Apple Pie by Grandma Ople Recipe

Name: Apple Pie by Grandma Ople
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Ingredients: 8 small Granny Smith apples, or as needed; 0.5 cup unsalted butter; 3 tablespoons all-purpose flour; 0.5 cup white sugar; 0.5 cup packed brown sugar; 0.25 cup water; 1 (9 inch) double-crust pie pastry, thawed

Cook Time: 60 minutes

If you're looking for the best homemade apple pie recipe of all time, you've come to the right place. This is the ultimate apple pie that will delight your taste buds and impress your guests. Follow these easy steps to make a classic apple pie that everyone will love!

Ingredients

8 small Granny Smith apples (or as needed)
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/2 cup white sugar
1/2 cup packed brown sugar
1/4 cup water
1 (9-inch) double-crust pie pastry, thawed

Best Apples for Apple Pie

This recipe calls for Granny Smith apples because they hold their shape well during baking and their tartness balances the sweetness of the sugar perfectly. You could also mix Granny Smith with a sweeter variety like Honeycrisp for a more complex flavor.

Directions

Preheat the oven: Preheat your oven to 425F (220C) while you prepare the ingredients.
Prepare the apples: Peel, core, and slice the apples thinly. Set aside.
Make the filling: In a medium saucepan, melt the butter over medium heat. Add the flour and stir to form a paste. Cook for 1 to 2 minutes until fragrant. Add the white sugar, brown sugar, and water, stirring to combine. Bring to a boil, then reduce the heat and simmer for 3 to 5 minutes. Remove from heat and set aside.
Prepare the pie crust: Press one pastry crust into the bottom of a 9-inch pie pan. Roll out the remaining pastry so it overhangs the edge of the pan by about 1/2 inch. Cut the remaining dough into eight 1-inch strips.
Assemble the pie: Place the sliced apples in the bottom of the pie crust, forming a slight mound. Lay four pastry strips vertically over the apples, arranging them so that the longer strips are in the center and the shorter strips at the edges.
Make the lattice crust: Fold back the first and third strips so theyre almost falling off the pie. Lay one of the unused strips perpendicularly over the second and fourth strips, then unfold the first and third strips back into their original position. Fold the second and fourth strips back, and repeat the process to weave in the remaining strips, forming a lattice pattern.
Finish the edges: Fold the overhanging dough at the edges and pinch to secure. Trim any excess dough as needed.
Pour the sugar-butter mixture: Slowly pour the sugar-butter mixture over the lattice crust, making sure it seeps over the apples. Brush some of the mixture onto the lattice itself, but avoid letting it run off the edges.
Bake the pie: Bake the pie in the preheated oven for 15 minutes. After that, reduce the temperature to 350F (175C) and continue baking for 35 to 45 minutes, until the apples are soft and the crust is golden brown.
Cool and serve: Allow the pie to cool slightly before serving. Enjoy it warm, topped with whipped cream, ice cream, or even a slice of cheddar cheese for an extra treat!

Storage and Freezing Tips

Refrigeration: If you have leftovers, cover the cooled pie tightly with foil and store at room temperature for up to 2 days or in the refrigerator for up to 4 days.

Freezing: Yes, this pie can be frozen! Wrap it in two layers of plastic wrap and one layer of aluminum foil. Place the pie in an airtight or wrap it with another layer of foil. Freeze for up to 3 months. When ready to serve, thaw and bake for a few minutes to reheat.

Nutrition Facts (per serving)

Nutrition	Amount
Calories	373
Total Fat	19g
Saturated Fat	9g
Cholesterol	31mg
Sodium	124mg
Total Carbohydrate	52g
Dietary Fiber	3g
Protein	2g
Vitamin C	5mg
Calcium	23mg
Iron	1mg
Potassium	156mg

Apple Pie by Grandma Ople Recipe

FAQ about Apple Pie by Grandma Ople Recipe

Yes. You can assemble the pie up to one day ahead and refrigerate it unbaked, covered tightly with plastic wrap or foil. When ready to bake, allow it to sit at room temperature for about 20 minutes before placing it in the oven. Alternatively, you can bake it fully, cool it, and reheat slices in the oven at 300°F (150°C) before serving.

After the pie has cooled completely, cover it loosely with foil or plastic wrap and keep it at room temperature for up to 2 days. If you want to extend its freshness, store it in the refrigerator for up to 4 days. Allow refrigerated slices to come to room temperature or warm slightly before serving.

Yes. You can freeze the baked pie for up to 3 months. Wrap it tightly in plastic wrap, then a layer of aluminum foil. To serve, thaw overnight in the refrigerator and warm in a 325°F (165°C) oven for 20 to 25 minutes until heated through. You can also freeze the unbaked pie — wrap it the same way and bake directly from frozen, adding 20 to 30 minutes to the total baking time.

Use a glass or metal pie dish, bake the pie on the lower rack of the oven, and preheat a baking sheet underneath the pie plate. Brushing the bottom crust with lightly beaten egg white before adding the filling also helps seal it and prevent sogginess.

Yes. While Granny Smith apples provide a tart balance to the sweet caramel sauce, you can also use Honeycrisp, Braeburn, or Jonathan apples. Mixing tart and sweet apples often gives the best flavor and texture combination.

The pie tastes best when served slightly warm, about 30 to 60 minutes after baking, allowing the filling to set. It pairs wonderfully with a scoop of vanilla ice cream or a slice of cheddar cheese. Avoid cutting into it immediately after baking, as the filling may be too runny.

The pie is ready when the crust is golden brown and the filling is bubbling through the lattice top. You can insert a knife through one of the slits — the apples should be tender but not mushy. If the top browns too quickly, tent it with foil for the remaining baking time.

Yes. You can use a full top crust instead of a lattice. Cut a few small slits in the top to allow steam to escape. Brush the crust with the sugar-butter mixture or a simple egg wash to achieve a golden finish.

Yes. You can reduce each type of sugar by about one-third without affecting the pie’s structure. To balance sweetness, choose tart apples and add a small squeeze of lemon juice to the filling.

To reheat, place slices on a baking sheet and warm in a 300°F (150°C) oven for 10–15 minutes, or until the crust is crisp again. Avoid microwaving, as it can make the crust soggy.

Comments

Edward White

01/03/2025 05:41:23 PM

I wish I could give this recipe more stars because it truly deserves it! This "Classic Apple Pie" has been elevated to a whole new level of tastiness. My husband and I absolutely adored it! Inspired by the reviews, I decided to enhance the syrup with 1 tsp. of cinnamon and 1/2 tsp. of nutmeg. I also included 1 Tbsp. of vanilla (while reducing the water by 1 Tbsp.). I will definitely opt for a lattice crust next time, and I am already looking forward to making this pie again. I poured most of the syrup over the apples before adding the crust, then brushed the remainder on top. I used a combination of 5 Granny Smith apples and 2 Rome Apples, thinly sliced for quicker cooking. Remember to bake it in a glass dish with a baking sheet underneath to catch any drips - you wouldn't want a sticky mess in your oven! A big thank you to Grandma Ople for this amazing recipe!

Paul Thompson

12/31/2024 08:24:43 AM

I absolutely adore the taste of this recipe, but I'm not a fan of the way the top crust looks when following the given method. I've also tried it with a pear pie, and it turned out beautifully. Instead of simmering, I prefer to gently boil the mixture until the sugar dissolves, then pour it over the apples arranged on the bottom crust. I like to add a touch of apple pie spice for my own personal preference; it gives the pie a lovely hint of autumn spices.

Benjamin Martin

08/16/2024 08:40:41 PM

Fantastic! My husband and I have learned some valuable "tricks" over the years, many of which we picked up from other reviewers. 1. We use an apple slicer to cut the apples, then halve those slices. This makes them fit better in the pie. 2. Adding cinnamon and a bit of cornstarch to the mixture enhances the flavor and thickens the liquid. 3. We pre-cut the lattice pieces in advance. 4. We pour a portion of the mixture into the apples before adding the lattice, then brush the rest on top. 5. Working quickly is crucial, as the liquid sets fast. Having one person stir on low heat while the other works on the lattice helps. 6. Baking the pie at 350°F throughout prevents the crust from burning (we used to bake at 425°F in intervals, but found it led to burnt crust). 7. Towards the end of baking, we sprinkle extra cinnamon sugar on the lattice for a delicious finish.

Barbara Allen

06/02/2024 09:23:44 AM

I have been baking apple pies for years and this one is definitely a winner! The flavor is outstanding and the presentation is top-notch. Just a tip - don't forget to add cinnamon to the filling if you enjoy that extra kick of spice. I accidentally missed this step in the recipe, but it still turned out delicious. One thing to note is that I find it challenging to get the apples cooked through when using more than 4, even though the recipe called for 8. I ended up using 6 apples and had to bake the pie on a lower rack at 250 degrees for an additional 30 minutes to ensure they were done without overbrowning the crust. I used the Basic Flaky Pie Crust recipe from this website and it was perfect.

Eric Thompson

09/02/2022 11:24:20 PM

This was my inaugural foray into the realm of homemade pies. The recipe was straightforward to follow, and the end result was delightful, especially when paired with a dollop of velvety vanilla ice cream. I will certainly be making this again! I did choose to incorporate a 1/2 teaspoon of cinnamon into the filling mixture, which added a lovely flavor dimension.

Margaret Collins

04/21/2025 02:00:43 PM

I stuck to the recipe as it was written. For next time, I might consider enhancing the sauce with some spices. While the flavor was pleasant as is, adding traditional spices such as cinnamon, nutmeg, ginger, and cloves could really elevate it.

Nancy Roberts

05/07/2024 04:48:23 AM

I have made this pie multiple times and it's always a hit. This summer, we enjoyed this pie by the poolside for dinner.

audio version

Cook Time: 25 minutes

Apple Pie by Grandma Ople Recipe

Ingredients

Best Apples for Apple Pie

Directions

Storage and Freezing Tips

Nutrition Facts (per serving)

FAQ about Apple Pie by Grandma Ople Recipe