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When autumn rolls in and apples flood the markets, I can't help but crave this timeless apple pie. There's something truly wonderful about spiced, soft apples wrapped in a buttery, crisp crust that takes me back to fall days spent in my grandma's kitchen. Nothing beats that moment when a warm piece meets cold vanilla ice cream – it's pure bliss.
The Remarkable Features of This Pie
This pie gets its incredible taste from stacking many thin apple slices to create a gorgeous, tall filling. I gently cook my apples beforehand, which ensures a crisp bottom crust and allows those spices to blend beautifully. Using crust on top and bottom gives you that ideal mix of flaky and soft with every bite.
What You'll Need
- 8 large apples: Combine 4 Honeycrisp or Pink Lady with 4 Granny Smith for the ideal balance between sweet and tart.
- 2 teaspoons cinnamon: Newly ground adds incredible warmth.
- 1/4 teaspoon each allspice and nutmeg: Adds complexity without taking over.
- 1 fresh lemon: Zest and juice together add brightness.
- 3/4 cup sugar: You can use more or less depending on your apple selection.
- 1/4 cup flour: Makes your filling perfectly thick.
- 2 pie crusts: Either from scratch or ready-made for bottom and top.
- 1 egg mixed with water: Gives you that beautiful golden finish.
- 2 tablespoons coarse sugar: Not required but adds a delightful shimmer and crunch.
How To Make It
- Prepare Your Base
- Stretch bottom crust into a 12-inch circle and place in a deep dish pie pan. Leave a 1-inch overhang, then cool in fridge while making filling.
- Get Your Filling Ready
- Mix sliced apples, flour, sugar, spices and lemon in a big pot. Heat on medium for 5 minutes, gently mixing until apples begin to soften and release their juices.
- Assemble Everything
- Put apple mix into your cold crust, pressing down to avoid spaces. Add lattice or full top crust, cut excess, seal edges in a fancy pattern. Brush with egg mixture and sprinkle coarse sugar on top.
- Bake It Up
- Cook at 400°F for 25 minutes, then lower to 375°F for another 30-35 minutes. You want a golden crust and bubbling filling.
Tricks for Perfect Results
- Cut your apples into even 1/4-inch slices so they'll cook perfectly and stack nicely.
- Stuff those apples in tightly because they'll shrink while baking and you want a full pie.
- Use glass pie dishes to monitor the bottom crust and make sure it bakes evenly.
- Don't rush – let your pie cool for at least 3 hours to get clean slices.
Storage Advice
This pie stays good on your counter for 2 days if covered with a cake dome. If you need longer, stick it in the fridge for up to 5 days. When you're ready to eat, just warm single slices in the oven and they'll taste freshly baked. And don't skip the vanilla ice cream or my fave – some salted caramel drizzled on top.
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Frequently Asked Questions
- → Why pre-cook apples for the filling?
Give the apples a quick cook for 5 minutes. It softens them and boosts flavor, keeping the pie filling juicy while avoiding undercooked fruit.
- → Why wait hours before slicing?
Letting the pie rest for 3 hours helps the filling settle. Skipping this means messy, runny slices, while waiting rewards you with neat ones.
- → What apples work best?
A blend of tart ones like Granny Smith and sweeter ones like Honeycrisp or Pink Lady creates the perfect mix of flavors and textures in your pie.
- → Why measure the filling's temperature?
At 200°F (93°C), the apples are just right and the flour binds perfectly. Cooler temps leave apples too firm and flour uncooked.
- → What does an egg wash do?
A coat of egg wash gives your crust a lovely golden color. Sprinkling coarse sugar on top adds sparkle and crunch.