“An easy, homemade apple pie recipe that is great for beginners and a real crowd-pleaser! Gooey, spiced cinnamon apples paired with a buttery, flaky from-scratch pie-crust.”
Watch me make Grandma Barb’s Apple Pie from start to finish!
My grandmother Barb makes amazing homemade apple pies! She has several recipes that she uses and I really couldn’t decide which one to put on this site first. I literally did eeny meeny miney moe. I’ll be sharing her other apple pie recipe soon, in case that one is more your speed.
This is a very easy homemade apple pie recipe and we’ve been making it in my family for YEARS! As with all apple pies…it’s all about the pie crust-apple ratio. If you have an amazing buttery, flaky crust and slightly gooey, sweet-tart apples, you’re winning honey!
I use my best pie crust recipe for this apple pie and I simply love it! I’ve yet to switch over to a new pie crust recipe. I use this gem for all of my sweet pies!
I like my apple pie with really tart apples so I use only granny smith apples, but you can certainly switch it up with a variety of apples. One thing that I like about this apple pie recipe is that it pleases the crowd.
The men in my family aren’t really into overly sweetened desserts and the women are total opposites lol. This apple pie recipe strikes a good balance.
The apples are lightly spiced and the crust is perfectly buttery and flaky. Promise me that you will serve this with a side of vanilla ice cream!
Grandma Barb’s Apple Pie Recipe #1 Question
- Oh no! I didn’t add enough cornstarch/poured on too much syrup and now my pie is syrupy when I cut it, what now? No worries, this recipe is very forgiving. If this happened to you, after you cut and remove the first slice, pour off the extra syrup. No one will know!
- I want my syrup mixture to be sweeter, can I add more sugar? Sure can!
- I want my apples to be really gooey, what do you suggests? Try cutting them in various sizes or letting them cook a little in the pot before turning off the heat.
- 1 homemade Best Pie Crust recipe (get it here. Double recipe if you like a thick pie crust!)
- 7 granny smith apples
- 1 lemon, juiced (optional)
- ½ cup unsalted butter, chopped
- ½ cup brown sugar, packed
- ¾ cup granulated white sugar
- 1-2 teaspoons cinnamon
- ¼ teaspoon all-spice
- 1 teaspoon vanilla extract, optional
- 3-4 tablespoons cornstarch (or enough to thicken syrup mixture)
- 1 egg white (optional)
- 1 tablespoon sugar (optional)
- Preheat oven to 350. F.
- Press one of the prepared pie crusts evenly into a greased deep dish pie plate. (Place pie crusts back into the fridge until ready to use.)
- Peel and slice apples into equal size slices (about ¼ inches thick)
- Toss apples with the juice of lemon, if using. Set aside.
- In a large pot, melt butter over medium heat.
- Add in brown sugar, granulated sugar, cinnamon and all-spice.
- Simmer for about 1-2 minutes until mixture is combined. (add a bit of water if needed)
- Turn off heat and stir in vanilla extract if using.
- Add apples into pot and toss to combine. (sugars will become syrupy as the apples heat and release their juices)
- Stir in enough cornstarch until mixture becomes thickened and syrupy. (It may be easier to remove ½ cup of liquid and stir the cornstarch into it until thickened and then pour this into the pot. I just sprinkle it into the pot and stir like crazy)
- Taste syrup mixture and adjust seasonings & sugars if needed.
- Let apples sit for about 20-30 minutes, syrup will thicken up a bit more.
- With a slotted spoon, add apples into prepared, chilled pie plate.
- Pour on about ¼ cup leftover syrup mixture.
- Roll out the top crust and place on top of apples.
- Seal the edges of pie crust.
- Brush top crust with egg white if desired (to create a golden color)
- Sprinkle top crust with sugar or brush with leftover syrup mixture.
- Place pie on baking sheet and bake for 60-65 minutes or until crust is golden. (if crust begins to brown too much, cover with foil)
- Let pie sit for about 15 minutes before cutting.