Whether you are baking for a Thanksgiving gathering or just a Saturday at home, nothing says fall like a homemade apple pie. This pie has a more complex, spicy flavor than other apple pies I’ve tried. It sort of makes you perk up and pay attention. And it’s such a treat. I recently shared a recipe for pear tart, which is also a great fall dessert. This spiced apple pie is much simpler and quicker to make than the tart.
We had plans to go apple picking with some good friends last weekend, but we cancelled due to bad weather. Our tolerance for doing outdoor activities in the rain has decreased significantly now that we have a baby. Our friends were on the same page because they have a baby as well.
Hopefully we will be able to go later this fall. I love it when I can do things from start to finish. So I wanted to pick my own apples for this pie, but obviously that didn’t work out this time. I had to just buy them instead. I guess that just means I’ll have to make pie again if we are able to go apple picking in a few weeks!
I’ve been happy using Cortland apples for pies in the past, but you can use any type of apple you like. Also, don’t be afraid to use more than one kind!
To make the spiced apple pie, you’ll need:
5 medium size, (Cortland) apples, peeled & sliced
1 cup sugar
1 tsp cinnamon
1/2 tsp cloves
1/4 cup flour
1/2 tsp nutmeg
1/4 tsp allspice
2 pie crusts
People tend to get opinionated about whether or not to use store bought crust. I say, make your own crust if you are so inclined. If you don’t want to make crust, don’t let that stop you from making pie. As Voltaire said, “Don’t let the perfect be the enemy of the good.” I doubt he ever baked a pie, but his advice applies here.For this pie, I used premade crust. I’ll share my from-scratch pie crust recipe in a later post.
Moving right along, preheat the oven to 425⁰F. In a small bowl, combine the sugar, flour, and spices.
Stir them well so that you don’t get any pockets of any individual ingredient. I love cloves, but if you get too much in one bite, it can be intense.
Peel and slice your apples. I never mind chopping and slicing, but peeling annoys me for some reason. This step can be a bit tedious and time consuming. Put on some music or call a friend on speakerphone. Better yet, call your mother. Now that I’m a mom, I try to treat my mother better…
After I had peeled the apples, my husband walked into the kitchen as I was slicing them. He asked if any of the apples were for him. I offered a piece of the skin I had sliced off, to which he responded, “What am I? A deer in the back yard?” He cracks me up every single day.
Getting back to the pie… This recipe calls for five medium apples. A lot of recipes will call for a certain weight of apples, which I find unhelpful. When I’m shopping for a recipe, I find it much easier to buy 5 apples than, say, two pounds of apples. As my slices started to pile up, I decided I only needed four and a half apples. Use your judgement. You don’t want the pie to overflow.
When you are done slicing, add the sugar/spice/flour mixture to the apples and coat evenly. It will smell amazing, but try not to eat too much of the filling. An underfilled pie would be a very sad pie indeed.
Next line the pie plate with one crust.
Fill the bottom crust with the apple mixture.
Top the pie with the second crust. Roll and pinch the edges of the crust closed. Use a fork to poke holes in the top crust. If you want to do something fancy with the top crust, knock yourself out. You can weave a lattice or cut out different shapes in the crust.
Bake the pie for 45-50 minutes. Take a peek at it periodically to make sure your crust isn’t burning.
Let the pie cool for a few minutes. Serve warm. I love warm apple pie by itself or a la mode (with ice cream).
Some of my family members like apple pie with a piece of cheddar cheese. They say, “apple pie without the cheese is like a kiss without the squeeze.” I’ve never tried apple pie with cheese. I can’t imagine it being better than ice cream. But if you’re feeling adventurous, maybe give this way a try. Supposedly the salty-sweet combo is great, like kettle corn or chocolate covered pretzels.