Granny Smith Apple Pie
Few desserts match the timeless charm of a Granny Smith apple pie. Crisp and vibrant green, Granny Smith apples turn every bite into a delightful dance of sweet, tart, and buttery flavors. Whether you’re baking for a holiday gathering, a relaxed weekend, or simply craving a taste of nostalgia, this pie always feels just right. Here, you’ll find everything you need: from apple selection and preparation to assembly, baking, and storage. This guide is designed for bakers of all skill levels, aiming to make this classic dessert approachable and rewarding.
Why Choose Granny Smith Apples?
A Granny Smith apple pie stands apart because of its unmistakable flavor. These apples are famous for their taut skin, juicy flesh, and bright green hue. When baked, they soften without collapsing, maintaining a slight crunch while releasing their tangy juice. Paired with sugar and spices, Granny Smith’s natural sharpness balances the pie’s sweetness, ensuring each forkful is never cloying or bland.
Many bakers swear by this apple for several reasons:
- Holds Shape: Unlike softer apples, Granny Smith slices retain their form after baking.
- Bold Flavor: Their tartness doesn’t get lost under sugar and spice.
- Juicy, Not Mushy: The apples’ high acidity keeps their texture lively.
Ingredient Overview
Creating an outstanding apple pie starts with the right ingredients. Here’s what you’ll need for a traditional double-crust, 9-inch pie:
Pie Filling
- Granny Smith apples: 6 to 8 medium apples (about 2 1/2 pounds), peeled, cored, and sliced
- Granulated sugar: 3/4 cup
- Light brown sugar: 1/4 cup, packed
- All-purpose flour: 1/4 cup (for thickening)
- Unsalted butter: 2 tablespoons, cubed
- Lemon juice: 1 tablespoon (prevents browning, brightens flavor)
- Ground cinnamon: 1 1/2 teaspoons
- Ground nutmeg: 1/4 teaspoon
- A pinch of salt
- Optional: 1 teaspoon vanilla extract for extra depth
Pie Crust
You can use store-bought crust for convenience, but homemade pastry brings added flakiness and flavor.
- All-purpose flour: 2 1/2 cups
- Unsalted butter: 1 cup (chilled, cut into cubes)
- Ice-cold water: 6-8 tablespoons
- Salt: 1 teaspoon
For Assembly
- Egg wash: 1 egg yolk beaten with 1 tablespoon milk (for brushing the crust)
- Sugar: 1 tablespoon, for sprinkling over the top crust
The Best Apples for Baking: Your Alternatives
While Granny Smith apples are the backbone of this recipe, blending varieties can add complexity. Here’s a quick table comparing popular choices:
| Apple Type | Texture Post-Bake | Flavor Profile | Notes |
|---|---|---|---|
| Granny Smith | Firm | Tart, bright | Classic, tangy pie apple |
| Honeycrisp | Firm, juicy | Sweet, crisp | Adds sweetness and crunch |
| Braeburn | Moderately firm | Sweet-tart | Balances well with Granny Smith |
| Pink Lady | Firm | Very tart, floral | Sharp and vibrant; mix with sweeter apples |
| Golden Delicious | Medium-soft | Mild, sweet | For a softer texture, less tart |
Combining two or more apple types gives your filling a nuanced flavor. For example, blend Granny Smith with Honeycrisp for a sweet-tart balance.
Preparing the Pie Crust
Flaky pastry is the backbone of a memorable apple pie. Here’s a simple method for a classic double-crust:
- Combine flour and salt in a large bowl.
- Cut in chilled butter using a pastry blender, two forks, or your fingertips until the mixture resembles coarse crumbs.
- Add ice-cold water, 1 tablespoon at a time, until the dough just comes together. Avoid overmixing.
- Divide the dough in half, shape into discs, wrap in plastic, and chill for at least one hour. Chilling helps the gluten relax and butter stay cold, creating flakier layers.
Tip: If you’re short on time, chill the dough in the freezer for 30 minutes.
Preparing the Apple Filling
- Peel, core, and slice apples into 1/4-inch wedges for even baking.
- Toss slices with lemon juice in a large bowl to prevent browning.
- Combine sugars, flour, cinnamon, nutmeg, and salt in a separate bowl, then mix with the apples.
- Let apples rest for 15 minutes. This draws out their juices, which helps set the filling and avoids a soggy crust.
- Optional: Add vanilla extract for a richer aroma.
Assembling the Pie
Follow these steps to assemble a classic Granny Smith apple pie:
- Roll out one dough disc to a 12-inch circle. Line your pie plate, gently pressing to fit. Trim the edges, leaving a slight overhang.
- Pour in the apple filling, piling the slices higher in the center. Dot with cubed butter.
- Roll out the second disc into another 12-inch round.
- Create a lattice or solid top:
- For a lattice: Cut dough into strips and weave over apples.
- For a solid top: Place dough over filling, cut a few slits for venting steam.
- Seal and trim edges, folding the top crust under the bottom and crimping with your fingers or a fork.
- Brush crust with egg wash for a golden finish. Sprinkle with sugar for subtle crunch and shine.
Baking Instructions
- Preheat oven to 425°F (218°C).
- Place the pie on the lower rack (to ensure the bottom bakes evenly).
- Bake for 15 minutes at 425°F. This helps set the crust.
- Reduce oven to 350°F (177°C) and continue baking for 35–45 minutes. The crust should turn golden and the filling will bubble.
- Check for browning: If the edges darken too quickly, cover them with foil strips halfway through baking.
- Cool the pie: Let it sit for at least 2 hours before slicing. This resting time helps the juices thicken, ensuring tidy slices.
Serving Suggestions
Serve slices on their own, or pair with a scoop of vanilla ice cream for classic comfort. Warm caramel sauce or freshly whipped cream are also natural companions. For an extra touch, dust with powdered sugar just before serving.
Tips for Perfect Apple Pie
- Apple Thickness: Uniform slices ensure even texture.
- Pre-cooking Filling: If you prefer a less runny pie, sauté apples for a few minutes before assembling; this can reduce excess moisture.
- Chilled Ingredients: Cold butter and water are key for a flaky crust.
- Rest Your Dough: Don’t skip chilling between steps, as this prevents shrinkage and tough texture.
Storage and Freezing
Apple pie stays fresh at room temperature for up to 2 days. If keeping longer, store covered in the refrigerator for up to 4 days. Reheat individual slices in the microwave for 20–30 seconds, or refresh the whole pie in a 350°F oven for 10–15 minutes.
To freeze, let the baked pie cool completely. Wrap tightly in plastic and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then warm through in a 350°F oven for 15–20 minutes.
Troubleshooting Common Issues
Runny Filling: Let pie cool fully before slicing. If juicy, consider mixing in an extra tablespoon of flour or cornstarch next time.
Burnt Edges: Shield them with foil partway through baking.
Soggy Bottom: Bake on the lowest oven rack and avoid overfilling with liquid.
Variations
The classic recipe is endlessly adaptable. Try incorporating:
- Dried cranberries with the apples for a pop of color and tang.
- Walnuts or pecans for crunch.
- A sprinkle of cardamom or cloves for extra spiciness.
A Granny Smith apple pie is more than a dessert—it’s an experience. From the aroma that fills your kitchen to the satisfying crunch of flaky pastry, it’s a celebration of simple ingredients transformed through care and technique. Bring this classic to your table, and share a slice of comfort with the ones you love.
Granny Smith Apple Pie
This recipe for Granny Smith apple pie is one for the record books! Learn how to make it. Plus, get tips for the very best apple pie.
Ingredients
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1 (9-inch) double-crust pie pastry, thawed
- 8 small Granny Smith apples, peeled, cored, and thinly sliced
- 1/2 cup unsalted butter
- 1/4 cup water
- 3 tablespoons all-purpose flour
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- In a saucepan over medium heat, melt the butter. Add the flour and stir to form a paste, about 1 to 2 minutes.
- Add both sugars and water to the saucepan, and bring to a boil. Reduce the heat to low and simmer for 3 to 5 minutes. Remove it from the heat.
- Press one pastry sheet into the bottom and up the sides of a 9-inch pie pan. Roll out the remaining pastry so that it overhangs the pie by about 1/2 inch. Cut the pastry into eight 1-inch strips.
- Place the sliced apples into the bottom crust, forming a slight mound.
- Lay four pastry strips vertically and evenly spaced over the apples, using longer strips in the center and shorter strips at the edges.
- Create a lattice crust by folding the first and third strips all the way back so they're almost falling off the pie.
- Lay one of the unused strips perpendicularly over the second and fourth strips, then unfold the first and third strips back into their original position.
- Fold the second and fourth vertical strips back. Lay one of the three unused strips perpendicularly over top.
- Unfold the second and fourth strips back into their original position. Repeat steps 6 and 7 to weave in the last two strips of pastry.
- Fold and trim the excess dough at the edges as necessary, and pinch to secure.
- Slowly and gently pour the sugar-butter mixture over the lattice crust, ensuring it seeps over the sliced apples. Brush some onto the lattice, but be sure it doesn't run off the sides.
- Bake the pie in the preheated oven for 15 minutes. Reduce the temperature to 350 degrees Fahrenheit and continue baking until the apples are soft, 35 to 45 minutes.