Description
This Classic Spiced Baked Apple Pie features a flaky, buttery crust filled with tender Granny Smith apples tossed in a cinnamon, nutmeg, and sugar mixture. The pie is baked to golden perfection and finished with a sweet, shimmering top crust, making it the perfect traditional dessert for any season.
Ingredients
Scale
Pie Dough
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 cup unsalted butter, chilled and diced
- 6 to 8 tbsp ice water
Filling
- 6 to 8 Granny Smith apples, peeled, cored, and sliced
- 3/4 cup granulated sugar
- 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp lemon juice
For the Top Crust
- 1 egg yolk
- 1 tbsp milk
- Additional sugar for sprinkling
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it is hot enough to start baking the pie crust.
- Prepare Dry Ingredients: In a large bowl, mix 2 1/2 cups flour, 1 tsp salt, and 1 tbsp sugar to combine the pie dough base.
- Incorporate Butter: Add chilled and diced butter to the flour mixture. Use a pastry cutter or your fingers to work the butter in until the mixture resembles coarse crumbs, creating a flaky texture.
- Add Ice Water: Gradually add 6 to 8 tablespoons of ice water, one tablespoon at a time, mixing with a fork until the dough just holds together, ensuring proper consistency.
- Chill Dough: Divide the dough into two equal portions. Flatten into disks, wrap in plastic wrap, and refrigerate for at least 1 hour to firm up before rolling.
- Prepare Filling: In a large bowl, combine sliced apples, 3/4 cup sugar, 2 tbsp flour, 1 tsp cinnamon, 1/4 tsp nutmeg, and lemon juice. Toss to evenly coat the apple slices with the spiced sugar mixture.
- Roll Bottom Crust: Roll out one disk of dough on a lightly floured surface into a 12-inch circle. Place it into a 9-inch pie plate with the edges hanging over.
- Add Filling: Pour the prepared apple mixture evenly into the dough-lined pie plate.
- Roll Top Crust: Roll out the second dough disk and place it over the apple filling. Trim excess dough to leave a 1-inch overhang.
- Seal Edges: Tuck the edge of the top crust under the bottom crust edge and press to seal. Flute the edges decoratively as desired to secure the pie.
- Apply Egg Wash: Beat the egg yolk with milk in a small bowl. Brush this mixture over the top crust for a golden shine.
- Vent Pie: Make a few small slits in the top crust to allow steam to escape during baking, preventing sogginess.
- Sprinkle Sugar: Lightly sprinkle additional sugar on top for a sweet, sparkling finish.
- Bake Pie: Bake at 425°F (220°C) for 15 minutes. Then reduce oven temperature to 350°F (175°C) and continue baking for 35 to 45 minutes or until the apples are tender and crust is golden brown.
- Cool: Remove pie from oven and cool on a wire rack before serving to allow filling to set for clean slices.
Notes
- Use chilled butter and ice water to ensure a flaky pie crust.
- Granny Smith apples are preferred for their tartness and firmness, but other baking apples can be substituted.
- Letting the dough rest in the refrigerator prevents shrinking during baking.
- Make sure to vent the top crust to avoid a soggy interior.
- Cooling before slicing helps the filling set and makes it easier to serve neat slices.
