It’s hard to beat a homemade spiced Apple Pie! This is one of my most favorite fall desserts!
I’m so excited to finally be getting around to posting this recipe! I actually photographed this amazing confection last year at Thanksgiving time. We hosted my sister and her family at our home. I called her ahead of time to see which pies they had their hearts and mouths set on and this was top of the list.
So I delivered. I was a little nervous because I don’t make pies very often and the crust stresses me out a little bit, but I’ve since learned not to worry about it, because somehow it always works out. I made sure to tell them to save room as we were stuffing our mouths with turkey, potatoes and rolls, because this one needed to be enjoyed to finish off the perfect day together!
Oh my! This luscious creation did not disappoint. As I’m making pies, my thoughts usually go like this: “Why did I agree to do this? Why didn’t I just buy the dang thing?! This is way too much work.”
And then while we’re enjoying a slice with a nice big scoop of vanilla ice cream on top, I’m thanking myself profusely, all the while, for putting in the time and effort. Everyone in attendance at Thanksgiving dinner thanked me too.
We ate it for breakfast the next day, because it’s just too good to resist.
Be sure to check out my perfect pie crust tutorial!
{PERFECT PIE CRUST}
Makes two 9″ pie crusts
2 1/4 c. all-purpose flour
1/2 tsp. salt
1 1/8 c. shortening
Filling for 9″ pie:
3/4 c. sugar
1/4 c. all-purpose flour
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
Dash of salt
6 c. peeled, thinly-sliced tart apples
2 Tbsp. butter
For the crust, stir flour and salt together. Add shortening on top. Cut in shortening with a pastry blender or two knives until the mixture forms pea-sized pieces. Add 3 Tbsp. ice water (ice water prevents the shortening from melting) and work into mixture with a fork, pushing aside the moistened portions.
Sprinkle ice water, 1 Tbsp. at a time on dry areas, and continue working moistened parts to the side until all the dough is moist. Divide dough into two equal portions and form into balls. You can use a scale for this or just eyeball it like we did. Press dough ball with the palm of your hand to flatten a bit. Roll out on floured surface until about 2″ wider than your pie plate. Scrape dough underneath with a metal spatula for a clean release from the counter top.
Fold dough in fourths to transfer easily to the pie plate. Align dough so it overhangs by about 2″, then unfold. Trim dough so it hangs over the pie plate by about 1″. If some areas are scant, grab a piece of trimmed dough and use a few dabs of ice water to “glue” it to the area. Fold dough under so a little of it sticks above the pie plate. Prick crust with a fork all over for venting.
Make the filling by stirring together sugar, flour, nutmeg, cinnamon and salt. Stir in apples, ensuring they’re well coated. Turn into pastry-lined pie plate. Dot with butter. Cover with top crust (you can use the folding it in fourths method for easier transferring) and flute the edges together to seal. Cut slits in the top for venting. Sprinkle the top with a little bit of sugar, if desired (I always like to do this). Bake at 425 degrees Fahrenheit until crust is brown and apples are bubbling, about 40-50 minutes. Enjoy with a big ol’ scoop of vanilla ice cream or not! Either way it’s fantastic!
This recipe comes from my mom. Growing up, every time we saw the fresh apples on our tree turn a gorgeous red color, we’d beg her to make a pie that very instant. I truly believe she’s wonder woman because to feed our very large family, she had to make two. But, she didn’t complain. Instead she always said that making pies was a work of art and that she enjoyed it. This is where we differ. I enjoy the eating part whole-heartedly, but not necessarily the crafting it part. I’m chalking it up to my very impatient nature. But, boy, is the end result of all that effort oh-so worth it! I’m telling you, this pie is amazing!
I beg you not to buy that Apple Pie this Thanksgiving. Make this one instead! You’ll be SO happy you did! Heck, please don’t wait until Thanksgiving to make this! Practice a few times before the special day! Your taste buds will thank you! 🙂
http://mychristmasjourney.blogspot.com/2016/09/fabulous-fall-party-3.html
Let's Party!
this one sure looks good