Granny Smith Apple Pie
This classic Granny Smith apple pie recipe features a flaky, buttery crust and a perfectly spiced, tart-sweet filling. It's the ultimate old fashioned apple pie for any occasion.
The Ultimate Granny Smith Apple Pie
There is nothing quite like the smell of a homemade apple pie baking in the oven. This Granny Smith apple pie recipe leans into everything that makes an old fashioned apple pie so beloved: a flaky, buttery crust, and a filling that is perfectly balanced between tart and sweet. If you have ever wondered why so many bakers reach for green apples for their pie, this recipe will show you exactly why.
Granny Smith apples hold their shape beautifully during baking, which means you get tender, not mushy, apple slices in every bite. Their natural tartness also means the filling never turns cloyingly sweet, even with the sugar and warm spices folded in. This is the kind of classic apple pie recipe that belongs at every holiday table, but honestly, it is worthy of a Tuesday night too.
Before we get cooking, the right tools and ingredients make a real difference here. A sturdy rolling pin, a good pie dish, and fresh, firm Granny Smith apples will set you up for the flakiest crust and the best texture in your filling. These are the products that genuinely help this recipe shine:
Why Granny Smith Apples Are the Best Choice
When it comes to a green apple pie recipe, not all apples behave the same way in the oven. Granny Smith apples are firm, crisp, and tart, which means they resist breaking down into mush the way softer varieties can. That tartness also plays beautifully against the brown sugar and warm cinnamon in the filling, giving you a balanced bite rather than an overly sugary one.
Chef's Tip: Slice your apples to a consistent thickness, about a quarter inch, so they cook evenly and you avoid any raw, crunchy spots in the finished pie.
If you love baking with Granny Smith apples, this pie is a wonderful way to put a big batch to good use, especially in the fall when they are at their crispest and most flavorful.
Building the Perfect Flaky Crust
A great apple pie recipe homemade from scratch really comes down to the crust. Cold butter is non-negotiable here. As the pie bakes, those little pockets of cold butter melt and release steam, which is exactly what creates those beautiful flaky layers.
A few keys to success:
- Use butter straight from the fridge, and even pop it in the freezer for ten minutes if your kitchen is warm.
- Add ice water gradually. You want the dough to just barely come together, not turn sticky or wet.
- Always chill the dough before rolling. This relaxes the gluten and makes it far easier to work with.
Chef's Tip: If your dough starts to feel warm or soft while rolling, pop it back in the fridge for 10 minutes. Cold dough is easy dough.
Spicing and Thickening the Filling
The filling is where this Granny Smith apple pie recipe really comes together. Cinnamon and nutmeg bring warmth, a touch of lemon juice brightens the whole filling, and cornstarch ensures your pie slices cleanly instead of turning into a puddle on the plate.
Toss your sliced apples with the sugars, spices, lemon juice, and cornstarch right before assembling the pie. This keeps the apples from releasing too much liquid before they even hit the oven.
Ready to make it? Here is the full step-by-step recipe:
Granny Smith Apple Pie
This classic Granny Smith apple pie recipe features a flaky, buttery crust and a perfectly spiced, tart-sweet filling. It's the ultimate old fashioned apple pie for any occasion.
Ingredients
- 2 1/2 cups all-purpose flour, for the double pie crust
- 1 cup unsalted butter, cold, cubed
- 1 tsp granulated sugar, for the crust
- 1 tsp salt, divided between crust and filling
- 1/2 cup ice water, plus more as needed
- 7 Granny Smith apples, peeled, cored, and thinly sliced
- 3/4 cup granulated sugar, for the filling
- 1/4 cup brown sugar, packed
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg, freshly grated if possible
- 1 tbsp lemon juice, freshly squeezed
- 3 tbsp cornstarch, to thicken the filling
- 1 large egg, beaten, for egg wash
- 1 tbsp turbinado sugar, for sprinkling on top, optional
Instruction
In a large bowl or food processor, combine the flour, sugar, and salt for the crust. Cut in the cold cubed butter until the mixture resembles coarse crumbs with pea-sized bits of butter.
Drizzle in the ice water a tablespoon at a time, mixing gently until the dough just comes together. Divide the dough in half, shape into two discs, wrap in plastic, and refrigerate for at least 1 hour.
Preheat the oven to 425 degrees F (220 degrees C).
In a large bowl, toss the sliced Granny Smith apples with granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, cornstarch, and a pinch of salt until evenly coated.
On a lightly floured surface, roll out one dough disc into a 12 inch circle and fit it into a 9 inch pie dish, letting the excess hang over the edge.
Pour the apple filling into the crust, mounding it slightly in the center, and dot with a little extra butter if desired.
Roll out the second dough disc and place it over the filling, or cut into strips for a lattice top. Trim the excess dough and crimp the edges to seal.
Brush the top crust with the beaten egg wash and sprinkle with turbinado sugar. Cut a few small slits in the top to allow steam to escape.
Place the pie on a baking sheet to catch drips, then bake at 425 degrees F for 20 minutes.
Reduce the oven temperature to 375 degrees F (190 degrees C) and continue baking for 30 to 35 minutes, until the crust is golden brown and the filling is bubbling.
Loosely tent the edges with foil if they start browning too quickly.
Cool the pie on a wire rack for at least 2 to 3 hours before slicing to let the filling set.
Equipment
- 9-inch pie dish
- Rolling pin
- Food processor or pastry cutter
- Large mixing bowl
- Baking sheet
- Wire cooling rack
Notes
Serving and Storing Your Apple Pie
Let your pie cool for at least a couple of hours before slicing. I know it is tempting to dig in right away, but this resting time lets the cornstarch fully set the filling, so your slices hold together instead of spilling out onto the plate.
Serve slices warm or at room temperature, ideally with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. For leftovers, keep the pie loosely covered at room temperature for up to two days, or refrigerate for closer to five. A quick reheat in the oven brings the crust right back to life.
Whether you are making this for a holiday gathering or just craving a slice of classic apple pie, this Granny Smith apple pie recipe delivers that timeless, comforting flavor every single time.
