|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 7g||35%|
|Total Carbohydrate 38g||14%|
|Dietary Fiber 3g||10%|
|*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.|
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.
- For the Pie Crust:
- 2 2/3 cups all-purpose flour (divided)
- 1 teaspoon salt
- 1 cup shortening
- 1/2 cup plus 2 tablespoons cold water
- For the Apple Pie Filling:
- 6 cups Granny Smith apples (or other tart apples; peeled, cored, and sliced)
- 1 cup brown sugar (packed, more or less according to taste)
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon butter (cold)
- 1/4 cup milk
- Optional: coarse sugar
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 cooking.
Make and Roll Out the Pie Crust
Gather the ingredients.
In a large bowl with a wire whisk, stir together the flour and salt. Place this bowl in the refrigerator, as well as the measured shortening and measured water. Chill all of these for at least 1 hour before proceeding.
Remove the flour mixture and the 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.
Remove the water from the refrigerator. Add 1/2 cup of it to the flour-shortening mixture and 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.
Divide the pie pastry in half, making 2 discs; wrap each in plastic wrap, and place in the refrigerator.
Flour your work surface and the rolling pin. Have a small bowl of flour on the counter in case more flour is needed. Just remember, too much flour will make your pie crust pasty tough. Overworking the dough also will make it tough.
Roll out 1 ball of pastry at a time, leaving the other in the fridge. Rolling from the middle of the pastry out, make a circle 2 inches wider than the inverted pie plate. Roll the dough onto the rolling pin. Unfurl it over the pie plate. Pat it into the pan and trim the edge so it is even with the pie plate rim.
Make the Filling and Bake
Gather the ingredients. Preheat the oven to 425 F.
Place the apple slices into a large bowl. Add the brown sugar, 2 tablespoons flour, lemon juice, 1/2 teaspoon salt, cinnamon, and nutmeg. Stir to cover the apples completely with the brown sugar mixture.
Pour the apple mixture into the pie shell. Cut the butter into small squares and scatter them over the apples.
Remove the second dough ball 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 bottom crust. Flute the edges as desired. Cut slits into the top to vent the steam.
Use a pastry brush to paint the top crust with the milk. Sprinkle the optional sugar over the top. Bake the pie for 15 minutes.
Remove it from the oven and cover the outside edge of the crust with foil to prevent it from burning.
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.
Remove from the oven and allow to cool for at least 20 minutes on a wire rack to serve the pie warm. Ideally, for the best-looking slices, let the pie cool completely on a wire rack.
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.