There’s nothing quite like the aroma of a freshly baked apple pie wafting through your home. This classic apple pie recipe, passed down through generations, combines tart Granny Smith apples with warm spices and a buttery, flaky crust that’s sure to become your family’s new favorite. Perfect for holidays, special occasions, or simply when you’re craving a comforting slice of nostalgia.
Why This Recipe Works
The secret to this pie’s success lies in its perfect balance of flavors and textures. Granny Smith apples maintain their structure during baking while providing the ideal tartness to complement the sweet filling. The combination of both granulated and brown sugar creates depth of flavor, while lemon juice brightens the filling and prevents the apples from browning.
Ingredients
For the Crust:
- 2 (9-inch) pie crusts (homemade or store-bought)
For the Filling:
- 7 large Granny Smith apples (approximately 1.2 kg/2.5 lbs)
- 120g (½ cup) granulated sugar
- 110g (½ cup) light brown sugar, loosely packed
- 15g (2 tablespoons) all-purpose flour
- 2.5g (1 teaspoon) ground cinnamon
- 0.6g (⅛ teaspoon) ground nutmeg
- 15ml (1 tablespoon) lemon juice
- Zest of ½ lemon
- 1 large egg (for egg wash)
- 30g (2 tablespoons) sanding sugar (optional)
Instructions
- Prepare the Crust
- If using homemade crust, prepare and chill for at least 1 hour
- For store-bought, follow package directions
- Prepare the Oven
- Position rack in center
- Preheat to 400°F (204°C)
- Make the Filling
- Peel, core, and slice apples into ½-inch slices
- Combine apples, sugars, flour, spices, lemon juice, and zest
- Toss until evenly coated
- Assemble the Pie
- Roll bottom crust to 12-inch circle, ⅛-inch thick
- Transfer to deep dish pie plate
- Add filling, discarding excess juice
- Add top crust, trim edges, seal, and fold under
- Cut 4 steam vents
- Brush with egg wash and sprinkle with sanding sugar
- Bake
- Place on baking sheet
- Protect edges with pie shield or foil
- Bake at 400°F (204°C) for 25 minutes
- Reduce to 375°F (190°C) for 30-35 minutes more
- Cool for 3 hours minimum
Pro Tips for the Perfect Pie
- Slice apples uniformly for even baking
- Keep ingredients cold for the flakiest crust
- Don’t skip the resting time after baking
- Place a baking sheet under the pie to catch any potential overflow
- Use a pie shield to prevent crust edges from burning
Variations and Substitutions
- Apples: While Granny Smith is traditional, try Honeycrisp, Braeburn, or Pink Lady
- Spices: Add ¼ teaspoon allspice or cardamom for extra warmth
- Topping: Create a lattice top instead of a solid crust
- Dietary: Use a gluten-free crust for gluten-sensitive guests
Storage and Make-Ahead Tips
- Room Temperature: Cover loosely, consume within 2 days
- Refrigerated: Up to 5 days
- Frozen: Up to 4 months (unbaked) or 2 months (baked)
- Make-Ahead: Prepare filling up to 24 hours in advance
- Reheating: Warm at 350°F (175°C) for 15 minutes
Nutritional Information (per slice, based on 8 servings)
- Calories: 410
- Carbohydrates: 65g
- Protein: 3g
- Fat: 16g
- Fiber: 4g
- Sugar: 38g
Timing
- Prep Time: 45 minutes
- Chill Time: 1 hour
- Cook Time: 55-60 minutes
- Cool Time: 3 hours
- Total Time: 5 hours 45 minutes
Common FAQs
Q: Why are my apples still crunchy?
A: Slice apples no thicker than ½ inch and make sure to bake until the filling is bubbling through the vents.
Q: Can I make this pie without a top crust?
A: Yes, but reduce the baking time by about 10 minutes and watch carefully to prevent the filling from drying out.
Q: Why is my bottom crust soggy?
A: Discard excess juice from the filling mixture and consider blind baking the bottom crust for 10 minutes before adding filling.
Q: Can I use frozen apples?
A: Fresh apples are recommended, but if using frozen, thaw and drain thoroughly before using to prevent excess moisture.
This classic apple pie recipe is perfect for both novice and experienced bakers. The combination of tart Granny Smith apples, warm spices, and buttery crust creates a dessert that’s sure to become a family favorite. Whether served warm with vanilla ice cream or enjoyed at room temperature, this pie brings comfort and joy to any occasion.
