Simple Apple Pie
Last year, I shared my Grandma’s Apple Pie story but I never actually disclosed the recipe. First, if you haven’t already done so, you should read the backstory (you also get to see a cute picture of my Grandma Miller <3)
Here is the recipe! It’s 50+ years in the making and Grandma swears “I just use what I have on hand and it’s a little different each year”. I have finally written down and measured “a little bit of this and a little bit of that” So grab your apples and let’s get to it!
Apples, don’t let them fool you, they are all different but according to Grandma Miller you can use whatever is on sale…but if your risk level is low I would say to use a variety of tart and sweet (Granny Smith, McIntosh & Fuji).
Shameless plug – you can read all about the different types and flavors here!
Without further ado let’s get on with the pie!
Simple Apple Pie
Pie Crust: I have a fool-proof crust recipe, or you can just use store bought, no judging here. Just make sure you one two crusts, one for the top and one for the bottom.
Apple Filling (for a deep pie dish):
- 8-10 Apples (7 Macintosh and 3 Granny Smith) – peeled and sliced evenly
- 1 cup of Sugar
- 2 tsp Cinnamon
- 1/8 tsp Nutmeg
- 1/8 tsp Salt
- 1/3 cup of Flour
- 1 tsp Lemon Juice
- 2 TBSP Cold Butter
Egg Wash: 1 egg & 1 TBSP water whisked together
Preheat the over to 400 degrees.
Peel and slice apples.
Add in the sugar, cinnamon, nutmeg, salt, flour and lemon juice.
Mix until combined completely. Taste a slice or two of apples, Grandma’s rules!
Roll out the pie crust.
Carefully place the bottom crust in the pie pan. An easy way to do this is to roll it up with your pin and then unroll it across the pie pan evenly.
Pile high your apples and dot with butter.
Roll out the top pie crust, cut a cute little design. You can also use cookie cutters if you want to really step up your presentation.
Place on top of the apples and butter and crimp the sides closed to seal the edges. Unfortunately, I don’t have a picture for this step but trust me it happened.
Cut in vent holes if you didn’t do a design, there just needs to be a place for the steam to escape.
Paint on the egg wash with a brush.
Bake for 40-45 minutes until the apples are tender and the pie has a nice brown crust. You can cover the edges with foil to prevent burning, I did not do this. I always forget that step….
Let it cool down.
Serve! In the Miller household we always serve pie with cool whip on top.
Feel free to warm it up and put vanilla ice cream on top for AL LA MODE.
Or eat it plain right out of the pie pan, it’s your pie you can do whatever you want.
There are a ton of options for this simple apple pie (shown below with my homemade caramel sauce).