Granny Smith Apple Pie Recipe
This Granny Smith Apple Pie recipe yields 6 servings.
What You Need
2 1/3 cups flour
1/2 teaspoon salt
3/4 cup shortening, cold, cut into pieces
14 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
2 1/2 pounds Granny Smith apples
1 teaspoon lemon juice
3 tablespoons unsalted butter, cut into bits
1 tablespoon Half & Half
What To Do
To make crust, stir flour and salt together in a bowl. Add shortening and blend in until mixture resembles course meal. Add 4-6 tablespoons of ice water, tossing the mixture with a fork. It should form a soft but not sticky dough. Form dought in ball, flatten slightly, dust with flour, wrap in waxed paper and chill for one hour.
Remove chilled dough from refrigerator and divide into two pieces, one slightly larger than the other. Chill the larger piece, wrapped in wax paper. Roll out the other, 1/8-inch thick on a floured surface, and fit it to a 9-inch pie plate so that a half-inch overhangs the edges.
Chill the pie shell while making the filling.
Preheat oven to 425F.
In a large bowl, stir together 14 tablespoons sugar, flour, cinnamon, nutmeg, ginger, salt, and zest. Peel, quarter, and core the apples; slice thinly, crosswise, and add to dry mixture. Toss to coat apples.
Mound the apple mixture in the pie shell. Sprinkle with lemon juice
and dot with butter.
Roll out the larger piece of dough to a 13 or 14-inch round on a
floured surface and drape it over the filling. Trim top crust, leaving a 1-inch overhang. Fold overhang under bottom crust, pressing the edge to seal it, and crimp around the edge. Slit the top of the crust to vent.
Brush top of pie with Half & Half and sprinkle with remaining sugar.
Bake pie in lower third of oven for 15 minutes. Reduce heat to 375 and bake another 40-45 minutes.
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