I’m so excited to share with you my grandmother’s famous Granny Smith Apple Pie recipe. This pie has been a family favorite for generations, and for good reason.
The combination of tender apples, a flaky crust, and a hint of cinnamon is absolute perfection. Every time I make this pie, my kids beg me to let them have a slice (or two) before it’s even cooled.
And trust me, it’s worth the extra effort to make it from scratch – the homemade crust is where it’s at! I’ve been making this pie for years now, and I still get rave reviews from friends and family whenever I serve it.
My grandmother would be so proud to see how much joy this pie brings to our family gatherings. Plus, the best part?
It’s actually pretty good for you too – the apples are packed with fiber and antioxidants, and the crust is made with wholesome ingredients like butter and flour. Win-win!
Classic Granny Smith Apple Pie
4.9 from 1610 votes
This apple pie uses tart Granny Smith apples balanced with a sweet, spiced filling. A flaky, buttery crust encases the tender fruit for a comforting dessert.
6 medium Granny Smith apples, peeled, cored, and sliced 1/4 inch thick
3/4 cup granulated sugar
2 tbsp all-purpose flour
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1 tbsp lemon juice
2 tbsp unsalted butter, cut into small pieces
For the Egg Wash
1 large egg
1 tbsp water
1 tsp granulated sugar (for sprinkling)
👨🍳Directions
1Make the pie crust: In a large bowl, whisk together flour, salt, and sugar.
2Cut in cold butter using a pastry cutter or pulse in a food processor until mixture resembles coarse meal with pea-sized butter pieces.
3Drizzle 6 tablespoons ice water over mixture and stir with a fork until dough just holds together when pressed; add more water if needed, 1 tablespoon at a time.
4Divide dough in half, flatten into disks, wrap in plastic, and refrigerate at least 1 hour.
5Meanwhile, prepare filling: In a large bowl, toss sliced apples with sugar, flour, cinnamon, nutmeg, salt, and lemon juice until evenly coated.
6Let stand 15 minutes to draw out juices.
7Preheat oven to 425°F.
8On a lightly floured surface, roll one dough disk into a 12-inch circle, about 1/8 inch thick.
9Gently transfer to a 9-inch pie dish, pressing it into the bottom and sides without stretching.
10Trim overhang to 1/2 inch beyond the rim.
11Spoon apple filling into the crust, mounding slightly in the center.
12Dot with butter pieces.
13Roll out second dough disk to same size.
14Place over filling, trim overhang to 1/2 inch, then fold top edge under bottom crust edge and crimp decoratively.
15Cut 4 to 5 slits in top crust for steam vents.
16In a small bowl, whisk egg with water.
17Brush egg wash over top crust and sprinkle with 1 teaspoon sugar.
18Place pie on a baking sheet to catch drips.
19Bake at 425°F for 20 minutes, then reduce oven temperature to 375°F and bake 35 to 40 minutes more, until crust is deep golden brown and filling bubbles through vents.
20Cool pie on a wire rack at least 2 hours before slicing to allow filling to set.
For extra flaky crust, keep all ingredients very cold. If edges brown too quickly, cover with foil halfway through baking. Serve with vanilla ice cream or whipped cream.
Watch Video Of How Classic Granny Smith Apple Pie Works
This Granny Smith Apple Pie recipe is truly a classic for a reason – it’s easy to make, deliciously flavorful, and perfect for any occasion.
Whether you’re serving it at a family gathering or just want a tasty dessert after dinner, this pie is sure to impress.
And don’t worry about leftovers – this pie freezes beautifully, so feel free to stash some away for later.
❓ Frequently Asked Questions About Granny Smith Apple Pie
Q: What type of apples should I use for this recipe?
A: You’ll want to use Granny Smith apples, as they hold their shape well when cooked and add a nice tartness to the filling. If you can’t find Granny Smiths, you can also use other varieties like Golden Delicious or Braeburn.
Q: Can I make this pie in advance?
A: Yes, you can make the filling and crust up to a day ahead of time – just store them separately in the fridge until you’re ready to assemble the pie.
Q: Why do you need to chill the dough?
A: Chilling the dough allows the butter to firm up, making it easier to roll out into a thin layer without over-working it.
Q: Can I substitute the sugar with honey or maple syrup?
A: While you can use these alternatives, keep in mind that they have stronger flavors than sugar and may affect the overall taste of the pie.
Q: How do I prevent the crust from becoming too brown?
A: To prevent over-browning, cover the edges of the crust with foil or a pie shield during baking.
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