This classic Granny Smith Apple Pie delivers the perfect balance of tart and sweet, with tender apples spiced with cinnamon, nutmeg, and ginger. The homemade crust is buttery and flaky, providing a sturdy vessel for the juicy filling. It’s a comforting dessert that evokes nostalgia and warmth, perfect for family gatherings, holiday tables, or a cozy weekend treat. The apples hold their shape beautifully, offering a satisfying texture that isnâÂÂt too mushy. Serve it warm with a scoop of vanilla ice cream or the included honey-spiced whipped cream for an extra layer of richness. This recipe is a timeless favorite that brings home-style comfort to any occasion.
Granny Smith Apple Pie
Description
This classic Granny Smith Apple Pie delivers the perfect balance of tart and sweet, with tender apples spiced with cinnamon, nutmeg, and ginger. The homemade crust is buttery and flaky, providing a sturdy vessel for the juicy filling. It&# 226;ÂÂs a comforting dessert that evokes nostalgia and warmth, perfect for family gatherings, holiday tables, or a cozy weekend treat. The apples hold their shape beautifully, offering a satisfying texture that isnâÂÂt too mushy. Serve it warm with a scoop of vanilla ice cream or the included honey-spiced whipped cream for an extra layer of richness. This recipe is a timeless favorite that brings home-style comfort to any occasion.Ingredients
Directions
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In a large bowl, whisk together 2 1/3 cups flour and 1/2 teaspoon salt.
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Add 3/4 cup cold shortening to the flour mixture.
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Blend the shortening into the flour until the mixture resembles coarse crumbs.
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In a separate bowl, mix 2 1/2 pounds peeled and sliced Granny Smith apples with 14 1/2 tablespoons sugar, 3 tablespoons flour, 3/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, 1/4 teaspoon salt, 3/4 teaspoon lemon zest, and 1 teaspoon lemon juice.
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Roll out half of the dough and line a pie dish, then add the apple filling.
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Dot the filling with 3 tablespoons unsalted butter cut into small pieces.
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Cover with the remaining dough, trim the edges leaving a 1-inch overhang, and fold under to crimp.
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Bake in a preheated oven at 375ðF (190ðC) for 45-50 minutes until the crust is golden brown and the filling is bubbly.
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To make the whipped cream, whip 3/4 cup well-chilled heavy cream with 1 tablespoon honey, 1/4 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/8 teaspoon nutmeg until stiff peaks form.
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Let the pie cool before serving with a dollop of the honey-spiced whipped cream.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 907.4kcal
- % Daily Value *
- Total Fat 46.4g72%
- Saturated Fat 15.6g78%
- Cholesterol 0.0mg0%
- Sodium 2440.3mg102%
- Total Carbohydrate 106.4g36%
- Dietary Fiber 3.8g16%
- Sugars 0.4g
- Protein 14.0g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the shortening is very cold when cutting it into the flour to achieve a flaky crust.
If the crust browns too quickly, cover the edges with aluminum foil for the last 15 minutes of baking.
The pie can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days. Reheat in a 350ðF oven for 15 minutes before serving.
For a vegan option, ensure the shortening is plant-based and use a vegan whipped cream alternative.
Granny Smith apples are recommended for their tartness and ability to hold shape, but you can substitute with Honeycrisp or Braeburn apples.
