Grandma’s Apple Pie

Grandma’s Apple Pie

  • Prep Time: 25 mins
  • Total Time: 1 hrs 20 mins
  • Servings: 8
  • About This Recipe

    “From Linda McCartney’s cookbook.”


  • 3/4 cup butter or 3/4 cupmargarine, softened
  • 3/4 cuplow-fat cream cheese
  • 3cupsall-purpose flour
  • 2lbsapples, peeled,cored,sliced thinly
  • 2tablespoonsground cinnamon
  • 5 -6tablespoonssugar
  • 2tablespoonslemon juice
  • Directions

  • In a medium bowl, beat the butter or margarine and cream cheese together until smooth.
  • Work in the flour to make a soft dough.
  • Divide the dough into two balls, wrap them, and chill them in the fridge for a minimum of 1 hour.
  • Mix the sliced apples with the cinnamon, sugar, and lemon juice, reserving a little sugar and cinnamon.
  • Mix well.
  • On a lightly floured surface, roll out one ball of pastry and use it to line a deep 10-inch pie dish.
  • Bake the pastry blind (see note on baking blind).
  • When the pie shell has cooled, fill it with the apples, piling them higher in the center.
  • Roll out the other pastry ball thinly and gently lay it on top.
  • Press the edges together, trim off any excess pastry, then mark the edges with a fork and prick the top of the pie several times.
  • Mix the reserved cinnamon and sugar together, and sprinkle the mixture on top of the pie.
  • Bake at 375 F for 35-40 minutes, until the topping is golden brown and the apples have cooked.
  • Note: Baking Blind: Baking blind, which partially cooks the pie shell, will ensure that it stays crisp under a liquid filling.
  • Cover the pastry, including the rim, with aluminum foil to prevent it from rising.
  • Weigh it down with baking beans (dried lima or butter beans are perfect).
  • Bake it in a preheated oven at 400 F for 10-12 minutes (slightly less time if you are making small individual pie shells).
  • Remove the foil and bake for a further 5 minutes or until the pie shell starts to color.
  • Reviews

  • “Mirj,This was my first made-from-scratch-pie.And it was delicious!And easy.I loved the crust – it was just right – tasty and flaky.Scrumptious!I will definitely make it again.Tracey”