Granny Smith apple pie is a classic dessert that never gets old. These tart green apples make a fantastic filling that’s full of flavor.
Nothing beats the sweet, buttery scent of a piping hot apple pie fresh out of the oven. It’s like wrapping yourself in a warm blanket on a chilly day. It’s cozy and comforting.
A little sugar helps balance out the tangy flavor of the apples. And let’s not forget about that flaky, buttery crust. It takes this pie to a whole new level of deliciousness!
So what are you waiting for? Grab a fork and dig into a slice of this timeless comfort food.
Granny Smith Apple Pie
Who doesn’t love a good apple pie?
When it comes to making the perfect apple pie, there’s one type of apple that really stands out: Granny Smith apples.
These tart green apples are not only great for snacking on, but they make a fantastic pie filling that’s full of flavor.
When you mix in the sweetness of sugar, it balances out the tartness of the apples. And this creates a flavor explosion in your mouth.
Granny Smith apple pie is not just any ordinary pie. It’s a nostalgic treat that brings back all your favorite childhood memories. The aroma of a freshly baked apple pie is pure home comfort.
And let’s not forget about the crust. It’s flaky, buttery, and oh-so-delicious. When you combine it with the sweet and tart filling, it’s a match made in dessert heaven.
Try it for yourself! Make an apple pie the next time you want to impress your family or friends. Or whip one up if you want to treat yourself to a little slice of home comfort.
It’s a dessert that never gets old, and it will bring a smile to anyone’s face. So go ahead, bake up a storm, and enjoy the deliciousness of this classic dessert.
Ingredients
- Granny Smith Apples: The tart and tangy taste of these apples make them the perfect choice for apple pie. They bake to the perfect softness while still staying tart.
- Butter: Everything’s better with butter, and Granny Smith apple pie is no exception! Unsalted is best.
- Flour: All-purpose flour is used to create a paste that thickens the sugar mixture, which helps to hold the filling together.
- Sugar: A combination of white and brown sugar gives the filling its perfect sweetness. The brown sugar adds a hint of molasses flavor that complements the tartness of the apples.
- Water: Water is added to the sugar mixture to help dissolve the sugar and create a syrupy consistency. This syrup seeps into the apples, creating a perfectly moist and flavorful filling.
- Double-Crust Pie Pastry: A good pie crust is key to any apple pie, and a double-crust pastry takes it to the next level.
When baked, the pastry becomes flaky and golden brown. It’s the perfect contrast to the sweet and tart filling.
Best Apples for Apple Pie
When it comes to making a killer pie, not all apples are created equal. Here are some of the top contenders:
- Granny Smith: This classic choice is firm, tart, and the gold standard for baking. It’s the perfect balance of sweet and sour, and won’t turn to mush in the oven.
- Golden Delicious: They have a balanced sweet/tart flavor and hold their shape well and are a little on the softer side.
- Jonagold: These apples have a naturally sweet flavor that only gets better with baking. They’re perfect for pies that require a little extra sweetness.
- Honeycrisp: If you’re looking for an apple that’s ultra-crisp and sweet, Honeycrisp is the way to go. They don’t get mushy in the oven, and their sweetness pairs perfectly with a flaky crust.
- Braeburn: Another crisp option, Braeburn apples are great for pies because they hold their shape and don’t get mushy.
- Pink Lady: These apples are the perfect combo of sweet and tart, and they hold their shape well in the oven. They’re a little on the smaller side, so you’ll need to use more.
How to Make Granny Smith Apple Pie
Follow these simple steps to create a scrumptious homemade Granny Smith apple pie:
- Make the filling. Melt the butter in a saucepan, adding flour to form a paste. Then, make a sugar syrup by boiling both of the sugars and water in a separate saucepan.
Pour the sugar-butter mixture over the sliced Granny Smith apples.
- Assemble the pie. Press one pastry sheet into a 9-inch pie pan, laying the sliced apples onto it. Then, create a lattice crust from the remaining pastry.
Fold and trim the excess dough, and pour the sugar-butter mixture over the lattice crust.
- Bake and enjoy! Bake the pie in a preheated oven at 425 degrees Fahrenheit for 15 minutes.
Then, reduce the temperature to 350 degrees Fahrenheit and bake it for 35 to 45 minutes until the apples are soft. Let it cool before serving, and enjoy!
How to Store & Freeze
You can leave your Granny Smith apple pie at room temperature for a maximum of 2 days. However, if you need to store it longer, refrigerate it for up to 4 days.
Just keep in mind that the pie crust will become slightly soggy. If you prefer your pie to be warm, you can reheat individual slices in the microwave.
To freeze your pie, be sure to wrap it tightly and store it in the freezer for up to 4 months.
When you’re ready to enjoy it again, let it thaw at room temperature. Then, pop it into the oven at 350 degrees Fahrenheit until it’s heated through.
Granny Smith Apple Pie (Best Recipe)
8
servings30
minutes1
hour373
kcalThis recipe for Granny Smith apple pie is one for the record books! Learn how to make it, plus, get tips for the very best apple pie.
Ingredients
8 small Granny Smith apples, peeled, cored, and thinly sliced
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/2 cup white sugar
1/2 cup packed brown sugar
1/4 cup water
1 (9-inch) double-crust pie pastry, thawed
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- In a saucepan over medium heat, melt the butter. Add the flour and stir to form a paste, about 1 to 2 minutes.
- Add both sugars and water to the saucepan, and bring to a boil. Reduce the heat to low and simmer for 3 to 5 minutes. Remove it from the heat.
- Press one pastry sheet into the bottom and up the sides of a 9-inch pie pan. Roll out the remaining pastry so that it overhangs the pie by about 1/2 inch. Cut the pastry into eight 1-inch strips.
- Place the sliced apples into the bottom crust, forming a slight mound.
- Lay four pastry strips vertically and evenly spaced over the apples, using longer strips in the center and shorter strips at the edges.
- Create a lattice crust by folding the first and third strips all the way back so they’re almost falling off the pie.
- Lay one of the unused strips perpendicularly over the second and fourth strips, then unfold the first and third strips back into their original position.
- Fold the second and fourth vertical strips back. Lay one of the three unused strips perpendicularly over top.
- Unfold the second and fourth strips back into their original position. Repeat steps 6 and 7 to weave in the last two strips of pastry.
- Fold and trim the excess dough at the edges as necessary, and pinch to secure.
- Slowly and gently pour the sugar-butter mixture over the lattice crust, ensuring it seeps over the sliced apples. Brush some onto the lattice, but be sure it doesn’t run off the sides.
- Bake the pie in the preheated oven for 15 minutes. Reduce the temperature to 350 degrees Fahrenheit and continue baking until the apples are soft, 35 to 45 minutes.
