Granny Smith Apple Pie Recipe

Prepare dry ingredients

In a large bowl whisk together 2.5 cups all-purpose flour, 1 tsp fine salt and 1 tsp granulated sugar until evenly combined.

Cut in fats

Add 1 cup cold unsalted butter cubes and 0.25 cup cold vegetable shortening (if using) to the flour mixture. Using a pastry cutter or two forks (or pulse in a food processor), cut the fats into the flour until mixture resembles coarse peas with some pea-sized pieces remaining for flaky layers.

Add ice water and form dough

Drizzle 6 tablespoons ice water over the mixture a tablespoon or two at a time, gently mixing with a fork until the dough just comes together. You should be able to press some of it between your fingers to form a rough ball; do not overwork. Divide dough into two equal disks, flatten slightly into rounds, wrap each in plastic, and chill in the refrigerator at least 1 hour (or up to 2 days).

Roll out and place in pan

On a lightly floured surface, roll one chilled disk into a 12-inch circle about 1/8-inch thick to fit a 9-inch pie dish with some overhang. Transfer to the pie dish, ease into place without stretching, and trim excess leaving about 1/2-inch overhang.

Prepare apples

Peel, core, and thinly slice enough Granny Smith apples to yield 6 cups. Place slices in a large bowl and toss with 1 tablespoon lemon juice to prevent browning.

Combine dry filling ingredients

In a small bowl whisk together 0.5 cup granulated sugar, 0.25 cup packed light brown sugar, 2 tablespoons flour, 1 tablespoon cornstarch, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and 1/4 teaspoon fine salt until evenly blended.

Coat apples and add flavor

Pour the sugar-spice mixture over the apple slices. Add 1 teaspoon vanilla extract and gently toss until slices are evenly coated. Let sit 10 minutes so juices begin to release and the thickener hydrates.

Assemble filling in crust

Pile the coated apple slices into the prepared bottom crust in the pie dish, arranging and mounding slightly in the center. Dot the top of the apples with 2 tablespoons unsalted butter cut into small pats.

Roll and place top crust

Roll the second dough disk into a similar 12-inch circle. Place it over the filled pie. Trim both crusts to leave a 1/2-inch overhang, then fold the bottom and top crust edges under and crimp to seal. Cut several small slits or create a decorative vent pattern in the top crust to allow steam to escape.

Egg wash and sugar

Whisk 1 large egg with 1 teaspoon water to make an egg wash. Brush the top crust lightly with the egg wash and sprinkle with 1 tablespoon coarse sugar, if using.

Bake

Place the pie on a rimmed baking sheet to catch drips. Bake in a preheated 425°F (220°C) oven for 20 minutes, then reduce oven temperature to 375°F (190°C) and bake an additional 35–45 minutes, or until crust is deep golden and filling is bubbling through vents. If the edges brown too quickly, shield them with foil.

Cool

Remove pie from oven and let cool on a wire rack at least 2 hours so filling sets before slicing.

Make caramel

In a medium heavy-bottomed saucepan over medium heat, add 0.75 cup granulated sugar and stir constantly as it melts. It will clump then liquefy; continue stirring until it becomes an amber-brown color (watch carefully to avoid burning).

Add butter and cream

Once sugar is amber, remove pan from heat and carefully whisk in 4 tablespoons unsalted butter until melted. Slowly pour in 1/2 cup heavy cream while whisking (mixture will bubble vigorously). Return to low heat and stir until smooth. Stir in 1/4 teaspoon fine sea salt. If desired, taste and add a pinch more salt for salted caramel.

Cool slightly

Let the caramel cool for 5–10 minutes until slightly thickened but still pourable. If it becomes too thick, warm gently.

Drizzle over pie

When the pie has cooled about 30–45 minutes (still slightly warm is nice), drizzle the warm caramel over slices or over the whole pie just before serving. Store any leftover caramel in a jar in the refrigerator; rewarm gently before using.