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?

This is a recipe we shared over two years ago. At the time, we were living in Florida and both Kim and I working for a local government agency.

Needless to say, many things about our personal and professional lives have changed. Originally, I was going to re-write the whole post.

However, after reading it and chatting with Kim, I decided to pretty much leave it “as-is.” Now, Kim updated the recipe card with new information and new pictures, but that’s about all we’re going change.

So, we hope you enjoy this little trip down memory lane…

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.

A slice of the finished granny smith apple, garnished with cinnamon sticks.

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 dessert 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.

The granny smith apple pie ingredients like apples, cinnamon, and sugar.

How to Make a Granny Smith Apple Pie:

Make the Crust:

Mix the flour, salt, and sugar until just combined. Add the butter, and use a pastry cutter to blend in the butter until the mixture resembles a coarse cornmeal.

Next, add the shortening. Continue to use the pastry cutter until the shortening is fully incorporated. The mixture will be lumpy.

Slowly add the ice water, a tablespoon at a time, until the dough begins to clump. It should be wet, but should start to stick together.

Take the dough from the bowl, and place it on a lightly floured surface. Knead it a few times to disperse the butter and shortening.

Separate the dough in half, and form two discs. Wrap in plastic wrap, and refrigerate for at least two hours.

A picture of the prepped pie filling in a large glass mixing bowl.

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. Let the apples sit in the lemon juice for several minutes to help extract the excess juice.

Discard the juice prior to adding the other ingredients. Next, add the sugars, apple pie spice, salt, and cornstarch. Mix well until apple slices are well coated.

Another photo showing the granny smith apple pie topped with the lattice dough.

Assembly:

Remove the discs of dough from the refrigerator and place them one at a time on a lightly floured surface. Use a rolling pin and roll each disc 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. Mix the egg and water to make an egg wash, and gently apply the mixture to the dough.

This helps the dough bake up a beautiful brown color.

An angled view of the cooked apple pie before it sliced.

Bake 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.

The last picture showing a slice of the pie on a white plate garnished with a cinnamon stick.

If you like this Granny Smith Apple Pie recipe, please leave us a comment and rate the recipe card. You can also find us on Facebook, Pinterest, Twitter and Instagram searching for Berly’s Kitchen!