If you want to sell your apartment, this Spice Apple Pie is the one to have baking in the oven when the prospective buyers come in! It was also one of my Father’s favorites. He loved fruit and anything made with fruit. If he ordered rice pudding (another favorite), he would mix it with canned peaches or fruit cocktail. When he ordered Poire Belle Helene (a perfectly poached pear with chocolate sauce, toasted almonds and whipped cream), he called it fruit. He loved Filet of Sole Veronique because it was made with grapes. He also ate loads of fresh fruit and was always fascinated by the new fruits I would bring to the table. I think Dad’s favorite fruit was apples. He loved to eat them raw; but Dad also loved Baked Apples, Candied Apples which we often ate after ice skating, Apple Sauce and Apple Pie.
There are tons of recipes for apple pies, tarts and even Tarte Tatin. This particular recipe is one I make every year for Thanksgiving. It has all the traditional Thanksgiving spices in it and its aroma is overwhelmingly tantalizing. Dad had Thanksgiving at my home for over 40 years- the last five years he enjoyed with four generations at the table. There never was a time that when presented with a choice of four or five different pies,that he didn’t choose the Spiced Apple Pie first. He might have had a bite of the others but the first full piece of Spiced Apple Pie made with my All Purpose dough for the crust was always for him.
Prep time: 30 minutes
Spiced Apple Pie
By May 30, 2014Published:
- 10 Servings
- All-purpose pie dough
- 3 pounds Granny Smith Apples peeled, cored, and sliced thinly
- 1 small lemon zested and juiced
- 1/2 cup Dark Brown Sugar
- 1/2 cup + 1 teaspoon White Sugar
- 1/2 teaspoon nutmeg
- 1 teaspoon Cinnamon
- 1/4 teaspoon mace
- 1/4 teaspoon ground cloves
- 1/4 teaspoon Ground Allspice
- glass pie dish 9-10 inches
- large mixing bowl
- slotted spoon
- cookie sheet lined with baking parchment
- cooling rack
- Line pie plate with a little less than half the dough. Let 1/2 inch dough hang over the edge of the plate. Prick the bottom with a fork and chill until needed.
- Place sliced apples in mixing bowl. Add lemon zest, lemon juice, brown sugar, 1/2 cup white sugar, and spices to apples. Mix gently but thoroughly so that all the apple slices are coated with other ingredients.
- Preheat oven to: 400° F. Roll out remaining dough.
- Remove pie plate from the fridge. Spoon apples into the shell using a slotted spoon-mounding apples slightly in the middle. Pour juice over the apples.
- Roll out remaining pie dough and carefully place over apples. Bend overhanging dough from bottom crust over the edges of the top crust. Squeeze them together to form a seal. Make three slits in the top of the pie. Brush pie (with your fingers or a pastry brush) with one teaspoon of water and sprinkle remaining teaspoon of sugar over the top.
- Place pie on cookie sheet. Bake on bottom level of oven for about 50 minutes or until juices begin to ooze out of the slits in the pastry top. Remove from oven and cool on rack. Serve pie warm or at room temperature.
This pie may be frozen.