I called this recipe Granny Mac because I used a combination of Granny Smith and McIntosh apples.

The internet once told me you should use tart apples like Granny Smith to make apple pie but I couldn’t in good conscience turn my back on McIntosh apples.



I compromised and used half of each. Of course, before we start dealing with apples we have to address the crust…

The final result was glorious. I let it cool completely overnight before slicing into it. It was one of those few times I know I blew Em away with how good it was. That always feels nice when cooking for a family.



  • 2 pie crusts (homemade crust recipe above)
  • 8 apples (4 Granny Smith, 4 McIntosh preferably) peeled, cored, and sliced thin
  • ⅓ cup white sugar plus extra for dusting
  • ⅓ cup brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ cup flour
  • 1 egg yolk whisked
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  • Preheat oven to 375 degrees.
  • Place one pie crust in the bottom of the pie pan and prick with a fork.
  • Place apple slices in a large bowl and mix in sugar, brown sugar, cinnamon, nutmeg, and flour.
  • Pour apple mixture into pie pan so the apples are mounded slightly over the top of the plate.
  • Add the top crust. Flute edges and slice vents in the center.
  • Brush top with egg yolk and sprinkle with white sugar.
  • Bake 30 minutes and then cover with loose tin foil tent (to prevent excessive browning) and continue to bake another 15 minutes.

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