Grandma's Apple Pie Recipe (2024)

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There is quite simply, nothing like a homemade apple pie recipe from scratch. Especially if it’s made with Grandma’s method. Try our family’s favorite apple pie recipe (and see if my idea of the best apples for apple pie match yours)!

This homemade apple cobbler is pretty darned good, too.

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I grew up on an apple farm and the first apple pie of the season was reason for celebration. (Actually, it was usually on my dad’s birthday, so the two kind of went hand in hand.) This apple pie recipe from scratch is how we kicked off apple season!

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Making Grandma’s apple pie recipe from scratch

Making apple pie is not difficult, though there is a little bit of time investment required for this family favorite dessert. There are two parts to this recipe: Making the pie crust and making the apple filling. Once you have these complete, you’ll assemble the pie and bake it. Ta da!


Apples — What kind of apples is a matter of taste, really, but my absolute favorite is the Gravenstein apple. (My second choice would be Granny Smith apples.) Check out this list of top pie apples for more ideas on which varieties work well. What’s available in one region might not be in another! How many apples does it take to make apple pie? You’ll need about a dozen fresh apples to fill a 9″ pie dish.

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Pie crust — Yep, I make this from scratch, using my Grandma’s pie crust recipe. It uses basic ingredients (and one surprise one!) and is easy to make. It makes two crusts, one for the bottom, one for the top. If you don’t want to make your own pie crust, you can certainly use this recipe with one of those folded, frozen crusts.

Flour — When I bake with all-purpose flour I opt for the unbleached option. Bleached flour is very white, but it’s also treated with bleaching agents that I don’t really need in my food.

Sugar — Use your favorite brand of granulated cane sugar. I prefer organic.

Seasonings — Cinnamon gives this recipe the flavor that we (or at least I!) associate with harvest season apple pie.

Making pie doesn’t have to be fiddly. Be bold! Go forth and make pie! I like to serve grandma’s apple pie warm with a scoop of vanilla ice cream. Or with a freshly brewed cup of coffee for breakfast in the morning.

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Assembling the pie

Start by making the apple pie filling. Beginning with this step allows the apples to “juice out” a bit while you’re getting the pie crust ready. Peel and slice the apples into a large mixing bowl. Combine the flour, sugar, and cinnamon in a small bowl and sprinkle it onto the apples, tossing to cover. Set aside.

Now make and roll out the pie crust on a lightly floured surface. Roll the pie dough out so that it’s slightly larger than the pie plate. Transfer one of the crusts into the pie pan. I find it’s easiest to fold the dough in half to move it. Set the folded edge so that it is on the center of the pan and unfold.

Use your hands to gently press the dough into the edges of the pie pan. Leave the excess dough hanging over the edge.

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Transfer the prepared apples into the waiting pie crust. Don’t be afraid to heap them a bit, since they’ll cook down as the pie bakes.

Take note of these photos. The one above is from my kitchen, many years ago. The one below is a pie made by a brand new pie maker. You can see the difference in the crusts, one being smoother than the other. But here’s the thing: practice makes perfect. And NOBODY’S belly complains about an imperfect crust when the end result is delicious!

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Lift the second pie crust onto the top of the apples. Crimp the edges of the crust to seal the two together.

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Use a sharp knife to cut an X or other design in the top of the pie to allow steam to escape.

Place the uncooked pie on a baking sheet lined with aluminum foil. This prevents any overflow from landing on the floor of your oven.

Bake the pie and remove when golden brown. Allow to cool somewhat before serving.

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Grandma's Apple Pie Recipe from Scratch

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

The most important thing to know about making apple pie is that it's not hard. My grandma's pie crust might be new to you, but it doesn't have to be fiddly. Be bold! Go forth and make this apple pie recipe from scratch!


  • Pie crust for a double crust pie (Try my Grandma's pie crust recipe)
  • 1/4 cup unbleached organic all-purpose flour
  • 1/3 - 1/2 cup granulated organic cane sugar
  • 1-1/2 teaspoons cinnamon
  • 10-12 medium sized tart apples
  • 2 tablespoons milk


  1. Measure dry ingredients into large bowl. Peel, core, and slice apples into the bowl. Toss apples and dry ingredients.
  2. Divide pie crust dough in two portions, and then roll out on a liberally floured surface. Your crust should be about an inch bigger than the pie pan, all around. Fold the dough in half for easy lifting, then move into a pie pan. Poke the dough a couple of times with a fork to prevent the bottom crust from getting air bubbles. (I do this because my mom says I should, but I've not once seen a bottom crust do anything weird.)
  3. Spoon the apple filling into the crust. The filling should be heaped three or four inches above the edge of the pie pan. The apples will cook down, so you want to be generous. If you end up with a few excess apple slices, consider them a snack. (I used to wait for this part of the pie baking process when I was a kid!)
  4. Roll out second crust, fold in half for easy moving, and gently place it on top of the apple filling. Gather the edges of both crusts, and turn them under as you work your way around the pie, crimping the edges together. Use a knife to cut a couple of slashes in the top crust to allow steam to escape.
  5. Place pie on a foil-lined cookie sheet to catch drips. Bake at 425 degrees for 15 minutes, then turn heat down to 350 degrees. Continue baking for another 45 minutes or until pie is nicely browned.
  6. OPTIONAL: Brush top of pie with milk (to give it a shine) and bake for five more minutes.


The best apples for apple pie are - in my opinion - Gravenstein apples. They're spicy and tart and make a lovely pie. This is very much a matter of opinion, though!

If you want to freeze your pie for later, assemble it in an aluminum pie tin, then wrap it in a double layer of foil. Do not thaw pie to bake; unwrap and put frozen pie in the oven, then follow the cooking instructions above. Freeze for no more than two months for best results. This is a great way to have fresh pie on hand during the busy holiday season!

Nutrition Information:

Yield: 8Serving Size: 1 slice
Amount Per Serving:Calories: 230Total Fat: 6gSaturated Fat: 1gUnsaturated Fat: 0gSodium: 89mgCarbohydrates: 44gFiber: 6gSugar: 23gProtein: 2g

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Grandma's Apple Pie Recipe (9)

Originally published November 2016; this post has been updated.

Grandma's Apple Pie Recipe (2024)


What is in Nanna's apple pie? ›

Australian Wheat Flour, Apples (27%), Margarine (Animal Fats and Oils, Water, Salt, Emulsifiers (Soy Lecithin, 471), Acidity Regulators (330, 331), Flavours, Antioxidant (307b (Soy)), Colour (160a)), Australian Sugar, Water, Thickeners (1422, 401, 412), Spices (1%), Mineral Salts (452, 341, 450, 500), Acidity ...

What combination of apples make the best pie? ›

My best apple pie would include a combination of these three: Cortland, for flavor; Russet, for texture; and Granny Smith, for its combination of the two.

What is the best thickener for apple pie? ›

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency.

Should I Prebake the bottom crust for apple pie? ›

You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie.

Who owns Nannas apple pies? ›

Patties Foods bought Nanna's in 2003 and we've been cooking up a storm ever since. Today, Nanna's famous fruit pies and crumbles are made with love and care in our Bairnsdale bakery using Mr Mutch's same yummy recipes (with lots of tasty fruit).

How do you cook Nannas apple pies? ›

Preparation instructions

Serving guide Serve Hot: Oven 1. Preheat oven to 175C (fan forced 165C). 2. Remove pies from pack, leave in foil and place on baking tray.

What are the top 3 best apples? ›

10 Most Popular Apple Types—and Which Ones Are Best for Baking and Snacking
  • 01 of 10. Granny Smith. undefined undefined / GETTY IMAGES. ...
  • 02 of 10. Golden Delicious. liaminou / GETTY IMAGES. ...
  • 03 of 10. Red Delicious. LiveFree / GETTY IMAGES. ...
  • 04 of 10. McIntosh. ...
  • 05 of 10. Honeycrisp. ...
  • 06 of 10. Gala. ...
  • 07 of 10. Pink Lady. ...
  • 08 of 10. Fuji.
Oct 6, 2023

Is McIntosh apples good for apple pie? ›

While you may like Gala, Fuji, Red Delicious, and McIntosh apples for snacking, these mealy apples run a higher risk of disintegrating in the oven. Instead, use these varieties to make applesauce, dried apples, or in raw applications like charoset, not apple pie.

What 4 apples are best used for baking? ›

For the best pies, crisps, and other baked treats, apples need to be firm enough to hold their own during the cooking process. We call these apples “baking apples” and to namedrop, they include Braeburn, Cortland, Honey Gold, Jonathan, Fuji, Gala, Granny Smith, Haralson, and Newtown Pippin.

Is it better to use flour or cornstarch for apple pie? ›

Corn starch lends a glossy thickness and adds sheen to the filling while flour adds opacity and some mouthfeel so that it has a sort-of creaminess. With all corn starch the filling reminds me too much of store-bought pies with that gloopy clear gel-like texture and with all flour it can get too lumpy and stodgy.

Is flour or cornstarch better for filling apple pie? ›

Cornstarch makes for a shiny, glossy filling. A little goes a long way because it has twice the gelling power of flour. Flour thickens nicely but leaves more of a matte finish. You'll need to use twice as much as you would with cornstarch.

Is flour or cornstarch better for pie filling? ›

Thickening properties: Cornstarch thickens more effectively than flour but needs higher temperatures to thicken. Toss it with sugar first to help it disperse better when it hits liquid.

How do you keep the bottom of an apple pie from getting soggy? ›

Brush the Bottom with Corn Syrup or Egg White

Coating the inside surface of the bottom crust will create a barrier to prevent sogginess.

Are nannas apple pies vegetarian? ›

Nanna's Apple & Sticky Toffee Snack Pies is vegan-friendly. Perfect as a snack or an after-meal treat. Always made with plenty of love and perfect to share with family & friends.

What are the ingredients in Aldi Bake Shop apple pie? ›

Apple, Enriched Flour (wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Vegetable Shortening (palm Oil, Soybean Oil), Sugar, Water, Margarine (canola Oil, Palm And Palm Kernel Oil, Water, Salt, Contains 2% Or Less Of Each: Monoglycerides, Sunflower Lecithin, Soy Lecithin, Citric Acid, ...

How many calories are in a Nannas snack apple pie? ›

There are 331 calories in 1 serving (125 g) of Nanna's Apple Pies (125 g).

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