Description
This Classic Baked Spiced Apple Pie features a flaky homemade crust filled with a sweet and warmly spiced apple mixture. With traditional spices like cinnamon, nutmeg, and cloves, this pie is a comforting dessert perfect for any occasion, especially during fall or holiday seasons.
Ingredients
Scale
Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 1 cup unsalted butter, chilled and diced
- 6 to 8 tablespoons ice water
Filling:
- 6 to 8 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter, cut into small pieces
Topping:
- 1 egg yolk
- 1 tablespoon milk
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to prepare for baking the pie.
- Make the pie dough: In a large bowl, combine the flour, salt, and sugar. Add the chilled diced butter and use a pastry blender to mix until the mixture resembles coarse crumbs. Gradually add ice water one tablespoon at a time until a dough forms. Divide it into two balls, wrap them in plastic wrap, and chill in the refrigerator for at least one hour.
- Prepare the filling: In another large bowl, toss the sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, cloves, cornstarch, vanilla extract, and lemon juice until all apples are evenly coated.
- Roll out bottom crust: On a lightly floured surface, roll out one ball of dough to fit a 9-inch pie pan. Transfer the dough to the pan, trimming any excess edges.
- Add filling and butter: Fill the crust with the apple mixture and evenly dot the filling with small pieces of unsalted butter.
- Roll out top crust and seal: Roll out the second dough ball and place it over the filling. Trim off excess, seal, and crimp the edges to secure the pie.
- Vent and glaze: Cut several small slits on the top crust to allow steam to escape while baking. In a small bowl, whisk the egg yolk and milk, then brush this glaze over the pie crust for a golden finish.
- Bake the pie: Bake at 425°F (220°C) for 15 minutes. Then reduce oven temperature to 350°F (175°C) and continue baking for 35 to 45 minutes or until the crust is golden brown and the apples are tender.
- Cool before serving: Remove the pie from oven and let it cool in the pan placed on a wire rack before slicing and serving to allow the filling to set.
Notes
- Use a mix of tart and sweet apples (like Granny Smith and Honeycrisp) for balanced flavor and texture.
- Ensure the butter and ice water are cold to create a flaky pie crust.
- Chilling the dough helps prevent shrinking during baking.
- The egg wash gives the crust a shiny, golden appearance but can be omitted for an egg-free option.
- Allowing the pie to cool before serving helps the filling thicken and improves slicing.
