Snappy Apple Pie
Elevate your dessert game with Snappy Apple Pie, a timeless classic that combines the crisp tartness of Granny Smith apples with warm cinnamon and nutmeg spices. This recipe is as easy as it is satisfying, featuring a buttery, flaky double crust that comes together effortlessly using refrigerated pie dough. Sweetened with a perfect balance of granulated and brown sugar and crowned with a glossy egg wash, this pie bakes to golden perfection with a bubbling fruit filling that’s irresistibly aromatic. Whether you’re prepping for a holiday gathering or craving a cozy treat, this 30-minute prep recipe showcases simple ingredients and delivers big on flavor. Serve it warm with a scoop of vanilla ice cream for an unforgettable dessert experience!
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Recipe Information
Ingredients
- 6 pieces Granny Smith apples
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar, packed
- 0.25 cup All-purpose flour
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 2 tablespoons Unsalted butter, diced
- 2 sheets Refrigerated pie crusts
- 1 piece Egg
- 1 tablespoon Milk
Instructions
Preheat your oven to 425°F (220°C).
Peel, core, and slice the Granny Smith apples into 1/4-inch thick slices. Place them in a large mixing bowl.
In a small bowl, combine granulated sugar, brown sugar, all-purpose flour, cinnamon, nutmeg, and salt. Mix well.
Pour the sugar mixture over the sliced apples and toss until the apples are evenly coated.
Roll out one of the pie crusts and fit it into a 9-inch pie dish, making sure to press it gently against the edges of the dish.
Fill the pie crust with the apple mixture, spreading it out evenly.
Dot the apples with the diced unsalted butter, distributing it evenly.
Roll out the second pie crust and place it over the filling. Trim any excess crust and crimp the edges together to seal.
Cut 4-5 small slits in the top crust to allow steam to escape during baking.
In a small bowl, whisk together the egg and milk to create an egg wash. Brush the egg wash evenly over the top crust for a golden finish.
Place the pie on a baking sheet to catch any spills and bake in the preheated oven for 45-50 minutes or until the crust is golden brown and the filling is bubbling.
Let the pie cool on a wire rack for at least 2 hours before slicing and serving.
Nutrition Facts
Calories |
3551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.3 g | 197% | |
| Saturated Fat | 56.9 g | 284% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 2521 mg | 110% | |
| Total Carbohydrate | 558.4 g | 203% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 316.7 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 226 mg | 17% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1572 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
