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Side view of a tall slice of apple pie on a small dessert plate.

Grandma’s Apple Pie

  • Author: Coley Gaffney (
  • Prep Time: 30 minutes
  • Cook Time: 60-90 minutes
  • Total Time: 2 hours
  • Yield: 1 pie, 8 servings 1x
  • Category: dessert
  • Method: baking
  • Cuisine: American


My Grandma’s Apple Pie is an authentic recipe for Apple Pie that we make together every year for Thanksgiving! The best apple pie recipe ever!



For the Crust:

  • 3 cups all purpose flour, plus more for dusting
  •  tablespoon granulated sugar
  • 1 teaspoon salt
  • 3/4 cup butter (1 1/2 sticks), cut into cubes and chilled
  • 6 tablespoons vegetable shortening, chilled
  • 68 tablespoons ice water, or more as needed

For the Filling: 

  • 6 large Rome apples or other baking apples
  • 1/2 cup granulated sugar
  • 1/4 cup all purpose flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 1 egg beaten for egg wash


  1. Make the crust: Combine flour, sugar and salt in a medium bowl. Use a pastry cutter to cut in the butter and shortening until the pieces are the size of peas. Add in 6 tablespoons of water and mix gently with a rubber spatula or wooden spoon until the dough just starts to come together. Add more water one tablespoon at a time as needed until the dough just comes together. The dough should not be sticky, and you should be able to see the pieces of butter and shortening flecked throughout. Don’t overmix!
  2. Once the dough comes together, split it into two balls, then gently shape them into discs, wrap and refrigerate for at last 30 minutes (or up to two days).
  3. While the dough is chilling, make the filling. Peel, core and slice the apples about 1/2 inch thick and place in a large mixing bowl. Add the flour, sugar, salt, and cinnamon. Toss the apples until evenly coated, then let sit for at least 30 minutes .
  4. It’s important that the dough stay cold while you roll it out, so keep it in the refrigerator until just ready. Prepare the counter and rolling pin by dusting each liberally with flour. Remove one disc of dough from the refrigerator and roll to about 12 inches around, rotating the disc as you go to keep it from sticking to the counter. Use a pizza cutter or knife to trim the edges so that the shape is as round as possible.
  5. Transfer the dough to a pie plate, making sure it’s distributed evenly around the sides.
  6. Mix the apples, pour them into the shell, then dot the top with the remaining two tablespoons of butter. Use your fingers or a pastry brush to lightly wet the perimeter of exposed dough around the edges with egg wash.
  7. Roll out the second disc of dough and place it over top of the apples. Use your fingers to go around and press the top crust to seal with the bottom crust, then neatly tuck it all under. Use your thumb and index finger on each hand to push and pull the crust to form a fluted edge.
  8. Transfer the pie to a freezer for at least one hour, or wrapped tightly, for up to 6 months.
  9. When ready to bake, preheat the oven to 375 degrees. Use a sharp knife to slit three holes in the top of the pie (be creative, you artists!). Then use a pastry brush to paint the entire thing with the egg wash, being careful not to close up the vents you just created.
  10. Transfer the pie to the oven and allow it to bake for about an hour to an hour and half, rotating half way through to ensure even cooking. The crust should be golden brown and the filling oozing around the vents. If the crust begins to get too brown, tent the top with a piece of foil and lower the oven if needed.
  11. Allow the pie to rest for at least one hour before cutting into it, otherwise the filling will ooze all over. Serve with a dollop of whipped cream or vanilla ice cream. Swoon.


  • So many people are intimidated by making pie crust, and I’ve certainly made my fair share of bad ones. It’s something you develop a feel for, and the more you do it the easier it gets. Practice makes perfect!
  • Don’t get all hung up on being perfect in the beginning and accept that you will make some mistakes. This doesn’t just apply to making pie crust, but to cooking in general!
  • The key here is to not fuss with it so much. The more fussing, the tougher and less flaky the end result will be.
  • If your first attempt doesn’t come out great, don’t be discouraged. Dust yourself off and try again! After all, it took Grandma years to be this “bad” at making pies.

Keywords: pie, apple, apple pie, dessert, Thanksgiving, American, grandma, classic, homemade crust