Granny Smith Apple Pie
A classic Granny Smith apple pie features a flaky crust filled with tart, juicy apples, prepared in a traditional style.
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Instructions
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Preheat the oven to 425 F.
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Prepare pie crust: Whisk flour and salt; chill with shortening and 10 tablespoons of water for 1 hour.
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Cut chilled shortening into the flour mixture until pea-sized. Add 6 tablespoons of chilled water and mix until a ball forms, adjusting with more water or flour as needed.
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Divide the dough into two discs, wrap each, and refrigerate.
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Roll one dough disc to create a circle 2 inches wider than a 9-inch pie plate, then place it into the pie plate and trim the edges.
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Prepare the filling: Toss apple slices with lemon juice. In a separate bowl, combine brown sugar, flour, salt, cinnamon, and nutmeg, then mix with the apples.
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Pour the apple filling into the pie shell and scatter butter squares over the apples.
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Roll the second dough disc, place it over the apples, seal the top and bottom crusts, flute the edges, and cut slits for vents.
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Brush the top crust with milk and sprinkle with sugar.
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Bake for 15 minutes, then cover the crust edges with foil to prevent burning.
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Continue baking for 25 to 30 minutes until golden brown and bubbling, covering the top loosely with foil if browning too quickly.
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Cool on a wire rack for at least 20 minutes before serving.