The best delicious Granny Smith Apple Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Granny Smith Apple Pie recipe today!
Hello my friends, this Granny Smith Apple Pie recipe will not disappoint, I promise! Made with simple ingredients, our Granny Smith Apple Pie is amazingly delicious, and addictive, everyone will be asking for more Granny Smith Apple Pie.
What Makes This Granny Smith Apple Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Granny Smith Apple Pie.
Ready to make this Granny Smith Apple Pie Recipe? Let’s do it!
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Shortening pie dough:
2 1/3 c Flour
1/2 ts Salt
3/4 c Shortening, cold, cut into p
Pie filling:
14 1/2 tb Sugar
3 tb Flour
3/4 ts Cinnamon
1/4 ts Nutmeg
1/4 ts Ginger
1/4 ts Salt
3/4 ts Lemon zest
2 1/2 lb Apples (granny smiths, of co
1 ts Lemon juice
3 tb Unsalted butter, cut into bi
1 tb Half&half
Honey spiced whipped cream:
3/4 c Heavy cream, well chilled
1 tb Honey
1/4 ts Cinnamon
1/4 ts Ginger
1/8 ts Nutmeg
In a bowl, stir together flour and salt. Add shortening and blend
until mixture resembles coarse meal. Add 4-6 Tbsp ice water or enough
to form into soft but not sticky dough, tossing the mixture with a
fork. Form dough into a ball, flatten it slightly, dust with flour
and chill it, wrapped in wax paper, for 1 hour. Divide dough into 2
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, and trim the edge leaving
a 1/2-inch overhang. Chill the pie shell while making the filling. In
a large bowl, stir together 14 Tbsp sugar, flour, cinnamon, nutmeg,
ginger, salt, and zest. Peel, quarter, and core the apples; slice
thinly, crosswise, and add them to the sugar mixture, tossing to coat
well. 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. Crimp the edge decoratively with
a fork. Make slits in the top crust to form steam vents. Brush with
h&h and sprinkle with the remaining sugar. Bake pie in lower third of
a preheated 425f oven for 15 minutes, reduce heat to 375f and bake
for 40-45 minutes more, or until filling is bubbling and crust is
golden. Transfer pie to a rack to cool. In a chilled bowl, beat cream
with the honey, cinnamon, and nutmeg until it holds soft peaks.
Transfer to a serving dish. Serve the pie warm or at room temperature
with the Honey Spice Whipped Cream. a 1988
Yields
6 Servings
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