Spiced Apple Pie (Printable)
Warm spiced apples baked in a flaky crust, perfect for cozy and festive occasions.
# Ingredient List:
→ Pie Crust
01 - 2 1/2 cups all-purpose flour
02 - 1 cup unsalted butter, cold and cubed
03 - 1/2 teaspoon salt
04 - 1 tablespoon granulated sugar
05 - 6 to 8 tablespoons ice water
→ Spiced Apple Filling
06 - 6 large apples (about 6.4 pounds), peeled, cored, and sliced
07 - 3/4 cup granulated sugar
08 - 1/4 cup light brown sugar
09 - 2 tablespoons all-purpose flour
10 - 1 1/2 teaspoons ground cinnamon
11 - 1/4 teaspoon ground nutmeg
12 - 1/4 teaspoon ground allspice
13 - 1/4 teaspoon ground cloves
14 - 1/4 teaspoon salt
15 - 2 teaspoons lemon juice
16 - 1 teaspoon vanilla extract
→ Assembly
17 - 1 egg, beaten (for egg wash)
18 - 1 tablespoon coarse sugar (optional, for sprinkling)
# Steps:
01 - Combine flour, salt, and sugar in a large bowl. Cut in cold butter until mixture resembles coarse crumbs. Slowly add ice water one tablespoon at a time, mixing until dough begins to hold together. Divide dough in half, shape into disks, wrap in plastic, and chill for at least 1 hour.
02 - Toss apple slices with lemon juice in a large bowl. Add sugars, flour, cinnamon, nutmeg, allspice, cloves, salt, and vanilla extract. Mix thoroughly until apples are evenly coated.
03 - Preheat oven to 425°F. Roll out one dough disk on a floured surface to fit a 9-inch pie dish. Transfer dough to dish and trim excess. Fill evenly with apple mixture. Roll out second dough disk and place over filling. Trim, crimp edges to seal, and cut vents for steam release. Brush with beaten egg and sprinkle coarse sugar if desired.
04 - Bake at 425°F for 20 minutes. Reduce heat to 375°F and bake for 35 to 40 minutes until crust is golden and filling bubbles. Cover edges with foil if browning too fast. Cool at least 2 hours before slicing.
# Expert Advice:
01 -
- It sneaks in cozy warmth with its blend of spices that feels like sharing a secret with a close friend
- The flaky crust paired with tender, juicy apples made this a staple that quickly became a favorite
02 -
- Chilling your dough after mixing makes all the difference between tough and tender crusts
- Adding a bit of apple brandy to the filling is a discovery that elevated the flavor beyond anything I expected
03 -
- Use a pastry blender if you can to keep butter from melting too early; this keeps crust flaky
- Resting the assembled pie before baking gives the filling time to settle—secret to avoiding spills