Apple Pie by Grandma Ople is the kind of classic dessert that feels like a warm hug straight from the kitchen. It’s filled with tender, cinnamon-spiced apples wrapped up in a flaky, golden crust that smells like home from the moment it starts baking. This pie has that perfect balance of sweet and tart, with just enough spice to make your taste buds sing.
I’ve always loved how Grandma Ople’s recipe is so simple yet comforting. There’s something special about her pie because it’s made with love and a little extra cinnamon magic. I like to let the pie cool just a bit before slicing so the filling sets up nicely, making every bite neat and delicious. It’s a great recipe to try when you want something cozy and familiar on your table.
My favorite way to enjoy this apple pie is warm, topped with a scoop of vanilla ice cream that slowly melts over each slice. It’s such a treat that brings everyone together, whether it’s for a holiday gathering or a quiet evening at home. Whenever I bake Grandma Ople’s apple pie, it brings back sweet memories and fills the house with that irresistible scent that makes you pause and smile.
Key Ingredients & Substitutions
Apples: Using a mix of tart Granny Smith and sweet Fuji apples gives a nice balance of flavors. If you can’t find these, try Honeycrisp or Braeburn for a great mix of sweet and tart.
Sugars: The recipe uses both granulated and brown sugar. Brown sugar adds a bit of caramel flavor and moisture. You can swap brown sugar for coconut sugar if you want a deeper taste.
Pie Crust: You can use store-bought crusts for convenience, but homemade crust really lifts the pie. If you prefer gluten-free, there are many good gluten-free pie crust mixes available.
Butter: Placing small butter pieces on the filling helps create a rich flavor and adds moisture. Unsalted butter is best so you can control salt levels.
How Can I Make a Perfect Lattice Pie Crust?
Creating a lattice crust can feel tricky, but it’s quite simple and makes your pie look fantastic. Here’s how:
- Roll out the top crust and cut into even strips, about 1 inch wide.
- Lay half the strips horizontally over the pie filling, spaced evenly.
- Fold back every other strip halfway and lay a strip of dough vertically, then unfold the strips over it.
- Now fold back the other strips and add another vertical strip.
- Continue weaving until the lattice is complete, then trim and crimp the edges securely.
- Brush with egg wash for a golden color and sprinkle with coarse sugar for extra crunch and sweetness.
Take your time weaving—it’s easier than it looks! The lattice lets steam escape and adds that classic homemade touch.
Equipment You’ll Need
- 9-inch pie plate – perfect size to hold all the apple filling and crust.
- Mixing bowls – you’ll need one large for apples and one small for sugar and spices.
- Sharp knife or apple slicer – makes peeling and slicing apples quick and even.
- Rolling pin – helps roll out your pie dough smoothly and evenly.
- Pastry brush – great for brushing egg wash to get that golden, shiny crust.
- Baking sheet – placed under the pie to catch any drips and keep your oven clean.
Flavor Variations & Add-Ins
- Mix in tart cranberries for a tangy kick that balances the sweetness of the apples.
- Add a handful of chopped walnuts or pecans for crunch and nutty flavor.
- Try sprinkling some ground ginger or allspice along with cinnamon for a warm, spicy twist.
- Use caramel bits or drizzle caramel sauce inside before baking for a richer, gooey pie.
Apple Pie by Grandma Ople
Ingredients You’ll Need:
For the Filling:
- 6 to 7 medium apples (a mix of tart and sweet like Granny Smith and Fuji), peeled, cored, and thinly sliced
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract (optional)
- 2 tablespoons unsalted butter, cut into small pieces
For the Crust:
- 1 package (14.1 oz) refrigerated pie crusts or homemade double pie crust
- 1 egg, beaten (for egg wash)
- Coarse sugar, for sprinkling on top (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes of preparation, with 10 minutes for letting the filling meld. Baking time is around 45-55 minutes, plus about 2 hours of cooling time. It’s perfect to make ahead and enjoy later!
Step-by-Step Instructions:
1. Prepare the Apples:
Preheat your oven to 425°F (220°C). In a large bowl, toss the sliced apples with lemon juice and vanilla extract if you like—it keeps the apples from turning brown and adds a nice flavor.
2. Mix the Sugar and Spices:
In a smaller bowl, mix together granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt. Sprinkle this mix over the apples and toss gently until all slices are coated. Let this sit for about 10 minutes to combine the flavors.
3. Assemble the Pie Filling and Crust:
Place one pie crust into a 9-inch pie plate by gently pressing it into the bottom and sides. Pile the apple filling into the crust, mounding it slightly in the center. Dot the top evenly with small pieces of butter.
4. Make and Add the Lattice Crust:
Roll out the second crust on a lightly floured surface and cut into 1-inch strips. Weave these strips over the filling to form a lattice pattern. Trim excess dough leaving about 1/2 inch overhang, fold the edge under and crimp firmly to seal. Brush the crust with beaten egg and sprinkle with coarse sugar if you like a sugary crunch.
5. Bake and Cool the Pie:
Place your pie on a baking sheet to catch drips, then bake for 45-55 minutes until the crust is golden brown and the filling bubbles. If the crust edges start to brown too fast, cover them with foil or a pie shield halfway through baking. Remove from oven and let the pie cool on a wire rack for at least 2 hours before serving to let the filling set well.
6. Serve and Enjoy:
Serve warm or at room temperature. Adding a scoop of vanilla ice cream or a dollop of whipped cream makes it even more special.
Can I Use Frozen Apples for This Pie?
Yes, you can use frozen apples but be sure to thaw them completely and drain any excess liquid before mixing with the sugar and spices. This helps prevent a soggy crust.
How Can I Store Leftover Apple Pie?
Store leftover pie in an airtight container or cover loosely with foil at room temperature for up to 2 days. For longer storage, keep it in the fridge for up to 4 days and reheat gently before serving.
Can I Make This Pie Ahead of Time?
Absolutely! You can assemble the pie and keep it refrigerated, covered with plastic wrap, for up to 24 hours before baking. Just add a few extra minutes to the baking time if baked cold.
What Can I Substitute for a Lattice Crust?
If weaving a lattice feels tricky, you can simply cover the pie with a whole top crust. Just cut a few slits to vent steam and brush with egg wash for a beautiful golden finish.
