Apple Pie

There’s something incredibly comforting about the aroma of a homemade apple pie baking in the oven. This classic American dessert, with its golden, flaky crust and apple cinnamon filling, has a special place in our hearts and kitchens. 

Our recipe for a homemade granny smith apple pie is a must-try for anyone who loves the sweet-tart flavor of green apples combined with warm cinnamon and a touch of brown sugar.

Serve a slice warm with a scoop of ice cream for a delicious dessert that everyone will love.

Tips for the Perfect Pie

• Keep Ingredients Cold: For a flaky crust, ensure your butter and water are cold. This prevents the fat from melting before baking, creating those delicious flaky layers.
• Don’t Overwork the Dough: Mix the dough just until it comes together. Overworking can make the crust tough instead of tender and flaky.

Can I use store-bought crust?

Absolutely! While homemade crust offers a wonderful taste and texture, store-bought crust is a great time-saver and still delicious.

How can I prevent a soggy bottom crust?

You can brush the bottom crust with a thin layer of egg white before adding the filling. This creates a barrier and helps keep the crust crisp.

What can I do if my pie crust edges brown too quickly?

Cover the edges with strips of aluminum foil or use a pie shield to protect them while the rest of the pie bakes.

Storage

To keep your pie fresh, store any leftovers covered in the refrigerator. The pie will stay fresh for up to 4 days. 

For the best texture, reheat slices in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through. If you’re in a hurry, the microwave works too, though the crust may not stay as crisp.

For longer storage, you can freeze the pie. To freeze a baked pie, let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. 

It can be frozen for up to 2 months. When you’re ready to enjoy, thaw the pie in the refrigerator overnight and reheat it in the oven at 350°F (175°C) until warmed through.

Other Pie Recipes to Try

• Cinnamon Pie
• Sweet Potato Pie
• Dutch Apple Pie
• Blueberry Pie

Apple Pie Ingredients, Their Uses, and Substitutions

Granny Smith Apples: These tart, crisp apples add a deliciously tangy flavor and maintain a firm texture when baked. You can substitute them with Honeycrisp or Fuji apples for a sweeter taste.

All-Purpose Flour: Provides structure to the crust and helps thicken the filling.

Unsalted Butter: Key for creating a rich, flaky crust. It also adds flavor, moisture, and acts as the syrupy base for the filling.

Granulated Sugar: Sweetens both the filling and the crust. Cane sugar is a suitable alternative.

Light Brown Sugar: Adds a subtle caramel-like sweetness to the filling. Dark brown sugar can be used for a deeper flavor.

Apple Pie Spice: This warm spice enhances the apple filling, creating a classic flavor profile.

Salt: Balances the sweetness and enhances the overall flavor of the pie.

Lemon Juice: Prevents the apples from browning and adds a hint of tang.

Egg: Used in the egg wash for a golden, shiny crust.

Water: Added to the egg to create the egg wash.

Step-by-Step Instructions

Prepare the Crust:

1. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt.

2. Add the chilled, cubed unsalted butter. Using a pastry cutter or your fingers, blend until the mixture resembles coarse crumbs with pea-sized pieces of butter.
3. Gradually add ice water, one tablespoon at a time, mixing with a fork until the dough begins to come together. Be careful not to overwork the dough; it should be slightly crumbly but hold together when pressed.

Make the Filling:

1. While the dough chills, peel, core, and slice the Granny Smith apples. Toss the slices with freshly squeezed lemon juice to prevent browning and add a bright flavor.

2. In a large pan, melt the butter over medium heat. Stir in the light brown sugar, granulated sugar, apple pie spice, and a pinch of salt.

3. Add the apple slices to the skillet and cook, stirring occasionally, until the apples are tender but still hold their shape, about 4-6 minutes.
4. Sprinkle the all-purpose flour over the apples and stir well to combine. This will thicken the filling. Cook for another 2-3 minutes until the mixture is thick and luscious. Remove from heat and let the filling cool to room temperature.

Assemble the Pie:

1. Preheat your oven to 425°F (220°C). On a lightly floured surface, roll out one disc of dough to fit a 9-inch pie pan. Carefully transfer the dough to the pan, pressing it into the bottom and up the sides. Trim any excess dough hanging over the edges.

2. Pour the cooled apple filling and as much or as little of the excess liquid into the crust, spreading it out evenly.

3. Roll out the second disc of dough and place it over the filling. You can create a lattice top or simply cover the pie, trimming and crimping the edges to seal. Don’t forget to cut a few slits in the top crust if you’re covering the pie fully; this allows steam to escape.

Add the Egg Wash:

1. In a small bowl, beat together the egg and a tablespoon of water. Brush this mixture over the top crust and edges for a beautiful, golden finish.

Bake the Pie:

1. Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
2. If the crust begins to brown too quickly, cover the edges with foil to prevent burning.

Cool and Serve:

1. Let the pie cool on a wire rack for at least 2 hours before slicing. This cooling time helps the filling set, making it easier to cut perfect slices.
2. Serve warm or at room temperature, and for an extra treat, add a scoop of vanilla ice cream!

How to Make a Lattice Crust

1. Roll Out the Dough:
   • Once your pie filling is in the crust, roll out the second disc of dough on a lightly floured surface. Aim for a circle slightly larger than the diameter of your pie pan.
2. Cut the Strips:
   • Using a sharp knife, pizza cutter, or pastry wheel, cut the dough into strips about ½ inch to 1 inch wide. Try to make the strips as even as possible for a neat lattice.
3. Lay the Strips:
   • Start by laying half of the strips horizontally across the pie, leaving a little space between each strip. Begin with the longest strip in the center and work towards the edges with shorter strips.
4. Weave the Lattice:
   • To start weaving, gently fold back every other horizontal strip halfway. Place a new strip of dough vertically across the pie, near the center.
   • Unfold the horizontal strips back over the vertical strip. Next, fold back the alternate set of horizontal strips and lay another vertical strip. Repeat this process, alternating the horizontal strips back and forth as you weave in the vertical strips.
   • Continue this pattern until you’ve covered the entire pie with the lattice, leaving a beautiful woven pattern.
5. Trim and Crimp the Edges:
   • Once all the strips are in place, trim any excess dough from the edges, leaving a little overhang to seal the edges.
   • Press the overhanging dough together with the bottom crust to seal. You can crimp the edges with your fingers or a fork for a decorative finish.
6. Finish with an Egg Wash:
   • Brush the lattice top with an egg wash to give it a golden shine when baked.