Southern Living Granny Smith Apple Pie
"This is the most amazing apple pie I have ever made and it is super easy! The filling comes out moist and gooey and has the perfect blend of spices. Perfect for a cool Fall evening! (This is a Southern Living recipe)"
photo by Veronica C.
- Ready In:
- 1hr 10mins
- Ingredients:
- 8
- Yields:
-
1 pie
- Serves:
- 6
ingredients
- 1.5 (15 ounce) packages refrigerated pie crusts, divided
- 6 medium granny smith apples, peeled and sliced (about 6 cups)
- 1 1⁄2 tablespoons lemon juice
- 3⁄4 cup firmly packed brown sugar
- 1⁄2 cup granulated sugar
- 1⁄3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
directions
- Unroll and stack 2 pie crusts; gently roll or press together.
- Fit pastry into a 9 inch deep-dish pie plate.
- Toss together apples and lemon juice in a large bowl.
- Combine brown sugar, granulated sugar, and next 3 ingredients; sprinkle over apple mixture and toss to coat.
- Spoon into prepared pie crust.
- Unroll and place remaining pie crust over filling.
- Fold edges under, and crimp; cut slits in top for steam to escape. (I also cover the crimped edges of my crust with foil to prevent burning).
- Bake at 450 degrees for 15 minutes. Reduce temperature to 350 degrees, and bake for 30-35 minutes.
Questions & Replies
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why 2 pie crusts on bottom? -
Do you cook the apples first
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Don't have brown sugar can I substitute it with more granulated sugar?
Reviews
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Best pie ever. I added a dash of vanilla and a 1/4 cup more sugar. I only used raw cane sugar. I sliced my apples super thin with a mandolin.
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i substituted dark brown sugar for the light, which i do in all my apple pie recipes. also, i add vanilla extract to the mix. and some recipes call for ginger, but i dont put it in. this is the first time i am using this particular recipe. i will let you all know how it turns out. HAPPY THANKSGIVING TO ALL
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My eleven year old son followed the recipe exactly and it was amazing: very subtle interplay between the brown sugar, nutmeg, and cinnamon with the tart Granny Smith apples. As good or maybe better than my German grandmother's pie!
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I make this recipe for every big event. My family BEGS me to make it and friends have offered to buy one for me for parties. Little do they know its the easiest recipe to follow. The inside is so warm and gooey and the crust comes out perfect. I like to spring extra sugar on top of the crust for a little more sugar. -
I only gave 4 stars, because I believe I improved this recipe. First of all, I didn't see the reason to use 2 pie crusts on the bottom--never have for an apple pie or any other pie. Then I check my B Crocker cookbook, and it seemed like too much sugar. I decided to go with the 3/4 c. they use for apple pies. Then what I had was a 3-lb bag of Grannies, so I went ahead and used the whole bag, and my slices were fairly thin (a lot of work, doing all those smallish apples they put in a 3 lb bag). It was piled really high. Baked for their recommended time of 40 minutes at 425. The crust was the right color and juices were starting to bubble through the seams at the edge. Although I could see thru my slits that the apples on top did not cook up, the crust was ready so I took it out. The result was the best apple pie I ever made. In the bottom and middle the apples were well softened, only the top ones were a little hard, but not crunchy. It had the best apple flavor and was not tart, just perfect. Grannies for me for apple pie now!
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RECIPE SUBMITTED BY
I live with my wonderful husband and baby boy in Maryland. I am a licensed practical nurse, but I am currently staying home with my son. I enjoy cooking, hiking, and spending time with family and friends :)
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