My granny smith apple pie is chock full of freshly sliced apples, rich brown sugar, and homemade apple pie spice for a truly unforgettable dessert. This classic, fall favorite pie tastes great any time of the year. Don't worry about mushy apples or soggy crust, this recipe is fool-proof.
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Sweet Tart Granny Smith Apple Pie Recipe
This homemade apple pie is so easy and delicious that you'll never try a different recipe. You can make it extra easy by using store-bought crust or whip up some flaky and buttery homemade crust to go with it!
This is hands-down my favorite apple pie recipe. Whether you are serving it for the holidays or just because- you will not be disappointed.
See my ultimate guide for How To Freeze Fruit Pies.
🥘 Ingredients
If you want to save some time and make this recipe extra simple you can use some store-bought pie crust. I do, however, recommend trying one of my super easy pie crust recipes.
- Granny Smith Apples - 6 cups of cored, peeled, and sliced granny smith apples. This is the same as about 8 medium or 6 large apples (*see note).
- Lemon Juice - 1 tablespoon of lemon juice.
- Light Brown Sugar - ½ - ¾ cup of light brown sugar, adjusted to taste.
- Flour - ⅓ cup of all-purpose flour.
- Salt - ⅛ teaspoon of salt.
- Butter - 2 tablespoons of butter that has been melted and cooled.
- Pie Crusts - 2 unbaked pie crusts. You can use a store-bought version or try my tasty all-butter pie crust or the best pie dough!
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Granny Smith Apple Pie
This recipe has minimal prep work, as you don't even need to precook your apples. Just make sure you have a large mixing bowl, a rolling pin, and a 9-inch pie pan.
You'll get one 9-inch pie from this recipe. If you want to make more than one pie, simply double or triple the batch.
Prepare The Granny Smith Apple Pie Filling
- Prepare apples. To get started, prepare your 6 cups of apples by peeling them, removing the cores, and slicing them. Place them into a large mixing bowl and set aside.
- Preheat. Preheat your oven to 425°F (220°C). Take one of your unbaked pie crusts and roll it and fit it into a 9" pie pan.
- Add lemon juice. Squeeze the 1 tablespoon of lemon juice over the sliced apples and gently toss them to prevent them from browning.
- Make the filling. Next, add the ½ cup of sugar, ⅓ cup of flour, 1 teaspoon of apple pie spice, ⅛ teaspoon of salt, and 2 tablespoons of melted butter to the apples and gently toss until all of the ingredients are evenly distributed.
Assemble & Bake Your Apple Pie
- Add filling to the pie. Pour the apple mixture over the pie crust that has been placed into the pie pan.
- Add the top crust. Roll out the second pie crust and gently place it on top of the apple pie filling. Press the edges of the top and bottom pie crusts together to crimp them around the outside of the pie.
- Cut vents. If desired, you can sprinkle the top of the pie with some additional sugar or cinnamon sugar combo. Cut some slits into the pie crust to allow the steam to escape while cooking (*see note).
- Bake. Bake in the oven at 425°F (220°C) for 40-50 minutes. Once done, the juices will be bubbling, and the crust should be a nice golden-brown color (see note).
- Cool. Once the pie has finished cooking, remove it from the oven and allow it to cool before slicing and serving.
Make this apple pie truly unforgettable by topping it with some homemade vanilla ice cream or chantilly cream. Everyone will be coming back for seconds. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- One medium apple yields approximately ¾ cup of sliced or cubed apples, and 1 large apple will yield approximately 1 cup.
- For some more complex flavor, you can always use a combination of different types of apples! Check out my post that's all about the best apples for apple pie!
- Instead of apple pie spice, you can use a combination of ¼ teaspoon of nutmeg and ¾ teaspoon of ground cinnamon.
- Of course, I love the convenience of using store-bought pie crusts. However, if you want a truly made-from-scratch pie, try out my all-butter pie crust or best pie dough!
- You can get pretty creative with how you want to let the steam release from your pie! You can cut standard slits in the pie, use a pie bird, cut out cute shapes, or even make a beautiful latticework.
- The top of your crust can be brushed with milk or an egg wash (egg white wash = egg whites + water, or a whole egg wash = whole egg + water).
- If your pie crust has turned golden brown, but the inside is not done cooking, use aluminum foil to cover the edges of the pie crust. This will prevent them from over-browning while the rest of your pie finishes baking.
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🥡 Storing
Fruit pies that are made with sugar can be stored at room temperature for up to 2 days. Anything longer than that will need to be refrigerated for up to 4 days, but the pie crust may slowly begin to get soggy. If you like your pie to be warm, you can reheat individual slices in the microwave.
Tightly wrap your pie and store it in the freezer for up to 4 months. Allow it to thaw at room temperature and then pop it into the oven at 350°F (175°C) until heated.
❓ Recipe FAQs
You may see conflicting information for this based on what recipe you're looking at. However, for my Granny Smith apple pie, there is no need to cook your apples beforehand!
The apples will still become wonderfully tender and hold their shape while baking.
Believe it or not, it really does matter what apples you use for a pie! You'll need a variety that is firm enough to hold its shape in the oven without turning into applesauce.
Some of my favorites are Honeycrisp, Granny Smith, and Jonagold!
Check out this post for all of the best apples for apple pie!
You don't have to bake the bottom pie crust first for this recipe. Honestly, it is just personal preference.
You can go ahead and blind-bake it to ensure that it is extra crispy if you like! But even if you don't, you will still have a perfectly cooked pie crust!
🥧 Best Holiday Desserts
- Pumpkin Pie - There is no pie out there that is more classic or traditional for the holidays than a delicious pumpkin pie.
- British Christmas Pudding- This pudding has a cake-like base and is loaded with spices and raisins.
- Pecan Tartlets - Take all of the sweet flavors of pecan pie and turn it into single-serve tartlets.
- Sticky Toffee Pudding - This sticky toffee pudding features a rich and indulgent cake that is topped with homemade toffee sauce.
- Christmas Cookies - Nothing is more festive than these classic Christmas cookies.
- Chocolate Frosting Fudge - This fudge is so simple, it only uses 2 ingredients to make.
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📖 Recipe Card
Granny Smith Apple Pie
Ingredients
- 6 cups granny smith apples (cored, peeled, and sliced - approximately 8 medium or 6 large apples - *see note)
- 1 tablespoon lemon juice
- ½ cup light brown sugar (up to ¾ cup, adjusted to taste)
- ⅓ cup all-purpose flour
- 1 teaspoon apple pie spice (see recipe, or use your favorite brand - *see note)
- ⅛ teaspoon salt
- 2 tablespoon butter (melted and cooled)
- 2 butter pie crust (unbaked, try my recipe or use store-bought - *see note)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- To get started, prepare your apples by peeling them, removing the cores, and slicing them. Place them into a large mixing bowl and set aside.
- Preheat your oven to 425°F (220°C). Take one of your unbaked pie crusts and roll it and fit it into a 9" pie pan.
- Squeeze the lemon juice over the sliced apples and gently toss them to prevent them from browning.
- Next, add the sugar, flour, apple pie spice, salt, and melted butter to the apples and gently toss until all of the ingredients are evenly distributed.
- Pour the apple mixture over the pie crust that has been placed into the pie pan.
- Roll out the second pie crust and gently place it on top of the apple pie filling. Press the edges of the top and bottom pie crusts together to crimp them around the outside of the pie.
- If desired, you can sprinkle the top of the pie with some additional sugar or cinnamon sugar combo. Cut some slits into the pie crust to allow the steam to escape while cooking (*see note).
- Bake in the oven at 425°F (220°C) for 40-50 minutes. Once done, the juices will be bubbling and the crust should be a nice golden-brown color (*see note).
- Once the pie has finished cooking, remove it from the oven and allow it to cool before slicing and serving.
Notes
- One medium apple yields approximately ¾ cup of sliced or cubed apples, and 1 large apple will yield approximately 1 cup.
- For some more complex flavor, you can always use a combination of different types of apples! Check out my post that's all about the best apples for apple pie!
- Instead of apple pie spice, you can use a combination of ¼ teaspoon of nutmeg and ¾ teaspoon of ground cinnamon.
- Of course, I love the convenience of using store-bought pie crusts. However, if you want a truly made-from-scratch pie, try out my all-butter pie crust or best pie dough!
- You can get pretty creative with how you want to let the steam release from your pie! You can cut standard slits in the pie, use a pie bird, cut out cute shapes, or even make a beautiful latticework.
- The top of your crust can be brushed with milk or an egg wash (egg white wash = egg whites + water, or a whole egg wash = whole egg + water).
- If your pie crust has turned golden-brown, but the inside is not done cooking, use aluminum foil to cover the edges of the pie crust. This will prevent them from over-browning while the rest of your pie finishes baking.
- To store: Fruit pies that are made with sugar can be stored at room temperature for up to 2 days. Anything longer than that will need to be refrigerated for up to 4 days, but the pie crust may slowly begin to get soggy. If you like your pie to be warm, you can reheat individual slices in the microwave.
- To freeze: Tightly wrap your pie and store it in the freezer for up to 4 months. Allow it to thaw at room temperature and then pop it into the oven at 350°F (175°C) until heated.
Bridget says
Great recipe. I use dark brown sugar, but that is my preference.
thank you.
Angela Latimer says
Brown sugar, even dark brown sugar, is amazing in apple pies. Thanks for sharing!