Description
Classic Spiced Baked Apple Pie features a flaky, buttery crust filled with tender, cinnamon- and nutmeg-spiced Granny Smith apples. This timeless dessert combines a crisp, golden top with a warm, fragrant apple filling, perfect for gatherings or a comforting treat.
Ingredients
Scale
Pie Crust
- 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
Topping
- 1 egg yolk
- 1 tbsp milk
- Additional sugar for sprinkling
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C) to prepare for baking the pie.
- Mix dry crust ingredients: In a large bowl, combine 2 1/2 cups flour, 1 tsp salt, and 1 tbsp granulated sugar to form the base of your crust.
- Add butter: Incorporate the chilled, diced butter using a pastry cutter or fingertips until the mixture looks like coarse crumbs.
- Add ice water: Slowly add ice water, one tablespoon at a time, mixing with a fork until the dough begins to come together.
- Chill dough: Divide dough into two equal disks, wrap in plastic wrap, and refrigerate for at least 1 hour to firm up.
- Prepare filling: In another large bowl, combine sliced apples with 3/4 cup sugar, 2 tbsp flour, cinnamon, nutmeg, and lemon juice, tossing well to coat all slices evenly.
- Roll out bottom crust: Roll one dough disk on a floured surface into a 12-inch circle, then fit it into a 9-inch pie plate with some overhang.
- Fill pie: Pour the apple mixture into the dough-lined pie plate, spreading evenly.
- Add top crust: Roll out second dough disk and place over filling. Trim excess to 1-inch overhang, then tuck and flute edges to seal.
- Prepare glaze: Beat egg yolk with milk and brush it over the top crust for a glossy finish. Cut slits in the crust to vent steam.
- Add sugar topping: Sprinkle additional sugar over the top crust for a sweet, sparkling effect.
- Bake: Bake at 425°F (220°C) for 15 minutes, then reduce temperature to 350°F (175°C) and bake for another 35 to 45 minutes until crust is golden and apples are soft.
- Cool: Transfer the baked pie to a wire rack and let it cool before serving to ensure the filling sets properly.
Notes
- Using chilled butter and ice water helps achieve a flaky pie crust texture.
- Granny Smith apples provide the perfect balance of tartness and firmness for baking.
- Make sure to chill the dough sufficiently to prevent shrinking during baking.
- Create vent slits on the top crust to avoid sogginess from trapped steam.
- Let the pie cool completely for at least 2 hours before slicing to allow filling to thicken.
