Apple Pie by Grandma Ople is a classic, comforting dessert that brings the sweet and tart flavors of fresh apples together with warm spices in a flaky, golden crust. This pie is all about that perfect balance of cinnamon, nutmeg, and tender apples baked to bubbly perfection.
I love making this pie because it reminds me of family gatherings and cozy afternoons spent in the kitchen. Grandma Ople’s recipe is simple to follow, and the aroma that fills the house while it’s baking always makes me feel right at home. A little tip I always use is to toss the apples in a bit of lemon juice before mixing them with the sugar and spices—that keeps them nice and bright even after baking.
Whenever I serve this pie, I like to add a scoop of vanilla ice cream or a dollop of whipped cream on top. It turns every slice into a little celebration that everyone looks forward to. For me, this apple pie isn’t just a dessert; it’s a way to slow down, enjoy good company, and make some sweet memories just like Grandma Ople always did.
Key Ingredients & Substitutions
Apples: Grandma Ople’s apple pie shines with firm apples like Granny Smith or Honeycrisp. They hold their shape and balance tartness with sweetness. If you prefer softer apples, try Fuji or Gala for a milder flavor.
Butter: Using chilled, unsalted butter in the crust makes it flaky and rich. You can substitute half the butter with shortening if you want extra flakiness, but butter adds the best flavor.
Flour: All-purpose flour is great for both crust and filling thickening. For a gluten-free option, try a gluten-free flour blend designed for baking, but expect a slightly different texture.
Spices: Cinnamon and nutmeg create warmth in the apple filling. You can add a pinch of ground cloves or allspice if you like a more complex spice profile.
Lemon Juice: Tossing apples with lemon juice prevents browning and brightens flavor. If you don’t have lemon juice, a splash of apple cider vinegar works as well.
How Can I Make the Perfect Lattice Pie Crust?
The lattice crust looks impressive but is simple with some patience. Here’s how I do it:
- Roll out the top dough evenly on a floured surface to about 12 inches in diameter.
- Cut dough into 1-inch-wide strips using a knife or pizza cutter for clean edges.
- Lay half the strips vertically spaced evenly over the apple filling.
- Fold back every other strip halfway. Lay one horizontal strip across.
- Unfold the folded strips over the horizontal strip.
- Repeat folding alternating strips and adding horizontal strips until the lattice is complete.
- Trim strips to fit the pie edge and seal the crust edges by folding the bottom crust edge over the lattice strips.
- Crimp edges by pinching with fingers or pressing with a fork for a neat finish.
Brushing the lattice with beaten egg and sprinkling sugar helps get that glossy, golden look. Also, keep your dough cold to avoid it sticking and tearing while weaving.
Equipment You’ll Need
- 9-inch pie dish – perfect size for the classic apple pie and holds the filling nicely.
- Rolling pin – helps you roll out the crust evenly for a flaky, golden finish.
- Mixing bowls – one for tossing the apples and another for making the dough.
- Pastry cutter or forks – makes cutting butter into flour easy for a crumbly crust.
- Sharp knife or pizza cutter – to slice dough into strips for the lattice top.
- Baking sheet – catches any drips from the pie to keep your oven clean.
- Pastry brush – lets you apply egg wash smoothly over crust for a shiny, golden look.
Flavor Variations & Add-Ins
- Mix in chopped walnuts or pecans into the apple filling for extra crunch and a nutty twist.
- Stir in 1/4 tsp ground ginger to the spices for a warm, slightly spicy flavor that pairs well with apples.
- Use pears instead of apples for a softer, sweeter fruit option that’s gentle on the palate.
- Add a tablespoon of caramel sauce drizzled over the apple filling before topping with crust for a richer, dessert-like pie.
Apple Pie by Grandma Ople
Ingredients You’ll Need:
For The Crust:
- 2 ½ cups all-purpose flour, divided
- 1 tsp salt
- 1 tsp sugar
- 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
- ¼ to ½ cup ice water
For The Filling:
- 6-7 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 1 tbsp lemon juice
For The Topping:
- 1 egg, beaten (for egg wash)
- 1 tbsp coarse sugar (optional, for sprinkling)
Time Needed
This pie takes about 20 minutes for prep, around 1 hour for chilling the dough, and about 55-65 minutes baking time. You’ll also want to let it cool for at least 2 hours before serving to let the filling set perfectly.
Step-by-Step Instructions:
1. Prepare the Pie Crust:
In a large bowl, mix 2 cups of flour with salt and sugar. Add the cold butter and cut it in with a pastry cutter or fingers until the mixture looks like coarse crumbs. Slowly add ice water, a little at a time, mixing gently until the dough just comes together. Divide the dough into two disks, wrap in plastic, and chill in the fridge for at least an hour.
2. Prepare the Apple Filling:
Toss the sliced apples with lemon juice in a big bowl. Sprinkle in the sugars, flour, cinnamon, nutmeg, and salt. Stir gently to coat all the apples evenly, and let the mixture sit while you roll out the crust.
3. Roll and Assemble:
On a floured surface, roll out one dough disk into a 12-inch circle. Place it in a 9-inch pie dish, pressing it gently into place and trimming extra dough to a half-inch edge. Pour in the apple filling, mounding it slightly in the center.
4. Make the Lattice Top:
Roll out the second dough disk and cut it into 1-inch strips. Lay half of the strips vertically over the apples, spaced evenly. Fold back every other strip halfway, lay down a horizontal strip, then unfold the folded strips over it. Repeat this over-and-under weaving until you’ve covered the pie with a lattice. Trim strips to the edge and press them onto the bottom crust’s edge.
5. Finish, Bake, and Cool:
Fold the bottom crust’s edge over the lattice and crimp it nicely. Brush the crust all over with beaten egg, and sprinkle with coarse sugar if you like extra sparkle. Bake at 425°F for 20 minutes, then reduce heat to 350°F and bake for another 35-45 minutes until the crust is golden and the filling bubbles. Cool the pie for at least 2 hours so the filling sets nicely before slicing.
Enjoy Grandma Ople’s warm, flaky apple pie with a scoop of vanilla ice cream or a dollop of whipped cream for a truly comforting treat.
Can I Use Frozen Apples for This Pie?
Yes, but make sure to thaw and drain them well to avoid a watery filling. Pat the apples dry with paper towels before mixing with the sugar and spices.
How Do I Store Leftover Apple Pie?
Store leftover pie covered loosely with foil or plastic wrap at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat gently in a warm oven to revive the crust crispness.
Can I Make the Pie Crust Ahead of Time?
Absolutely! You can prepare the crust dough and refrigerate it for up to 2 days before rolling out. Just let it come to a cool room temperature for a few minutes before rolling to make handling easier.
What Can I Substitute for Butter in the Crust?
You can replace half of the butter with vegetable shortening for extra flakiness, but using all butter provides the richest flavor.
