Granny Smith Apple Pie
Submitted by hermie
Granny Smith apple pie packs tart sliced apples between flaky shortening crusts with cinnamon, nutmeg, ginger and lemon zest, finished with a honey-spiced whipped cream on the side.
YIELD
16 servingsPREP
40 minCOOK
1 hrsREADY
2⅔ hrsThe American holiday pie that earns its place on the Thanksgiving table. Granny Smith apples are the smart pick for a double-crust pie because they hold their shape under heat where softer baking apples turn to sauce. Their bright tartness balances the sugar so the filling never reads cloying.
The crust is straight shortening pastry, kept cold and worked minimally so the fat stays in distinct flakes. Two pieces of dough get a one-hour chill before rolling, which lets the gluten relax and prevents shrinkage in the oven.
A spice trio of cinnamon, nutmeg, and ginger plus a little lemon zest seasons the apples in the bowl. Three tablespoons of flour tossed in catches the juice released during baking and pulls it into a glossy, thickened filling instead of a soupy pool.
The two-temperature bake matters. A high blast at the start sets the crust and starts caramelizing the surface; the drop to moderate finishes the apples through without burning the lattice or edges. The half-and-half wash and sugar dust give the top its signature golden, glittery crust.
Pro Tips
- Slice apples thinly and to the same thickness. Uneven slices yield some apples mush, others crunch.
- Mound the apples high in the shell. They shrink dramatically in the oven, and a flat fill leaves a hollow under the top crust.
- Cut generous steam vents in the top crust. Without them, steam pressure cracks the crust and pushes filling out the edges.
- Cool at least three hours before slicing. Cutting a warm pie releases all that thickened juice and slices collapse.
Variations
- Mix Granny Smiths with Honeycrisp or Braeburn for a sweeter, more complex apple flavor.
- Add a splash of bourbon or apple brandy to the filling before tossing the apples.
- Top with a streusel of flour, butter, and brown sugar in place of the second crust for a Dutch apple version.
Ingredients
Directions
In a bowl, stir together flour and salt.
Add shortening and blend until mixture resembles coarse meal.
Add 4 to 6 tablespoons 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, ⅛ inch thick on a floured surface, and fit it to a 9-inch pie plate, and trim the edge leaving a ½-inch overhang.
Chill the pie shell while making the filling.
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 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 half-and-half and sprinkle with the remaining sugar.
Bake pie in lower third of a preheated 425 Fahrenheit oven for 15 minutes, reduce heat to 375℉ (190℃)ahrenheit and bake for 40 to 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.
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