Granny Smith Apple Pie is a classic treat that’s all about that bright, tangy apple flavor wrapped in a flaky, golden crust. The crisp Granny Smith apples hold their shape beautifully and balance sweetness with just the right touch of tartness, making each slice so satisfying.
I always love baking this pie when I want to fill the house with cozy smells that remind me of home and family. One little tip I’ve picked up is to toss the apples in a mix of cinnamon and a bit of lemon juice before baking — it really brings out the apples’ fresh, zesty character without turning the pie too sweet.
My favorite way to enjoy this pie is warm, fresh from the oven, with a scoop of creamy vanilla ice cream melting on top. It’s the perfect combo of warm and cool, sweet and tart. Whenever I make this pie, it’s guaranteed to bring smiles and satisfied sighs around the table.
Key Ingredients & Substitutions
Granny Smith Apples: These apples are tart and firm, perfect for pie because they hold their shape during baking. If you can’t find Granny Smith, try Honeycrisp or Braeburn for a similar texture and balance of sweet and tart.
Butter in the crust: Cold, unsalted butter makes the crust flaky and flavorful. Avoid melted butter for this; the cold butter creates layers that bake into that perfect flakiness. You can swap with cold shortening, but the flavor will be less rich.
Sugars: Using both granulated and brown sugar adds depth—brown sugar brings a hint of caramel flavor. For a healthier alternative, coconut sugar can work, but the taste will be slightly different.
Spices: Cinnamon is a must for warm flavor. Nutmeg and allspice add nice undertones, but if you’re short on these, just cinnamon is fine. Freshly grated nutmeg makes a noticeable difference.
How Do You Make Sure the Pie Crust Turns Out Flaky and Golden?
The secret is handling the dough gently and keeping ingredients cold. Here’s how:
- Keep the butter cold and cut it into small cubes before mixing it with the flour.
- Use ice water—add it gradually until the dough holds but isn’t sticky.
- Don’t overwork the dough, which can make it tough. Mix just until it comes together.
- Chill the dough for at least an hour before rolling it out; this relaxes the gluten and firms the butter.
- Brush the crust with egg wash for that shiny, golden look.
- Using a baking sheet under the pie catches drips and helps the crust bake evenly.
Following these tips helps your pie crust bake up beautifully, crispy on the edges and tender inside, perfectly complementing the tangy apple filling.
Equipment You’ll Need
- 9-inch pie dish – the standard size that fits the crust and filling perfectly.
- Rolling pin – helps you roll out even dough for a smooth crust.
- Mixing bowls – handy for preparing both the crust and the apple filling separately.
- Pastry cutter or fork – makes cutting butter into flour quick and easy without melting it.
- Sharp knife – for peeling, coring, and slicing apples evenly.
- Baking sheet – placed under the pie dish to catch drips and keep your oven clean.
- Pastry brush – perfect for brushing egg wash on the pie crust for a golden finish.
Flavor Variations & Add-Ins
- Add a handful of chopped walnuts or pecans for crunch and a nutty contrast to the apples.
- Stir in 1/2 cup raisins or dried cranberries for bursts of sweetness and tang.
- Mix in a spoonful of caramel sauce with the filling for a richer, sweeter pie.
- Try adding a pinch of ground ginger or cardamom with the cinnamon to bring a warm, spicy twist.
How to Make Granny Smith Apple Pie
Ingredients You’ll Need:
For the Crust:
- 2 1/2 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, cold and cut into cubes
- 1 tsp salt
- 1 tsp sugar
- 6-8 tbsp ice water
For the Filling:
- 6-7 Granny Smith apples (about 3 lbs), peeled, cored, and sliced
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice (optional)
- 1 tbsp lemon juice (freshly squeezed)
- 1 tsp vanilla extract
- 2 tbsp unsalted butter, cut into small pieces
For the Topping:
- 1 egg, beaten (for egg wash)
- 1 tbsp coarse sugar (optional, for sprinkling)
How Much Time Will You Need?
This pie takes about 30 minutes for preparation, plus 1 hour of chilling the dough, and about 50 minutes to bake. Allow 2 hours of cooling time to set the filling before serving, so plan for roughly 4 hours total from start to enjoying your delicious pie.
Step-by-Step Instructions:
1. Make the Pie Crust:
In a large bowl, whisk together flour, salt, and sugar. Add the cold butter cubes—use a pastry cutter or your hands to mix them into the dry ingredients until the mixture looks like coarse crumbs with some small butter pieces left. Slowly add the ice water, one tablespoon at a time, gently mixing until the dough just holds together. Don’t overmix! Divide the dough into two discs, wrap them in plastic wrap, and chill in the fridge for at least 1 hour.
2. Prepare the Filling:
While the dough chills, peel, core, and slice the apples. Toss the apple slices in lemon juice to keep them fresh and prevent browning. Add granulated sugar, brown sugar, flour, cinnamon, nutmeg, allspice if using, and vanilla extract. Stir everything well so the apple slices are evenly coated with this flavorful mix.
3. Assemble the Pie:
Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out one chilled dough disc into a 12-inch circle. Gently place it into your 9-inch pie dish, allowing extra dough to hang over the edges. Pour the apple filling into the crust and spread it evenly. Dot the top with small pieces of butter. Roll out the second dough disc to the same size. Make a lattice top by cutting the dough into strips and weaving them over the filling, or cover with the whole crust and add a few slits so steam can escape. Trim any extra dough and crimp the edges to seal the pie.
4. Bake the Pie:
Brush the top crust with the beaten egg to give it a pretty golden color after baking. Sprinkle coarse sugar on top if you like a little extra crunch and sparkle. Place the pie on a baking sheet to catch any drips, then bake for 45-55 minutes. After 20 minutes, reduce the oven temperature to 350°F (175°C) to bake gently without burning the crust. The pie is done when the crust is golden brown and you see the filling bubbling through the lattice or vents.
5. Cool and Serve:
Let the pie cool for at least 2 hours so the filling can thicken properly. Serve warm or at room temperature, and enjoy it with vanilla ice cream or whipped cream for a classic touch!
Can I Use Frozen Apples for This Pie?
Yes, you can use frozen Granny Smith apples, but be sure to thaw them fully and drain any excess liquid before mixing with the other ingredients. This helps avoid a soggy crust.
How Do I Prevent the Pie Crust from Getting Soggy?
To keep the crust crisp, toss the apples with flour to absorb excess moisture and bake the pie on a lower rack or use a preheated baking sheet. Also, chilling the dough before baking helps maintain its texture.
Can I Make the Pie Ahead of Time?
Absolutely! You can assemble the pie and keep it in the fridge for up to 24 hours before baking. Just cover it tightly with plastic wrap to prevent drying out.
How Should I Store Leftovers?
Store leftover pie loosely covered at room temperature for up to two days or refrigerate for up to four days. Reheat slices gently in the oven or microwave before serving.
