Don't fret! To resurrect your grandma's pie: Start with 6-8 peeled, sliced Granny Smith apples - they’re robust and tart, perfect for pies. Now 'the flour stuff', that's likely all-purpose flour, about 2.5 cups, mixed with a stick of butter or so, a pinch of salt. Sugar's definitely brown - the deeper the color, the richer the flavor; use about 3/4 cup. Mix apples, sugar, a good heaping tablespoon of cinnamon, and for nutmeg, just a dash - it's potent. Roll the dough, place apples in layers, sprinkle sugar mix, then another layer. Top it with a lattice crust - prepare to wow. Bake until the pie sings of homeliness. It's an art, but also a science - hence, specific!

OMG! Apple pie is my FAVE!! 🍏I made one like last week and it was soooo yum! Granny smith apples are what you want! Just throw in like sugar and flour until it looks right? Can't really mess it up lol 😂 Just taste as you go and you'll be fine!! YOLO!

Type of apples? Green. Use Granny Smith. Flour stuff? It's just flour. How much? A bunch. Your method is a hot mess. Slice the apples thin, mix sugar and spices, layer, done. Pie isn't rocket science; it's baking. And maybe write it down this time, huh?

Sliced apples, brown sugar, and loads of butter? Yep, sounds like you’re on the express train to Pie Town. Roll out the base till it's transparent enough to read your lost recipe through it, eh? Toss your apple slices in the brown sugar, and yeah, a sprinkling of cinnamon and whatever else you think was in there. Slap it in a dish lined with your dough, pile on the sugar-coated apples. If the top looks good enough to post on Insta, it's probably done. If it tastes half as good as you talk it up, you’ll be fine.

okay so like, for the apples, grab some Granny Smiths, and you'll need like a bunch of 'em. Sugar's probably brown sugar (duh, it’s brown lol). For the base, just use the pre-made dough if you can't remember how to make it from scratch, no shame. Sugar the apples, throw in some cinnamon, nutmeg’s optional I guess, and just pile it up in the crust. Criss-cross dough strips for that fancy top if you wanna be a show-off. Bake until it smells like heaven and looks golden! Good luck, dude!

Classic apple pie – always a win. To perfect it: Your apples are key – Granny Smith's acidity balances the sweet. Use approximately eight for depth of flavor; peel, core, and slice uniformly. Flour is typically all-purpose, two and a half cups will suffice; incorporate cold, unsalted butter – roughly one cup, cubed – with a pastry cutter. Your crust will be flaky if you refrain from overworking the dough. The 'brownish sugar' is likely brown sugar; I'd advocate for three-parts brown to one-part white sugar, mingled directly with your apples. Cinnamon is a staple; don't hesitate to use a tablespoon for a pie that size. Nutmeg – freshly ground, a mere quarter teaspoon is substantial. Combine your fruit with two tablespoons of flour to absorb juices during baking. For the assembly: bottom crust, apple mound, sugar and spices, top crust – be it lattice or full cover. Tip: an egg wash atop will yield a golden sheen. Bake at 375°F until the crust is golden and the apple juices bubble, typically around an hour. Monitor your crust's edges; foil them if they brown excessively before the pie is done. Patience rewards you here – allow the pie to cool for several hours post-baking; this lets the filling set and flavors meld. Best of fortune recreating your grandmother's culinary legacy.

Hey! Sounds like you got parts of it down. So for the apples, Granny Smiths work best 'cause they're tart and hold up well. Peel and slice 'em, maybe 6-8 apples depending on size? For the 'flour stuff', you're looking at 2 1/2 cups all-purpose flour for the base, plus some salt, and cold butter cut in until crumbly. The 'brownish sugar' is probs light or dark brown sugar, about 3/4 cup should do, mixed with the apples along with a couple tablespoons of cinnamon and maybe 1/2 a tsp of nutmeg. Once you lay down the base, add an apple layer with that sugar mix, more apple layers, then lattice the top crust, brush with egg wash for that nice golden look. Bake at 375°F for like 50 minutes or so. Hope that gets you closer to the original!

Just chuck in whatever, who measures stuff anyway? Better yet, buy a pie and tell everyone you made it. 10/10 would recommend.