granny smith pie recipe

Written ByJenny Smyth Posted on
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The Best granny smith pie recipe

I’ve been making Granny Smith pie for years, and it’s still one of my family’s favorite desserts. The first time I made it, I was hooked on the combination of the tart Granny Smith apples, the sweetness of the sugar, and the flaky crust.

My kids love it because it’s not too sweet, and my husband loves it because it’s a classic. I love it because it’s easy to make and always a hit at family gatherings.

The key to this recipe is using the right type of apples – Granny Smith are the best because they hold their shape and provide just the right amount of tartness. When I’m making this pie, I like to think about all the different ways you can serve it – with a scoop of vanilla ice cream, topped with whipped cream, or even just plain with a cup of coffee.

It’s a versatile dessert that’s perfect for any occasion. One of the best things about this pie is how well it stores – you can make it up to a week in advance and just thaw it when you’re ready to serve.

My family loves this pie so much that we’ve even started making mini versions for potlucks and parties. It’s a great way to share this delicious dessert with friends and family without having to make an entire pie.

Classic Granny Smith Apple Pie

Classic Granny Smith Apple Pie

4.5 from 1987 votes

A classic apple pie featuring tart Granny Smith apples in a buttery, flaky crust. The filling is spiced with cinnamon and a touch of lemon to enhance the apple flavor.

Prep Time30 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 25 mins
Servings: 8Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Crust

2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
1 cup cold unsalted butter, cut into small cubes
6 to 8 tablespoons ice water

For the Filling

6 cups Granny Smith apples, peeled, cored, and thinly sliced
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
1 tablespoon unsalted butter, cut into small pieces
1 large egg, beaten (for egg wash)
1 tablespoon turbinado sugar (for sprinkling)

👨‍🍳Directions

1In a large mixing bowl, whisk together 2 1/2 cups flour, 1 teaspoon salt, and 1 tablespoon sugar.
2Add the cold butter cubes and cut them into the flour using a pastry cutter or two knives until the mixture resembles coarse meal with pea-sized butter pieces.
3Drizzle 6 tablespoons of ice water over the mixture and stir with a fork until the dough just comes together, adding up to 2 more tablespoons if needed.
4Divide the dough into two equal discs, wrap each tightly in plastic wrap, and refrigerate for at least 1 hour.
5While the dough chills, preheat your oven to 425°F and place a baking sheet on the lower rack to catch any drips.
6In a large bowl, combine the sliced apples, 3/4 cup sugar, 2 tablespoons flour, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and lemon juice.
7Toss gently until the apples are evenly coated and let the mixture sit for 10 minutes to release juices.
8On a lightly floured surface, roll out one dough disc into a 12-inch circle about 1/8-inch thick.
9Carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides, leaving the overhang.
10Pour the apple filling into the crust, mounding it slightly in the center, and dot the filling with the small butter pieces.
11Roll out the second dough disc to the same size and place it over the filling.
12Trim the overhang to about 1/2 inch, then fold the edges under and crimp with your fingers or a fork to seal.
13Cut several slits in the top crust to allow steam to escape, then brush the entire top with the beaten egg and sprinkle with turbinado sugar.
14Place the pie on the preheated baking sheet and bake at 425°F for 20 minutes.
15Reduce the oven temperature to 375°F and continue baking for 35 to 40 minutes, until the crust is golden brown and the filling is bubbling through the slits.
16Let the pie cool on a wire rack for at least 2 hours before slicing to allow the filling to set.

🔧Equipment

Large mixing bowl
Pastry cutter or two knives
Plastic wrap
Rolling pin
9-inch pie dish
Small bowl
Pastry brush
Baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 20g💛Saturated Fat: 12g❤️Cholesterol: 65mg🧂Sodium: 300mg🌾Total Carbs: 58g🥦Dietary Fiber: 4g🍬Sugars: 30g🥩Protein: 4g

📝Notes

For a richer flavor, use a mix of Granny Smith and Honeycrisp apples. If the crust edges brown too quickly, cover them with foil halfway through baking.

Watch Video Of How Classic Granny Smith Apple Pie Works

This Granny Smith pie recipe is always a good idea for any occasion – whether you’re looking for a classic dessert for special events or just want something delicious and easy to make for everyday eating. The best part about this recipe is how versatile it is – you can serve it warm with vanilla ice cream or whipped cream, or even just plain with a cup of coffee.

It’s also perfect for family gatherings because everyone loves something sweet after dinner. And as an added bonus, this pie is relatively healthy compared to other desserts – with its focus on apples instead of sugar and flour.

Overall, this Granny Smith pie recipe is a must-try for anyone who loves classic desserts.

❓ Frequently Asked Questions About Granny Smith Apple Pie

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

For this recipe, you’ll want to use Granny Smith apples. They’re the best type of apple for this pie because they hold their shape and provide just the right amount of tartness.

Q: Can I use other types of sugar instead of white sugar?

Yes, you can use other types of sugar if you prefer. Brown sugar will give your pie a slightly different flavor, while honey or maple syrup will add a richer flavor.

Q: How do I prevent my crust from becoming too brown?

To prevent your crust from becoming too brown, you can try using a pie shield or baking your pie in a cooler oven. You can also try brushing your crust with an egg wash before baking.

Q: Can I make this pie in advance?

Yes, you can make this pie in advance. You can assemble the filling and crust up to a day in advance and store them in separate containers until you’re ready to bake.

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

The best way to store leftover pie is in an airtight container in the refrigerator. You can also freeze leftover pie for up to two months.

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