Grandma’s Old-Fashioned Apple Pie Recipe (No-Fuss Double Crust!)

Grandma’s Old-Fashioned Apple Pie Recipe (No-Fuss Double Crust!)

Recreate the cozy nostalgia of a 1940s apple pie with my grandma’s exact recipe—store-bought crust hack included!

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Why This Recipe Works

• Mixes tender McIntosh apples with tart Granny Smith for the perfect texture.
• Farm-fresh egg wash gives a golden, glossy crust (trust me, it’s magic!).
• No burnt edges! Foil trick included (Grandma learned this the hard way in her wood-fired oven).

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Ingredients

• Double-crust pie pastry (store-bought or homemade – Grandma switched to Pillsbury’s refrigerated crust in the ’80s for less mess!)
• 8 assorted apples (McIntosh, Granny Smith, Golden Delicious – or Cortland for extra tartness!)
• 2/3 cup sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon ground cinnamon
• Pinch of ground nutmeg (Penzeys Spices has the freshest!)
• Pinch of ground cloves
• 1 tablespoon fresh lemon juice (Skip the bottled stuff—it’s too bitter!)
• 1 tablespoon unsalted butter
• 1 egg, slightly beaten (Farm-fresh eggs = darker yolks = richer golden crust! Try Vital Farms.)

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Step-by-Step Instructions

1. Prep Apples:
   • Peel, core, and slice McIntosh apples into 1/8-inch thick pieces. Keep them separate.
   • Repeat with Granny Smith and Golden Delicious apples.
   • Toss all apples with lemon juice to prevent browning (bottled juice makes it sour!).
2. Sugar Mix:
   • Combine sugar, cornstarch, cinnamon, nutmeg, and cloves in a bowl.
   • Toss McIntosh apples with 1/4 cup of the sugar mixture. Set aside.
   • Toss remaining apples with the rest of the sugar mix.
3. Cook Apples:
   • Melt butter in a skillet (this Lodge cast iron skillet is perfect!).
   • Add Granny Smith/Golden Delicious apples. Sauté for 10 minutes until soft. Cool completely.
4. Assemble Pie:
   • Layer cooked apples and raw McIntosh apples in a pie crust. Pack tightly—Grandma said “No gaps allowed!”
   • Brush pie crust edges with beaten egg.
   • Add top crust, cut a 1-inch hole in the center, and crimp edges.
   • Brush entire top crust with egg wash (farm eggs make it shine!).
5. Bake:
   • Preheat oven to 450°F.
   • Bake pie on the bottom rack for 10 minutes.
   • Reduce heat to 350°F. Bake 45-55 minutes.
   • Grandma’s Foil Trick: Cover crust edges with foil if they brown too quickly (her oven was finicky too!).

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Pro Tips for Success

• Crust Hack: Use store-bought pastry to save time (Grandma approved!).
• Egg Wash Secret: Farm-fresh eggs give a richer golden color.
• Apple Mix: McIntosh breaks down when baked—sautéing firmer apples first avoids mush!

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FAQs

Q: Can I use only Granny Smith apples?
A: Yes, but the texture will be firmer. Grandma loved the mix for authenticity—“Back in my day, we used what we had!”

Q: Why cover the crust with foil?
A: Older ovens (like Grandma’s!) often ran hotter. Foil prevents burning while keeping the center golden.

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