Granny Smith Apple Pie
A double crust pie filled with tart Granny Smith apples, brown sugar, and warm spices, finished with a lattice or full top crust.
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.
Notes
Substitutions: Store bought pie crust works in place of homemade. Use a lattice or a full top crust.
Tips: Tent the edges with foil if they brown too quickly. For a firmer filling, toss 2 tbsp cornstarch with the sugar and spices.
Storage: Room temperature up to 2 days, refrigerate up to 5 days, or freeze baked slices up to 3 months.