By Melissa Clark
- Total Time
- 1½ hours, plus chilling time
- Rating
- 5(257)
- Notes
- Read community notes
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Ingredients
Yield:8 servings
- 2½cups all-purpose flour
- ½teaspoon kosher salt
- 16tablespoons unsalted butter, cold and cut into pieces
- 4 to 10tablespoons ice water
- 6apples (about 3 pounds), peeled, cored, and thinly sliced
- ¾cup light brown sugar
- 3tablespoons all-purpose flour
- 2teaspoons ground cinnamon
- 2teaspoons freshly grated nutmeg
- 2teaspoons vanilla extract
- 1teaspoon ground ginger
- Pinch kosher salt
- 2tablespoons unsalted butter, chilled and cut into pieces
- Milk, for brushing
- Cinnamon sugar, for sprinkling
For the Crust
For the Filling
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
534 calories; 27 grams fat; 17 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 71 grams carbohydrates; 5 grams dietary fiber; 33 grams sugars; 5 grams protein; 143 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
For the Crust
Step
1
In the bowl of a food processor, pulse together the flour and salt just to combine. Drop in the butter pieces and run the motor until crumbs the size of lima beans form. Add the ice water, 1 tablespoon at a time, and pulse the motor just until the dough comes together, taking care not to overmix the dough.
Step
2
Turn the dough out onto a sheet of plastic wrap and divide it into half. Press each half together to make a flat disc. Wrap in the plastic and chill in the refrigerator for at least 3 hours and up to 3 days. Or you can freeze the dough up to 6 months.
For the Filling
Step
3
Roll the discs of dough into circles about ¼-inch-thick. Use one to line a 9-inch pie pan and chill in the refrigerator for 30 minutes and up to overnight. Place the other on a baking sheet and chill until needed.
Step
4
When you are ready to bake the pie, preheat the oven to 375° F. Line the dough with foil and fill with pie weights, such as copper pennies, raw rice, or dried beans. Bake until the crust is pale golden and beginning to crisp, 30 to 35 minutes.
Step
5
While the piecrust is in the oven, prepare the filling. In a large bowl, mix together the apples, brown sugar, flour, cinnamon, nutmeg, vanilla, ginger, and salt.
Step
6
When the piecrust is ready, remove the foil and pie weights and fill with the apple mixture. Dot the apples with the butter pieces. Place the remaining circle of dough on top, fluting the edges and cutting steam vents. Brush the raw dough with milk and sprinkle with cinnamon sugar. Bake for 45 to 50 minutes, until the juices are bubbling and the crust is golden brown. Transfer the pie to a wire rack to cool for 30 minutes before serving.
Ratings
5
out of 5
257
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Cooking Notes
marcia dunsker
if you throw in a handful of dried apples, you won't have excessive juice.
Vivian
Am I the only person who find the nutmeg flavor too overwhelming?
Ernest Martinez
Not alone. I made an adjustment to the amount. I used half of what the recipe calls for.
Miss Marnée
I was afraid after tasting the raw spiced apples that the 2 tsp of nutmeg overwhelmed all the other flavors. However, once cooked, the spicing for me was just right. Idk if it’s the type of apple I used or the surprising lack of lemon juice in this recipe, but there was just a hint of juices around the apples & not at all soggy or goopy. I really loved how it turned out! I will definitely make this again.
Alexis
Even 1 tsp of nutmeg is pretty strong for me, so I'd reduce that even further. However, with so much butter, this crust is flaky, easy to work with and really tasty
rick
Definitely cut the nutmeg. I would reduce the flour next time as I like a juicier pie. I brushed the crust with milk-next time I’ll use cream.
JamiOD
Crust was great! Filling was super nutmeg forward and the apples needed to cook longer but my crust was so brown I had to take it out. I’m a seasoned pie maker and this pie is not good, I won’t be making again.
SR
Can youCook apples filling day before and cook overnight in fridge?
SF Home Chef
I’ve never heard of blind baking the bottom crust of a double crust pie. Anyone else find that strange? How do you seal the pie?
Margaret C Clark
Crust was very hard to work with, not a lot of flexibility. Made a pie that wound up looking very much like the jagged California mountains where we were celebrating Thanksgiving. Will try again to see if I can get it better, because butter in a pie crust is such a nice thing.
Max
Next time, I'll use just 1/2 or 1tsp of nutmeg and a full cup of brown sugar. 2 tsp nutmeg definitely too much
John
How do I keep the apples from being mushy?
JamiOD
Crust was great! Filling was super nutmeg forward and the apples needed to cook longer but my crust was so brown I had to take it out. I’m a seasoned pie maker and this pie is not good, I won’t be making again.
rick
Definitely cut the nutmeg. I would reduce the flour next time as I like a juicier pie. I brushed the crust with milk-next time I’ll use cream.
LC
Add 1 tbsp chili powder and this pie is even more amazing!!
JJ_Écureuil
I wish I had caught the comment about nutmeg. The amount of nutmeg in this filling made it almost inedible. Luckily, the crust was so deliciously flakey I ate the pie anyway.
Allie
I used 1 tsp pie spice and 1 tsp cinnamon, 1 tsp vanilla and 1 tsp lemon juice. I didn't parbake the crust, so I had to bake it for about an hour and a half. Next time I'd try cranking up the temp to 425 or 450 (or bake the crust beforehand).
Thalya
I used 1 tsp of nutmeg and it was still overwhelming. You can do without it or try 1/2 tsp
dawn marie devine la ca
hi apple pie friends. so, how many apples, six? truly? another site says 10 apples = 3 pounds. aye, carumba! thx.
Kate
When I removed the crust from the food processor it just crumbled apart into crumbs, so I put it back and added more ice water. It was kind of wet when it came out. It's in the fridge. have I ruined it?
Alexis
Even 1 tsp of nutmeg is pretty strong for me, so I'd reduce that even further. However, with so much butter, this crust is flaky, easy to work with and really tasty
Miss Marnée
I was afraid after tasting the raw spiced apples that the 2 tsp of nutmeg overwhelmed all the other flavors. However, once cooked, the spicing for me was just right. Idk if it’s the type of apple I used or the surprising lack of lemon juice in this recipe, but there was just a hint of juices around the apples & not at all soggy or goopy. I really loved how it turned out! I will definitely make this again.
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