Granny Smith Apple Pie is a timeless classic that’s all about that perfect balance of tart and sweet. The crisp Granny Smith apples bring a bright tang that pairs beautifully with cinnamon and just a touch of sugar, all wrapped up in a flaky, buttery crust that melts in your mouth. Every slice has a little bit of crunch and a whole lot of cozy comfort.
I love baking this pie when the air starts to feel crisp because the smell of apples and cinnamon filling the kitchen makes everything feel like home. One tip I always follow is to toss the apple slices with a bit of lemon juice so they stay fresh and don’t brown too quickly. It’s such a simple trick that keeps the pie looking as good as it tastes.
My favorite way to enjoy Granny Smith Apple Pie is warm, straight from the oven, topped with a scoop of vanilla ice cream that slowly melts into the spiced apples. It’s the kind of dessert that brings everyone together, whether it’s after a family dinner or just a quiet afternoon treat. Once you try this one, it’s sure to become one of your go-to favorites too.
Key Ingredients & Substitutions
Granny Smith Apples: These apples are perfect for pie because they’re tart and firm, so they hold their shape well when baked. If you can’t find Granny Smith, try Honeycrisp or Braeburn for a milder sweetness but still good texture.
Sugar: Combining granulated and brown sugar adds sweetness and a deeper flavor. You can swap brown sugar for coconut sugar or maple syrup but adjust quantities for sweetness.
Spices: Cinnamon and nutmeg bring warmth and aroma. Feel free to add a pinch of ground cloves or allspice for extra spice if you like.
Pie Crust: Refrigerated pie crusts save time and work well, but homemade dough gives the best buttery, flaky texture. If gluten-free, use store-bought gluten-free crusts or make your own with almond or oat flour blends.
How Do You Make a Perfect Lattice Pie Crust?
A lattice crust looks impressive but is easy when you break it down:
- Roll out your dough evenly to avoid thick or thin spots. Cut strips about 1-inch wide.
- Lay half the strips across the pie in one direction.
- Fold back every other strip halfway and place a strip perpendicular on top.
- Unfold the folded strips over the new strip to weave a basket pattern.
- Repeat folding and weaving with the remaining strips.
- Trim strips to fit and crimp edges to seal the top and bottom crusts.
- Brush with egg wash to get a golden color, and sprinkle sugar for a shiny finish.
Take your time and keep your dough cool; if it gets too warm, it can become sticky and hard to handle. Practice makes perfect, and this woven top turns your apple pie into a beautiful centerpiece.
Equipment You’ll Need
- 9-inch pie dish – the perfect size for a standard apple pie and helps ensure even baking.
- Mixing bowl – big enough to toss the apples with sugar and spices easily.
- Paring knife or apple peeler – makes peeling and coring apples quick and simple.
- Rolling pin – for rolling out your pie dough evenly, whether homemade or store-bought.
- Baking sheet – to catch any drips from the pie and keep your oven clean.
- Pastry brush – handy for brushing on the egg wash to get a golden, shiny crust.
Flavor Variations & Add-Ins
- Mix in tart cherries or dried cranberries for a pop of bright, fruity flavor that pairs well with the apples.
- Add a handful of chopped walnuts or pecans for a crunchy texture contrast.
- Stir in a teaspoon of vanilla extract or almond extract to add a warm, comforting aroma.
- Swap some of the sugar for maple syrup or honey for a richer sweetness and subtle earthy note.
How to Make Granny Smith Apple Pie?
Ingredients You’ll Need:
For the Filling:
- 6 to 7 medium Granny Smith apples (about 3 pounds), peeled, cored, and sliced
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 teaspoons lemon juice
- 1/4 teaspoon salt
- 3 tablespoons all-purpose flour (for thickening)
- 2 tablespoons unsalted butter, cut into small pieces
For the Crust and Topping:
- 1 package (14 ounces) refrigerated pie crusts (or homemade pie dough for top and bottom crusts)
- 1 egg, beaten (for egg wash)
- Coarse sugar for sprinkling (optional)
Time You’ll Need:
This pie takes about 20 minutes to prep, 15 minutes baking at high temperature, then 35 to 40 minutes at a lower temperature, plus a cooling time of at least 2 hours. Altogether, plan for about 3 hours from start to serving, mostly waiting time while the pie sets.
Step-by-Step Instructions:
1. Prepare Your Apples:
Start by preheating your oven to 425°F (220°C). In a large bowl, toss the peeled, cored, and sliced Granny Smith apples with the lemon juice to stop browning and add freshness.
2. Mix the Filling:
Add both sugars, cinnamon, nutmeg, salt, and flour to the apples. Stir well so the apple slices are evenly coated. The flour helps thicken the filling juices as your pie bakes.
3. Assemble the Pie:
Roll out one of your pie crusts and fit it into a 9-inch pie dish. Trim the edges but leave about an inch overhang. Pour the apple mixture into the crust, mounding a bit in the center, and dot the filling with small pieces of butter.
4. Create the Lattice Top:
Roll out the second crust and cut it into 1-inch strips. Weave them over and under each other across the pie to make a lattice top. Trim the extra dough and crimp the edges to seal both crusts together.
5. Bake Your Pie:
Brush the top crust with beaten egg for a shiny, golden finish. Sprinkle with coarse sugar if you’d like a little crunchy sparkle. Place your pie on a baking sheet to catch drips and bake at 425°F for 15 minutes.
Then reduce the oven temperature to 350°F (175°C) and bake for 35 to 40 more minutes, until the crust is golden brown and the filling bubbles through the lattice.
6. Cool and Serve:
Remove the pie from the oven and set it on a wire rack. Allow it to cool for at least 2 hours so the filling sets nicely. Serve warm or at room temperature with vanilla ice cream or whipped cream for the perfect treat.
Can I Use Frozen Apples for This Pie?
You can, but make sure to thaw and drain them well before using to avoid excess moisture that can make the crust soggy. Toss thawed apples with lemon juice just like fresh ones to maintain flavor.
How Do I Keep the Pie Crust from Getting Soggy?
Use a thickener like flour or cornstarch in the filling, and preheat your oven well. Baking the pie on a baking sheet helps catch drips and ensures even heat. Letting the pie cool completely before slicing also helps the filling set.
Can I Make This Pie Ahead of Time?
Yes! You can assemble the pie and refrigerate it for up to 24 hours before baking. Just cover it loosely with plastic wrap and bake as directed, adding a few extra minutes if baking straight from the fridge.
What Can I Substitute if I Don’t Have Brown Sugar?
Light brown sugar adds a nice depth, but you can substitute with an equal amount of granulated sugar plus a teaspoon of molasses if available. Otherwise, all granulated sugar works fine, though the flavor will be slightly less rich.
