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Cakes & Muffins

Grandma’s Covered Apple Pie

Step into the kitchen and uncover the secrets of Grandma’s Covered Apple Pie. With meticulous metric measurements, this timeless recipe invites you to recreate the magic of yesteryear. Savor the essence of home as you craft a pie that captures the heart and soul of cherished traditions.

Total Time
1 hour 30 min
Difficulty
Medium
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Simple & Professional Tasty Recipes

Ingredients for 12 Servings

  • For the Pie Crust:
    315g All-Purpose Flour
    225g Unsalted Butter, chilled and cubed
    1 teaspoon Salt
    1 teaspoon Granulated Sugar
    90-120ml Ice Water

    For the Filling:
    6-7 medium-sized Apples, peeled, cored, and sliced (a mix of sweet and tart varieties)
    100g Granulated Sugar
    100g Brown Sugar, packed
    1 teaspoon Ground Cinnamon
    1/4 teaspoon Ground Nutmeg
    2 tablespoons All-Purpose Flour
    1 tablespoon Lemon Juice

    For the Pie Cover:
    Extra pie dough for covering (can use the same crust recipe)
    1 Egg, beaten (for egg wash)
    Granulated Sugar (for sprinkling)

Total Time

  • Preparation Time
    20 min
  • Cooking Time
    45 min

Goes Great with

Method
    1. Prepare the Pie Crust:
      • In a food processor, combine the flour, salt, and sugar. Add the chilled butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, and pulse until the dough comes together.
      • Divide the dough in half, shape each half into a disk, wrap in plastic, and refrigerate for at least 1 hour.
    2. Preheat the Oven:
      • Preheat your oven to 200°C (400°F).
    3. Roll Out the Pie Crust:
      • Roll out one disk of the chilled pie crust and line a 23cm (9-inch) pie dish with it. Trim any excess dough hanging over the edges.
    4. Prepare the Filling:
      • In a large bowl, toss together the sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, flour, and lemon juice until well combined.
    5. Fill the Pie:
      • Pour the apple mixture into the prepared pie crust, mounding it slightly in the center.
    6. Cover the Pie:
      • Roll out the second disk of pie crust and cover the apple filling. Trim and crimp the edges to seal. Cut slits on the top crust to allow steam to escape.
    7. Egg Wash and Sugar Topping:
      • Brush the top crust with beaten egg and sprinkle with granulated sugar for a golden and slightly crunchy finish.
    8. Bake:
      • Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for about 45-50 minutes, or until the crust is golden brown, and the filling is bubbly.
    9. Cool and Serve:
      • Allow the pie to cool on a wire rack before slicing. Serve warm or at room temperature.
    Pro Tips
    • Mix apple varieties for a nuanced flavour profile.
    • Chill the pie crust to achieve a flakier texture.
    • Create steam vents to prevent a soggy crust.
    • Brush the crust with egg wash for a glossy finish.
    • Serve with a dollop of vanilla ice cream for an extra treat.

Notes

Calories per Serving:
Approximately 350 calories per slice, based on standard serving size.

Relish the simplicity and heartwarming taste of Grandma’s Covered Apple Pie—a timeless dessert that bridges generations and fills every bite with love.

Goes Great with

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