Apple Pie by Grandma Ople

This apple pie recipe was passed down from my grandmother and has always been a family favorite. It’s unique, delicious, and has even won several first-place awards in local baking contests. It’s the perfect dessert for family gatherings and holiday celebrations.

If you’re looking for a classic homemade apple pie, this recipe is a must-try. Grandma Ople’s apple pie is one of the most loved recipes around—and once you taste it, you’ll see why!

Why We Love This Apple Pie Recipe

• Perfectly Sweet and Flavorful: A blend of white and brown sugar creates a rich, caramel-like sweetness that pairs beautifully with tart apples.

• Tender, Juicy Filling: The apples bake until soft and juicy while still holding their shape.

• Buttery Homemade Taste: The butter-based filling adds a rich flavor that makes every bite irresistible.

• Easy to Make: Simple ingredients and straightforward steps make it beginner-friendly.

Apple Pie Ingredients

You only need a few simple ingredients to make this classic apple pie: 

• Apples: This recipe calls for eight small Granny Smith apples.

• Butter and flour: The filling starts with butter and all-purpose flour cooked into a paste.

• Sugars: A blend of white and brown sugar creates the optimal sweet flavor with a hint of warmth.

• Pie crust: Use a store-bought double pie crust for an easy shortcut. 

Step-Step Directions

Step 1 — Prep everything first. Preheat your oven to 425°F (220°C). Peel, core, and thinly slice your apples, then set them aside. Getting organized before you start makes the process much smoother.

Step 2 — Make the glaze. Melt butter in a saucepan over medium heat. Stir in flour and cook the paste for 1–2 minutes until it smells nutty. Add both sugars and a splash of water, bring to a boil, then reduce the heat and let it simmer for 3–5 minutes. Remove from heat and set aside — this is the magic that makes this pie unforgettable.

Step 3 — Prepare your crusts. Press the first pastry into the bottom and up the sides of a 9-inch pie pan. Roll out the second pastry and cut it into eight 1-inch strips for your lattice top.

Step 4 — Fill the pie. Layer your sliced apples into the bottom crust, building a slight mound in the center. Lay four strips of pastry vertically across the apples, spacing them evenly and placing longer strips in the middle.

Step 5 — Start the lattice. Fold the first and third vertical strips back toward the edge. Lay one horizontal strip across the second and fourth strips, then unfold the first and third strips back into place.

Step 6 — Finish weaving. Now fold back the second and fourth strips, lay another horizontal strip across, and unfold them again. Repeat this process with the remaining strips until your lattice is complete. Trim any excess pastry at the edges and press firmly to seal.

Step 7 — Add the glaze. Slowly pour the warm sugar-butter mixture over the lattice, letting it run down between the strips and over the apples. Brush a little onto the crust itself, being careful not to let it overflow the sides of the pan.

Step 8 — Bake it. Start at 425°F for 15 minutes to set the crust, then reduce the temperature to 350°F (175°C) and continue baking for another 35–45 minutes, until the apples are completely tender.

Step 9 — Let it rest, then serve. The hardest part is waiting, but give it at least 2 hours to cool so the filling can set. Then slice, serve, and watch it disappear.

Top Tips for Apple Pie

Keep these simple tips in your mind to help your apple pie turn out perfectly every time:

Slice your apples thin and even. Uniform slices mean everything cooks at the same rate — no underdone chunks hiding in the middle.

Don’t skip the temperature change. Starting high sets the crust beautifully; dropping the heat lets the apples cook through gently without burning the top.

Watch your edges. If the crust rim starts browning too fast before the filling is done, loosely drape a piece of foil over it for the remainder of the bake.

Patience is the secret ingredient. Cutting into a hot pie is tempting, but letting it rest for at least two hours means clean slices and a filling that holds its shape instead of running everywhere.

Storage

• In the Refrigerator: For longer storage, keep the pie covered in the refrigerator for up to 4–5 days.

• To Reheat: Warm individual slices in the microwave for 20–30 seconds or reheat the whole pie in a 350°F (175°C) oven until heated through.

• To Freeze: Wrap the cooled pie tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

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