Granny Smith Apple Pie

The Classic Green Apple Pie Recipe You'll Make on Repeat

There is something magical about the smell of a Granny Smith apple pie baking in the oven. The tartness of green apples meeting warm cinnamon and a buttery, flaky crust is the kind of comfort food that never goes out of style. This old fashioned apple pie recipe leans into everything that makes a great apple pie recipe homemade: a crisp, golden crust and a filling that is perfectly balanced between tart and sweet, never mushy, never bland.

If you have been searching for the green apple pie recipe to bookmark for every holiday and Sunday dinner, this is it. It is simple enough for a weeknight baking project but impressive enough to be the star of your Thanksgiving table.

Before we get cooking, the right tools and ingredients make a real difference here. A good pastry cutter and a sturdy glass or ceramic pie dish help the crust bake evenly, and having fresh spices on hand really elevates the flavor of the filling. These are the products that genuinely help this recipe shine:

Why Granny Smith Apples Are the Best Choice

When it comes to green apples dessert recipes, Granny Smith apples are the gold standard for good reason. Their firm flesh holds its shape during the long bake time, so you avoid the dreaded collapsed, watery filling. Their natural tartness also balances beautifully against the sugar and spices, giving you a filling with real depth of flavor instead of one-note sweetness.

Some bakers like to mix in one or two sweeter apples, like Honeycrisp, for extra complexity, but a pie made entirely with Granny Smith apples will always deliver that classic, bright apple pie flavor people crave.

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.

The Secret to a Flaky, Golden Crust

A great crust is what separates a good apple pie from an unforgettable one. The key is keeping everything cold. Cold butter, cold water, even a chilled bowl if your kitchen runs warm. As the cold butter melts in the hot oven, it creates little pockets of steam that puff up the dough into flaky, tender layers.

Here are a few tips that make a real difference:

• Handle the dough as little as possible to avoid overworking the gluten.
• Chill the dough for at least an hour before rolling, and again if it becomes soft while you work with it.
• Use a glass or ceramic pie dish rather than a dark metal one, since it bakes the bottom crust more evenly without over-browning.

Ready to make it? Here is the full step-by-step recipe:

Granny Smith Apple Pie

This classic Granny Smith apple pie recipe features tart green apples, warm cinnamon spice, and a flaky homemade crust for the ultimate old fashioned apple pie recipe homemade from scratch.

Prep:30 mins

Cook:55 mins

Total:85 mins

Yield:8 servings

Cuisine:American

Yield: 8 servingsCalories: 385Protein: 4g

Carbs: 56gFat: 17gSat. Fat: 9gFiber: 4gSugar: 30gSodium: 230mg

Ingredients

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• 2 1/2 cups all-purpose flour, plus extra for rolling
• 1 tbsp granulated sugar, for the crust
• 1 tsp salt, divided between crust and filling
• 1 cup unsalted butter, cold, cubed
• 1/2 cup ice water, plus more as needed
• 7 Granny Smith apples, peeled, cored, and thinly sliced
• 3/4 cup granulated sugar, for the filling
• 1/4 cup 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

1

In a large bowl, whisk together the flour, 1 tablespoon sugar, and half the salt. 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 remaining.

2

Add the ice water 1 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.

3

Preheat the oven to 425 degrees F (220 degrees C). Place a baking sheet on the lower rack to catch any drips.

4

In a large bowl, toss the sliced Granny Smith apples with the granulated sugar, brown sugar, cinnamon, nutmeg, remaining salt, lemon juice, and cornstarch until evenly coated. Let sit for 10 minutes.

5

On a lightly floured surface, roll out one disc of dough into a 12 inch circle and fit it into a 9 inch pie dish, leaving a slight overhang.

6

Pour the apple filling into the crust, mounding it slightly in the center, along with any juices that have collected.

7

Roll out the second disc of dough and place it over the filling, or cut it into strips for a lattice top. Trim and crimp the edges to seal.

8

Brush the top crust with the beaten egg and sprinkle with coarse sugar. Cut a few slits in the top if using a solid crust to allow steam to escape.

9

Bake at 425 degrees F for 20 minutes, then reduce the oven temperature to 375 degrees F (190 degrees C) and continue baking for 30 to 35 minutes, until the crust is deep golden brown and the filling is bubbling.

10

If the edges brown too quickly, cover them loosely with foil. Let the pie cool on a wire rack for at least 3 hours before slicing to allow the filling to set.

Equipment

• 9-inch pie dish
• Pastry cutter or food processor
• Rolling pin
• Large mixing bowls
• Baking sheet
• Wire cooling rack

Notes

For best results, make sure your butter and water are ice cold before making the crust, this is the secret to a flaky texture. The pie can be assembled a day ahead and refrigerated unbaked, or the baked pie can sit at room temperature for up to 2 days loosely covered. Always let the pie cool completely before slicing so the filling has time to set.

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Serving, Storing, and Variations

This Granny Smith apple pie is best enjoyed slightly warm, with a scoop of vanilla ice cream melting into the tart apple filling, or with a dollop of freshly whipped cream. If you want to switch things up, try adding a lattice top instead of a solid crust for a beautiful, rustic presentation, or fold in a handful of dried cranberries for a festive holiday twist.

For storage, keep the baked pie loosely covered at room temperature for up to two days, or refrigerate it for up to five days if you want it to last a little longer. A quick reheat in the oven brings the crust back to life far better than the microwave ever could.

Chef's Tip: Resist the urge to slice into the pie right after baking. Letting it cool for a full 3 hours allows the cornstarch to fully set the filling, so your slices hold their shape instead of oozing everywhere.

However you slice it, this classic apple pie recipe is proof that some desserts earn their place as timeless favorites for a reason. Simple ingredients, patient technique, and a whole lot of cinnamon-scented comfort in every bite.