Granny Smith Apple Pie

Why This Granny Smith Apple Pie Recipe Is a Classic for a Reason

There is a reason old fashioned apple pie never goes out of style, and it starts with the apples. This Granny Smith apple pie recipe leans into the natural tartness of green apples, balanced with warm cinnamon and just enough sugar to let the fruit shine. If you have been searching for a classic apple pie recipe that actually tastes like apples instead of just sugar and spice, this is the one to bookmark.

Granny Smith apples are famous in apple pie recipes homemade from scratch because they hold their structure in the oven. No mushy, watery filling here. Just tender, slightly tangy slices wrapped in a golden, flaky crust.

Before we get cooking, the right tools and ingredients make a real difference here. A sturdy pie dish helps the bottom crust bake through evenly instead of turning soggy, and a good pastry brush makes that golden egg wash finish so much easier to achieve.

The Secret to a Great Green Apple Pie Filling

The magic of this green apple pie recipe lies in three things: the apples, the thickener, and a little acid.

• Granny Smith apples bring the tartness that makes this pie taste bright instead of flat and sugary.
• Flour thickens the juices as they bubble, so you get a filling that slices cleanly instead of running everywhere.
• Lemon juice wakes up the apple flavor and helps keep the slices from browning while you prep.

Chef's Tip: Let your sliced apples sit with the sugar and spices for about 10 minutes before filling the crust. This draws out some of the juice, which helps prevent a soggy bottom crust later.

Getting That Flaky, Golden Crust

A great crust is what separates a good pie from an unforgettable one. Whether you make your own dough or use a quality store-bought crust, keeping it cold before it hits the oven is key to flakiness. Cold butter creates little pockets of steam as it bakes, which is exactly what gives you those thin, shattering layers.

A lattice top is beautiful for special occasions, but a simple solid crust with a few decorative slits works just as well and is much faster on a weeknight.

Ready to make it? Here is the full step-by-step recipe:

Granny Smith Apple Pie

This Granny Smith apple pie recipe features tart green apples, warm cinnamon spice, and a flaky homemade crust for the ultimate classic apple pie recipe.

Prep:30 mins

Cook:55 mins

Total:85 mins

Yield:8 servings

Cuisine:American

Yield: 8 servingsCalories: 385Protein: 4g

Carbs: 55gFat: 17gSat. Fat: 9gFiber: 3gSugar: 30gSodium: 240mg

Ingredients

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• 7 Granny Smith apples, peeled, cored, and thinly sliced
• 3/4 cup granulated sugar, divided
• 1/4 cup brown sugar, packed, light or dark
• 3 tbsp all-purpose flour, for thickening the filling
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg, freshly grated if possible
• 1 tbsp lemon juice, freshly squeezed
• 1/4 tsp salt
• 2 tbsp unsalted butter, cut into small cubes
• 2 refrigerated pie crusts, store-bought or homemade double crust, one for bottom and one for top
• 1 large egg, beaten, for egg wash
• 1 tbsp coarse sugar, for sprinkling on top, optional

Instruction

1

Preheat the oven to 400 degrees F (200 degrees C). Place a baking sheet on the lower rack to catch any drips.

2

In a large bowl, toss the sliced Granny Smith apples with lemon juice.

3

Add granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt to the apples. Toss until the slices are evenly coated. Let the mixture sit for 10 minutes so the juices start to release.

4

Fit one pie crust into a 9 inch pie dish, pressing gently into the bottom and sides. Trim any excess overhang.

5

Pour the apple filling into the crust, mounding it slightly in the center. Dot the top of the filling with the cubed butter.

6

Cover with the second pie crust. If making a lattice, cut the top crust into strips and weave them over the filling. If using a solid top, cut a few small slits to allow steam to escape.

7

Trim and crimp the edges to seal the top and bottom crusts together.

8

Brush the top crust with the beaten egg and sprinkle with coarse sugar, if using.

9

Bake for 20 minutes at 400 degrees F, then reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for 30 to 35 minutes, until the crust is deep golden brown and the filling is bubbling.

10

If the edges brown too quickly, cover them loosely with strips of foil.

11

Remove from the oven and cool on a wire rack for at least 3 hours before slicing to let the filling set.

Equipment

• 9 inch pie dish
• Large mixing bowl
• Rolling pin
• Pastry brush
• Wire cooling rack
• Baking sheet

Notes

For the cleanest slices, let the pie cool completely, even overnight, before cutting. Store leftovers covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. This pie also freezes well either baked or unbaked.

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Serving and Storing Your Apple Pie

This pie is best enjoyed slightly warm or at room temperature, ideally with a scoop of vanilla ice cream melting into the filling. If you can resist cutting into it right away, letting it cool for a few hours gives the filling time to set into neat slices instead of spilling out.

Storage tips:

• Keep leftovers loosely covered at room temperature for up to two days.
• For longer storage, refrigerate for up to five days.
• Reheat individual slices in the oven rather than the microwave to keep the crust crisp.

This classic apple pie recipe is proof that you do not need anything fancy to make something truly memorable. Just good apples, a buttery crust, and a little patience while it cools.