Description
This Classic Baked Spiced Apple Pie features a flaky homemade crust filled with tender, cinnamon-spiced apples, creating the perfect comforting dessert for any occasion. With a balance of sweet and warm spices like cinnamon, nutmeg, and cloves, this pie brings out the rich flavors of fresh apples baked to perfection.
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
Finishing
- 1 egg yolk
- 1 tablespoon milk
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C) to ensure it reaches the proper temperature for initial baking of the pie.
- Make pie dough: In a large bowl, combine the all-purpose flour, salt, and sugar. Add diced chilled butter and use a pastry blender or your fingers to mix until the texture resembles coarse crumbs. Gradually stir in ice water, one tablespoon at a time, until the dough just comes together. Divide the dough into two equal parts, shape each into a ball, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
- Prepare apple filling: In a separate large bowl, mix the sliced apples with granulated sugar, brown sugar, ground cinnamon, ground nutmeg, ground cloves, cornstarch, vanilla extract, and lemon juice. Toss everything thoroughly to coat the apple slices evenly in the spice and sugar mixture.
- Roll out bottom crust: On a lightly floured surface, roll out one dough ball into a circle large enough to fit a 9-inch pie pan. Transfer the dough to the pie pan, pressing it gently to fit and trimming any excess dough hanging over the edge.
- Add filling: Pour the prepared apple mixture into the crust-lined pie pan, spreading it evenly. Dot the filling with small pieces of unsalted butter to add richness.
- Roll out top crust: Roll out the second dough ball similarly and place it over the apple filling. Trim the edges to align with the bottom crust, then seal and crimp the edges to prevent leaking. Cut several small slits in the top crust to allow steam to escape during baking.
- Apply egg wash: In a small bowl, whisk together the egg yolk and milk. Brush this egg wash mixture evenly over the top crust to promote a beautiful golden sheen when baked.
- Bake pie: Place the pie on the middle rack of the preheated oven and bake at 425°F (220°C) for 15 minutes. Then reduce the oven temperature to 350°F (175°C) and bake for an additional 35 to 45 minutes, or until the apples are tender and the crust is golden brown and crisp.
- Cool before serving: Remove the pie from the oven and let it cool in the pan on a wire rack. Cooling helps the filling to set and makes slicing easier. Serve warm or at room temperature.
Notes
- For best results, use a mix of tart and sweet apples like Granny Smith and Honeycrisp.
- Keep all ingredients, especially butter and water, very cold to ensure a flaky crust.
- Chilling the dough before baking prevents shrinking and maintains texture.
- The slits in the top crust help steam escape and prevent the filling from bubbling over.
- Egg wash provides a glossy, golden finish but can be omitted or replaced with milk for a lighter crust.
- Allow the pie to cool completely before slicing to avoid a runny filling.
- Prep Time: 1 hour 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
