90 minutes
A classic apple pie with a rustic touch, featuring a blend of spices and a homemade crust that's perfect for any occasion.
tablespoons
Firm, Crisp Apples, peeled, cored, and cut into 1/4-inch wedges
0 lb
Light brown sugar
cups
tablespoons
teaspoons
teaspoons
teaspoons
Ground Cloves
pinches
teaspoons
tablespoons
Lemon Juice, adjust if apples are very sweet
teaspoons
teaspoons
for rolling
Pie Dough For 9-inch Double Crust
each
Heavy Cream, optional
for glazing
Demerara Sugar, optional
for glazing
1. Apple Filling Prep
In a large skillet over medium-high heat, melt butter. Add apple wedges and stir to coat evenly. Cook for about 1 minute until butter is distributed.
2. Combine Sugars and Spices
In a separate bowl, combine brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, and salt. Toss this mixture with the apples in the skillet.
3. Cook Apples
Reduce heat to medium. Cook apples until they've softened yet retain their shape, approximately 17-25 minutes, depending on the apple variety.
4. Thicken Filling
Sprinkle cornstarch over the apples, stirring occasionally. Cook until the mixture simmers and thickens slightly, about 2 minutes. Remove from heat, add lemon juice and zest, and cool completely. Spread on a baking sheet to cool faster. The filling can be refrigerated for up to 24 hours if needed.
5. Prepare Pie Crust
On a floured surface, roll out half the dough into a 12-inch circle. Fit into a 9- or 10-inch pie plate, trimming for a 1/2-inch overhang. Freeze crust for 30 minutes or up to 24 hours.
6. Preheat and Assemble
Preheat oven to 425°F (220°C), placing a rimmed baking sheet on the middle rack. Roll out remaining dough to a 10-11-inch circle. Remove pie crust from the freezer, fill with cooled apple mixture. Top with second dough circle. Press edges to seal, trim, and crimp. Glaze with cream, milk, or egg, and sprinkle with Demerara sugar. Cut steam vents in the top.
7. Bake the Pie
Place pie on preheated baking sheet. Bake for 20 minutes at 425°F (220°C), then reduce heat to 375°F (190°C) and bake for 30-40 minutes until golden and bubbly. Cool on a wire rack for 2 hours before serving.
Instead of using just one type of apple, mix different kinds, such as Honeycrisp, Granny Smith, Braeburn, and Golden Delicious. Each type of apple brings its own flavor and level of sweetness or tartness, which can subtly change the pie's overall taste.
Replace apples with other fruits such as pears, peaches, cherries, or berries. Adjust the sugar and spices according to the sweetness and flavor profile of the fruits. For example, a peach pie might be enhanced with a touch of nutmeg, while a cherry pie could benefit from almond extract.
In addition to cinnamon, consider adding a pinch of cardamom or nutmeg for a warm, spicy undertone. A bit of allspice or cloves can also add depth. You might also experiment with infusing your sugar with vanilla bean in advance.
Offer a dollop of cinnamon whipped cream, a scoop of salted caramel ice cream, or a drizzle of spiced syrup over the pie when serving to enhance the pie with contrasting flavors and textures.
Swap out some of the sugar for maple syrup, honey, or brown sugar to add a different kind of sweetness with more character. Each sweetener will impart its own unique flavor notes – from caramel-like richness to the mellow smoothness of maple.
For the best flavor and texture, use a mix of tart and sweet apples such as Granny Smith, Honeycrisp, and Golden Delicious. This helps the pie have a more complex flavor profile and prevents it from becoming too mushy or too tart.
Let the pie cool completely before slicing. This allows the filling to set and prevents it from running when cut. It might take a few hours, but it's worth the wait for perfect slices.
Make sure all your ingredients for the crust, especially the butter and water, are very cold. This helps create those flaky layers we all love in a pie crust. If the butter melts before baking, you'll lose flakiness.
Start baking your pie at a high temperature (around 425°F) for the first 20-25 minutes to set the crust, then lower the temperature to around 375°F to cook the apples through. This helps prevent a soggy bottom and ensures the top doesn't burn.
When preparing your pie dough, mix just until the dough comes together. Overworking it will develop the gluten and make your crust tough.
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