Granny Smith Apple Pie Recipe
Granny Smith apples hold their shape and stay firm through a long bake, so the filling doesn't collapse into mush, while their sharp tartness balances the sugar instead of making the pie taste flat and one-note.
- Prep
- 40 min
- Cook
- 55 min
- Total
- 95 min
- Servings
- 8
Ingredients
- 7 cups (about 6 large apples) Granny Smith apples, peeled, cored, and sliced 1/4-inch thick
- 3/4 cup granulated sugar
- 3 tablespoons all-purpose flour (for filling)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice, fresh
- 2 tablespoons unsalted butter, cut into small pieces
- 1 package (two 9-inch rounds) double pie crust, homemade or store-bought
- 1 large egg, beaten (for egg wash)
Nutrition per serving
- Calories
- 675
- Protein
- 9g
- Carbs
- 93g
- Fat
- 32g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Preheat the oven to 425°F (220°C). Fit one pie crust round into a 9-inch pie plate, leaving the excess hanging over the edge.
- 2In a large bowl, toss the sliced apples with lemon juice, then add sugar, flour, cinnamon, and nutmeg and toss again until every slice is coated.
- 3Let the apple mixture sit for 15 minutes so the sugar draws out some juice; this keeps the filling from being watery once it thickens in the oven.
- 4Mound the apple mixture into the crust-lined pie plate, packing it down slightly so there are no large air gaps. Dot with the butter pieces.
- 5Lay the second crust over the top, trim the overhang to about 1 inch, then fold the edges under and crimp. Cut 4-5 vents in the top crust to let steam escape.
- 6Brush the top crust with the beaten egg and sprinkle with a little extra sugar if desired.
- 7Bake at 425°F (220°C) for 20 minutes, then reduce the oven temperature to 375°F (190°C) and bake for another 35-40 minutes, until the crust is deep golden and the filling bubbles thickly through the vents.
- 8If the edges brown too quickly, cover them with strips of foil partway through baking.
- 9Cool the pie on a wire rack for at least 3 hours before slicing so the filling has time to set.
Tips & variations
- Mixing in one or two Honeycrisp or Braeburn apples alongside the Granny Smiths adds sweetness and a softer bite without losing the pie's structure.
- Swap the 3 tablespoons of flour for 2 tablespoons of cornstarch for a filling that sets clearer and glossier rather than slightly cloudy.
- Brushing the bottom crust with a thin layer of beaten egg white before adding the filling helps seal it against sogginess from the apple juices.
- For a streusel top instead of a second crust, combine 3/4 cup flour, 1/2 cup brown sugar, 1/2 cup cold butter, and a pinch of salt and rub together until crumbly, then scatter over the filling before baking.
Storage & reheating
Cover the cooled pie loosely and store at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat individual slices in a 300°F (150°C) oven for about 10 minutes to re-crisp the crust; microwaving softens it. To freeze, wrap the fully cooled, unsliced pie tightly in plastic wrap and foil for up to 3 months, then thaw overnight in the refrigerator before reheating whole at 350°F (175°C) for 25-30 minutes.
Tips from the Tulo kitchen
- Letting the sliced apples sit with the sugar for the full 15 minutes, then draining off a tablespoon or two of the released juice before filling the crust, cuts down on excess liquid pooling at the bottom.
- Chilling the assembled, unbaked pie in the freezer for 15 minutes before it goes in the oven helps the crust hold its shape and crimp better during the first hot blast of baking.
FAQ
Why are Granny Smith apples the best choice for pie?
Their flesh is dense and low in moisture compared to softer varieties, so the slices keep their shape and texture through a long bake instead of breaking down into applesauce, and their tartness keeps the pie from tasting overly sweet.
Can I use only Granny Smith apples, or should I mix varieties?
Straight Granny Smith works fine and gives a firm, tart pie. Mixing in a sweeter variety like Honeycrisp or Golden Delicious softens the tartness and adds some natural sweetness, but isn't required.
How do I keep the bottom crust from turning soggy?
Bake on the lowest oven rack so the bottom gets direct heat, brush the bottom crust with egg white before filling, and don't skip draining excess liquid from the macerated apples before they go into the crust.
Can I make this pie ahead of time?
Yes. Bake it up to 2 days ahead and store at room temperature covered loosely, or freeze the unbaked, assembled pie for up to 3 months and bake straight from frozen, adding about 20 extra minutes to the covered baking time.
