Grandma's Apple Pie
If you’re standing over a bowl of peeled and chopped Granny Smiths... go make another grocery run.
— Grammy


Happy Thanksgiving! 

I don't know a better holiday. Honestly. When else can you get together with random family members and catch up all while devouring course after course of incredible homemade food? 

Its magical.

There have always been amazing cooks in my family, and I am happy to say that I am trying to follow in their footsteps. This Thanksgiving, I wanted to take a little stress off my mom and was so excited to cook with her all day long on Wednesday. The perfect relaxation after an incredible and crazy semester. I needed some homemade TLC and family loving and that is exactly what Thanksgiving is.

The best part of the day is the end. The finale. The dessert. And more specifically, it is my Grandma Jane's apple pie. Which was handed down from her mother, who handed it down from her mother.

It calls for macintosh. I know, they will mush down. I know. But if you're willing to have a bit of an airier pie I highly suggest that you use them. The taste can not be beat. Don't put in granny smith. Just, don't.


Okay, are you ready to use Macintoshes? If you're standing over a bowl of peeled and chopped granny smiths... go check out the quote at the top. 

In the effort of time I usually use a pillsbury pie crust and call it a day. But this year, I wanted to make the crust myself. After my trip to Tartine bakery in SF this summer, and tasting their unbelievable pie crust, I knew that is what I needed to make.

Pie Crust


  • 2 sticks (+5 tbsp) unsalted butter, unwrapped and VERY cold (stick them in the freezer while preparing food processor & flour)
  • 3 cups + 2 TBSP flour
  • 2/3 cups frigid water
  • 1 tsp salt


  • Mix together salt and water and place in freezer until ready to use
  • Add flour to food processor, chop butter into cubes. Pulse in butter until grains of flour are clumped. 
  • Slowly add in salt water, pulsing until the butter form pea sized chunks
  • Dump onto lightly floured surface. Divide in half, form into 1/2" thick spheres, wrap in plastic wrap and refrigerate for at least 2 hours. 



  • 12-15 Mcintosh apples
  • 1/2 cup sugar 
  • 1.5 tsp cinnamon
  • 1/4 tsp salt
  • 2 tbsp flour
  • lemon juice
  • 1 tbsp butter


  • Pre heat over to 450˚. Peel and cut all apples, cut into 1/2" cubes. 
  • Mix sugar, cinnamon, flour, and salt into a small bowl and pour over apple cubes. Mix well.
  • Line pie dish with rolled out pie dough, add apples, top with 1 tsp lemon juice and butter cut into chunk and scattered all over. Top with top crust, flute edges and rub crust with milk to ensure browning.
  • Place into over at 450˚ for 15 mins. Turn down to 350˚ for 1 hour.