315 minutes
A classic apple pie made with tart apples and a blend of warm spices, encased in a flaky crust.
Light brown sugar, packed
0 oz
teaspoons
teaspoons
teaspoons
teaspoons
Ground Cloves
teaspoons
Tart Apples, peeled, quartered, cored, sliced
0 lb
0 oz
Old-Fashioned Flaky Pie Dough, rolled and chilled for double crust
each
each
each
tablespoons
teaspoons
1. Combine Ingredients for Filling
In a gallon-sized zip-top bag, combine the light brown sugar, ground cinnamon, Diamond Crystal kosher salt, ground ginger, grated nutmeg, and ground cloves. Mix well to ensure the spices are evenly distributed.
2. Prepare Apples
Peel, quarter, core, and slice the tart apples into 1/2-inch wedges.
3. Macerate Apples
Measure out 50 ounces of sliced apples (about 11 rounded cups; 1.45kg) and place them into the zip-top bag with the sugar and spices. Seal the bag and tumble it gently to coat the apples evenly. Let the apples macerate at room temperature for at least 3 hours, flipping the bag occasionally. This step reduces the apple volume by a third and makes them look shrunken and syrupy. You can also refrigerate them for up to 8 hours if needed.
4. Add Tapioca Starch
After macerating, add the tapioca starch to the bag, reseal, and toss to combine. The starch will help thicken the filling as it bakes.
5. Pour Apple Filling into Pie Shell
Pour the apple filling into the prepared pie shell, nestling the slices to form a flattish mound.
6. Prepare Top Crust
Drape the top crust over the apples, then pinch and trim the edges to about 3/4 inch. Tuck the edges under themselves to seal both crusts together.
7. Refrigerate Pie
Refrigerate the assembled pie for 30 minutes to 1 hour, until it is cold and firm.
8. Preheat Oven
Preheat your oven to 400°F (200°C) and position the rack in the lower-middle.
9. Prepare Egg Wash
In a small bowl, whisk together the large egg, large egg yolk, heavy cream, and Diamond Crystal kosher salt. Brush this mixture evenly over the top crust of the pie.
10. Vent Pie
Using a sharp knife, cut six 3-inch vents in the top crust to allow steam to escape during baking.
11. Bake Pie
Place the pie on a parchment-lined aluminum half sheet pan and bake in the preheated oven. Bake until the pie's center reaches 195°F (91°C) and the crust is golden and firm, about 75 minutes.
12. Cool and Serve
Let the pie cool for at least 1 hour before serving to allow the filling to set properly.
13. Store Leftovers
Wrap any leftovers in foil and keep them at room temperature for up to 3 days. To restore the crust and filling, warm the pie in a 350°F (180°C) oven before serving.
Adapt the core recipe to the seasons, using summer fruits like peaches or berries, fall fruits like pears or plums with spices like ginger or star anise, winter citrus with meringue, or spring's strawberries and rhubarb with vanilla.
Experiment with different types of apples to alter the sweetness, tartness, and texture of your pie. Mix in some Granny Smith for tartness with sweeter apples like Honeycrisp or Braeburn for a more complex flavor.
Opt for a decorative lattice top or a crumbly streusel topping instead of the rustic open-face tart, adjusting the pastry crust recipe as required.
Create a savory variant by omitting sugar and spices, and incorporating ingredients such as salt, pepper, herbs, cheese, and vegetables like tomatoes or zucchini, possibly with added proteins like bacon or chicken.
While cinnamon is a classic choice, consider adding a pinch of cardamom, nutmeg, allspice, or even a bit of ground ginger to give the pie a different aromatic profile. A touch of black pepper can also add a surprising but pleasant warmth.
Use a combination of apple varieties like Granny Smith for tartness and Honeycrisp or Golden Delicious for sweetness and texture.
Use a thickener like cornstarch, flour, or tapioca to prevent a runny filling and maintain pie shape when sliced.
Enhance the flavor with sugar, cinnamon, nutmeg, allspice, cardamom, vanilla extract, or lemon zest.
Use very cold butter and ice water, and handle the dough minimally to ensure a flaky crust. Add sugar or a bit of apple cider vinegar for flavor.
Brush with an egg wash and sprinkle coarse sugar for a golden-brown sheen and added crunch.
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