Granny Smith Apple Pie is a classic dessert that brings together tart, crisp apples and a flaky, buttery crust in one warm, comforting package. The green Granny Smith apples give just the right balance of tang and sweetness, making every bite lively and fresh. It’s the kind of pie that feels like a cozy hug on a plate.
I love making this pie when the weather starts to get cooler. There’s something special about the smell of cinnamon and baked apples filling the kitchen. I usually sprinkle a little extra sugar on top before baking so it gets that lovely golden crunch. It’s simple, but those little touches really make a difference in making this pie feel like a treat.
The best way I like to enjoy Granny Smith Apple Pie is with a scoop of vanilla ice cream melting on top. The cold creamy ice cream pairs so well with the warm, tart apples and flaky crust. Whether it’s a holiday dinner or just a regular weekend, this pie always brings smiles and a little bit of home to the table.
Key Ingredients & Substitutions
Granny Smith Apples: These apples bring a tart, crisp flavor that balances the sweetness and prevents the pie from being too sugary. If you can’t find Granny Smith, try Braeburn or Fuji apples for a slightly sweeter pie.
Sugars: I use a mix of granulated and brown sugar for depth of flavor. Brown sugar adds a touch of molasses-like richness. If you want to cut down sugar, you can reduce it slightly or swap brown sugar for coconut sugar.
Pie Crust: A flaky, buttery crust is key. I prefer homemade crust for texture and flavor, but store-bought cracker-thin rolled dough works well for convenience. You can also use gluten-free pie crusts if needed.
Spices: Cinnamon and nutmeg are classic for apple pie. Allspice is optional but adds warmth. Feel free to adjust the spice amounts to suit your taste.
How Can You Make a Perfect Lattice Crust Without It Falling Apart?
Making a lattice crust can feel tricky, but it’s easier with a bit of technique and care:
- Roll out your dough on a lightly floured surface to an even thickness (about 1/8 inch).
- Cut straight, even strips with a pizza cutter or sharp knife for a uniform look.
- Lay half of the strips vertically over the filling.
- Carefully fold back every other vertical strip halfway.
- Lay a horizontal strip across, then unfold the folded strips over it.
- Repeat this fold-lay-unfold pattern to create the lattice weave.
- Press the edges gently to seal and crimp well to hold the lattice in place while baking.
- If the dough feels too soft or sticky, chill it in the fridge before working to prevent tearing.
Brush the top with an egg wash to help it glue together and bake to a golden finish. This technique helps your pie look impressive with little stress!
Equipment You’ll Need
- 9-inch pie plate – perfect size for this recipe and helps bake the crust evenly.
- Mixing bowl – a large one to toss the apples with sugar and spices easily.
- Sharp knife or apple peeler – makes peeling and slicing apples quick and safe.
- Rolling pin – to roll out your pie crust smoothly and evenly.
- Pastry brush – handy for brushing the egg wash on the crust for a golden finish.
- Pizza cutter or sharp knife – great for cutting smooth, even strips for the lattice top.
- Baking sheet – placed under the pie to catch any drips from the filling.
Flavor Variations & Add-Ins
- Use Honeycrisp apples for a sweeter pie with a juicy texture.
- Add 1/2 cup chopped walnuts or pecans for crunch and a nutty flavor.
- Mix in 1 teaspoon fresh grated ginger for a warm, spicy kick.
- Stir in 1/2 cup raisins or dried cranberries for bursts of chewy sweetness.
Granny Smith Apple Pie
Ingredients You’ll Need:
For The Filling:
- 6 to 7 Granny Smith apples (about 3 pounds), peeled, cored, and sliced
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice (optional)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, cut into small pieces
For The Crust:
- 1 package (14 ounces) refrigerated pie crusts (or homemade double pie crust)
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for sprinkling on top)
Optional Toppings:
- Vanilla ice cream or whipped cream, for serving
How Much Time Will You Need?
This apple pie recipe takes about 20 minutes for preparation and about an hour of baking time. After baking, let the pie cool for at least 2 hours so the filling sets nicely before serving. Total time needed is roughly 3 hours, including cooling.
Step-by-Step Instructions:
1. Preheat Oven and Prepare Your Pie Plate:
Start by preheating your oven to 425°F (220°C). Lightly grease a 9-inch pie plate to keep the crust from sticking.
2. Prepare the Pie Crust:
If you’re using refrigerated dough, roll out one pie crust and fit it into your pie plate. Trim the edges but leave about a half-inch overhang for the top crust.
3. Mix the Apple Filling:
In a large bowl, combine all the sliced Granny Smith apples with the sugar, brown sugar, flour, cinnamon, nutmeg, allspice (if using), lemon juice, and vanilla extract. Toss everything well so the apples are nicely coated.
4. Fill the Pie Crust:
Pour the apple mixture evenly into your prepared pie crust. Dot the filling with small pieces of butter to add richness and flavor during baking.
5. Make the Lattice Top:
Roll out the second pie crust and cut it into 1-inch wide strips. Lay half of the strips vertically over the apples. Then fold back every other strip halfway, lay one horizontal strip across, and unfold the folded strips over it. Repeat this weaving technique until you complete the lattice top.
6. Seal and Crimp the Edges:
Trim any excess dough from the edges, press the top and bottom crusts together, and crimp the edges with your fingers or a fork to seal your pie beautifully.
7. Apply Egg Wash and Sprinkle Sugar:
Brush the lattice crust gently with the beaten egg to get a shiny golden finish. If you like, sprinkle coarse sugar on top for a lovely crunchy sparkle.
8. Bake the Pie:
Place your pie on a baking sheet to catch any spills. Bake at 425°F (220°C) for 15 minutes to start, then reduce the heat to 350°F (175°C) and bake for another 40 to 50 minutes. You’ll know it’s done when the crust is golden and the filling bubbles happily.
9. Cool Before Serving:
Let the pie cool for at least 2 hours so the filling can firm up. This makes it much easier to slice and enjoy.
10. Serve and Enjoy:
Serve your Granny Smith Apple Pie warm or at room temperature. It’s especially delicious with a scoop of vanilla ice cream or a dollop of whipped cream on top.
Can I Use Frozen Apples for This Pie?
Yes, you can use frozen apples, but make sure to thaw and drain any excess liquid before mixing with the other ingredients. This helps prevent a watery filling.
Can I Make the Pie Ahead of Time?
Absolutely! Assemble the pie and cover it tightly with plastic wrap, then refrigerate for up to 24 hours before baking. This can help the flavors meld.
How Should I Store Leftover Apple Pie?
Store leftovers covered tightly at room temperature for up to 2 days, or in the fridge for up to 5 days. Reheat gently in the oven to keep the crust crisp.
What’s the Best Substitute for the Lattice Top?
If lattice is too tricky, you can use a full top crust with slits for ventilation, or create a crumble topping for a different texture and flavor.