This granny smith apple pie has a tender, spiced apple filling under a golden, flaky crust, with enough tartness to balance the brown sugar. It is a classic double crust pie that you can finish with a lattice top or a full lid.
The filling is simply sliced apples tossed with brown sugar, cinnamon, ginger, nutmeg, and salt, so there is no precooking. Plan on about 3 hours 15 minutes in total, most of it for baking and a long cooling time that lets the slices cut cleanly.
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Why This Granny Smith Apple Pie Recipe Works
Granny Smith apples hold their shape in the oven and stay pleasantly tart, so the filling does not turn to mush or taste overly sweet. Brown sugar adds a deep caramel flavor that suits the warm spices.
Cinnamon, ginger, and nutmeg give a rounded spice blend, while a little salt sharpens the apple flavor. A bit of butter dotted on the filling adds richness as it melts.
Baking at high heat first sets the crust, and lowering the temperature lets the apples cook through without burning the top. An egg wash gives the finished crust a glossy, golden color.
Ingredients for Granny Smith Apple Pie
- 2 pie crusts, homemade shortcrust pastry or store bought, chilled
- 1 egg, lightly whisked, for brushing the crust
- 4 pounds Granny Smith apples, peeled, cored, and cut into 1/3 inch slices
- 1 cup brown sugar
- 2 teaspoons granulated sugar, optional, for sprinkling on top
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 1 tablespoon unsalted butter, cut into small pieces
- Vanilla ice cream or cream, for serving
Granny Smith apples. About 4 pounds of firm, tart apples makes a full pie. Cut the slices evenly so they cook at the same pace.
Pie crust. Homemade shortcrust gives the ideal flavor, but store bought works well too. Chill the dough before rolling so the crust stays flaky.
Brown sugar. It sweetens the apples and adds caramel notes. Adjust the amount slightly depending on how tart or sweet your apples are.
Warm spices. Cinnamon, ginger, and nutmeg work together, so keep the amounts balanced instead of leaning heavily on one.
Egg wash. Brushing the top crust with whisked egg gives it a deep golden shine. Sprinkle granulated sugar over it for a little sparkle and crunch.
How to Make Granny Smith Apple Pie
1. Make and chill the dough. If you are making your own crust, prepare it ahead and chill it until firm before rolling.
2. Line the pie dish. Roll out half of the dough, fit it into the pie dish, and trim the edges.
3. Prepare the top crust. Roll out the second half. Cut it into strips for a lattice, or leave it whole for a full lid.
4. Season the apples. In a large bowl, toss the sliced apples with the brown sugar, cinnamon, ginger, nutmeg, and salt until evenly coated.
5. Fill the pie. Pile the apples into the crust, packing them tightly, and dot the top with the butter.
6. Add the top crust. Weave the strips into a lattice or cover the pie with the full lid. Crimp the edges to seal and cut a few slits in a full lid.
7. Brush with egg. Brush the top crust with the whisked egg and sprinkle with granulated sugar if you like.
8. Bake. Bake at 425 degrees F for 20 minutes, then lower the oven to 375 degrees F and bake for 30 to 35 minutes more, until the crust is deep golden and the juices bubble. Tent with foil if the edges brown too fast.
9. Cool before slicing. Let the pie cool for at least 2 hours so the filling sets before you cut into it.
How to Serve Granny Smith Apple Pie
Serve slices at room temperature or slightly warm, with vanilla ice cream or a spoonful of cream. For a full dessert table, add a pan of cinnamon streusel coffee cake and a slice of New York cheesecake. A tray of gooey cinnamon rolls or a batch of blueberry crumble muffins rounds out a seasonal brunch.
How to Store and Reheat Granny Smith Apple Pie
Cover the cooled pie and keep it at room temperature for up to 2 days. Refrigerate it for up to 5 days, or wrap and freeze baked slices for up to 3 months. Reheat slices in a hot oven at 350 degrees F until warm.
Tips and Variations for Granny Smith Apple Pie
Chill the dough. Cold dough rolls out cleanly and bakes up flakier.
Slice evenly. Apple slices about 1/3 inch thick cook evenly and hold their shape.
Pack the filling. Pile the apples high, since they shrink as they bake.
Tent the edges. Cover the crust edges with foil if they brown faster than the center.
Use a tray underneath. A rimmed baking sheet on the rack below catches any bubbling juices.
Let it set. Cooling for 2 hours helps the juices thicken so slices hold together.
Thicken if you like. For a firmer filling, toss 2 tablespoons of cornstarch with the sugar and spices before adding the apples.
Handle the egg safely. Wash your hands after brushing on the raw egg, and see this Montana State University Extension egg safety fact sheet for general egg handling tips.
Frequently Asked Questions About Granny Smith Apple Pie
What apples work well in granny smith apple pie?
Granny Smith apples are the classic choice because they stay firm and tart. You can mix in a sweeter variety, but keep plenty of Granny Smith for structure.
How long should granny smith apple pie bake?
Bake at 425 degrees F for 20 minutes, then at 375 degrees F for 30 to 35 minutes, until the crust is golden and the filling bubbles.
Can I make granny smith apple pie ahead of time?
Yes. Bake it a day ahead and keep it covered at room temperature, or wrap and freeze baked slices for up to 3 months.
Should I use a lattice or a full top crust?
Both work. A lattice lets more steam escape, while a full lid needs a few slits for venting.
Why is my pie filling runny?
Apples release juices as they bake. Cool the pie for at least 2 hours so the filling sets, or add a little cornstarch next time.
Granny Smith Apple Pie
Equipment
- Standard pie dish
- Rolling Pin
- Large mixing bowl
- Pastry brush
- Rimmed Baking Sheet
Ingredients
Main Ingredients
- 2 pie crusts homemade shortcrust or store bought, chilled
- 1 large egg lightly whisked, for brushing
- 4 lb Granny Smith apples peeled, cored, and cut into 1/3 inch slices
- 1 cup brown sugar
- 2 tsp granulated sugar optional, for sprinkling
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ½ tsp kosher salt
- 1 tbsp unsalted butter cut into small pieces
Instructions
Cooking
- Prep the crust. Chill the pie dough until firm. Roll out half to fit a pie dish and trim the edges. Season the apples. Toss the sliced apples with the brown sugar, cinnamon, ginger, nutmeg, and salt in a large bowl.
- Fill. Pack the apples into the crust and dot with the butter.
- Top. Roll out the second half and cut it into strips to weave a lattice, or leave it whole with a few vent slits. Crimp the edges.
- Glaze. Brush the top crust with the whisked egg and sprinkle with granulated sugar.
- Bake. Bake at 425 degrees F for 20 minutes, then reduce to 375 degrees F and bake 30 to 35 minutes until deep golden and bubbling.
- Cool. Cool the pie on a rack for at least 2 hours before slicing.
