Classic Apple Pie by Grandma Ople
A traditional apple pie with a flaky, buttery crust and a warmly spiced apple filling. Perfect for any occasion, this pie can be adapted for gluten-free and vegan diets.
Equipment
- Mixing bowls
- Pastry cutter
- Rolling Pin
- 9-inch pie pan
Ingredients
For the Pie Crust
- 2 1/2 cups all-purpose flour or gluten-free flour blend
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 cup unsalted butter or vegan butter, cold and cubed
- 6-8 tbsp ice water
For the Apple Filling
- 6-7 medium apples Granny Smith, Honeycrisp, or Fuji, peeled and sliced
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour or gluten-free flour
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 2 tbsp unsalted butter or vegan butter, cut into small pieces
For the Egg Wash
- 1 egg beaten (or non-dairy milk for a vegan alternative)
Instructions
- In a large bowl, whisk together flour, salt, and sugar.
- Add cold butter cubes and use a pastry cutter or hands to blend until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.
- Divide the dough in half, shape into discs, wrap in plastic, and refrigerate for at least 1 hour.
- In a large bowl, toss sliced apples with sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and vanilla extract.
- Let the mixture sit for 15 minutes to allow the flavors to meld.
- Preheat oven to 375°F (190°C).
- Roll out one disc of dough on a floured surface and place it into a 9-inch pie pan.
- Pour the apple filling into the crust, then dot with butter pieces.
- Roll out the second dough disc and place it over the filling, crimping the edges to seal. Cut a few slits in the top for ventilation.
- Brush the crust with egg wash or non-dairy milk for a golden finish.
- Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool for at least 2 hours before slicing to allow the filling to set.
Notes
For a gluten-free pie, use a 1:1 gluten-free flour blend. To make it vegan, replace butter with vegan butter and use non-dairy milk for the egg wash. Add cranberries or pecans for extra texture and flavor.