A classic fall dessert, Granny Smith Apple Pie features a tender, buttery pie crust, a tart apple filling, and a touch of cinnamon and sugar mixed in. Served it warm warm on its own or topped with a scoop of vanilla ice cream!
Prep Time20 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr10 minutesmins
Keyword: granny smith apple pie
Author: Kasey Schwartz
9" Pie pan
Large mixing bowl
29"frozen pie crusts
8Granny Smith apples, peeled, sliced
Preheat the oven to 425ºF.
Add the butter to a medium saucepan and melt over medium heat.
1/2 cup butter
Add the flour to the pot and whisk to make a paste. Cook the flour and butter for about 1 minute. It will turn a light brown color.
4 Tablespoons flour
Add the sugar and water to the pot and whisk. Bring the mix to a boil then lower the heat and simmer for 5 minutes. Whisk in the vanilla and cinnamon then set the mix aside for now.
1 cup sugar, 1/2 teaspoon cinnamon, 1 teaspoon vanilla extract, 1/4 cup water
Roll out the thawed pie crust slightly so it is larger than the pie pan. Press the crust into the bottom of a 9” pie pan The crust should come up over the edges of the pan.
2 9" frozen pie crusts
Fill the pie crust with the sliced Granny Smith apples.
8 Granny Smith apples, peeled, sliced
Lay four of the pie strips on top of the apples. Place the larger strips in the center and the smaller ones on the sides of the pie. Fold the first and third strips up and place another strip horizontally across the pie. Put the first and third strips back down and raise the second and fourth vertical strips back. Add another horizontal strip and lower the second and fourth strips. Repeat this weaving until the lattice is complete.
Pinch the edges of the pie crust to seal the lattice strips to the bottom crust.
Pour the butter and sugar syrup over the pie, drizzling it over the lattice and into the apples.
Bake the pie for 15 minutes then lower the heat of the oven to 350ºF and continue to bake the pie for another 35 minutes. The top will be golden brown and the juices from the pie will be bubbling.
Let the pie cool for 20 minutes before slicing and serving.
Skip the lattice crust and use a full top crust instead. Brush the syrup with a pastry brush over the top crust then pour the rest in through a slit in the top.