Granny Smith Apple Pie

Granny Smith Apple Pie recipe, apple pie on a blue plate

The Spruce / Cara Cormack

Prep: 40 mins
Cook: 45 mins
Chill Time: 90 mins
Total: 2 hrs 55 mins
Servings: 8 to 10 servings
Yield: 1 pie
Nutrition Facts (per serving)
432 Calories
22g Fat
54g Carbs
4g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 432
% Daily Value*
Total Fat 22g 28%
Saturated Fat 9g 45%
Cholesterol 15mg 5%
Sodium 326mg 14%
Total Carbohydrate 54g 20%
Dietary Fiber 3g 10%
Total Sugars 24g
Protein 4g
Vitamin C 0mg 1%
Calcium 30mg 2%
Iron 2mg 10%
Potassium 147mg 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 finished 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.

"The Granny Smith apple pie was delicious and memorable enough for a holiday dessert table. I used a food processor to make the crust, making it easy to prepare. It took 6 large Granny Smith apples, and I used dark brown sugar in the filling." —Diana Rattray

Recipe Test: Granny Smith Apple Pie
A Note From Our Recipe Tester


For the Pie Crust:

  • 2 2/3 cups all-purpose flour, more as needed

  • 1 teaspoon fine salt

  • 1 cup shortening

  • 6 to 10 tablespoons cold water

For the Apple Pie Filling:

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

  • 1 tablespoon freshly squeezed lemon juice

  • 1 cup packed brown sugar

  • 2 tablespoons all-purpose flour

  • 1/2 teaspoon fine salt

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1/2 ounce (1 tablespoon) cold unsalted butter

For the Top Crust:

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

  • Coarse sugar, optional

For Serving:

  • Vanilla ice cream, for serving, optional

Steps to Make It

Make the Pie Crust

  1. Gather the ingredients.

    Ingredients for making a pie crust

    The Spruce / Cara Cormack

  2. In a large bowl, whisk together the flour and salt. Place this bowl in the refrigerator, along with the measured shortening and 10 tablespoons of 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. The shortening should be the size of peas

    Shortening in a food processor with flour

    The Spruce / Cara Cormack

  4. Remove the water from the refrigerator and add 6 tablespoons to the flour-shortening mixture. Process or mix until the mixture forms a ball. If necessary, add more water 1 tablespoon at a time until the dough holds together. If the dough becomes too wet, add a little flour a bit 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 and refrigerate.

    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 and place a 9-inch pie plate on the counter. 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. Position a rack in the center of the oven and heat 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 lemon juice and toss to coat. In a medium bowl, combine the brown sugar, flour, salt, cinnamon, and nutmeg. Add to the apples and toss to coat.

    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 using. 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.


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.

How to Store Apple Pie

  • According to the USDA, a sweetened fruit pie may be stored at room temperature, well covered, for up to 2 days. For longer storage or if your room temperature is quite warm, refrigerate the apple pie, tightly covered, and consume it within 4 to 5 days.
  • To freeze the apple pie, wrap it in plastic wrap and foil and freeze it for up to 4 months. Defrost the pie in the refrigerator overnight.
  • You may also wrap and freeze the entire unbaked pie. Defrost it in the refrigerator overnight and then let it come to room temperature before baking as directed.

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 unnecessary. Slice your apples thin, toss with sugar, flour, and spices, and bake. They'll be tender without losing their shape.

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