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Grandma's Apple Pie Recipe

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You'll elicit oohs and aahs every time you serve slices of this classic apple pie. The crisp crust is a nice complement to the tender apples.
TOTAL TIME: Prep: 20 min. Bake: 50 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Bake: 50 min.
MAKES: 6-8 servings

Ingredients

  • Pastry for a double-crust pie (9 inches)
  • 6 to 7 cups thinly sliced peeled tart apples (about 2-1/2 pounds)
  • 1 tablespoon lemon juice
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • Dash ground nutmeg
  • 2 tablespoons butter
  • 2% milk
  • Additional sugar

Nutritional Facts

1 serving (1 piece) equals 417 calories, 17 g fat (8 g saturated fat), 18 mg cholesterol, 229 mg sodium, 65 g carbohydrate, 2 g fiber, 2 g protein.

Directions

  1. Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Set aside.
  2. In a large bowl, toss apples with lemon juice. Combine the sugar, flour, cinnamon and nutmeg. Arrange half of the apples in pastry shell; sprinkle with half of the sugar mixture. Repeat layers. Dot with butter.
  3. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with milk and sprinkle with additional sugar.
  4. Cover edges loosely with foil. Bake at 425° for 20 minutes. Remove foil; bake 30-35 minutes longer or until crust is golden brown and filling is bubbly. Serve warm if desired or cool on a wire rack. Yield: 6-8 servings.
Originally published as Grandma's Apple Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p234

Nutritional Facts

1 serving (1 piece) equals 417 calories, 17 g fat (8 g saturated fat), 18 mg cholesterol, 229 mg sodium, 65 g carbohydrate, 2 g fiber, 2 g protein.

Reviews for Grandma's Apple Pie

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MY REVIEW
Reviewed Sep. 4, 2010

Very deish. We are diabetics, so I made this with Whey Low for diabetics. Turned out great. Made this along with the Creamy Chicken Rice Soup recipe found on Taste of Home. Will make both again.

MY REVIEW
Reviewed Nov. 7, 2009

Delicious! I added fresh grated ginger and used fresh grated nutmeg with a dash of jamacian all spice. Loved it.

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