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Every fall when apple season arrives I start dreaming about this classic apple pie. There's something magical about the combination of tender spiced apples wrapped in buttery flaky crust that brings back memories of autumn afternoons in my grandmother's kitchen. When that warm slice meets cold vanilla ice cream pure comfort happens.
What Makes This Pie Special
The secret to this pie's amazing flavor starts with layering lots of thinly sliced apples creating a tall beautiful filling. I always pre-cook my apples just slightly which keeps the bottom crust crispy and lets those warm spices really shine through. The double crust ensures every bite has that perfect balance of flaky and tender.
Your Ingredient List
- 8 large apples: Mix 4 Granny Smith with 4 Honeycrisp or Pink Lady creates perfect sweet-tart balance.
- 2 teaspoons cinnamon: Fresh ground tastes best adds warmth.
- 1/4 teaspoon each nutmeg and allspice: Just enough for depth without overpowering.
- 1 fresh lemon: Both juice and zest brighten everything up.
- 3/4 cup sugar: Adjust based on your apples' sweetness.
- 1/4 cup flour: Creates perfectly thickened filling.
- 2 pie crusts: Homemade or store bought for top and bottom.
- 1 egg beaten with water: Creates gorgeous golden crust.
- 2 tablespoons coarse sugar: Optional but adds lovely sparkle and crunch.
Step-by-Step Instructions
- Start with Your Crust
- Roll out bottom crust to 12-inch circle fit into deep dish pie plate. Trim edges leaving 1-inch overhang chill while preparing filling.
- Cook Your Filling
- Combine sliced apples sugar spices lemon and flour in large pot. Cook over medium heat 5 minutes stirring gently until apples just start to soften and release juices.
- Fill and Top
- Layer apple mixture into chilled crust packing tightly to prevent gaps. Cover with lattice or full top crust trim seal edges decoratively. Brush with egg wash sprinkle with coarse sugar.
- Time to Bake
- Bake at 400°F for 25 minutes then reduce to 375°F for additional 30-35 minutes. Look for golden brown crust and bubbling filling.
Tips for Success
- Slice all your apples exactly 1/4-inch thick they'll cook evenly and stack beautifully.
- Pack those apple slices tightly as they cook down you want a nice full pie.
- Glass pie dishes let you check that bottom crust and ensure even baking.
- Patience is key let your pie cool at least 3 hours for perfect slices.
Keep It Fresh
Your pie will stay perfect at room temperature for 2 days under a cake dome. For longer storage pop it in the fridge up to 5 days. When ready to serve warm individual slices in the oven they'll taste fresh baked. Don't forget the vanilla ice cream or my favorite salted caramel sauce on top.
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Frequently Asked Questions
- → Why pre-cook the apple filling?
A quick 5-minute pre-cook helps soften apples and develop flavors. This step ensures a juicier, more flavorful filling and prevents raw apples in the finished pie.
- → Why wait 3 hours before cutting?
The cooling period allows the filling to set properly. Cutting too soon results in a runny filling that won't hold its shape, while proper cooling ensures clean slices.
- → What's the best mix of apples?
A combination of tart (Granny Smith) and sweet (Honeycrisp or Pink Lady) apples provides the best flavor balance and texture in the filling.
- → Why check internal temperature?
The filling should reach 200°F (93°C) to ensure apples are tender and flour is fully cooked. Under-baking results in firm apples and paste-like flour texture.
- → What's the purpose of the egg wash?
Egg wash gives the crust a beautiful golden brown color and shine. Adding coarse sugar provides extra crunch and sparkle.