This weekend my kids are coming home from college for Fall Break and I asked them what they wanted for dinner. They all said Granny Smith Apple Pie!
Luckily, Granny Smith apples are in season and it’s the perfect time of year to make this tart and sweet dessert. (No, they’re not eating it for dinner! LOL) Although it’s more work than I usually put into a dessert (I hate peeling things), I’ll do it for them even though I doubt it will survive their first night!
Granny Smith Apple Pie & Butter Pie Crust
Ingredients
Pastry for a single crust pie (can be doubled)
- 1/2 cup salted butter diced and chilled
- 1 1/4 cups flour
- 1/4 teaspoon salt
- 2-4 Tablespoons ice water
Pie Filling
- 1/2 cup sugar
- 3 Tablespoons flour
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- 6 cups thinly sliced and peeled Granny Smith apples
Crumb Topping
- 1 cup packed brown sugar
- 1/2 cup flour
- 1/2 cup old fashioned rolled oats
- 1/2 cup chopped pecans optional
- 1/2 cup butter
Extra Toppings
- vanilla ice cream
- caramel topping
Instructions
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Preheat the oven to 375℉.
Pastry for 9" Pie Crust
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In a food processor, combine flour and salt, pulsing twice to mix. Add COLD butter until it resembles coarse crumbs. Add 2 Tablespoons of COLD water and pulse 6 times. Add a third Tablespoon of COLD water and pulse until the dough forms into a ball. If it's still too dry, add another Tablespoon of COLD water. (but I doubt you'll need it!)
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Turn the dough onto a floured counter. Press the dough into around disk and roll to 1/4" thickness. Flip and rotate the dough on the floured surface so it doesn't stick. Roll the dough into a circle a few inches larger than the pie plate, about 12" for a 9" deep dish pie plate. Place dough into the plate, pressing to fit and crimp the edges. Chill the pie crust while you make the filling.
Pie Filling
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In a large bowl, mix together the sugar, flour, oats, and nuts. Stir in the sliced apples and gently toss until they're coated. Pour the apples into the pie plate.
Crumb Topping
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In a medium bowl, stir together the brown sugar, flour, oats, and nuts. Using a pastry cutter, cut in the butter until the topping looks like coarse crumbs. Sprinkle the topping over the apples. (or use another pastry crust to make a lattice crust or a double-crusted pie) All types of crusted pies are baked for the same amount of time.
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Cover the top lightly with tin foil and bake for 25 minutes. Remove the tin foil and bake for another 25-30 minutes. or until top is golden brown and the apples are soft and bubbly. Remove from the oven and cool on a baking rack. Serve with caramel topping and vanilla ice cream.
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