Introduction
There are some dishes that transcend mere recipes, becoming woven into the fabric of our fondest memories. For many, that dish is Grandma’s apple pie. It’s the comforting aroma that fills the kitchen, the warm, tender apples nestled in a sweet embrace, and the sheer joy of a slice shared with loved ones. This isn’t just any apple pie; this is an “Easy Grandma’s Apple Pie” – a recipe designed to bring all that nostalgic warmth and homemade deliciousness to your table with surprising simplicity.
Forget complicated crusts and fussy techniques. Our Easy Grandma’s Apple Pie is a delightful blend of a tender, cake-like base and beautifully arranged, thinly sliced apples that bake into a stunning, almost floral pattern. Each bite delivers that classic, sweet-tart apple flavor you crave, enveloped in a soft, custardy crumb. It’s approachable enough for even novice bakers, yet impressive enough to wow at any gathering. The visual appeal of the “petal” or “flower” arrangement of the apples makes it a true showstopper, proving that sometimes, the simplest things are the most beautiful.
Whether you’re looking for a comforting weeknight dessert, a show-stopping brunch item, or just a taste of home, this recipe delivers. It’s a testament to the idea that delicious, homemade food doesn’t have to be difficult. So, tie on your apron, gather your apples, and get ready to create a new cherished memory with this wonderfully easy and utterly delicious apple pie.
Nutritional Information
Per serving (approximate values):
- Calories: 350-450
- Protein: 4-6g
- Carbohydrates: 50-65g
- Fat: 15-25g
- Fiber: 3-5g
- Sodium: 200-300mg
Ingredients
- 4-5 medium baking apples (about 2 lbs), such as Granny Smith, Honeycrisp, Fuji, or Gala
- 1 ½ cups (180g) all-purpose flour
- 1 cup (200g) granulated sugar, plus 2 tablespoons for sprinkling
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, melted and cooled slightly
- ½ cup (120ml) milk (whole or 2%)
- 2 large eggs
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round baking dish (a pie plate or springform pan works well) and line the bottom with a circle of parchment paper. Greasing the parchment paper lightly can also help prevent sticking.
- Prepare the Apples: Wash, peel, core, and thinly slice the apples. Aim for slices about 1/8-inch thick. You can use a mandoline for uniform slices, or a sharp knife. Set aside.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, 1 cup granulated sugar, baking powder, and salt. Make sure there are no lumps.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the melted butter, milk, eggs, and vanilla extract until well combined and smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir with a spatula or wooden spoon until just combined. Be careful not to overmix; a few small lumps are fine. Overmixing can lead to a tough pie base.
- Assemble the Pie: Pour the batter into your prepared baking dish, spreading it evenly.
- Arrange the Apples: Arrange the thinly sliced apples on top of the batter in a decorative pattern. Start from the outside edge, overlapping the slices slightly to create a circular, “petal” or “flower” effect. Work your way towards the center until the entire surface is covered.
- Sprinkle with Sugar: Sprinkle the remaining 2 tablespoons of granulated sugar evenly over the arranged apples. This will help them caramelize and add a lovely sparkle.
- Bake the Pie: Place the baking dish in the preheated oven. Bake for 40-60 minutes, or until the apples are tender when pierced with a knife, and the cake base is golden brown and cooked through. A toothpick inserted into the cake portion should come out clean. If the apples start to brown too much before the cake is done, you can loosely tent the pie with aluminum foil.
- Cool and Finish: Remove the pie from the oven and let it cool in the dish on a wire rack for at least 20-30 minutes before serving. This allows the pie to set properly. Once slightly cooled, you can carefully remove it from the springform pan or serve directly from the pie plate. Dust generously with powdered sugar just before serving, if desired.
Cooking Tips and Variations
Choosing the Best Apples: For this pie, use a mix of firm, slightly tart, and sweet apples that hold their shape well when baked. Granny Smith provides a nice tartness, while Honeycrisp, Fuji, Gala, or Braeburn add sweetness and a good texture. A combination often yields the best flavor balance.
Don’t Overmix the Batter: Overmixing develops the gluten in the flour, leading to a tough and chewy base. Mix just until the dry ingredients are moistened, even if there are a few small lumps.
Thin Slices are Key: Thinly sliced apples (about 1/8-inch thick) ensure they cook through evenly and become beautifully tender, contributing to the elegant “petal” arrangement. A mandoline slicer can make this task much easier and more consistent.
Parchment Paper for Easy Release: Lining the bottom of your baking dish with parchment paper is a game-changer! It prevents sticking and makes it incredibly easy to remove the pie, especially if you’re using a springform pan or want to transfer it to a serving plate.
Test for Doneness: The pie is done when the apples are tender (a skewer or knife should slide in easily), and the cake base is golden brown and springs back when lightly touched. A toothpick inserted into the cake part should come out clean.
Cool Before Serving: While it’s tempting to dive in immediately, allowing the pie to cool for at least 20-30 minutes allows the flavors to meld and the cake base to set, resulting in a better texture.
Spice It Up: For an extra layer of warmth, add 1 teaspoon of ground cinnamon and ¼ teaspoon of ground nutmeg to the dry ingredients. You can also sprinkle a pinch of cinnamon over the apples before baking.
Add a Zest: A teaspoon of lemon zest added to the batter can brighten the overall flavor and complement the apples beautifully.
Nutty Crunch: For added texture, sprinkle a handful of chopped walnuts or pecans over the apples before baking. They’ll toast beautifully in the oven.
Caramel Drizzle: After baking and cooling, a light drizzle of homemade or store-bought caramel sauce can take this pie to a whole new level of indulgence.
Other Fruits: While apple is classic, don’t hesitate to experiment! You could try this recipe with thinly sliced pears, peaches (when in season), or a combination of fruits.
Storage and Reheating
Countertop Storage: This apple pie can be stored at room temperature, covered tightly with plastic wrap or aluminum foil, for up to 2 days. Ensure it’s in a cool, dry place away from direct sunlight.
Refrigeration: For longer storage, or in warmer climates, store the pie in an airtight container or covered tightly in the refrigerator for up to 4-5 days. The texture of the cake base might become a little firmer when cold.
Freezing: While possible, freezing may slightly alter the texture of the apples and the cake base upon thawing. To freeze, wrap individual slices or the whole pie (once completely cooled) tightly in plastic wrap, then in aluminum foil. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Reheating:
- Oven: For the best results, especially if you want to restore a slightly crisp exterior, reheat slices or the whole pie in a preheated oven at 300°F (150°C) for 10-15 minutes, or until warmed through.
- Microwave: Individual slices can be reheated in the microwave for 30-60 seconds, or until warm. Be aware that the microwave can make the cake base a bit softer.
Frequently Asked Questions
What kind of apples are best for this pie?
For this recipe, a mix of firm, slightly tart, and sweet apples works wonderfully. Granny Smith provides a nice tart balance, while Honeycrisp, Fuji, Gala, or Braeburn offer sweetness and hold their shape well during baking. Avoid overly soft or mealy apples.
Can I make this pie ahead of time?
Yes, this pie is excellent made a day in advance! The flavors often deepen overnight. Store it covered at room temperature or in the refrigerator, and then gently warm it in the oven before serving for the best experience.
My apples are browning too quickly, but the cake isn’t done. What should I do?
If you notice the apples or the top of the cake browning too much before the pie is fully cooked, loosely tent the baking dish with aluminum foil. This will protect the top from further browning while allowing the rest of the pie to finish baking.
Do I need to peel the apples?
While you can leave the peels on for added fiber and a rustic look, we recommend peeling the apples for a smoother, more tender texture that blends seamlessly with the soft cake base. It also enhances the delicate “petal” appearance.
