A Granny Smith Apple Pie is the perfect combination of tart apples, savory spices, and sugary sweetness cradled in a flaky crust. Top it with homemade whipped cream and what could be better?
I missed you last weekend! No really, I did. Sometimes we have the best of intentions, but life has different ideas. I had planned on getting out at least one, maybe two, new posts, but I was required to travel for work. You won’t hear me complaining, though. My husband and son came along, and we got to enjoy the weekend in Miami. Being back in our old stomping grounds was nice. The weather was gorgeous, the Atlantic was a beautiful turquoise blue, and the food was fantastic, but time to get back to the grind.
Since it’s been a busy week, I decided to search some of my past photos and recipes. Look what I found!! This delicious, rustic, Granny Smith apple pie. The crust may not be best looking, but hey, I’m still building a friendly relationship with pie crust! 🙂 Besides, isn’t what’s on the inside that counts?
I used to be intimidated by the thought of making an apple pie from scratch, but my Granny Smith apple pie is easy. A great pie starts with a good crust. Refrigerated pie crust is a great option, but I wanted to go all in. Since I’m new to making crusts, I found a great one on Food Network’s website.
Make the Crust:
Mix the flour, salt, and baking powder in the bowl of a food processor until just combined. Add the shortening and pulse until mixture resembles coarse cornmeal. Slowly add just enough of the ice water for the dough to come together and form a ball. The dough should not be sticky but should hold together well when pressed. Remove the dough and place on a lightly floured surface. Form it into two balls, place in plastic wrap, and store in the refrigerator for at least half an hour.
Make the Filling:
Now it’s time to make a tasty filling. I initially thought this step would take a long time, but then I remembered my trusty food processor could slice apples. This was going to be a breeze!
Wash, peel, and core five Granny Smith apples. I had to quarter mine so they would fit into the chute of the food processor. After all the apples are sliced, remove them and place in a large bowl. Toss the apple slices with the lemon juice to prevent browning. Next, add the sugars, apple pie spice, salt, and cornstarch. Mix well until apple slices are well coated.
Remove the balls of dough from the refrigerator and place them one at a time on a lightly floured surface. Use a rolling pin and roll each ball into a large circle. I like to use a crust slightly larger than my 9-inch pie dish and trim off the excess. Carefully move the first crust into the pie dish and press into place.
Next, carefully pour the apple filling mixture into the pie dish. It will appear to be very full, but after the apples begin to cook the filling will reduce.
Now time to add the second crust. Simply follow the same process from the first crust. If you prefer a basket weave, cut the dough into strips instead of using a solid piece. Otherwise, carefully lay the crust across the top and trim the edges to fit. Using your fingers, crimp the edges of both crusts to seal the pie. Take a sharp knife and cut slits in top. This allows the steam to escape while the pie cooks.
Cook the Pie:
Place the pie dish on a baking sheet lined with aluminum foil. Preheat oven to 350 degrees and cook the pie on the middle rack. Bake the pie for 45-50 minutes or until the top crust is golden brown. Allow pie to cool at least one hour before serving.
- 4 1/2 cups All-purpose flour
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 3/4 cup shortening
- 1/2 to 3/4 cup ice water
- 5 Granny Smith apples
- 1 tablespoon lemon juice
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 1/2 tablespoons apple pie spice
- 1/4 teaspoon salt
- 1 1/2 tablespoons cornstarch
Place flour, salt, and baking powder in the bowl of the food processor. Mix until combined.
Add the shortening and pulse until mixture resembles coarse cornmeal.
Slowly add the ice water until dough comes together. It should hold together when pressed but not be sticky.
Separate the dough into two balls and place in plastic wrap. Refrigerate dough in for at least 30 minutes.
Wash, core, and peel the apples. Thinly slice the apples and place them in a large bowl.
Toss the apples with the lemon juice.
Add the sugars, apple pie spice, salt, and cornstarch.
Stir to evenly coat apple slices.
Preheat oven to 350 degrees.
Remove dough from refrigerator and roll each ball into large circles slightly larger than 9 inches in diameter.
Place one crust in a 9-inch pie dish and press in place.
Slowly pour the apple filling into the pie dish.
Add the top crust. This can either be a whole crust or cut into strips for weaving.
Trim any excess crusts from the edges and use fingers to crimp the top and bottom crusts together.
If using a solid crust for the top, use a sharp knife to cut slits in the crust.
Place the pie on a baking sheet lined with aluminum foil in the oven.
Cook for 45-50 minutes or until the top crust is golden brown.
Remove from the oven and allow to cool for 1 hour before serving.
*Pie crust recipe adapted from Ina Garten's Chicken Pot Pie crust recipe.
**This post is NOT sponsored by Food Network or any of its affiliates.