Apple Pie with Spiced Apples (Printable)

Tender spiced apples embraced by flaky double crust served warm with a vanilla ice cream scoop.

# Ingredient List:

→ Pie Crust

01 - 2 1/2 cups all-purpose flour
02 - 1 teaspoon salt
03 - 1 tablespoon granulated sugar
04 - 1 cup unsalted butter, cold and cubed
05 - 6 to 8 tablespoons ice water

→ Apple Filling

06 - 6 to 7 medium apples (mix of Granny Smith and Honeycrisp), peeled, cored, and sliced 1/4 inch thick
07 - 3/4 cup granulated sugar
08 - 1/4 cup packed light brown sugar
09 - 1 1/2 teaspoons ground cinnamon
10 - 1/4 teaspoon ground nutmeg
11 - 1/4 teaspoon salt
12 - 2 tablespoons all-purpose flour
13 - 1 tablespoon lemon juice
14 - 2 tablespoons unsalted butter, cut into small pieces

→ Assembly

15 - 1 egg, beaten
16 - 1 tablespoon milk
17 - 1 tablespoon coarse sugar (optional, for sprinkling)

# Directions:

01 - In a large bowl, whisk together flour, salt, and sugar. Cut in cold butter using a pastry blender or fingertips until mixture forms coarse crumbs. Gradually add ice water, stirring until dough just comes together. Divide dough into two disks, wrap in plastic, and refrigerate for at least 1 hour.
02 - In a large bowl, toss the sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, salt, flour, and lemon juice. Set aside to marinate.
03 - Preheat oven to 400°F. Roll out one dough disk on a floured surface to fit a 9-inch pie dish. Place dough in dish and fill with apple mixture, mounding slightly. Dot with butter pieces. Roll out second dough disk and place over filling. Trim, seal, and crimp edges. Cut slits in top crust to allow steam to escape.
04 - Whisk egg and milk; brush over top crust. Sprinkle with coarse sugar if desired. Bake on lower rack for 45 to 55 minutes until crust is golden and filling bubbles. Cover edges with foil if they brown too quickly.
05 - Cool pie on a wire rack for at least 2 hours before slicing. Serve warm or at room temperature, optionally with vanilla ice cream.

# Expert Tips:

01 -
  • The crust shatters in the most satisfying way, revealing warm cinnamon-kissed apples underneath.
  • It tastes like autumn comfort even when the world outside feels rushed, and it somehow gets better the next day.
02 -
  • Warm apples and cold crust is the whole conversation; if your butter gets warm, your crust will be tough instead of flaky, and all the time you spent will feel wasted.
  • Underbaked pie filling is runny chaos, but overbaked crust tastes like cardboard—watch for that moment when the crust turns golden and the filling bubbles at the very edges, not underneath where you can't see it.
03 -
  • If your dough cracks while rolling, just patch it with scraps and press gently; no one will ever know, and the pie tastes exactly the same.
  • Brush the crust with egg wash only on top—if it drips down the sides and pools at the bottom, it will stick to the pie dish and make removing it a frustration.
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