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When fall rolls around and apples flood the markets, I can't help but crave this timeless apple pie. There's something truly special about soft, spicy apples tucked inside a buttery, crumbly crust that takes me back to fall days watching my grandma bake. Nothing beats the magic when a hot slice meets cold vanilla ice cream - it's pure bliss.
The Unique Charm of This Delightful Pie
What makes this pie stand out is how I stack many thin apple slices to build a gorgeous tall filling. I always cook my apples a bit beforehand, which helps keep the bottom crust crisp and lets all those cozy spices blend perfectly. Having crust on top and bottom means you'll get that wonderful flaky texture in every mouthful.
What You'll Need
- 8 large apples: Combine 4 Honeycrisp or Pink Lady with 4 Granny Smith for the ideal sweet-sour mix.
- 2 teaspoons cinnamon: Newly ground gives the best flavor and adds coziness.
- 1/4 teaspoon each allspice and nutmeg: Just the right amount for complexity without taking over.
- 1 fresh lemon: The zest and juice add a welcome zing.
- 3/4 cup sugar: Feel free to tweak based on how sweet your apples are.
- 1/4 cup flour: This will make your filling set up just right.
- 2 pie crusts: Use your own or ready-made for bottom and top.
- 1 egg mixed with water: This creates that beautiful golden finish.
- 2 tablespoons coarse sugar: Not required but adds a nice shimmer and bite.
Making Your Pie
- Prep Your Crust First
- Spread your bottom crust into a 12-inch round and place in a deep pie dish. Leave a 1-inch overlap around the sides and cool in the fridge while you work on the filling.
- Prepare Your Filling
- Mix your cut apples with sugar, spices, lemon and flour in a big saucepan. Heat on medium for 5 minutes, carefully stirring until the apples begin to soften and get juicy.
- Assemble Everything
- Pack your apple mix into the cold crust, pressing firmly to avoid empty spaces. Add your lattice or full crust on top, cut off excess, seal edges in a pretty pattern. Coat with egg wash and dust with coarse sugar.
- Into the Oven
- Cook at 400°F for 25 minutes, then drop to 375°F for another 30-35 minutes. Look for a golden crust and bubbling fruit inside.
Tricks for Perfect Results
- Cut all apples into equal 1/4-inch slices so they'll cook the same and stack nicely.
- Stuff those apples in tight because they'll shrink down during baking.
- Use a clear glass pie pan so you can check if the bottom is cooking right.
- Don't rush cooling your pie needs at least 3 hours to set for clean slices.
Storage Advice
Your pie will stay good on the counter for 2 days if covered with a cake dome. If you need longer, stick it in the fridge for up to 5 days. To serve, warm each slice in the oven and they'll taste just-baked. And don't skip the vanilla ice cream or my fave topping - salty caramel sauce.
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Frequently Asked Questions
- → Why cook the apples first?
Cooking the apples briefly softens them and kicks up the flavor. It also keeps the filling from tasting raw and ensures a juicy pie.
- → Why wait to slice the pie?
Letting it cool completely helps the filling firm up. Cutting too early leads to runny pie slices, while waiting guarantees tidy portions.
- → What’s the right apple combo?
Mix sour apples (like Granny Smith) with a sweet pick (like Honeycrisp or Pink Lady) for the perfect balance of flavor and texture.
- → Why check the pie’s temperature?
Make sure the center hits 200°F (93°C). That way, the apples are soft, and the flour in the filling cooks through properly. Underdone results in firm apples and strange textures.
- → What does an egg wash do?
Brushing on an egg wash makes your crust beautifully golden and shiny. Sprinkle on some sugar for extra crunch and sparkle.