Granny Smith Apple Pie
This classic Granny Smith apple pie recipe features a flaky homemade crust and a perfectly spiced, tart-sweet green apple filling. An old fashioned apple pie done right.
The Green Apple Pie That Started It All
There is a reason old fashioned apple pie recipes almost always call for Granny Smith apples. Their sharp, tangy bite is the perfect counterbalance to a buttery, flaky crust and a warmly spiced filling. This is not a fussy dessert. It is the kind of classic apple pie recipe that gets passed down, scribbled on index cards, and made again and again because it simply works.
If you have been searching for a reliable green apple pie recipe, one that bakes up with a crisp top, a set (not soupy) filling, and that unmistakable Granny Smith apple pie flavor, this is the one to bookmark.
Before we get cooking, the right tools and ingredients make a real difference here. A good pastry cutter keeps your butter cold and your crust flaky, and a sturdy glass or ceramic pie dish helps the bottom crust bake through evenly instead of turning soggy. These are the products that genuinely help this recipe shine:
Why Granny Smith Apples Make the Best Pie
Not all apples are created equal when it comes to baking. Granny Smith apples are prized in apple pie recipes for a few key reasons:
- Their firm, dense flesh holds its shape during a long bake, so you avoid mushy filling.
- Their natural tartness balances the sugar, keeping the pie from tasting one-note sweet.
- They release less liquid than softer varieties, which means a cleaner slice.
Chef's Tip: Slice your apples to a consistent thickness, about a quarter inch, so they cook evenly. Uneven slices mean some pieces turn mushy while others stay too firm.
Getting the Crust Right
A great crust is really about temperature control. Cold butter, cold water, and a quick hand are the secrets to flaky, tender layers. Work the butter into the flour until you see pea sized chunks, not a uniform paste. Those little pockets of butter steam in the oven and create the flakiness everyone loves in a homemade apple pie.
Once your dough comes together, resist the urge to skip the chilling step. A rest in the refrigerator relaxes the gluten and firms the butter back up, which makes rolling it out so much easier.
Building the Filling
Tossing the sliced apples with sugar, brown sugar, cinnamon, nutmeg, a splash of lemon juice, and cornstarch does double duty. The lemon juice brightens the flavor and slows browning, while the cornstarch thickens the juices as they bubble in the oven so your slice holds together beautifully instead of sliding apart.
Letting the apples macerate for about 10 minutes before filling the crust also helps draw out some moisture, which you can use to your advantage for an even more concentrated flavor.
Assembling and Baking
Whether you go with a classic double crust, a lattice top, or a simple crumb topping, the technique for baking stays the same. A hot start at 400 degrees F sets the crust quickly, and then dropping the temperature lets the filling finish cooking through without over browning the top.
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 homemade crust and a perfectly spiced, tart-sweet green apple filling. An old fashioned apple pie done right.
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, very cold
- 8 Granny Smith apples, peeled, cored, and thinly sliced
- 3/4 cup granulated sugar, for the filling
- 1/4 cup light 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 coarse sugar, for sprinkling on top, optional
Instruction
In a large bowl, whisk together the flour, sugar, and salt for the crust. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized pieces of butter.
Drizzle in the ice water, one tablespoon at a time, mixing gently until the dough just comes together. Divide into two discs, wrap in plastic, and refrigerate for at least 1 hour.
Preheat the oven to 400 degrees F (200 degrees C). Place a baking sheet on the lower rack to catch any drips.
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. Let sit for 10 minutes.
On a floured surface, roll out one disc of dough 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. Dot with a little extra butter if desired.
Roll out the second disc of dough and place it over the filling, or cut into strips for a lattice top. Trim and crimp the edges to seal.
Brush the top crust with the beaten egg wash and sprinkle with coarse sugar. Cut a few slits in the top to allow steam to escape.
Bake for 20 minutes at 400 degrees F, then reduce the oven temperature to 350 degrees F (175 degrees C) and bake for another 30 to 35 minutes, until the crust is golden brown and the filling is bubbling.
Remove from the oven and let cool on a wire rack for at least 3 hours before slicing, to allow the filling to set.
Equipment
- 9-inch pie dish
- Rolling pin
- Pastry cutter
- Large mixing bowls
- Baking sheet
- Wire cooling rack
Notes
Serving and Storing Your Apple Pie
This pie truly needs a few hours to cool before slicing. I know it is tempting to cut in right away, but letting the filling set is what gives you those clean, picture worthy slices instead of a puddle of juices.
Serve it slightly warm or at room temperature, ideally with a scoop of vanilla ice cream melting into the warm spiced apples. A dollop of lightly sweetened whipped cream works beautifully too.
For storage, keep leftovers loosely covered at room temperature for a couple of days, or in the fridge for up to five if your kitchen runs warm. This Granny Smith apple pie also freezes wonderfully, both baked and unbaked, making it an excellent make ahead option for holidays.
Chef's Tip: If your crust edges are browning too quickly, loosely tent the pie with foil for the last 15 to 20 minutes of baking.
However you slice it, this old fashioned apple pie recipe delivers everything a classic should: a crisp, buttery crust, a perfectly spiced filling, and that irresistible tang only Granny Smith apples can bring.
