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This brandy apple pie is a classic in our family for good reason — it’s too good to eat just one slice!
Another family recipe for ya today! Every Thanksgiving, I’ve always looked forward to Mom’s apple pie. It also happens to be Granny’s recipe, except that we no longer use Granny’s pie crust recipe with it. Instead, we use pre-made Pillsbury pie crusts.
I know, I know… it seems kinda blasphemous at first. And sure, it doesn’t quite have that everything-about-this-is-homemade type of feel… but you do what works best, right? I always found that our homemade pie crust was too soggy and totally changed the texture of the apples, which is one of my favorite parts. So, I decided to share the semi-homemade version instead.
The cinnamon. The spice. The tartness of the granny smith apples and how it’s never baked too long to get mushy. It’s all just mouthwatering deliciousness. K and I both had two slices the night Mom and I baked this!
I don’t think it’s possible to overstate how much I enjoy this apple pie every year. I’ve never only had one piece. It even makes a great — albeit indulgent — breakfast the next morning when I need the sugar rush for the Black Friday frenzy… another family tradition of ours!
Mom came over the other weekend to help bake and we got some great video footage. I’m still editing that down to share with you all, but I’m definitely planning on doing cooking sessions with her more often; she and I had a lot of fun.
I think I’ll create two versions: one that’s just a short recipe video (more share-friendly) to add to this post later, and a longer one that has all of Mom’s fun commentary and bloopers (such as the now-very-bruised apple that skittered across the table when Mom had the brilliant idea to shine it up with olive oil for the photography). For now, I’m posting just the recipe to make sure I have it up before the holidays! Enjoy!Print
This classic brandy apple pie never lasts long in our household — with premade crust and granny smith apples, this semi-homemade recipe is delicious fresh or as leftovers.
- 2 teaspoons apple spice
- 3/4 c. sugar
- 2 tablespoons flour
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/8 teaspoon allspice
- 2 dashes ground cloves
- 1 tablespoon lemon juice
- 1/8 c. apple brandy
- 2 tablespoons butter
- 1 pinch salt
- 6 large (8 medium) granny smith apples — peeled, cored & quartered
- 1 box (2ct) premade Pillsbury pie crust
- Preheat oven to 425°. Remove pre-made pie crusts from box. Sprinkle flour on cutting surface & roll one out with rolling pin. Cut to size & place in pie pan. Save the other for later.
- Peel, core, & cube apples and place into a bowl.
- Mix sugar, flour, cinnamon, nutmeg, allspice, ground cloves, and salt into a separate bowl. Coat apples with this mixture.
- Add lemon juice and brandy.
- Place coated apples in pie pan. Add butter in slices over the mound of apples.
- Roll out second pie crust and cover over the apples. Overlap and pinch bottom crust to top crust to ensure no seepage on the edges during baking.
- With a sharp knife, add a few slits to the top pie crust.
- Bake 15 minutes at 425 °. Turn oven down to 325° and bake another 45 mins. Turn off oven and allow to cool down in the oven.
Our family is pretty generous with the brandy, which is the “secret ingredient” to the flavor in this recipe. We usually add it by the capful, rather than traditional measuring.
My granny always made her own pie crust for this recipe, but I found it was always too soggy on the bottom. Pillsbury gets it right!
Allowing the pie to cool down in the oven will help make the filling less runny.
Keywords: apple pie, dessert, baking
Don’t forget to pin it for later!