Grammy's Kitchen · Apple Pie · The Best Classic Apple Pie
One of 64 apple pie recipes we measured
19 cooks on www.melskitchencafe.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 64.
| this recipe | typical | |
|---|---|---|
| fat | 34% | 14% |
| liquid | 18% | 3% |
| total sugar | 55% | 54% |
| brown sugar share of total sugar | 52% | 0% |
| egg | 20% | 10% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 230 g | 1 double pie crust |
| 1134 g | 6 large apples, about 2 1/2 pounds/1134 grams, peeled, cored, and sliced 1/8-inch thick for about 7 cups total (I use half Honeycrisp, half Granny Smith) |
| 15 g | 1 tablespoon fresh lemon juice |
| 3 g | 1 teaspoon ground cinnamon |
| 50 g | 1 egg + 1 tablespoon water, for egg wash (optional) |
| 85 g | 6 tablespoons butter |
| 22 g | 3 tablespoons all-purpose flour |
| 44 g | 3 tablespoons water |
| 67 g | 1/3 cup granulated sugar |
| 71 g | 1/3 cup packed light or dark brown sugar |
Method: 11 steps, published by www.melskitchencafe.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this last year and it was fabulous! My question is, if I freeze it before baking, how long would I need to cook it and would I thaw it first or cook it frozen? Thanks Mel, I LOVE all your stuff!” — a cook, 5.0★
“Just found this recipe after my neighbor gave me two giant bags of apples. It’s so good! Chase you ever tried to use it to make hand pies that can be frozen and baked individually? ” — a cook, 5.0★