Granny Smith Apple Pie

This is the best Apple Pie recipe from what I've been told if you love tart granny smith apples with a perfect balance of sweetness and plenty of cinnamon in a super butter flaky crust. 

If I could only have 1 type of pie for the rest of my life it would definitely be a double crust Apple Pie made with Granny Smith Apples in a flaky buttery crust.

To me it's one of those things that taste like childhood. I always loved watching my Granny make all the pies in the kitchen the night before Thanksgiving and the smell of her Apple Pie baking in the oven. 

It took me a long time to perfect the perfect Apple Pie. Not overly sweet with plenty of cinnamon and a butter flaky crust. 

I actually put off sharing my Double Crust Apple Pie recipe for a long time because it's so basic but over the years I've learned there are a lot of you who love a good strong basic recipe. Logan just happened to text me today asking me to post this on my site so he could make it for his fiancé's family.

So here's how to make my recipe for Granny Smith Apple Pie:

For 2 Pies you'll need to double the recipe.

Start by making my Flaky Pie Crust Recipe. While the dough is chilling make the filling. 

I included the whole recipe for the crust and filling in the recipe card at the bottom of the page.

Peel and core 6 Large Granny Smith Apples or 2 pounds. Slice them about 1/4" thick.

You don't want them too thin or they will turn to mush, but too thick and they are hard to get soft enough while baking without over cooking the crust.

Add:

• 1/2 cup Granulated or Brown Sugar (if you like sweeter pie you can bump this to 3/4 cup.)
• 3 tablespoons All-Purpose Flour
• 1 tablespoon Cinnamon 
• 1 teaspoon Real Vanilla Extract
• 1 pinch of Salt

Stir together until apples are well coated and set aside to allow the apples to become juicy.

Use 2 pieces plastic wrap to make a large X. Cover with another piece of plastic wrap. Roll bottom pie dough about 4" wider than pan.

Remove top piece of plastic and flip crust so plastic wrap is up. Gently place crust into pie pan, remove remaining plastic wrap. Press into pan so it touches the bottom of pan and sides.

Fill with Granny Smith Apple Pie Filling and drizzle any juicy from the bottom of the bowl over the apples.

Roll top crust about 4" wider than pan.

Cover top of pie with crust and gently press the crust down around the edges of pie. Press the edges together and cut edges to a 1" overhang. You can piece together any areas that are short.

Roll dough under and flute edge. I always use my thumb and pointer finger on the outside and a knuckle on the inside to flute.

Cut at least 3 slits in the top of the pie for vents.

Take a piece of foil and make it larger than edges of pie. Cut an X in the center of foil. Roll edges back to expose center of pie and leave edges covered.

Bake Pie in a 350° preheated oven for 20 minutes and then remove foil. 

Bake for 1 hour - 1 hour 20 minutes total until filling is bubbly and crust is lightly brown. Use a knife or skewer inserted through one of the vent holes to check if the apples are tender.

Allow pie to cool fully for clean slices. 

I will be honest this is near impossible in our house.. Mason was trying to cut into it the moment it came out of the oven and I had to chase him out of the kitchen only 90 million times.

Serve plain, with vanilla ice cream or if you are like my Granny and Granddad a slice of cheddar cheese.

Other favorite Pie Recipes you might love:

• Caramel Dutch Apple Pie
• Pumpkin Pie
• Banana Cream Pie 
• Lemon Meringue Pie 
• Chocolate Cream Pie 
• Key Lime Pie 

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Dessert, Apple Pie, Thanksgiving,

American

Yield: 8

Author: Serena Bakes Simply From Scratch

Granny Smith Apple Pie

The best Apple Pie recipe from what I've been told if you love tart granny smith apples with a perfect balance of sweetness and plenty of cinnamon in a super butter flaky crust.

Prep time: 30 MinCook time: 1 H & 20 MInactive time: 4 HourTotal time: 5 H & 50 M

Ingredients

Flaky Pie Crust

• 2 1/2 cups All-Purpose Flour
• 1 tablespoon Powdered Sugar (Omit For Savory Crust)
• 1 teaspoon Salt
• 1/2 cup +2 tablespoons Shortening
• 1/2 cup Cold Butter, Cut Into Small Pieces
• 1/3 cup Cold Water, Plus More As Needed

Apple Pie Filling

• 6 large Granny Smith Apples
• 1/2 cup Granulated or Brown Sugar (if you like sweeter pie you can bump this to 3/4 cup.)
• 3 tablespoons All-Purpose Flour
• 1 tablespoon Cinnamon
• 1 teaspoon Real Vanilla Extract
• 1 pinch of Salt

Instructions

Flaky Pie Crust

1. In a large bowl combine flour, powdered sugar, and salt.
2. Add shortening, and cut into flour mixture using a pastry cutter, until shortening is the size of small pebbles.
3. Cut butter into shortening/flour mixture stirring the sides, and bottom of bowl for even distribution, until butter is pea sized. Mixture will look like coarse crumbs with pea sized bits of butter.
4. Slowly drizzle in 1/3 cup water while using a fork to toss/fluff the butter/flour mixture as needed to moisten dough evenly. Add additional water 1 tablespoon at a time until dough is evenly moistened, and dough sticks together. (The biggest part of this step is not to over work the dough or add too much water. Too much water will make the dough tough. Add just enough water for the dough to stick together.)
5. Divide the pie dough in two and wrap in plastic wrap.
6. Refrigerate the dough while making filling prior to rolling. It makes the dough easier to handle. If dough is chilled overnight allow dough to warm until cold but pliable before rolling.

Assemble Apple Pie

1. Preheat oven to 350°F.
2. Stir together all ingredients for Apple Pie Filling until apples are evenly coated and set aside while you roll pie dough.
3. Place 2 pieces of plastic wrap in an X on work surface. Place dough on X and cover with an additional piece of plastic wrap. Roll dough in a circle 4 inches wider than pan. Repeat with top crust.
4. Remove top piece of plastic and flip crust so plastic wrap is up into pie pan. Remove remaining plastic wrap. Press into pan so it touches the bottom and sides.
5. Fill with Pie Filling and drizzle any juice from the bottom of bowl over apples.
6. Repeat rolling top crust the same way as the bottom crust and remove plastic wrap in the same order. Cover top of pie with crust and gently press the crust down around the edges of pie. Press the edges together and cut a edges to a 1" overhang. You can piece together any areas that are short.
7. Roll dough under and flute edge. I always use my thumb and pointer finger on the outside and a knuckle on the inside to flute.
8. Cut at least 3 slits in top of pie for vents.
9. Take a large piece of foil and make it larger than edges of pie. Cut an X in the center of foil. Roll edges back to expose center of pie and leave edges covered.
10. Bake Pie in a 350° preheated oven for 20 minutes and then remove foil.
11. Bake for 1 hour - 1 hour 20 minutes total until filling is bubbly, crust is lightly brown, and use a knife or skewer inserted through one of vent holes to check if the apples are tender.
12. Allow to cool completely before slicing to let the juices thicken, otherwise slice might be runny.

Nutrition Facts

Calories

542.72

Fat

28.22

Sat. Fat

11.4

Carbs

70.41

Fiber

5.67

Net carbs

64.73

Sugar

31.91

Protein

4.94

Sodium

394.41

Cholesterol

30.5

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favorite nutrition calculator and/or metric conversion tool.

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