Grandmother’s Classic Apple Pie

Marion Cunningham (1922 – 2012), was an American food writer and advocate for home cooking well known for adapting The Fannie Farmer Baking Book from 1896 into a more modern kitchen staple. Her recipe focuses on simple, homemade dishes just like the ones grandmothers have been baking for generations.

This timeless, all-butter pie crust recipe and apple pie filling can be appreciated for why a well-baked pie (in life or for the table) is a tradition worth passing down.

“Seize the moment. Remember all those women on the Titanic who waved off the dessert cart.”

— Erma Bombeck, Forever, Erma (1996)

Prep Time

45 minutes

Cook Time

50-55 minutes (15 minutes at 425°F; Reduce to 350°F for 35-40 minutes )

Total Time

1 hour 40 minutes

Serving

6-8 slices

Ingredients

FOR THE CRUST:
(makes 2 crusts, top & bottom)

  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cold and cut into small cubes
  • 6-8 tablespoons ice water

FOR THE APPLE FILLING:

  • 6-7 medium apples (Granny Smith, Honeycrisp, or a mix)
  • ¾ cup granulated sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 tablespoon lemon juice
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 tablespoon cornstarch or flour (to thicken)

 

Preparation

MAKE THE PIE CRUST:

  • In a large bowl, mix the flour and salt.
  • Cut in the cold butter using a pastry cutter (or your hands) until the mixture looks like coarse crumbs.
  • Slowly add ice water, one tablespoon at a time, mixing gently until the dough holds together.
  • Divide into two disks, wrap in plastic, and refrigerate for at least 30 minutes.

PREPARE THE FILLING:

  • Peel, core, and slice the apples thinly.
  • Toss with sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Let sit for 15 minutes.

ASSEMBLE THE PIE:

  • Roll out one crust and fit it into a 9-inch pie pan. Trim the edges.
  • Pour in the apple filling, dot with butter pieces.
  • Roll out the second crust, place it on top, and crimp the edges. Cut small slits for steam to escape.

BAKE:

  • Preheat oven to 425°F (220°C).
  • Bake for 15 minutes, then reduce heat to 350°F (175°C) and bake for another 35-40 minutes until golden brown.
  • Let cool before slicing (if you can wait that long!).

 

Pair with Tea & Trivia

A Slice of History: Tea & Apple Pie

Few things evoke the warmth of home and tradition quite like a slice of homemade apple pie and a steaming cup of tea.

This pairing isn’t just about taste—it’s a reflection of generations of women gathering around the kitchen table, sharing wisdom, laughter, and a moment of calm amidst life’s busyness.

THE HISTORY OF TEA AND PIE

Tea has long been a ritual of comfort and conversation. From British afternoon tea to Southern porch gatherings, it has brought people together for centuries.

Apple pie, with its roots in medieval England and Dutch baking traditions, became a symbol of home and hospitality in America. By the 1800s, nearly every household had a version of apple pie, passed down through generations.

It’s no surprise that these two traditions—tea and pie—naturally found each other, creating a pairing as timeless as the women who baked and brewed before us.

So, as you take a bite of flaky, buttery crust and sip your perfectly spiced tea, remember—you’re not just indulging in dessert. You’re partaking in a tradition of women who, for generations, have known that the richest conversations—and life’s finest advice—are best savored over pie and tea.

 

TRIVIA SIP: Did you know? In colonial America, tea was so precious that women often reused their tea leaves? And, apple pie was commonly served at breakfast, not dessert. A practical pairing born of resourcefulness and ritual.

 

CINNAMON SPICE TEA

Bold and cozy, this naturally sweet, spiced black tea with cinnamon, cloves, and orange peel enhances the apple pie’s warm flavors.