Granny Smith Apple Pie Recipes

APPLE PIE

Steps:

• For the dough: In a large bowl, mix the flour, granulated sugar and salt. Using a pastry blender or your fingers, cut in the cold butter until pea-size.
• In a separate bowl, beat 4 of the eggs with a fork until fluffy and pale yellow.
• Using a fork, mix the eggs into the flour mixture until the dough just comes together. Finish combining the dough with your hands to form a ball, being careful to avoid over-working the dough.
• Cut the ball in half, forming two smaller balls of dough. Gently press down on each to form two equal disks. Wrap each disk in plastic wrap and refrigerate for at least 2 hours or up to overnight.
• For the filling: In a bowl, coat the apple slices with the lemon juice. Add the brown sugar, granulated sugar, flour, cinnamon and nutmeg, and toss to evenly coat. Set aside.
• Preheat the oven to 375 degrees F.
• Dust a clean surface with flour. Using a rolling pin, roll out the dough, one disk at a time, to 1/4-inch-thick, about 12 inches in diameter.
• Spray the pie pan with nonstick cooking spray. Roll one portion of the dough onto the rolling pin and carefully lift into the pan, leaving the excess dough hanging over the edge. Spoon the fruit filling into the pan, creating a mountain of fruit. Then push down the center of the filling pile to even it out, and trim the crust. Roll the second portion of the dough onto the rolling pin and place over the filling, with the excess dough hanging around the edges of the pan. Flute the edges of the crust by pinching dough between your thumb and forefinger all the way around the edge. Cut holes in the top crust with a paring knife or poke holes with a fork to allow steam to escape. Beat the remaining egg, and brush the piecrust with the egg wash using a pastry brush or your fingers. Sprinkle the crust with the turbinado sugar. Bake until golden brown and the juices begin to bubble, about 1 hour.
• Cool the pie for several hours before cutting and serving (if you can wait that long!).

GRANNY SMITH APPLE PIE RECIPE

Steps:

• 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.
• 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.
• Assemble pie: Unwrap 1 dough disk. Roll out on a lightly floured surface into a ¼- to ⅛-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 ¼-inch-wide) strips, and set aside. Cut 3 (¾-inch-wide) strips from remaining dough. Braid thinner strips.
• Spoon filling into prepared pie plate, smoothing to form an even surface; dot with butter. Arrange 1 ¼-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.
• Preheat oven to 375°F. Whisk together egg and 1 tablespoon water until well blended. Brush entire pie with egg wash. 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.

GRANNY SMITH APPLE PIE

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.
• 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 apples completely with the brown sugar mixture.
• Pour the apple mixture into the pie shell. Cut the butter into small squares and scatter them over the apples.
• 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.

GRANNY SMITH APPLE PIE

Steps:

• Preheat oven to 425°; line a 9-inch pie plate with 1 rolled-out crust.
• Put the apples in a large bowl, add the lemon juice, and toss to coat.
• Separately, combine the sugar, flour, cinnamon, and nutmeg, mix thoroughly, then add to the apples.
• Gently stir until the apples are thoroughly coated, then spoon the mixture evenly into the crust.
• Dot the top with the butter.
• Brush the rim of the crust with water, cover with the second rolled-out crust, seal and flute or crimp the edges, and cut a few steam vents in the top.
• Make the glaze-mix the warm milk with the sugar.
• Brush the glaze over the top crust.
• Bake for 15 minutes, then lower the oven temperature to 350° and bake another 30-40 minutes, until the crust is golden brown and the fruit is tender.
• Check the pie about halfway through the baking time, and place pie crust shield over pie crust edges (if getting too brown).
• Cool on a wire rack for 1-2 hours before slicing.
• Serve at room temperature or slightly warm.

DEEP DISH GRANNY SMITH APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Peel, core, and halve apples. Cut into 1/2-inch slices, then slice into 1/2-inch cubes. Combine sugar, butter, cinnamon, nutmeg, and salt together in a large bowl; add apples and toss to coat evenly. Add flour and toss again to distribute.
• Pour apple mixture into 1 pie crust. Roll out 2nd pie crust, top pie, and pinch crust edges together.
• Place pie on baking sheet and bake in the preheated oven until golden brown, about 45 minutes.

PERFECT GRANNY SMITH APPLE PIE

Steps:

• Making the Crust:.
• Combine flour and salt in a large bowl. Cut in cold butter/shortening with flour salt mixture until it starts balling up to the size of a pea or smaller.
• Knead the cold water into the flour mixture by spoonful until the bowl starts to clean itself or the dough start to feel slightly wet (make sure not to over knead!). Pack your dough carefully into a ball and put into a zip-lock bag and refrigerate it for at least 30 minute.
• Making the Filling (Preheat the oven to 450 F).
• Split the dough into halves, flour a flat surface, roll out into circle until 1/4 inch thick, and put into the pie pan. Place the pie pan back into the fridge along with the.
• Combine sugar, cinnamon, nutmeg, and cornstarch in a small bowl. Peel, core, and slice Granny Smith's to desired thickness (prefer 1/4 inch) and place inside large bowl. Add lemon zest and sugar mixture to the apples until evenly distributed.
• Place apples into into pie crust one layer at a time. In between layers add drops of softened butter, about 5 small drops on each layer. Once apples are all in, add the extra juice from the bottom of the bowl.
• Roll out your top crust on a floured surface, Place your top crust on the pie (if not lattice, make sure to cut about 3 finger length slits in the top for the steam to escape).
• Beat 1 egg and brush over the pie crust. Sprinkle cinnamon sugar mixture to the crust until completely covered.
• Bake for 10 minutes at 450 F (put a cookie sheet a rack beneath your pie in case it dribbles over).Turn oven down to 350 F and bake for 50 minutes.
• Take it out and set on cooling rack. Let it cool completely and then enjoy!