granny apple pie recipe

Written ByJenny Smyth Posted on
granny apple pie recipe
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The Best granny apple pie recipe

I’ve always been a fan of traditional recipes that have been passed down through generations. There’s something special about cooking a dish that’s been enjoyed by families for years.

Granny apple pie is one of those recipes that never fails to impress. It’s a classic dessert that’s easy to make and always a hit with my family and friends.

I love how the combination of tender apples, flaky crust, and hint of cinnamon creates a perfect balance of flavors and textures. Whether I’m serving it at a family gathering or just enjoying it with my kids, granny apple pie is always a good idea.

The best part is that it’s incredibly versatile – you can serve it warm with vanilla ice cream or chilled as a refreshing dessert on a hot summer day. My grandmother used to make this pie for our family gatherings, and now I’m happy to carry on the tradition.

It’s a recipe that never gets old, and I’m excited to share it with all of you today.

Granny Apple Pie

Granny Apple Pie

4.6 from 1147 votes

A classic apple pie recipe featuring a flaky crust and a sweet, spiced apple filling. Perfect for any occasion, this pie is a comforting and delicious dessert.

Prep Time20 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hr 10 mins
Servings: 8Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Dough

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup unsalted butter, cold and cubed
1/4 to 1/2 cup ice water

For the Apple Filling

6 to 8 apples, peeled, cored, and sliced (Granny Smith, Honeycrisp, or a mix)
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 tablespoon lemon juice

For the Egg Wash

1 egg
1 tablespoon milk

👨‍🍳Directions

1Preheat oven to 425°F.
2In a large mixing bowl, combine flour, salt, and sugar for the dough.
3Add the cold cubed butter and mix using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together.
5Divide the dough into two equal pieces, wrap in plastic wrap, and refrigerate for at least 30 minutes.
6This will make the dough easier to roll out.
7While the dough is chilling, prepare the apple filling.
8In a large bowl, toss the sliced apples with sugar, flour, cinnamon, nutmeg, salt, and lemon juice until well coated.
Set aside.
9Roll out one half of the chilled dough on a lightly floured surface until it is about 1/8 inch thick and large enough to fit your pie dish.
10Transfer the dough to the pie dish, pressing it into the bottom and up the sides.
11Spoon the apple filling into the crust, mounding it slightly in the center.
12Roll out the second half of the chilled dough on a lightly floured surface until it is about 1/8 inch thick.
13Place the dough over the apple filling.
14Trim the excess dough, leaving about 1/2 inch overhang.
15Crimp the edges to seal the pie.
16Cut slits in the top crust to allow steam to escape.
17In a small bowl, whisk together the egg and milk to make an egg wash.
18Brush the top crust with the egg wash.
19This will give the pie a golden-brown finish.
20Sprinkle with a bit of sugar if desired.
21Place the pie on a baking sheet and bake at 425°F for 40 to 45 minutes, or until the crust is golden brown and the filling is bubbling.
22If the edges of the crust start to brown too quickly, cover them with aluminum foil or a pie shield.
23Allow the pie to cool on a wire rack for at least 2 hours before serving.
24This will allow the filling to set and make it easier to slice.

🔧Equipment

Pie dish
Mixing bowl
Rolling pin
Oven

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 60mg🧂Sodium: 300mg🌾Total Carbs: 55g🥦Dietary Fiber: 4g🍬Sugars: 30g🥩Protein: 3g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. For a lattice top, cut the top crust into strips and weave them over the filling before brushing with the egg wash.

This granny apple pie recipe is perfect for any occasion – whether you’re hosting a family gathering or just want a delicious dessert for your family. The best part is that it’s incredibly easy to make and stores well in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months.

When reheating leftover pie, simply thaw it overnight in the fridge or reheat it in the oven at 350°F (175°C) for about 20-25 minutes until warmed through. You can also serve it chilled as a refreshing dessert on a hot summer day.

Whatever way you choose to enjoy this granny apple pie recipe, I’m sure you’ll agree that it’s a classic dessert that never gets old.

❓ Frequently Asked Questions About Granny Apple Pie

Q: What kind of apples should I use for this recipe?

I recommend using a mix of sweet and tart apples like Granny Smith, Gala, and Fuji for the best flavor.

Q: Can I use frozen apples instead of fresh ones?

Yes, you can use frozen apples, but make sure to thaw them first and pat them dry with paper towels before using.

Q: How do I prevent the crust from becoming too dark during baking?

To prevent the crust from becoming too dark, cover the edges with foil or a pie shield during the last 30 minutes of baking.

Q: Can I make this pie ahead of time?

Yes, you can make the pie dough and filling ahead of time, but assemble and bake the pie just before serving.

Q: What’s the best way to store leftover pie?

Store leftover pie in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months.

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