Grandma's Brown Sugar and Spice Apple Pie

There’s nothing quite like the smell of apple pie baking in the oven—sweet cinnamon, brown sugar, and tart apples wrapped in a golden, flaky crust. This recipe, lovingly named after my grandma, captures her cozy, old-fashioned magic. Every slice is a taste of warmth, love, and home.

Ingredients

Dough for double-crust pie ( store-bought, your own recipe, or try mine: Ultimate Buttery Pie Crust.)

1/3 cup sugar

1/3 cup packed brown sugar

2 TBSPS Cornstarch (or 1/4 cup flour. Cornstarch will make the filling silkier)

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg 

Pinch of salt (about 1/8 tsp)

6 medium-sized apples, peeled and sliced thin (half Granny Smith, half Honeycrisp, about 6-7 cups)

2 tablespoons lemon juice

2 tablespoons butter, browned

1 tsp vanilla

1 large egg

Splash of heavy cream

1 TBSP turbinado or coarse white sugar + 1/2 tsp cinnamon (for sprinkling on top, if desired)

Directions

Step 1: Prep the Apples (Macerate)

In a large bowl, toss the apple slices with lemon juice.

In a separate bowl, mix together sugar, brown sugar, cornstarch (or flour), salt, cinnamon, ginger, and nutmeg.

Sprinkle the sugar mixture over the apples and toss until evenly coated.

Let the mixture sit for 20–30 minutes to draw out the juices. Drain and simmer the juices in a small saucepan until syrupy.

Stir in the vanilla, then pour back over the apples. This step intensifies the flavor and helps prevent a soggy crust. Mix well.

Step 2: Prepare the Crust

Preheat oven to 425°F (220°C).

If using refrigerated crust, remove it from the refrigerator before preparing your pie.

Roll out one portion of the pie dough and fit it into a 9-inch pie dish. Trim any excess hanging over the edge.

Pour the apple filling into the crust and drizzle the browned butter over the top.

Step 3: Top It Off

Roll out the second crust. You can keep the crust whole with vents cut on top, or create a lattice design.

Place the second crust over the apples. Trim and crimp the edges to seal. Flute the edges. If not using a lattice design, be sure to cut at least three vents in the center of the pie to let steam escape.

Mix together the egg and the splash of cream. Brush the top crust with it.

Sprinkle with turbinado sugar/cinnamon mixture, if desired.

Step 4: Bake

Place the pie on a baking sheet to catch drips.

Bake at 425°F for 15 minutes.

Reduce oven temperature to 375°F (190°C) and continue baking for 35–45 minutes, or until the crust is golden brown and the filling is bubbling.

If the edges brown too quickly, cover them with foil or a pie shield partway through baking.

Step 5: Cool and Serve

Allow the pie to cool for at least 2 hours before slicing so the filling can set.

Serving Suggestions

Warm it up or keep it at room temperature, topping with vanilla ice cream and a drizzle of caramel sauce.

Optional Delicious Upgrades

For a delicious hybrid pie, in place of the top crust, sprinkle a warm cinnamon streusel (butter, brown sugar, flour, and oats) over the filling instead of the top crust. You can also layer it lightly on top of a lattice crust for extra texture. Try the streusel from my Old-Fashioned Apple Crumble recipe. Just cut the topping ingredients in half for the perfect amount.

Serve with flavored whipped cream: A dollop of cinnamon-vanilla whipped cream can complement the caramel sauce and ice cream beautifully.

© 2025 Lowvee Cole. All rights reserved.

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