Easy Apple Pie Recipe with Granny Smith Apples
Servings: 8 Servings
Ingredients
For the Pie Crusts:
- 2 (9-inch) pie crusts store-bought or homemade (See note #2).
For the Filling:
- 3 pounds Granny Smith apples peeled, cored, and sliced into ¼ thick slices
- 1 tablespoon freshly squeezed lemon juice
- ½ cup unsalted butter
- ¾ cup light brown sugar
- ½ cup granulated sugar
- 1 tablespoon apple pie spice
- ¼ teaspoon salt
- ⅓ cup all-purpose flour
For the Egg Wash:
- 1 large egg
- 1 tablespoon water
Instructions
To Make the Filling:
- Toss sliced apples with lemon juice in a large bowl.3 pounds Granny Smith apples, 1 tablespoon freshly squeezed lemon juice
- In a large skillet, melt the butter over medium heat.½ cup unsalted butter
- Stir in the brown sugar, granulated sugar, apple pie spice, and salt.¾ cup light brown sugar, ½ cup granulated sugar, 1 tablespoon apple pie spice, ¼ teaspoon salt
- Add the apples and cook until tender but firm.
- Sprinkle the flour over the apples, stir to combine, and cook until thickened. Let the filling cool to room temperature.⅓ cup all-purpose flour
To Assemble and Bake the Pie:
- Preheat the oven to 425°F (220°C).
- Let the pie crust sit out at room temperature for 4-5 minutes until it's easy to roll out. Place it on a lightly floured surface, roll out it, and fit it into a 9-inch pie pan.2 (9-inch) pie crusts
- Pour the cooled apples and as much of the cinnamon filling as you'd like into the crust.
- Roll out the second disc and place it over the filling, creating a lattice top or covering the filling completely. Trim and crimp the edges, and cut slits for steam to escape if covering fully.
To Make the Egg Wash:
- Beat egg and water together in a small bowl.1 large egg, 1 tablespoon water
- Brush the top crust with the egg wash.
- Place the pie on a foil lined baking sheet and bake for 45-50 minutes until the crust is golden brown and the filling is bubbly.
- Cool on a wire rack for at least 2 hours before serving.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of pie assuming the pie is cut into 8 equal pieces. Actual calories will vary.
- The prep time includes the time it takes to make the pie crust from scratch. If you use a store-bought crust, the prep time will be less. Make sure your store-bought crust is sturdy enough for apple pie filling.
- We used a 3-pound bag of Granny Smith apples. Depending on the size of the apples, this could vary from 6 to 8 apples, yielding about 8 cups after slicing.
- We use a fair amount of sugar to balance the tartness of the apples. Feel free to use a little less if desired.
- The amount of syrupy filling added to the pie depends on how much liquid the apples release as the filling cools. The key is to avoid making the pie too soupy. More liquid gives you a syrupy, caramel-like filling, while less liquid results in a more solid, apple-y filling.
- The pie in the photos was refrigerated overnight then cut. You can leave pie at room temp to cool then slice it. If you do, the filling will have a looser consistency.
Nutrition Facts
Easy Apple Pie Recipe with Granny Smith Apples
Serving Size
1 slice
Amount per Serving
Calories
698
% Daily Value*
Fat
36
g
55
%
Saturated Fat
22
g
110
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
9
g
Cholesterol
112
mg
37
%
Sodium
386
mg
16
%
Potassium
282
mg
8
%
Carbohydrates
92
g
31
%
Fiber
5
g
20
%
Sugar
52
g
58
%
Protein
6
g
12
%
Vitamin A
1188
IU
24
%
Vitamin C
9
mg
11
%
Calcium
53
mg
5
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
