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My Grandma’s Apple Pie is one of those spicy buttery desserts that bring everyone together. Every year my Grandma Anne use to make her County Fair award-winning apple pie for Thanksgiving and Christmas and its tart and sweet flavor and rustic lattice were irresistible. When I got married, Grandma handed down the recipe to me and my family loves it just as much!
If you don’t want to make a lattice top you can make a Dutch crumble topping (see the Tips and Tricks and FAQs below). During apple season I use process the fresh apples from the orchard into Apple Pie filling using this recipe and then freeze it and use it throughout the year for apple pies, ice cream topping, or in oatmeal!
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
How to Make the Best Apple Pie
Grandma’s Apple Pie Recipe Ingredients
First assemble the following ingredients:
- Pie Crusts (2, premade) – Buttery and flaky premade pie crusts provide a crisp, golden base and top layer without the hassle of making dough from scratch.
- Granny smith apples (8) – Tart and firm Granny Smith apples hold their shape during baking and balance the sweetness of the filling.
- Brown sugar (1/2 cup) – Brown sugar adds sweetness with a rich, molasses depth that complements warm spices.
- All-purpose flour (1/4 cup) – Flour thickens the apple juices, creating a filling that’s gooey instead of runny.
- Lemon juice (1 tbsp) – A splash of lemon juice brightens the flavor and prevents the apples from browning.
- Ground cinnamon (1 and 1/2 tsp) – Cinnamon infuses the filling with warm, cozy spice that defines classic apple pie flavor.
- Ground allspice (1/4 tsp) – Allspice adds a subtle peppery sweetness with hints of clove and nutmeg.
- Ground nutmeg (1/4 tsp) – Nutmeg contributes a warm, earthy aroma and a slightly sweet nuttiness.
- Ground cloves (¼ tsp) – Cloves bring a bold, spicy kick that deepens the overall spice profile.
- Sea salt (¼ tsp) – A pinch of sea salt sharpens flavors and balances the sweetness.
- Egg Wash (1 egg and 1 tbsp water) – The egg wash gives the crust a golden, glossy finish and helps seal the edges.
Steps to Make Easy Lattice Apple Pie
Once you’ve gathered your ingredients, we will use the following method:
Make Pie Crust
Use my recipe to make pie crust, or use store-bought bake-ready crusts.
Prep & Peel Apples
Peel and slice your apples.
Prep Pie Crust
Spread the pie crust into the pie pan making sure its smooth and there aren’t any bubbles. Place in the fridge.
Cook Filling
Combine the apples, sugar, flour, lemon juice, salt, and all the spices in a pot, cook on medium heat for 5 minutes or until they begin to soften. Set aside to cool.
Make Lattice
Spread the other pie crust on a sheet of parchment paper and slice it into 1/2 inch strips. Remove every other strip and weave them into a lattice, gently roll the rolling pin across the lattice (don’t press down hard). Place back in the fridge.
Bake Apple Pie
Carefully spoon the apples into the pie crust and place the lattice over the pie. Trim and crimp the edges. Brush with egg was and bake at 400 degrees F for 20 minutes then lower the temperature to 375 degrees F for another 40 minutes (you may need a pie shield for the crust).
Let Cool
Let cool 3 hours so juices can set. Enjoy!
Tips and Tricks for Perfect American Apple Pie
Use a mix of apple varieties (like Granny Smith for tartness and Honeycrisp for sweetness) for the best flavor balance.
Keep everything cold—butter, water, even the flour if possible—to ensure a flaky crust.
Use Pie Shield – If the crust edges brown too quickly, cover them with foil or a pie shield.
Let it Rest – Let the pie rest at least 2 hours before slicing so the filling sets.
Serve – This apple pie is best served with vanilla ice cream or whipped cream.
Store Well – This pie can be stored at room temperature for 1-2 days then refrigerated for another 2 days. Reheat slices in the oven to keep the crust crisp.
Homemade Apple Pie FAQs
Bake the pie on the lower oven rack, pre-cook the filling slightly, and coat the bottom crust with a thin layer of egg wash or a sprinkle of breadcrumbs before adding the apples.
Peeling is recommended for a smoother texture, but leaving the skins on can add color, fiber, and a rustic look.
Yes! You can assemble the pie and refrigerate it unbaked for up to 24 hours, or freeze it unbaked for up to 3 months. Bake straight from the freezer, adding extra time as needed.
Cover the edges with foil or use a pie shield once they’re golden brown, while allowing the center to finish baking.
Absolutely! You can use a crumb topping (streusel) instead for an apple crumble pie. Mix together flour, sugar (white or brown), and a pinch of cinnamon, then cut in cold butter until the mixture resembles coarse crumbs. Sprinkle it evenly over the pie filling before baking for a sweet, buttery, crumbly topping.
Both are delicious, but slightly warm with vanilla ice cream or whipped cream is a classic choice.
More Apple Recipes
Try my cinnamon apple Dutch baby and favorite bourbon apple cider cocktail next!
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Grandma’s Apple Pie
Equipment
Ingredients
- 2 Pie Crusts, premade
- 8 large granny smith apples
- ½ cup brown sugar
- ¼ cup all-purpose flour
- 1 tbsp lemon juice
- 1 ½ tsp ground cinnamon
- ¼ tsp ground allspice
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp sea salt
- 1 egg, beaten with 1 tbsp of water for an egg wash
Instructions
- Preheat oven to 400°F
- Flour a work surface, roll out one of the discs of chilled dough. Place the dough into a 9-inch pie dish. Tuck the dough in with your fingers, making sure it is smooth and there aren’t any bubbles. Place in the fridge.
- Roll out the other pie dough until you have a disc that is 12 inches in diameter. Place the dough on a piece of parchment paper. Use a pizza cutter to slice the dough into ½ inch strips. Remove every other strip and use them to weave a lattice pattern across the dough. Gently push your rolling pin over the finished lattice to help it hold together (do not press hard). Place back in the fridge.
- Combine the apple slices, sugar, flour, lemon juice, cinnamon, allspice, nutmeg, cloves, and salt together in a medium pot and cook on medium heat stirring gently till apples are softening. Set aside.
- Spoon the cooked apples into the prepared baking dish and in one movement place the lattice across the pie. Crimp the edges to bring the lattice and base crust together.
- Brush the top of the pie with the egg wash and sprinkle a bit of coarse sugar (if desired for a nice finish).
- Place the apple pie on a baking sheet then bake in the lower rack of your oven (this helps cook the bottom crust).
- After 25 minutes without opening the oven reduce the oven temperature to 375°F. Add a pie shield if needed and bake another 40 minutes or until the filling is bubbling and the lattice is browned.
- Remove the pie from the oven and let cool for at least 3 hours before slicing and serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
