Grandma Ople's  Apple Pie

Grandma Ople's Apple Pie


"This was my grandmother's apple pie recipe. I have never seen another one quite like it. It will always be my favorite, and I hope it becomes one of your favorites as well!"

Ingredients 1 h 30 m {{adjustedServings}} servings 512 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 512 kcal
  • 26%
  • Fat:
  • 26.7 g
  • 41%
  • Carbs:
  • 67.8g
  • 22%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 241 mg
  • 10%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
  2. Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
  3. Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.
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Reviews 1795

  1. 2263 Ratings


I've made this pie three times now, and it's always made a delicious pie. However, I had an epiphany before making it this last time that greatly improved the result. I've been adding a tbs of cinnamon as was recommended by other reviewers, but made the mistake of adding the cinnamon to the sauce. The pie tasted fine, but the presentation didn't seem as impressive as people raved about. It was dark brown and unappealing. This last time, it occured to me that the cinnamon was making the pie turn dark, so instead of mixing the cinnamon into the sauce, I mixed it into the apples in a bowl before pouring the apples into the crust. The sauce I prepared as stated in the recipe. The resulting pie was picture perfect in its presentation, and cinnamon taste was just as good. So remember, if you want to add cinnamon, add it to the apples, not the sauce.


OK, you've probably read many reviews as to how delicious this pie is (and it really is!). What you've also read is the submitter forgot to list the cinnamon in the recipe or how you should forgo the lattice crust and a few other suggestions. Let me strongly suggest that you try this recipe unaltered at least once. The point is that this is a small twist on traditional apple pie, so no cinnamon (or nutmeg or cloves or raisins etc.). The lattice crust is essential because it lets you pour the caramel mixture over the top and it drains into the fresh apples underneath while leaving a thin coat on the lattice crust. It really isn't hard to do...there's even a short video of a teenager making a lattice crust pie for a dinner in honor of his mom's visiting friend. Check it out if you need some pointers. I also saw comments suggesting to use 6 apples instead of 8. Another suggestion I saw several times said to just put the pie in at 350 degrees for 1 hour and it's fine. I would say if you are using an 8" pie dish, sure, reduce it down to 6 apples but for a 9" dish, 8 apples was just right (I could have probably squeezed in one more). I would also strongly suggest following the baking instructions because the higher temperature helps set the bottom of the crust. With fresh fruit pies, there is a chance the crust will not fully bake in the center as the fruit releases liquid. The high temperatures "temper" the crust during the first 15 minutes of baking. Finally,

Elizabeth P

There's no need to keep looking around for an apple pie recipe. This one is delicious. I modified it slightly based on other reviews. Use 6 apples (instead of 8) and you'll have plenty. Instead of pouring the sauce on top of the pie crust, I just mixed it in with the apples. Additionally, I added 1 tsp. cinnamon, 1/2 tsp. nutmeg and 1 tsp. vanilla to apples. To make my life easier, I used the Pilsbury ready-made pie crust and I didn't do the lattice top. Instead, I just made slits in the pie crust, brushed a thin coating of milk over the top and sprinkled with sugar. Don't forget to put a cookie sheet under the pie dish when baking--it will overflow! Lastly, I thought my apples turned out perfectly extending the cooking time at 350 to 50 minutes. Please enjoy this recipe!!!