully. Just make sure your oven is properly preheated.

What If My Crust Cracks?

Patch it like a pro. A little extra dough and a drop of water will glue it back together. Once it bakes, no one will be the wiser.

How to Make Apple Pie (Just Like Grandma Did)

In a big bowl, toss together the flour, a pinch of salt, and the cubed butter. Mix everything together until the mix looks like a sandy beach.

Pour in water and gently knead just until it comes together.

Split the dough in half, wrap one half and send it to the fridge to firm up for 2 hours. The other half can lounge on the counter.

Grab a pan, melt the butter, and toss in your apple slices. Cook them just until they start to brown slightly and remove the pan from the heat.

Add in the lemon juice, sprinkle in the sugar, flour, and cinnamon. Stir until the apples are all glossy and lightly caramel-coated.

Take the chilled dough and roll it out to about 1cm thick. Fit it into your pie tin, trimming the edges but leaving a little overhang for sealing later.

Pour in that apple mix and spread it out evenly.

Roll out the second half of the dough and place it on top. Press the edges together and crimp or fold them to seal.

Make small cuts in the center to let steam escape.

Lightly brush the top with water and sprinkle with sugar.

Bake in a preheated oven at 190°C (374°F) for 45 minutes and let it cool before slicing.