Granny Smith Apple Pie

By
Carroll Pellegrinelli
Carroll Pellegrinelli
Expert baker and published author, Carroll Pellegrinelli shares her knowledge of bread baking and desserts.
Learn about The Spruce Eats' Editorial Process
Updated on 04/21/21
Granny Smith Apple Pie recipe, apple pie on a blue plate

The Spruce / Cara Cormack
Prep: 25 mins
Cook: 45 mins
Chill Time: 60 mins
Total: 2 hrs 10 mins
Servings: 12 servings
Yield: 1 pie
Nutrition Facts (per serving)
360 Calories
19g Fat
45g Carbs
3g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 360
% Daily Value*
Total Fat 19g 24%
Saturated Fat 8g 38%
Cholesterol 12mg 4%
Sodium 272mg 12%
Total Carbohydrate 45g 16%
Dietary Fiber 2g 9%
Total Sugars 20g
Protein 3g
Vitamin C 0mg 1%
Calcium 25mg 2%
Iron 2mg 9%
Potassium 123mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Granny Smith apple pie​ is exactly what you picture when you hear the words "apple pie." The crust is buttery with a crackly sugar topping, and the filling is full of sweet-tart, juicy apples.

​Granny Smith apples are great for pies because they hold their shape well while baking, are easy to find in grocery stores, and give the filling an unmistakable sweet-tart flavor. In fact, pie-making may be the best use for Granny Smiths. If you can't find the bright green apple or if you prefer your filling to be sweeter, look for apple varieties such as Gala, Pink Lady, or Honeycrisp.

Serve slices of warm or cooled pie with vanilla or cinnamon ice cream or sweetened whipped cream.

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Ingredients

For the Pie Crust:

  • 2 2/3 cups all-purpose flour

  • 1 teaspoon fine salt

  • 1 cup shortening

  • 1/2 cup plus 2 tablespoons cold water

For the Apple Pie Filling:

  • 6 cups peeled, cored, and sliced Granny Smith or other tart apples

  • 1 cup brown sugar, packed

  • 2 tablespoons all-purpose flour

  • 1 tablespoon lemon juice

  • 1/2 teaspoon fine salt

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  • 1 tablespoon unsalted butter, cold

For the Top Crust:

  • 1 to 2 tablespoons milk, for brushing on the pie

  • Coarse sugar, optional

For Serving:

  • Vanilla ice cream, optional

Steps to Make It

Note: While there are multiple steps to this recipe, this dish is broken down into workable categories to help you better plan for preparation and baking.

Make the Pie Crust

  1. Gather the ingredients.

    Ingredients for making a pie crust

    The Spruce / Cara Cormack

  2. In a large bowl with a wire whisk, stir together the flour and salt. Place this bowl in the refrigerator, along with the measured shortening and measured water. Chill all of these ingredients for at least 1 hour before proceeding.

    Flour and salt whisked together in a glass bowl

    The Spruce / Cara Cormack

  3. Remove the flour mixture and shortening from the refrigerator. Cut the shortening into the flour either using a pastry blender, 2 knives in a scissor fashion, or a food processor.

    Shortening in a food processor with flour

    The Spruce / Cara Cormack

  4. Remove the water from the refrigerator and add 1/2 cup to the flour-shortening mixture; process until the mixture forms a ball. If necessary, add up to 2 more tablespoons of water. If too much water is added, add a little flour at a time until a smooth dough results.

    Pie crust dough in a food processor

    The Spruce / Cara Cormack

  5. Divide the pie pastry in half, making 2 discs; wrap each in plastic wrap, and place in the refrigerator.

    Balls of pie crust dough wrapped in plastic wrap

    The Spruce / Cara Cormack

  6. Flour your work surface and the rolling pin. Have a small bowl of flour on the counter in case more is needed. Just remember, too much flour will make a tough pie crust pastry. Overworking the dough also will make it tough.

    Floured wood board and wooden rolling pin

    The Spruce / Cara Cormack

  7. Remove 1 disc of pastry from the fridge. Rolling from the center of the pastry out toward the edges, make a circle 2 inches wider than the pie plate when inverted.

    pie crust dough rolled out to a large circle on a wood board

    The Spruce / Cara Cormack

  8. Roll the dough onto the rolling pin. Unfurl it over the pie plate and pat it into the pan. Trim the edge so it is even with the pie plate rim.

Make the Filling

  1. Gather the ingredients. Preheat the oven to 425 F.

    Granny Smith Apple Pie filling ingredients, apple slices, sugar, salt, butter, milk, flour, lemon juice, nutmeg, cinnamon,

    The Spruce / Cara Cormack

  2. Place the apple slices in a large bowl. Add the brown sugar, flour, lemon juice, salt, cinnamon, and nutmeg. Stir to coat the apples completely with the brown sugar mixture.

    Apple slices tossed with a brown sugar mixture

    The Spruce / Cara Cormack

  3. Pour the apple mixture into the pie shell. Cut the butter into small squares and scatter them over the apples.

    Apple slices mounded on the pie crust

    The Spruce / Cara Cormack

Assemble and Bake the Pie

  1. Remove the second disc of dough from the refrigerator and roll it in the same way as the first. Lay it over the apples; the top should have a 3/4-inch overhang. Seal the top crust to the bottom crust by folding the overhanging dough under the edge of the bottom crust. Flute the edges as desired. Cut slits into the top to vent the steam.

    Top and bottom pie crusts sealed with fluted edges

    The Spruce / Cara Cormack

  2. Use a pastry brush to paint the top crust with the milk. Sprinkle the sugar over the top, if desired. Bake the pie for 15 minutes.

    Top crust of the apple pie brushed with milk

    The Spruce / Cara Cormack

  3. Remove from the oven and cover the outside edge of the crust with foil to prevent it from burning.

    Apple pie wrapped with aluminum foil on the sides

    The Spruce / Cara Cormack

  4. Return to the oven and finish baking the pie for another 25 to 30 minutes or until the crust is golden brown and the juices are bubbling. Test the tenderness of the apples by inserting a slender, sharp knife through the steam hole. If the pie is browning too quickly, loosely cover the top with aluminum foil and bake until done.

    Apple pie covered with aluminum foil

    The Spruce / Cara Cormack

  5. Remove from the oven and allow to cool for at least 20 minutes on a wire rack to serve the pie warm. For the best-looking slices, let the pie cool completely on a wire rack before cutting.

    Granny Smith apple pie on a metal cooling rack

    The Spruce / Cara Cormack

  6. Top with a scoop of ice cream, if desired, and enjoy.

Tip

The high oven temperature used for this recipe helps to prevent a soggy bottom crust. To further avoid any sogginess, once you line and fill your pie pan, work quickly to get it in the oven. You can also position your oven rack low so that the bottom crust gets plenty of heat.

Should You Cook Your Apples Before Putting Them In Pie?

While some recipes call for cooking apple pie filling on the stovetop first, it's not necessary. Slice your apples thin, toss with sugar, flour, and spices, and bake. They'll be tender without losing their shape.

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