Homemade Apple Pie

That sounds delicious! Here’s a cozy, classic homemade apple pie recipe based on a traditional grandmother-style approach — rich, buttery, and melt-in-your-mouth good. Let’s preserve that nostalgic charm:

---

Homemade Apple Pie

My Grandmother’s Recipe – A Melt-in-Your-Mouth Delight

🥧 Ingredients

For the Pie Crust (double crust):

• 2 ½ cups (310g) all-purpose flour

• 1 tsp salt

• 1 tsp sugar (optional)

• 1 cup (225g) unsalted butter, cold and cut into cubes

• 6–8 tbsp ice water

For the Apple Filling:

• 6–7 medium apples (Granny Smith + Honeycrisp is a great combo), peeled, cored, and thinly sliced

• ¾ cup (150g) granulated sugar

• ¼ cup (55g) light brown sugar

• 1 tsp cinnamon

• ¼ tsp nutmeg

• ¼ tsp salt

• 2 tbsp all-purpose flour

• 1 tbsp lemon juice

• 2 tbsp unsalted butter (to dot on top of filling)

Optional:

• 1 egg + 1 tbsp milk (for egg wash)

• Coarse sugar for sprinkling

---

🥄 Instructions

1. Make the Crust:

1. In a large bowl, mix flour, salt, and sugar.

2. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

3. Gradually add ice water, 1 tablespoon at a time, mixing just until the dough holds together.

4. Divide dough in half, shape into disks, wrap in plastic wrap, and chill for at least 1 hour.

2. Prepare the Filling:

1. In a large bowl, combine sliced apples, sugars, cinnamon, nutmeg, salt, flour, and lemon juice.

2. Let sit for 10–15 minutes to allow juices to develop.

3. Assemble the Pie:

1. Preheat oven to 400°F (200°C).

2. Roll out one disk of dough on a floured surface and fit into a 9-inch pie dish.

3. Pour in the apple filling and dot with pieces of butter.

4. Roll out the second dough disk and place over the filling. Trim and crimp the edges.

5. Cut slits in the top crust or create a lattice for steam to escape.

6. Brush with egg wash and sprinkle with coarse sugar (optional).

4. Bake:

1. Bake at 400°F (200°C) for 20 minutes.

2. Reduce oven temperature to 350°F (175°C) and bake for an additional 35–45 minutes, until golden brown and bubbly.

3. If edges brown too quickly, cover them with foil.

5. Cool:

• Let pie cool for at least 2 hours before serving to let the filling set.

---

💡 Tips from Grandma:

• Use a mix of tart and sweet apples for the best flavor and texture.

• Always chill your dough — cold butter = flaky crust.

• Don’t rush the cooling process — it makes slicing easier and prevents a runny pie.