By : RYLEE MCDANIELS
Staff Writer
This Granny Smith apple pie recipe is what you would picture when you hear the words “apple pie”. The crust is buttery with a crackly sugar topping, and full of sweet, juicy apples.
Granny Smith apples are great for pies because they hold their shape well while baking, are easy to find in grocery stores. They are great to be served warm or cooled with vanilla or cinnamon ice cream or sweetened whipped cream.
For the Pie Crust:
- 2 ⅔ cups all purpose flour
- 1 teaspoon fine salt
- 1 cup shortening
- ½ cup plus 2 tablespoons cold water
For the Apple Pie Filling:
- 6 cups peeled, cored, and sliced Granny Smith or other tart apples.
- 1 cup brown sugar, packed
- 2 tablespoons all-purpose flour
- 1 tablespoons all-purpose flour
- ½ teaspoon fine salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon unsalted butter, cold
For the Top Crust:
- 1 to 2 tablespoon milk, for brushing on the pie
- Coarse sugar, optional
For serving:
- Vanilla ice cream, optional
Steps:
- Gather the ingredients
- In a large bowl with a wire whisk, stir together the flour and salt. Place this bowl in the refrigerator, along with the measured shortening and measured water. Chill all of these ingredients for at least 1 hour before proceeding.
- Remove the flour mixture and shortening from the refrigerator. Cut the shortening into the flour either using a pastry blender, 2 knives in a scissor fashion, or a food processor.
- Remove the water from the refrigerator and add 1/2 cup to the flour-shortening mixture; process until the mixture forms a ball. If necessary, add up to 2 more tablespoons of water. If too much water is added, add a little flour at a time until a smooth dough results.
- Divide the pie pastry in half, making 2 discs; wrap each in plastic wrap, and place in the refrigerator.
- Flour your work surface and the rolling pin. Have a small bowl of flour on the counter in case more is needed. Just remember, too much flour will make a tough pie crust pastry. Overworking the dough also will make it tough.
- Remove 1 disc of pastry from the fridge. Rolling from the center of the pastry out toward the edges, make a circle 2 inches wider than the pie plate when inverted.
- Roll the dough onto the rolling pin. Unfurl it over the pie plate and pat it into the pan. Trim the edge so it is even with the pie plate rim.
Make the Filling:
- Gather the ingredients. Preheat the oven to 425 F.
- Place the apple slices in a large bowl. Add the brown sugar, flour, lemon juice, salt, cinnamon, and nutmeg. Stir to coat the apple completely with the brown sugar mixture.
- Pour the apple mixture in the pie shell. Cut the butter into small squares and scatter them over the apples.
Assemble and Bake the Pie:
- Remove the second disc of dough from the refrigerator and roll it in the same way as the first. Lay it over the apples; the top should have a 3/4-inch overhang. Seal the top crust to the bottom crust by folding the overhanging dough under the edge of the bottom crust. Flute the edges as desired. Cut slits into the top to vent the steam.
- Use a pastry brush to paint the top crust with the milk. Sprinkle the sugar over the top, if desired. Bake the pie for 15 minutes.
- Remove from the oven and cover the outside edge of the crust with foil to prevent it from burning.
- Return to the oven and finish baking the pie for another 25 to 30 minutes or until the crust is golden brown and the juices are bubbling. Test the tenderness of the apples by inserting a slender, sharp knife through the steam hole. If the pie is browning too quickly, loosely cover the top with aluminum foil and bake until done.
- Remove from the oven and allow to cool for at least 20 minutes on a wire rack to serve the pie warm. For the best-looking slices, let the pie cool completely on a wire rack before cutting.
- Top with a scoop of ice cream, if desired, and ENJOY!