Spiced Apple Cinnamon Pie with a Buttery Crust

Here’s a detailed recipe for a delicious Spiced Apple Cinnamon Pie that combines sweet, tart apples with a hint of spice and a buttery, flaky crust.

Ingredients

For the crust:

• 2 1/2 cups all-purpose flour
• 1 cup unsalted butter (cold, cut into small cubes)
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/4 to 1/2 cup ice water

For the filling:

• 6 medium apples (preferably a mix of tart and sweet varieties, such as Granny Smith and Honeycrisp)
• 3/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter (cut into small pieces)

For the topping:

• 1 egg (beaten, for egg wash)
• 1 tablespoon granulated sugar
• 1/2 teaspoon ground cinnamon

Instructions

1. Prepare the Crust:

   1. In a large mixing bowl, whisk together the flour, sugar, and salt.
   2. Add the cold butter cubes to the flour mixture. Use a pastry cutter or your fingertips to blend the butter into the flour until the mixture resembles coarse crumbs.
   3. Gradually add ice water, one tablespoon at a time, mixing gently until the dough starts to come together. Be cautious not to overwork the dough.
   4. Divide the dough into two equal portions. Flatten each portion into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

2. Prepare the Filling:

   1. Peel, core, and slice the apples into thin, uniform pieces.
   2. In a large bowl, combine the apples, granulated sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg, allspice, and salt. Toss until the apples are well coated with the mixture.

3. Assemble the Pie:

   1. Preheat your oven to 400°F (200°C).
   2. On a lightly floured surface, roll out one portion of the dough into a circle large enough to fit into a 9-inch pie pan. Carefully transfer the dough to the pie pan, pressing it into the bottom and sides. Trim any excess dough.
   3. Pour the apple filling into the pie crust, spreading it evenly. Dot the filling with small pieces of butter.
   4. Roll out the second portion of dough and place it over the filling. You can use a full crust or cut it into strips for a lattice design. Trim, fold, and crimp the edges to seal the pie.
   5. Brush the top crust with the beaten egg and sprinkle with granulated sugar and cinnamon.

4. Bake the Pie:

   1. Bake in the preheated oven for 45-55 minutes, or until the crust is golden brown and the filling is bubbling.
   2. If the crust starts to over-brown, cover the edges with aluminum foil to prevent burning.

5. Cool and Serve:

   1. Allow the pie to cool on a wire rack for at least 2 hours before slicing. This helps the filling to set properly and makes slicing easier.
   2. Serve the pie warm or at room temperature. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.