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Nana's Apple Pie

Nana's Apple Pie (with video below!)

Simple, perfect crust
Prep Time 1 hr
Cook Time 45 mins
Course Dessert, dolce
Cuisine American
Servings 6


  • pastry cutter
  • 9" pie dish


  • 2 cups all-purpose flour + more for dusting
  • cup butter
  • 1 tsp salt
  • 6-7 medium firm apples such as Golden Delicious, Granny Smith, Honeycrisp, Jonathan, Rome, or Braeburn
  • ½ cup sugar + a bit more for top crust
  • 2 tsp. ground cinnamon
  • 6-7 tbsp. ice-cold water


  • Preheat oven to 375° F

Prep apples

  • Wash, core, and cut apples into 3/8" slices. Place in a large bowl, add 1/2 cup sugar and cinnamon and mix well. Cover and set aside while you make the dough. I like to leave on the skins for flavor and nutrition, but ultimately, it is your call.

Make and roll dough

  • In a clean mixing bowl, sift together flour and salt.
  • The butter should be cold, right from the fridge. Cut the butter into dice-sized pieces and add to the flour. Using a pastry cutter (or the tines of a fork) cut the pieces of butter into the flour until they are the size of small peas. Then, roll the chunks of butter between your thumbs and fingertips to flatten the butter. This step will make for a more flaky crust. Watching the video helps.
  • 2-3 Tablespoons at a time, add the ice-cold water, and gently stir with a fork to gently moisten all the ingredients. As you stir, the dough will come together. Careful not to overwork the dough. The dough should be moist, but not too wet or sticky.
  • Turn the dough onto a floured board. Do not knead. Gather up the dough into a round ball. Since this is a double-crust pie, cut the dough in half. Wrap each piece in plastic wrap and refrigerate for at least 20 minutes. If the dough is too soft, it will be unruly and difficult to roll.
  • On a lightly floured board, roll out the bottom crust into a 10-inch circle. You may need to lightly flour the board and the rolling pin during rolling to make sure the dough does not stick.
  • Transfer bottom crust to 9" pie dish. Fold dough in half, transfer to pie dish and unfold. Gentle guide dough into the pie dish.
  • Fill bottom crust with apples. Then take the second piece of dough out of the fridge and roll out the top crust to a 10" circle. Using the same method as the bottom crust, fold the dough in half, transfer carefully to the top of the apples and unfold.
  • Using a sharp knife, trim the excess dough from around the rim of the pie dish. Pinch the edges of the top and bottom crust edges closed all aorund the rim of the pie.
  • Lightly brush the top of the crust with a bit of water and sprinkle sugar over the top. Cut three - 2-inch slits in the crust and bake for 40 - 45 minutes until crust is golden brown and apples are bubbling.
  • Congratulations! Remember, practice makes perfect.


Keyword apple pie