Old Fashioned Granny Smith Apple Pie
Yield: One standard 9-inch pie
Degree of difficulty: Moderate
Prep Time: 2 hours
Bake Time: 1 hour 5 minutes – 1 hour 20 minutes
Total Time: 3 ½ hours
1 pouch (1 pound / 454 g) Cup4Cup Pie Crust Mix, prepared
8 cups (2-1/4 pounds / 1020 g) granny smith apples, peeled, cored and cut into 1/4-inch slices*
2/3 cup (4-1/2 ounces / 133 g) granulated sugar
2 tablespoons (1 ounce / 28 g) fresh lemon juice
½ teaspoon (1 g) ground cinnamon
1 teaspoons (5 g) vanilla extract
¼ teaspoon (0.2 g) ground ginger
3 tablespoons (1 ounce / 26 g) Cup4Cup Multipurpose Flour, plus extra for dusting
½ teaspoon (1.5 g) kosher salt
2 tablespoons (1 ounces / 28 g) unsalted butter, cold, cut into small cubes
1 large egg, beaten, for egg wash
Coarse sugar, for sprinkling on crust
Honey, for brushing on crust (optional)
*Note: weight is for cut apples
- For the apple filling, combine the apples, sugar, lemon juice, cinnamon, vanilla, ginger, Cup4Cup Multipurpose Flour and salt in a mixing bowl. Stir to coat. Set aside and let the apples macerate for 1 to 2 hours.
- For the pie crust, prepare one pouch of Cup4Cup Pie Crust Mix according to the instructions on the back of the package. The mix will yield two discs of dough. Refrigerate the discs for at least 1 hour and up to 3 days in advance, or freeze for up to one month in advance.
- Remove dough from the refrigerator 15 minutes before rolling. Use Cup4Cup Multipurpose Flour to lightly dust your work surface. Roll one disc into a 12-inch circle, about 1/8-inch thick, lifting often to prevent sticking. For reference, 1/8-inch is about the same thickness as two pennies stacked together.
- Fit the rolled out pie dough into a standard 9-inch metal pie tin.
- Drain the apples of their liquid, reserving the liquid. Layer the apples into the pie tin, minimizing the space between them, and lightly press to compact them. Spoon the reserved liquid over the apples. Top the apples with the 2 tablespoons of butter cubes.
- Roll out the second disc of pie dough as directed above. Cut it into 1-inch wide strips. Weave the strips into a lattice on top of the apple filling. Press the bottom edge and lattice edge together. Trim the dough so that it overhangs the pie dish by about an inch. Roll the edges of the dough underneath itself to form a rounded edge. Flute the edge or crimp it with a fork. Brush the dough with egg wash and sprinkle it with coarse sugar. Place the pie on a parchment lined baking sheet.
- Bake in the center rack of a preheated 425°F oven for 20 minutes. Reduce oven temperature to 375°F and bake for an additional 45-60 minutes and until the filling is bubbling and the crust is deep golden brown.
- When the pie is done, remove it from the oven and place it onto a cooling rack. Immediately brush the crust and lattice with honey for a shiny crust, if desired. Cool the pie completely before slicing.
- A standard 9-inch pie tin that is made from thick, sturdy metal with a flat rim works best in this recipe. A metal pie tin conducts heat well and bakes the bottom crust fully.
- If your oven has not been calibrated for years we would recommend getting it checked. A few degrees off can affect baking times and quality. You can also use an oven thermometer to monitor and adjust the temperature as needed.