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.
Prep Time20 minutesmins
Cook Time40 minutesmins
Total Time1 hourhr
Course: Dessert, Fruit Desserts, Pastries, Pie Recipes
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.
6 cups granny smith apples
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.
2 butter pie crust
Squeeze the lemon juice over the sliced apples and gently toss them to prevent them from browning.
1 tablespoon lemon juice
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.
½ cup light brown sugar, ⅓ cup all-purpose flour, 1 teaspoon apple pie spice, ⅛ teaspoon salt, 2 tablespoon butter
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.
2 butter pie crust
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.