Apple pie(Granny Smith)

In all my years of baking I don’t recall ever making an apple pie with ALL Granny Smith apples.  My favorites have been Gala and Macintosh apples to bake a pie.

I’m sold!  This pie was delicious and sliced perfectly after I allowed it to cool approximately 30 minutes.  It was still warm.  

I loved the texture and taste was fabulous.  

Todays ingredients 

3 lb. Firm Granny Smith apples
3/4 cup sugar 

3 tablespoons minute tapioca ( ***you can substitute flour for tapioca)

I package Pillsbury refrigerated pie crusts((2) room temperature 

I tablespoon cinnamon 

3 tsp. Butter cut in slices 

10” glass pie dish

While you are prepared your pie remove pie crust from refrigerator.  (***Room temperature is easier to handle crust)

Set oven to 425°.

Remove skin from apples and slice.

Place sliced apples in a large bowl, add sugar, tapioca, butter and cinnamon. With a large wooden spoon toss all ingredients to coat apples.

Roll out one crust and using a rolling pin stretch crust slightly to make it thin and a little larger.  ***You want it to extend over pie dish so that is why I’m suggesting to roll the unbaked crust larger than it comes out of  pie crust sleeve .

Place crust on the bottom of a medium size glass pie dish. Crust should extend over pie dish edge.

Add apples to unbaked crust.  

Roll the other crust large enough to meet top crust.  Pinch to seal. Prick edges and center several times with a fork so steam can release.

I did not want a messy oven so just in case I placed my pie on a cookie sheet to bake.  Wise choice!

Bake 425° for approximately 45 minutes.  Cover crust edge with foil or crust cover after baking for 10 minutes so it will not brown too quickly.

I found that 45 minutes was perfect for this size pie. It browned evenly.

I had a nice piece warm.  Hubby had his warm with vanilla ice cream.

This pie was delicious!

Enjoy!