|Nutrition Facts (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 9g||45%|
|Total Carbohydrate 54g||20%|
|Dietary Fiber 3g||10%|
|Total Sugars 24g|
|Vitamin C 0mg||1%|
|*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 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
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
Vanilla ice cream, for serving, optional
Steps to Make It
Make the Pie Crust
Gather the ingredients.
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.
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
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.
Divide the pie pastry in half, making 2 discs. Wrap each in plastic and refrigerate.
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.
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.
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
Gather the ingredients. Position a rack in the center of the oven and heat to 425 F.
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.
Pour the apple mixture into the pie shell. Cut the butter into small squares and scatter them over the apples.
Assemble and Bake the Pie
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.
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.
Remove 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. For the best looking slices, let the pie cool completely on a wire rack before cutting.
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.