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Nana's Apple Pie

My Nana's Apple Pie is the perfect nostalgic fall dessert! Pounds of thinly sliced and spiced apples wrapped in a tender, flaky crust, decorated for the season - this baby is just begging for a big scoop of ice cream!

Serves 8-10 slices     adjust servings

Preparation 45 mins Cook Time 60 mins Total Time 1 hr 45 mins


  • 2 refrigerated pie crust rounds
  • 4 lb. apples, peeled and sliced as thin as possible (I used a mixture of Macintosh, Granny Smith, and Honeycrisp)
  • 1/3 cup brown sugar, packed
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 Tablespoon all-purpose flour
  • Pinch kosher salt
  • 1 teaspoon lemon juice
  • 2 Tablespoons unsalted butter, cold and diced
  • 1 egg
  • 1 Tablespoon water
  • 1 Tablespoon turbinado sugar


  1. Preheat oven to 425 degrees F.
  2. Place one pie crust round in the bottom of a 9-inch pie pan, carefully smoothing it in and trimming the edges if necessary.
  3. Carefully slice your peeled apples using a mandolin, if possible. This pie uses extremely thin apples slices, and a mandolin makes the job much easier. Toss the sliced apples with sugar, spices, flour, salt, and lemon juice together in a large mixing bowl. Allow them to sit for 10 minutes.
  4. Drain the apples in a colander, saving 2 Tablespoons of the drained liquid. Gently transfer the apple filling into the crust, arranging it evenly. Dot the top with the diced butter.
  5. Roll out the other pie crust onto a lightly floured surface and cut 8 1-inch strips. Weave a lattice over the apples, gently pressing the ends of the strips into the edges of the crust. Use remaining dough to cut small leaf shapes and press into top edge, or simply crimp the edge.
  6. Beat egg and water in a small bowl, then brush pie with the egg wash. Sprinkle with turbinado sugar, then chill for 10 minutes in the fridge.
  7. Place the pie on a parchment-lined baking sheet. Bake for 20 minutes, then cover the edge with aluminum foil to prevent crust from burning. Reduce the oven temperature to 375°F and bake 40-45 minutes until the crust is golden and the filling is bubbling inside the pie.
  8. Remove from the oven and cool completely before slicing. Serve with a big scoop of vanilla ice cream. Enjoy!


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