Print Recipe

Grandma's Apple Pie

This apple pie recipe is easy and fairly quick, with a buttery, flaky crust.
Prep Time1 hr
Cook Time35 mins
Course: Dessert
Cuisine: American
Keyword: apple, apple pie, pie
Servings: 8


9-inch Crust

  • 2 heaping cups all-purpose flour
  • 1 scant cup butter-flavored Crisco
  • 1 tsp salt
  • 1/4 cup (or less) water


  • 6 or 7 large June apples, peeled and sliced any tart apple will work, such as Granny Smith
  • 1 cup sugar
  • 2 tbsp flour
  • 1 dash of salt
  • 1 tsp cinnamon
  • 1 stick butter



  • Measure flour and salt into mixing bowl. Cut in shortening thoroughly.
  • Sprinkle in water 1 tablespoon at a time, mixing with fork until all flour is moistened and dough almost cleans side of bowl.
  • Gather dough into ball; divide in half, shape into flattened rounds on lightly floured board.
  • Using floured rolling pin, roll dough 2 inches larger than inverted pie pan.
  • Let dough rest for 5 minutes, then transfer to pie plate.
  • After filling the dough, place the second round of dough onto the pie.
  • Seal the edges of the pie, either by fluting or by pressing the edges together with a fork. Trim the excess crust if necessary.


  • Place sliced apples into pastry-lined pie pan.
  • Combine dry ingredients. Spread over apples.
  • Dot the apple mixture generously with butter.
  • Bake at 400 for 25 minutes, then reduce heat to 375 and cook 10 minutes longer.