Ingredients
- 1 refrigerated pie crust top and bottom
- 6 large Granny Smith apples peeled and chopped (honeycrisp, pink lady, or gala also work)
- ¾ cup granulated sugar
- 2 tablespoons King Arthur all purpose flour
- 2 tablespoons ground cinnamon
- ¼ cup salted butter 1/2 stick, cut into small pats
- Extra sugar for sprinkling on top
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- Preheat oven to 375°F. Roll out the bottom pie crust into a 9-inch pie pan.
- In a large mixing bowl, combine the peeled and chopped apples with the flour, sugar, and cinnamon. Mix well until apples are evenly coated.
- Pour the apple mixture into the pie shell. Scrape any remaining cinnamon sugar from the bowl into the pie.
- Lay 6–8 pats of butter evenly on top of the apples.
- Roll the top crust over the filling. Pinch the top and bottom crusts together to seal the edges.
- Cut a few slits in the top crust and sprinkle generously with sugar.
- Bake at 375°F for 45 minutes, until the crust is golden and the filling is bubbling.
- Optional: Broil the top for 1–2 minutes to deepen the color on the crust. Watch it closely — it browns fast.
Nutrition
Video
Notes
Granny Smith is the preferred apple here — the tartness balances the cinnamon sugar perfectly. Honeycrisp, pink lady, or gala will also work if that's what you have.
Most of your prep time (about 15 minutes) will be peeling and chopping the apples — don't skip uniform sizing or some pieces will be underdone. If you like a less cinnamon-forward pie, reduce the cinnamon to 1 tablespoon. And don't skip the butter pats — they melt into the filling and make it rich and glossy.
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