Granny Smith Apple Pie

5.0
(2)
2 Reviews

Roasted Granny Smith apples are the secret ingredient in this apple pie.

By
Marian Cooper Cairns
Marian Cooper Cairns Headshot
Marian Cooper Cairns
Marian Cooper Cairns is a food stylist and recipe developer based in Los Angeles with 20 years of experience in the food industry.
Southern Living's editorial guidelines
Updated on November 17, 2023
Recipe tested by
Southern Living Test Kitchen
Southern Living Test Kitchen
Recipe tested by Southern Living Test Kitchen

The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama.

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Active Time:
45 mins
Chill Time:
2 hrs 30 mins
Total Time:
8 hrs 15 mins
Servings:
10

This homey apple pie may look traditional, but it has a game-changing secret ingredient: roasted Granny Smith apples. Cooking the apples in the oven beforehand makes the filling tender and gives the fruit a deep, caramelized flavor. Plus, you can roast the apples a day or two ahead (and prepare the pie dough, too) and store them in the refrigerator, saving you prep time.

Granny Smith Apple Pie - Southern Living

Greg DuPree; Prop Styling: Kathleen Varner; Food Styling: Marian Cooper Cairns

Ingredients

Classic Crust:

  • 3 cups all-purpose flour, plus more for work surface

  • 3/4 cup cold unsalted butter, sliced

  • 5 1/2 Tbsp. cold vegetable shortening, sliced

  • 1 1/2 Tbsp. granulated sugar

  • 1 tsp. kosher salt

  • 6 to 8 Tbsp. ice-cold water

Roasted Apple Filling:

  • 5 lbs. Granny Smith apples, peeled, sliced into 1/2-inch wedges

  • 3/4 cup granulated sugar

  • 1/4 cup all-purpose flour, divided

  • 1/2 cup packed light brown sugar

  • 1 tsp. ground cinnamon

  • 1/4 tsp. ground nutmeg

  • 1/2 tsp. kosher salt

Additional Ingredients:

  • 3 Tbsp. unsalted butter, cut into small pieces

  • 1 large egg

Directions

  1. Prepare the crust:

    Pulse first 5 ingredients in a food processor until mixture resembles coarse meal, 5 to 6 times. While pulsing, gradually add ice-cold water, 1 tablespoon at a time, pulsing just until dough begins to come together. Divide dough in half; shape into 2 flat disks. Wrap each in plastic wrap; chill 2 hours or up to 2 days.

  2. Prepare the filling:

    Preheat oven to 375°F. Toss together apples, granulated sugar, and 2 tablespoons of the flour in a bowl until well coated. Divide apples between 2 large parchment paper-lined rimmed baking sheets. Bake until just tender, about 30 minutes, rotating baking sheets between top and bottom racks halfway through baking time. Cool 30 minutes. Transfer to a bowl. Fold in brown sugar, cinnamon, nutmeg, salt, and remaining 2 tablespoons flour until combined. Chill 1 hour.

  3. Prepare lattice strips:

    Unwrap 1 dough disk. Roll out on a lightly floured surface into a 1/4- to 1/8-inch thickness. Fit into a lightly greased (with cooking spray) 9-inch deep-dish pie plate. Repeat rolling procedure with remaining disk. Cut 6 (1 1/4-inch-wide) strips, and set aside. Cut 3 (3/4-inch-wide) strips from remaining dough. Braid thinner strips.

  4. Add dough strips:

    Spoon filling into prepared pie plate, smoothing to form an even surface; dot with butter. Arrange 1 1/4-inch-wide dough strips and the braid in a lattice design over filling. Trim excess dough from edges; fold dough under to create a clean edge. Chill pie 30 minutes.

    granny smith apple pie with braided pie dough

    GREG DUPREE; PROP STYLING: KATHLEEN VARNER; FOOD STYLING: MARIAN COOPER CAIRNS

  5. Apple egg wash:

    Preheat oven to 375°F. Whisk together egg and 1 tablespoon water until well blended. Brush entire pie with egg wash.

  6. Bake pie:

    Bake on lowest oven rack until crust is golden and filling is bubbly, 1 hour to 1 hour and 20 minutes, shielding pie with aluminum foil after 50 minutes, if needed. Cool on a wire rack 2 hours before serving.