Grandma Ople’s Famous Apple Pie
The BEST Apple Pie I’ve Ever Made! Read the RAVE REVIEWS!
With apple season in full swing, I decided to finally try an apple pie recipe I have been wanting to make for years, Grandma Ople’s Famous Apple Pie. I am always on the search for great recipes to add to my recipe box and share with all of you, and this one’s a keeper. This is the best apple pie I’ve ever made!
Read rave reviews from people who tried this recipe on Pinterest (photos included)!
Please Note: When I share a tried & true recipe, I always credit the source and often will send you to the site for the directions. All you need to do is click on “Print Recipe” below and it will take you to the full recipe. One extra step for an awesome recipe, that’s it! It’s important to me to share the love and send you to the original source.
Grandma Ople’s Apple Pie
- *1 recipe for 9 inch double pie crust, or store bought
- 8 Granny Smith apples, peeled, cored and sliced
- 1/2 cup unsalted butter
- 3 tablespoon all-purpose flour
- 1/4 cup water
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- few dashes of nutmeg
- 1 tablespoon pure vanilla extract (yes, tablespoon) and reduced the water by 1 tablespoon
Please head to allrecipes.com for the directions and a great step-by-step video.
- *Looking for a great pie crust recipe, try my grandma’s – 9 Inch Pie Crust recipe, two crust pie
- Before making the butter-sugar sauce, have your pie crust ready to go- apples in the pie plate with the lattice top already placed.
- Many people suggested taking 3/4 of the sugar mixture and tossing the apples to coat before placing in the pie plate, then topping the remaining sugar mixture over the pie crust. I did not do this, I followed the directions and poured the mixture in the lattice openings. There is a great video provided that shows you step-by step how to make the pie and how to do the lattice for the top crust.
- Be sure to bake your pie on the middle rack of oven so it does not burn.
- Don’t forget to bake at 425 degrees F for 15 minutes, THEN REDUCE HEAT to 350 degrees f and continue baking for 35-45 minutes.
- This pie needs time to set, so it’s best to wait before serving.
Thanks so much for stopping by!
I have been making this for 4 years and it’s become a fan favorite. A spur of the moment idea this year, allow the butter to brown before adding the flour. It added a great layer of flavor. Thanks for sharing this.
This is by far the best apple pie recipe. The only thing I do different is I use two different types of apples. But I have to say that I bake a lot. This is a perfect recipe follow directions to the tee and you will be loved by everyone who eats this. TY Grandma Opal.
This is the best apple pie I ever made! Thank you so much.
Can this be made before Christmas day?
Ok, I have been making this recipe for over a decade now and ITS JUST GREAT! I’ve tried it with and without the add-ons and neither way disappoints. However, I seem to almost always end up with a soggy bottom. I’ve tried an egg wash, baking the bottom crust first, pie weights… what am I missing???
I use this recipe all the time, and it never disappoints. I do however, pour the sauce over the apples then place the top crust on, works great. I have added the cinnamon, nutmeg and vanilla, and no one seems to notice. Honey crisp are the best, but I have used gala, and one called aquaria and apple pie is awesome.
Adding cinnamon was fine, but I made another pie weeks later and confirmed that no additional spices or extract are necessary for this wonderful pie. It is DELICIOUS just as Grandma Ople made hers.
My go to pie recipe. Except none of us are the biggest pie fans so I make it a crisp. My husband asks me every year to make it for thanksgiving and Christmas desserts. 2 members of my family are gluten free so this is the perfect recipe and still so yummy in a crisp.
This has been my go-to apple pie recipe for years. I don’t usually add cinnamon and it’s always been a great-tasting pie, but decided add to it today. We’ll see how it compares. The lattice crust and pouring the syrup over it is additional work, but is absolutely worth the effort. THANK YOU to Grandma Ople for an amazing recipe!
This looks delicious, I’m concerned that what is essentially caramel sauce would burn on top of the crust? Given that it doesn’t appear to be an issue, I will give it a go – I’m taking a keto vacation, and this will be on my list. Btw, has anyone tried just pouring sauce over apples before placing the crust? thank you!
I’ve made this recipe for many years, but I pour the sauce directly over the apples, then top with a pie crust, brush with egg wash and sprinkle of sugar. Perfect every time!
I have used this apple pie recipe for years. I DO NOT tweek the original recipe with additional spices. It is delicious as is. Grandma Ople’s is the best. The tasty result is worth the extra effort.
I have made this pie many times that I am now becoming a local legend for it. I follow it to a T. Add all the tweaks you want to it….but the true secret to this pie is the apples. I wait for them to come to season from our local orchard that has many varieties. Granny Smith are good but try a Must or gravenstein, Kings and Jonathan Gold get raves but hands down for the best apple for this pie is a Honey Crisp.