Nothing beats the taste of Grandma’s Old Fashioned Apple Pie with an amazingly flaky crust and delicious apple cinnamon filling.
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.
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?
Grandma's Old Fashioned Apple Pie
My Grandma's Old Fashioned Apple Pie recipe with an amazingly flaky crust and delicious apple cinnamon filling.
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Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 8
Calories: 454kcal
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.
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: 454kcal | Carbohydrates: 84g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 398mg | Potassium: 259mg | Fiber: 5g | Sugar: 45g | Vitamin A: 11.3% | Vitamin C: 11.1% | Calcium: 4.2% | Iron: 12.1%
Some other great pie recipes to enjoy! No Bake Triple Layer Pumpkin Pie and No Bake Strawberry Cheesecake Pie
Michelle C {Krumble Cakes and Sweets} says
September 29, 2012 at 2:12 pmThese pictures are amazing! Makes me want to have some of that pie. Awesome Job!
Laureen says
September 29, 2012 at 2:39 pmThanks Michelle, I picked a lot of nice sized apples off my tree this year, so I need some more apple recipes, got any good ones?
Virtual Paul says
October 1, 2012 at 5:36 pmWow looks delish! I am so going to make this lol. BTW, I am your newest blog folower.
Laureen says
October 1, 2012 at 11:03 pmThanks for the follow, checked out your blog and followed you back
Sheri Johnson says
February 3, 2013 at 5:20 pmLooks wonderful. New Superbowl tradition.
Laureen King says
February 3, 2013 at 5:28 pmThat’s a great Sheri, we always need another reason to bake up an apple pie!
Unknown says
March 28, 2013 at 2:32 pmThis looks absolutely delicious! I will attempt this recipe and make it for my family on Easter! 🙂
Laureen King says
March 28, 2013 at 7:01 pmApple pie will be an awesome Easter dessert for your family!
J Goff says
April 21, 2013 at 11:16 pmWhat kind of apples did you use?
Laureen King says
April 21, 2013 at 11:25 pmHi J , the apples I used came off my very own apple tree that was a special graft of tree, so not sure variety but they are very similar to a macintosh apple.
Michelle R. Taylor -Franklin says
March 3, 2019 at 7:38 pmI 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!!!~
Anonymous says
September 29, 2013 at 4:39 pmMaking this today just scared about making the crust. Never made one before
Laureen King says
September 30, 2013 at 9:05 pmThe 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.
Anonymous says
September 28, 2014 at 3:40 pmI WANT TO USE MAC APPLES, WILL THEY WORK FOR APIE?
Laureen King says
September 28, 2014 at 3:49 pmMcIntosh apples are perfect! one of my favourite apples for baked desserts.
Anonymous says
October 19, 2014 at 1:41 pmlooks delicious gonna make on today, ty
BTW i live in McIntosh country in upstate New York Several apple orchards around me
Laureen King says
October 20, 2014 at 2:37 pmYou are so lucky, one of my favourite apples are McIntosh!
edie says
November 22, 2015 at 1:27 pmHow do you keep the bottom pie crust from becoming soggy??
Laureen King says
November 22, 2015 at 1:58 pmHey 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.
Nancy Fowler says
December 22, 2018 at 1:32 pmI 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
Laureen King says
December 22, 2018 at 8:20 pmHi 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!
Rebecca Reamey says
October 17, 2018 at 6:17 pmWhat could I use instead of tapioca?
Laureen King says
October 21, 2018 at 6:46 amyou can use a tsp go cornstarch Rebecca