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Grandma's Apple Pie

 Grandma's Apple Pie
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.
6-8 ServingsPrep: 20 min. Bake: 50 min.


  • 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


  • Line a 9-in. pie plate with bottom pastry; trim pastry even with edge
  • of plate. Set aside.
  • 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.
  • 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.
  • Cover edges loosely with foil. Bake at 425° for 20 minutes.
  • Remove foil; bake 30-35 minutes longer or until crust is golden

2 of 2

Grandma's Apple Pie (continued)

Directions (continued)

  • brown and filling is bubbly. Serve warm if desired or cool on a wire
  • rack. Yield: 6-8 servings.
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.