Granny Smith Apple Pie is a classic treat that brings together tart green apples and a flaky, buttery crust. The apples hold their shape perfectly when baked, giving each slice a lovely balance of sweetness and tanginess. With a sprinkle of cinnamon and a golden top, this pie feels like a warm hug on a plate.
I love how the crispness of the Granny Smith apples stands out among all the soft, baked goodness. It’s one of those pies I always look forward to making because the smell of cinnamon and apples filling the kitchen is unbeatable. Pro tip: letting the pie cool a bit before cutting makes sure the filling isn’t too runny, which I always appreciate.
My favorite way to enjoy this pie is with a scoop of vanilla ice cream melting right on top, creating the perfect mix of warm and cool. It’s the kind of dessert that brings people around the table and sparks the best conversations. Every time I bake it, it reminds me of cozy family gatherings and simple, happy moments.
Key Ingredients & Substitutions
Granny Smith Apples: These apples are tart and firm, which helps the pie filling hold its shape and balance sweetness. If you can’t find Granny Smith, try Braeburn or Honeycrisp for a similar texture and flavor.
Sugars: Using both granulated and brown sugar adds sweetness and a little depth from the molasses in brown sugar. For a healthier twist, you can substitute coconut sugar or reduce the sugar slightly.
Flour: This acts as a thickener for the filling. You can swap it with cornstarch or arrowroot powder if you want a clearer filling consistency.
Pie Crust: Store-bought crusts save time, but homemade crust makes a big difference in flakiness and flavor. I like to keep my dough cold and handle it gently for the best texture.
Spices: Cinnamon is a must for apple pie, and nutmeg adds a nice warmth. Ground cloves or allspice can be added for more complexity if you like.
How Do You Make Sure the Pie Crust is Flaky and Golden?
A flaky crust needs cold ingredients and gentle handling:
- Keep your butter cold – even chill your flour and bowl if you can.
- Mix the dough just until it comes together, don’t overwork it.
- Use an egg wash on the crust to create a shiny, golden finish.
- Chill the dough before rolling it out and again before baking to prevent shrinking.
- Start baking the pie at a higher temperature (425°F) to set the crust, then lower the heat to finish baking evenly.
These steps help the crust bake up crisp, flaky, and with a beautiful golden color – perfect for supporting the juicy apple filling.
Equipment You’ll Need
- 9-inch pie plate – the perfect size for a classic apple pie and helps the crust bake evenly.
- Mixing bowls – you’ll need these to toss the apples and mix the filling ingredients easily.
- Sharp knife or apple slicer – makes peeling and slicing apples quicker and more uniform.
- Rolling pin – essential for rolling out your pie crust smoothly and to the right thickness.
- Pastry brush – lets you spread the egg wash for a shiny, golden crust.
- Wire rack – great for cooling the pie evenly without soggy bottom crust.
Flavor Variations & Add-Ins
- Mix half Granny Smith with half Fuji or Honeycrisp apples for a sweeter, more complex flavor balance.
- Sprinkle chopped toasted walnuts or pecans on the filling for crunch and nuttiness.
- Add 1/2 teaspoon ground ginger or cardamom along with the cinnamon for a warm, spicy twist.
- Stir in a handful of raisins or dried cranberries for bursts of chewy sweetness inside the pie.
Granny Smith Apple Pie
Ingredients You’ll Need:
For the Filling:
- 6 to 7 medium Granny Smith apples, peeled, cored, and sliced
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 teaspoons lemon juice
- 1 tablespoon unsalted butter, cut into small pieces
For the Crust:
- 1 package (14 ounces) refrigerated pie crusts (or homemade double crust)
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for sprinkling)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus 55 to 65 minutes to bake. After baking, allow at least 2 hours of cooling time so the filling can set perfectly before serving. Overall, plan around 3 hours total including prep, bake, and cooling.
Step-by-Step Instructions:
1. Prepare the Oven and Apples:
Preheat your oven to 425°F (220°C). In a large bowl, toss the sliced Granny Smith apples with lemon juice to keep them from browning. Then mix in the granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt. Stir well so the apples are evenly coated.
2. Assemble the Pie:
Roll out one pie crust and fit it into a 9-inch pie plate, trimming any dough that hangs over the edges. Pour the apple mixture into the crust and spread it out evenly. Dot the filling with small pieces of butter to add richness.
3. Add the Top Crust:
Roll out the second pie crust and either cut it into strips to create a lattice pattern or place the whole crust on top, cutting slits to vent steam. Arrange the lattice strips over the pie and gently press the edges to seal them. Brush the top crust or lattice with beaten egg for a nice golden finish. Sprinkle coarse sugar on top if you’d like extra sweetness and crunch.
4. Bake and Cool:
Place the pie on the oven’s lower rack and bake for 20 minutes at 425°F (220°C). Then lower the oven temperature to 350°F (175°C) and bake for an additional 35 to 45 minutes, until the crust is golden brown and the filling is bubbling. Once baked, remove the pie and cool it on a wire rack for at least 2 hours before serving. This helps the filling thicken and slice nicely.
5. Serve and Enjoy:
Serve your delicious Granny Smith Apple Pie warm or at room temperature. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
Can I Use Frozen Apples for This Pie?
Yes, you can use frozen apples, but be sure to thaw them completely and drain any excess liquid before mixing with the other ingredients. This helps prevent a soggy crust.
How Do I Prevent a Soggy Bottom Crust?
To avoid sogginess, make sure to toss the apples with flour or cornstarch to thicken the filling juices. Also, baking the pie on the lower oven rack helps the bottom crust crisp up nicely.
Can I Make This Pie Ahead of Time?
Absolutely! You can prepare the pie assembly a day ahead, keep it covered in the fridge, and bake it the next day. Just let it sit at room temperature for about 30 minutes before baking to ensure even cooking.
How Should I Store Leftover Pie?
Cover leftover pie loosely with foil or plastic wrap and store it in the fridge for up to 3 days. Reheat slices gently in the oven or microwave before serving for the best flavor and texture.
