Apple pie is truly the classic all-American dessert. My version is filled with tart Granny Smith apples that are sweetened and flavored with cinnamon, sugar, and nutmeg. The delicious apple filling has a perfect blend of sweet and spiced flavors to compliment the buttery, flaky homemade crust! This recipe for The Best Granny Smith Apple Pie is going to be your go-to recipe thanks to the ease and simplicity of the method, which results in a perfect tasting apple pie – every time!

Preparing the Pie Crust

Let me note: you can definitely use store bought crust to shave off some time, but I prefer to make my own, time permitting!

In a food processor with the blade attachment, pulse the flour, cold butter, cold shortening, salt, and sugar until the butter pieces start to resemble peas, about 8-10 times.
Gradually pour in ice-cold water through the feed tube, 1-2 tablespoons at a time, pulsing just until a dough ball begins to form.
Transfer dough onto floured board and roll into a smooth ball. Cover the ball with plastic wrap and refrigerate for 30 minutes.
After the dough is chilled, remove from the plastic wrap and cut it in half.
Roll each piece on a well-floured board into a circle with even thickness about 1/4 inch, rolling as you work from the center to the edge.
Hold pie plate over the rolled crust to ensure it will generously fit the pie plate without needing to be stretched. Never stretch the pie crust – it will just spring back or end up with a hole!
Transfer to greased pie plate by gently folding over the rolling pin. Trim the edges using a sharp knife, if needed.

Preparing the Granny Smith apples

Using an apple peeler slicer tool, process the apples so they are ready for the pie. I have one like this, and it does a great job!

You can always peel, slice, and core the apples by hand too! Just make sure to work on that before getting the pie crust out of the fridge or preheating the oven.

The Apple Pie Filling

Preheat oven to 425 degrees. Whisk the cinnamon, sugar, nutmeg, salt, dry tapioca, and flour together until well incorporated. Sprinkle 1/3 of the dry mixture onto the peeled and sliced apples. The apples will begin to emit a bit of juice and soften as they rest.

Place a single layer of the apples into the pie plate with the pie crust. Sprinkle a few tablespoons of the dry mixture over the apples. Dot with a few pieces of salted butter.

Continue layering until all of the apples, butter, and dry mixture are in the pie plate. The pie plate should be very full as the apples will shrink as they cook.

Cover with the other pie crust, folding the top crust edge over the bottom, and crimp with a fork or use your fingers to create a wavy design. Place the pie plate over a baking sheet or board. Brush the crust with egg wash (1 beaten egg mixed with a tablespoon of water) and sprinkle the top lightly with granulated sugar. Cut slits into the top of the pie for steam to escape.

Gently cover the edges of the pie with aluminum foil and bake for 20 minutes at 425 degrees. Make sure you have a baking sheet or pan under the pie, just in case! Reduce heat to 350 degrees, remove the foil, and continue baking for 1 hour.

Carefully, remove the pie from the oven and let it rest for approximately 2 hours prior to slicing. Serve warm or room temperature with whip cream or a-la-mode with ice cream!

The very best apple pie right here folks! Tender, sweet and flavorful apples covered in the most amazing homemade pie crust!