Homemade apple pie: My grandmother’s recipe, a melt-in-your-mouth delight

Step-by-Step Instructions

Step 1: Make the Pie Dough

1. Combine the dry ingredients.
   In a large mixing bowl, whisk together the flour, salt, and sugar.
2. Cut in the butter.
   Add the cold butter cubes to the flour mixture. Use a pastry cutter or your fingertips to blend the butter into the flour until the mixture resembles coarse crumbs, with pea-sized bits of butter throughout.
3. Add ice water.
   Gradually sprinkle in the ice water, one tablespoon at a time, mixing gently with a fork after each addition. Add just enough water for the dough to hold together when pressed. Do not overwork the dough.
4. Chill the dough.
   Divide the dough in half, shape each portion into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).

Step 2: Prepare the Apple Filling

1. Peel and slice the apples.
   Peel, core, and thinly slice the apples. You want uniform slices so they cook evenly.
2. Mix the filling.
   In a large bowl, toss the apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and flour. Let the mixture sit for 10-15 minutes to allow the juices to release slightly.

Step 3: Assemble the Pie

1. Preheat the oven.
   Set your oven to 425°F (220°C) and place a baking sheet on the lower rack to catch any drips.
2. Roll out the bottom crust.
   On a lightly floured surface, roll one disc of dough into a 12-inch circle. Carefully place it into a 9-inch pie dish, pressing it gently into the bottom and sides.
3. Add the apple filling.
   Pour the apple mixture into the crust, mounding slightly in the center. Dot the top with small pieces of butter.
4. Roll out the top crust.
   Roll out the second disc of dough and place it over the filling. You can do a full top crust with slits for steam, or create a lattice design for a traditional look.
5. Seal and crimp.
   Trim any overhanging dough and crimp the edges to seal. If using a full crust, cut a few small slits in the top to allow steam to escape.
6. Egg wash and sugar (optional).
   Beat the egg with milk and brush it over the top crust. Sprinkle with a little sugar for extra crunch and shine.

Step 4: Bake the Pie

1. Initial high-temperature baking.
   Bake the pie at 425°F (220°C) for 15-20 minutes to set the crust.
2. Reduce the heat.
   Lower the oven temperature to 375°F (190°C) and continue baking for another 35-45 minutes, or until the crust is golden and the filling is bubbling.
3. Cool.
   Let the pie cool on a wire rack for at least 2 hours before slicing. This helps the filling set properly.

Serving Tips

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. My grandmother always paired hers with a drizzle of homemade caramel sauce—a decadent touch that takes it over the top.

Why This Recipe Works

This apple pie is the epitome of comfort. The buttery, flaky crust melts in your mouth, while the tender apples are perfectly spiced and just sweet enough. Letting the apples sit with sugar before baking draws out their juices, which combine with the flour to create a naturally thickened filling—no soggy bottoms here! The method is traditional, but the result is truly magical.

My grandmother’s apple pie has graced countless birthdays, holidays, and quiet Sunday afternoons. It’s more than just a dessert—it’s a story, a heritage, and now, hopefully, a new favorite for you too.

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