An Apple Pie Recipe That Will Take You Back To Grandma’s Kitchen Window (The Food Network Has Nothing On Grandma)

I have tweaked and tweaked this apple pie recipe to come up with this perfect one. This recipe only makes one pie, so double, triple and quadruple as needed. First, we make the crust. (You can skip this part if you are going to use a store bought crust).


3 cups flour

1 3/4  teaspoons salt

1 tablespoon sugar

1 cup shortening

1/3 cold water


9 ” pie plate

Large bowl

Pastry Blender

Plastic wrap

Wax paper or parchment paper

Rolling pin

Paring knife

Mix 3 cups flour, 1 3/4 teaspoons salt and 1 tablespoon sugar in a large bowl.

Cut it 1 cup shortening with a pastry blender.

I recommend a good pastry blender (NOT the flimsy wire ones).

Here is a link to one at Williams-Sonoma. That is where I got mine.

Only $10. It’s worth every penny.

It will look mealy, like this. Then mix in 1/3 cup water and...

Form it into a ball of dough.

Separate into two balls, cover with plastic wrap, and put in fridge for 30 minutes. (You can skip this step, if you are in a rush, but it is easier to work with if it is cold.)

Lay out plastic wrap on your counter.

Unwrap one of your pie dough balls and place it on the plastic wrap on the counter.

Place a piece of wax paper (or parchment paper, which is even better) on top and press the pie dough flat with your hands. Try to keep it as close to the shape of a circle as possible.

Once you've gotten it as flat as you can, with your hands, use a rolling pin to flatten it more. And continue trying to keep the dough in the shape of a circle (as close as possible anyway).

Remove the wax paper. I've forgotten to do this many times and had to back-track a step.

Roll the pie dough and the plastic wrap around your rolling pin.

Now unroll it over the top of your pie plate and form it around the edges.

Remove plastic wrap and cut around the edges of with a sharp knife. Next, we make the apple pie filling.


6 apples, peeled, core removed, and chopped

NOTE: Use Granny Smith apples for a tart pie or Braeburn for sweet pies. Avoid Red Delicious at all cost. They are red, but they are NOT delicious. I usually use the Braeburn.

1 1/4 cup sugar

1/4 cup flour

1 teaspoon cinnimon

1 teaspoon nutmeg

1/4 teaspoon salt

Juice of half a lime (ONLY if you are using Braeburn apples)

4 tablespoons butter




Large bowl

Aluminum foil

Marker, pen or pencil


Pastry brush


400 degrees

30-40 minutes

Pre-heat oven at 400 degrees. Mix your 6 chopped apples, 1 1/4 cups sugar, 1/4 cup flour, 1 teaspoon cinnamon, 1 teaspoon nutmeg, 1/8 teaspoon salt, and juice of half a lime in a bowl - until apples are coated with the sugar/spice. Pour into pie shell and add 4 tabs of butter (tablespoon each) on the top - like in this photo.

Roll out your other ball of dough, place it on top and cut off the edges -just like the first one.

If you have blemishes on your pie crust, use a small piece of left-over dough to cover it and...

wet your fingertip with water and smooth it out. You won't even know there was a blemish.

Press a fork down on the edges of your pie crust to make it look pretty.

Cut slits, like so.

Brush your crust with whipping cream or half and half.

You want to cover the edges of your crust with foil, so the edges don't burn. Here is how you do that. Put a pie plate (the same size as the pie plate you are cooking with) down on a piece of foil. Trace around it with a marker.

Cut out a circle, like this.

Fold the foil over twice so it looks like this.

Cut out the center.

It will look like this.

Now unfold it and...

place it on top of your pie. Do not press it down, or it will stick to your pie crust.

Remove the foil when there is 20 minutes left for the pie to cook.

Look at this beauty. I recommend that you let the pie sit until it is completely cooled. Eat and enjoy.

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