There are always a few grocery store baked goods that I can never resist. A pizza bun with crispy cheesy edges, large double chocolate chunk muffins, long john doughnut “eclairs,” and my ultimate weakness — granny smith apple pie. It is probably mostly nostalgia that makes me love the $4.99 apple pie in the iconic green box at my grocery but there is something about a sweet and super tart apple pie filling that makes me cut an extra large slice every time. This is my ode to the apple pie I got to know so well growing up. Today we trade in grocery store pie crust for a rich and flakey all-butter pie crust and an apple filling that is as tart as the one I remember eating for breakfast as a child. The tartness of granny smith apples is what makes this pie so special but if you want a more classic apple pie flavour, feel free to substitute half the granny smith apples for your apple of choice. I promise you that it will be just as good.
2 1/2 cup all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
1 cup cold butter, unsalted, cut into 1/2-inch pieces
1 cup cold water
4 tablespoon cider vinegar
1 cup ice
Granny Smith Apple Filling
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples, peeled, cored and sliced
2 tablespoons flour
1/2 teaspoon salt
1 tablespoon lemon juice
1/2 teaspoon cinnamon
1 tablespoon butter
All-Butter Pie Crust
In a large bowl, stir together flour, salt, and sugar. Set aside.
Add the butter pieces and coat with the flour mixture using a bench scraper or spatula. With a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are okay!).
Combine the water, cider vinegar, and ice in a small bowl.
Add two tablespoons of the liquid mixture over the flour mixture. Mix and cut it in with bench scraper or spatula until fully incorporated. Continue adding the liquid, one to two tablespoons at a time. Mix until the dough comes together in a ball.
Shape the dough into two flat discs, wrap in plastic, and refrigerate for at least 1 hour.
Once the dough has chilled, roll out the dough in between two sheets of parchment and fit it on the pie plate.
Granny Smith Apple Filling
Preheat oven to 425F.
Place the granny smith apple slices into a large bowl. Add the brown sugar, flour, salt, lemon juice, and cinnamon.
Stir to cover the apples completely with the brown sugar mixture.
Pour the apple mixture into the pie shell. Cut the butter into small squares. Scatter them over the apples.
Lay top crust on. Cut slits into the top to vent steam if making a full double crust.
Coat top crust with a simple egg wash and sprinkle with coarse sugar. Place pie on a baking sheet before putting it in the oven, just in case any juices bubble over. Bake at 425F for 20 to 25 minutes, or until the pastry is set and beginning to brown. Lower the oven temperature to 375F and continue to bake until the pastry is a deep golden brown and the juices are bubbling throughout, 30 to 35 minutes longer.
If the top crust is starting to get a little dark too quickly, place a pie shield on the pie.
Once ready, let pie set for at least 2 – 3 hours before cutting into it.