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classic brandy apple pie slice on white plate with granny smith apple
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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.

Ingredients

Scale
  • 2 teaspoons apple pie spice
  • 3/4 cup sugar
  • 2 tablespoons all-purpose 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 unsalted butter
  • 1 pinch salt
  • 6 large (8 medium) granny smith apples — peeled, cored & quartered
  • 1 box (2ct) premade Pillsbury pie crust

Instructions

  1. Preheat oven temperature to 425°. Remove pre-made pie crusts from box. Sprinkle a little bit of flour on the counter or cutting board & roll one out with rolling pin. Cut to size & place in pie dish. Save the other for later.
  2. Peel, core, & cube apples and place into a large bowl.
  3. Mix sugar, flour, cinnamon, nutmeg, allspice, ground cloves, and salt into a separate medium bowl. Coat apples with this flour mixture.
  4. Add lemon juice and brandy. Toss filling to evenly distribute.
  5. Place coated apple filling in pie pan. Add butter in slices over the mound of apples.
  6. Roll out second pie crust and cover top of the apples. Overlap and pinch bottom crust to the top crust to ensure no seepage on the edges during baking. Optional: coat with egg wash on top of the pie.
  7. With a sharp knife, add a few slits to the top pie crust.
  8. Bake pie for 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 before serving.

Notes

  • Pre-made pie crust needs to warm up to be pliable for rolling. If it doesn’t unfold, let it thaw longer (otherwise it will break along the folds from the box).
  • 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!
  • Waiting until the filling cools down in the oven will help make the filling less runny.

Find it online: https://www.uglyducklinghouse.com/classic-brandy-apple-pie/