Albert Lea Housewife's Apple Pie

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A classic Midwest apple pie with a flaky double crust, filled with tart Granny Smith apples and a hint of cinnamon, evoking memories of family gatherings. This American-inspired recipe, ready in about 115 minutes, layers all-purpose flour, cold butter, ice water into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 380 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2.5 cups all-purpose flour
• 1 cup cold butter
• 1/4 cup ice water
• 6 medium Granny Smith apples
• 3/4 cup granulated sugar
• 3 tbsp all-purpose flour
• 1.5 tsp ground cinnamon
• 1 tbsp lemon juice
• 1/4 tsp salt
• 2 tbsp heavy cream

Instructions

1. Step 1: For the crust: In a food processor, pulse 2.5 cups all-purpose flour with 1/4 tsp salt until combined. Add 1 cup cold cubed butter and pulse until the mixture resembles coarse crumbs. Gradually add 1/4 cup ice water, pulsing until the dough holds together when squeezed. Divide into two disks, wrap in plastic, and chill for 1 hour.
2. Step 2: Preheat oven to 375°F (190°C). Peel, core, and slice 6 medium Granny Smith apples into 1/4-inch thick slices. In a large bowl, toss apples with 3/4 cup granulated sugar, 3 tbsp all-purpose flour, 1.5 tsp ground cinnamon, 1 tbsp lemon juice, and 1/4 tsp salt until evenly coated.
3. Step 3: Roll out one chilled dough disk to a 12-inch circle and line a 9-inch pie dish. Pour the apple mixture into the crust, mounding slightly in the center. Roll out the second dough disk for the top crust, cut slits for steam, and place over the filling. Trim excess dough and crimp edges with a fork.
4. Step 4: Brush the top crust with 2 tbsp heavy cream, then bake for 50-60 minutes until the crust is golden and the filling bubbles through the slits. Let cool for at least 2 hours before serving to set the filling.