Art and the Kitchen

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Grandma’s Old Fashioned Apple Pie

by 35 Comments

Nothing beats the taste of Grandma’s Old Fashioned Apple Pie with an amazingly flaky crust and delicious apple cinnamon filling.
Slice of apple pie on decorative plate with gold plated fork.
Autumn – what a beautiful season full of vibrant colours.  As a kid growing up in Saskatchewan it was a busy time, as this was harvest time. We grew an enormous garden at my Grandparents farm as well as one in town; everything to keep a family well fed for the winter. After a hard days work, my Grandma would make a fantastic dinner, followed by her famous Grandma’s Old Fashioned Apple Pie.
Apple pie with golden flaky crust on checkered cloth with basket of apples in background.

My apples have been picked and its time to make some good old homemade apple pie. I may never come close to my Grandma’s delicious baking which was all done in her old wood burning stove. It was incredible how Grandma could bake bread, cakes, and pies in her wood burning oven. How did she know the temperature things were baking at?

Apple pie with golden flaky crust on checkered cloth with cinnamon sticks and basket of apples in background.

Slice of apple pie on decorative plate with gold plated fork.

Grandma's Old Fashioned Apple Pie

Laureen King
My Grandma's Old Fashioned Apple Pie recipe with an amazingly flaky crust and delicious apple cinnamon filling.
3.88 from 40 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs
Course Dessert
Cuisine American
Servings 8
Calories 454 kcal

Ingredients
  

  • For Filling
  • 8-10 apples peeled and sliced
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 1/2 tsp cinnamon
  • 2 tbsp Minute tapioca
  • For Pie Crust
  • 2 1/2 cups all purpose flour
  • 1 tsp salt
  • 1 1/2 tsp sugar
  • 1/2 cup butter chilled
  • 1/2 cup lard chilled
  • 5-7 tbsp ice cold water

Instructions
 

  • For the Pie Crust
  • Mix together flour, 1 1/2 tsp. sugar and 1 tsp. salt.
  • Using 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/butter/lard mixture.
  • Add more water a tablespoon at a time until mixed and dough sticks together when pressed. Don't make too wet, just enough water to have dough come together.
  • DO not overmix or your pie crust will be tough.
  • Divide in half, cover with plastic wrap and chill for 30 minutes.
  • While dough is chilling, in large bowl toss together apple slices, white and brown sugar, tapioca and cinnamon.
  • Roll out pie dough to make two crusts that cover pie plate with about an inch excess.
  • Place one in bottom of pie plate.
  • Pile high with apple mix, cover with other pie crust, seal edges, cut slits for venting.
  • Sprinkle top with white sugar and cinnamon.
  • Bake 350 for about 1 - 11/2 hours until top is golden brown. Cover edge with a pie shield or foil if edge starts to brown too much while baking.

Notes

Make sure your butter, lard and water are well chilled before starting!!
Use more or less sugar depending on how tart your apples are.
Put foil on bottom of oven in case pie leaks, change out tin foil if needed.

Nutrition

Calories: 454kcalCarbohydrates: 84gProtein: 4gFat: 12gSaturated Fat: 7gCholesterol: 30mgSodium: 398mgPotassium: 259mgFiber: 5gSugar: 45gVitamin A: 565IUVitamin C: 9.2mgCalcium: 42mgIron: 2.2mg
Keyword apple pie, flaky pie crust
Tried this recipe?Let us know how it was!

Slice of apple pie on decorative plate with gold plated fork.

Some other great pie recipes to enjoy! No Bake Triple Layer Pumpkin Pie and No Bake Strawberry Cheesecake Pie

Apple pie with golden flaky crust on checkered cloth with basket of apples in background.
Slice of apple pie on decorative plate with gold plated fork.
Grandma's Old Fashioned Apple Pie recipe starts with an ultra flaky made from scratch pie crust, then filled with fresh apples in sweet cinnamon filling. The best apple pie you will ever eat! via @artandthekitch

Reader Interactions

Comments

    • Michelle R. Taylor -Franklin

      I used Granny Smith Apple’s from Washington State! They are a little sharpness because of the tart apples, I prefer them. ~It cuts the sweetness and goes perfect with a little vanilla ice-cream!!!~

      Reply

    • Laureen King

      The crust is simple to make, just don’t overwork the dough. I’ve always had a problem with my pie dripping as I bake it, then burning to bottom of oven, so make sure you have tin foil (fold to make sure it has edges so drips don’t just run off) and replace with new foil if it starts to burn on and smoke.

      Reply

  9. Anonymous

    looks delicious gonna make on today, ty
    BTW i live in McIntosh country in upstate New York Several apple orchards around me

    Reply

    • Laureen King

      Hey Edie, I find that varies with type of apples used. I actually don’t mind bottom crust being a bit soggy, but if you don’t you can always toss a tablespoon of minute tapioca or flour with the apples before filling pie crust. I will add that to recipe instructions.

      Reply

    • Nancy Fowler

      I was told to prebake the bottom crust at least halfway and the crust won’t be soggy. It was from the baking show on tv

      Reply

      • Laureen King

        Hi Nancy, I’ve been baking this pie for over 20 years and never prebaked the crust. Adding the minute tapioca helps thicken the juice from the apples, but who knows maybe its a trick I will try next time I make pie!

        Reply

  12. Rosetta Archie

    This 🍎Apple ie is absolutely the closest to my dear Grandma ‘s Apple pie ever, 😋delicious with that Old fashion taste!

    Reply

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