Apple Pie
This granny smith apple pie recipe features a golden, flaky crust and a deliciously spiced filling. Follow our easy, step-by-step guide to create this classic dessert with tart granny smith apples any time of year.
There’s something incredibly comforting about the aroma of a homemade apple pie baking in the oven. This classic American dessert, with its golden, flaky crust and apple cinnamon filling, has a special place in our hearts and kitchens.
Our recipe for a homemade granny smith apple pie is a must-try for anyone who loves the sweet-tart flavor of green apples combined with warm cinnamon and a touch of brown sugar.
Serve a slice warm with a scoop of ice cream for a delicious dessert that everyone will love.
Tips for the Perfect Pie
- Keep Ingredients Cold: For a flaky crust, ensure your butter and water are cold. This prevents the fat from melting before baking, creating those delicious flaky layers.
- Don’t Overwork the Dough: Mix the dough just until it comes together. Overworking can make the crust tough instead of tender and flaky.
Can I use store-bought crust?
Absolutely! While homemade crust offers a wonderful taste and texture, store-bought crust is a great time-saver and still delicious.
How can I prevent a soggy bottom crust?
You can brush the bottom crust with a thin layer of egg white before adding the filling. This creates a barrier and helps keep the crust crisp.
What can I do if my pie crust edges brown too quickly?
Cover the edges with strips of aluminum foil or use a pie shield to protect them while the rest of the pie bakes.
Storage
To keep your pie fresh, store any leftovers covered in the refrigerator. The pie will stay fresh for up to 4 days.
For the best texture, reheat slices in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through. If you’re in a hurry, the microwave works too, though the crust may not stay as crisp.
For longer storage, you can freeze the pie. To freeze a baked pie, let it cool completely, then wrap it tightly in plastic wrap and aluminum foil.
It can be frozen for up to 2 months. When you’re ready to enjoy, thaw the pie in the refrigerator overnight and reheat it in the oven at 350°F (175°C) until warmed through.
Other Pie Recipes to Try
Ingredients
- 2 (9-inch) pie crusts, store-bought or use the recipe listed below
For the Pie Crusts:
- 2 ½ cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter, chilled and cubed
- ½ cup ice water
For the Filling:
- 3 pounds Granny Smith apples, peeled, cored, and sliced into ¼ thick slices
- 1 tablespoon freshly squeezed lemon juice
- ½ cup unsalted butter
- ¾ cup light brown sugar
- ½ cup granulated sugar
- 1 tablespoon apple pie spice
- ¼ teaspoon salt
- ⅓ cup all-purpose flour
For the Egg Wash:
- 1 large egg
- 1 tablespoon water
Instructions
To Make the Pie Crust:
- In a large bowl, whisk together flour, sugar, and salt.2 ½ cups all-purpose flour1 tablespoon granulated sugar1 teaspoon salt
- Add chilled, cubed butter and blend until the mixture resembles coarse crumbs.1 cup unsalted butter
- Gradually add ice water, mixing until the dough comes together. You may not need all of the water!½ cup ice water
- Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.
To Make the Filling:
- Toss sliced apples with lemon juice in a large bowl.3 pounds Granny Smith apples1 tablespoon freshly squeezed lemon juice
- In a large skillet, melt the butter over medium heat.½ cup unsalted butter
- Stir in the brown sugar, granulated sugar, apple pie spice, and salt.¾ cup light brown sugar½ cup granulated sugar1 tablespoon apple pie spice¼ teaspoon salt
- Add the apples and cook until tender but firm.
- Sprinkle the flour over the apples, stir to combine, and cook until thickened. Let the filling cool to room temperature.⅓ cup all-purpose flour
To Assemble and Bake the Pie:
- Preheat the oven to 425°F (220°C).
- Let the pie crust sit out at room temperature for 4-5 minutes until it's easy to roll out. Place it on a lightly floured surface, roll out it, and fit it into a 9-inch pie pan.
- Pour the cooled apples and as much of the cinnamon filling as you'd like into the crust.
- Roll out the second disc and place it over the filling, creating a lattice top or covering the filling completely. Trim and crimp the edges, and cut slits for steam to escape if covering fully.
To Make the Egg Wash:
- Beat egg and water together in a small bowl.1 large egg1 tablespoon water
- Brush the top crust with the egg wash.
- Place the pie on a foil lined baking sheet and bake for 45-50 minutes until the crust is golden brown and the filling is bubbly.
- Cool on a wire rack for at least 2 hours before serving.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of pie assuming the pie is cut into 8 equal pieces. Actual calories will vary.
- See our nutrition disclaimer.
- We used a 3-pound bag of Granny Smith apples. Depending on the size of the apples, this could vary from 6 to 8 apples, yielding about 8 cups after slicing.
- We use a fair amount of sugar to balance the tartness of the apples. Feel free to use a little less if desired.
- The amount of syrupy filling added to the pie depends on how much liquid the apples release as the filling cools. The key is to avoid making the pie too soupy. More liquid gives you a syrupy, caramel-like filling, while less liquid results in a more solid, apple-y filling.