Nothing beats the taste of Grandma's Old Fashioned Apple Pie! This best apple pie recipe has an amazingly flaky crust and delicious apple cinnamon filling.
Autumn is such a beautiful season, full of vibrant colors. As a kid growing up in Saskatchewan this was a very busy time, as it was harvest time! We grew an enormous garden at my Grandparent's farm as well as one in town. The best home-grown vegetables to keep a large family well-fed over the winter. After spending a hard day working, my Grandma would make a hearty dinner, usually her Sunday Dinner Chicken. For dessert, we would enjoy her best-ever Apple Pie!
I don't think I will ever be able to bake apple pie quite as good as my Grandma's, but this homemade apple pie recipe comes pretty close. She baked her pie using a wood-burning stove! It was incredible how Grandma could bake amazing bread, cakes, cookies and pies, in a wood-burning oven. I have no idea how she regulated the baking temperature!
Tips for making the flakiest pie crust
Use a combination of butter and lard. Make sure it is well chilled, NOT room temperature!
The water should be ice-cold! Add only enough water until the pie dough comes together.
Don't overwork the dough, you want to have small chunks of butter in the dough.
Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.
Try not to stretch the pie dough as you place it into the pie plate. This will cause it to shrink.
Be sure to cut slits in the top crust, this vents the pie and prevents moisture from building up causing a soggy crust.
How to make the apple pie filling
Peel and slice the apples making sure to remove any seeds. There is nothing worse than taking a bite of apple pie with a bitter seed in it. An apple peeler works great for this job.
Toss the apple slices with brown and white sugar, cinnamon and Minute tapioca. I prefer my apple pie with just cinnamon and no other spices.
Why use Minute tapioca in Pies?
Minute tapioca is an ingredient I always use to thicken fruit fillings. It helps prevent the pie filling from being too watery and the juices making your bottom crust soggy.
I prefer Minute Tapioca as a thickener, but all-purpose flour or cornstarch can also be used.
Best apples to use for apple filling?
- I am lucky to have two apple trees growing in my yard. I have no idea what kind they are, but they are firm, with tart flavor that tastes similar to a Macintosh apple.
- My favorite baking apple is Macintosh.
- Granny Smith are also great to use. They are a bit more tart apples, so you may have to add a tad more sugar.
- Pink Lady
Grandma's Old Fashioned Apple Pie
- 8-10 apples peeled and sliced
- ½ cup brown sugar
- ½ cup white sugar
- 1 ½ teaspoon cinnamon
- 2 tablespoon Minute tapioca
- 2 ½ cups all purpose flour
- 1 teaspoon salt
- 1 ½ teaspoon sugar
- ½ cup butter chilled
- ½ cup lard chilled
- 5-7 tablespoons ice cold water
- 2 teaspoons cream
- Mix together flour, 1 ½ teaspoon of sugar and 1 teaspoon of salt.
- Using a pastry blender, blend together chilled butter, lard and flour until crumbly (pea size chunks).
- Start by blending 4 tablespoons of ice-cold water into the flour mixture.
- Add more water a tablespoon at a time until mixed and dough sticks together when pressed. Do not make it too wet, just enough water to have the dough come together.
- DO not over-mix the dough or your pie crust will be tough.
- Divide in half, cover with plastic wrap and chill for 30 minutes.
- While the dough is chilling, in a large bowl toss together apple slices, white and brown sugar, tapioca and cinnamon.
- Roll out pie dough to make two crusts that cover the pie plate with about an inch excess.
- Place one crust in the bottom of the pie pan.
- Pile high with apple filling, cover with the other pie crust. Pinch together the crusts to seal the edges.
- Brush the top of the crust with a bit of cream.
- Sprinkle top with white sugar and cinnamon.
- Cut slits in the crust to vent the pie as it bakes
- Bake in the oven on the middle rack at 350 degrees Fahrenheit for about 1 hour The top should be golden brown.
- Cover the edge with a pie shield or foil if the edge starts to brown too much while baking.