Food and Recipes Recipes Granny Smith Apple Pie Recipe 5.0 (1) 1 Review Roasted apples are the secret ingredient in this apple pie. By Marian Cooper Cairns Marian Cooper Cairns Marian Cooper Cairns is a food stylist and recipe developer based in Los Angeles with 20 years of experience in the food industry. Originally from Alabama, she still sports a southern accent and is known for making really bad food puns on social media and can make you a darn great buttermilk biscuit, just ask. When she is not poking at food with tweezers she loves to talk all things Pimento Chz Club, her small batch pimento cheese company. Her passion for food styling and recipe development serves clients for ad campaigns, product packaging, cookbooks, and commercials. Clients include Jack in the Box, Whole Foods, Target, Walmart, Sams Club, Damn Delicious, Southern Living, Food and Wine, and Good Catch Foods, and Alaska Seafood Marketing Institute to name a few. Southern Living's editorial guidelines Updated on July 13, 2021 Print Share Share Tweet Pin Email Active Time: 45 mins Chill Time: 2 hrs 30 mins Total Time: 8 hrs 15 mins Yield: 10 serves This homey apple pie may look traditional, but it has a game-changing secret ingredient: roasted Granny Smith apples. Cooking the apples in the oven beforehand makes the filling tender and gives the fruit a deep, caramelized flavor. Plus, you can roast the apples a day or two ahead (and prepare the pie dough too) and store them in the refrigerator, saving you prep time. Ingredients Classic Crust 3 cups all-purpose flour, plus more for work surface ¾ cup cold unsalted butter, sliced 5 ½ tablespoons cold vegetable shortening, sliced 1 ½ tablespoons granulated sugar 1 teaspoon kosher salt 6 to 8 tablespoons ice-cold water Roasted Apple Filling 5 pounds Granny Smith apples, peeled, sliced into ½-inch wedges ¾ cup granulated sugar ¼ cup all-purpose flour, divided ½ cup packed light brown sugar 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg ½ teaspoon kosher salt Additional Ingredients 3 tablespoons unsalted butter, cut into small pieces 1 large egg Directions Prepare the crust: Pulse first 5 ingredients in a food processor until mixture resembles coarse meal, 5 to 6 times. While pulsing, gradually add ice-cold water, 1 tablespoon at a time, pulsing just until dough begins to come together. Divide dough in half; shape into 2 flat disks. Wrap each in plastic wrap; chill 2 hours or up to 2 days. Prepare the filling: Preheat oven to 375°F. Toss together apples, granulated sugar, and 2 tablespoons of the flour in a bowl until well coated. Divide apples between 2 large parchment paper-lined rimmed baking sheets. Bake until just tender, about 30 minutes, rotating baking sheets between top and bottom racks halfway through baking time. Cool 30 minutes. Transfer to a bowl. Fold in brown sugar, cinnamon, nutmeg, salt, and remaining 2 tablespoons flour until combined. Chill 1 hour. Assemble pie: Unwrap 1 dough disk. Roll out on a lightly floured surface into a ¼- to ⅛-inch thickness. Fit into a lightly greased (with cooking spray) 9-inch deep-dish pie plate. Repeat rolling procedure with remaining disk. Cut 6 (1 ¼-inch-wide) strips, and set aside. Cut 3 (¾-inch-wide) strips from remaining dough. Braid thinner strips. Spoon filling into prepared pie plate, smoothing to form an even surface; dot with butter. Arrange 1 ¼-inch-wide dough strips and the braid in a lattice design over filling. Trim excess dough from edges; fold dough under to create a clean edge. Chill pie 30 minutes. Preheat oven to 375°F. Whisk together egg and 1 tablespoon water until well blended. Brush entire pie with egg wash. Bake on lowest oven rack until crust is golden and filling is bubbly, 1 hour to 1 hour and 20 minutes, shielding pie with aluminum foil after 50 minutes, if needed. Cool on a wire rack 2 hours before serving. Greg DuPree; Prop Styling: Kathleen Varner; Food Styling: Marian Cooper Cairns Print