Spiced Apple Pie Crust (Print)
Warm spiced apples paired with a flaky, buttery crust for a cozy, festive dessert treat.
# What You Need:
→ Pie Crust
01 - 2 1/2 cups all-purpose flour
02 - 1 cup unsalted butter, cold and diced
03 - 1/2 teaspoon salt
04 - 1 tablespoon granulated sugar
05 - 6 to 8 tablespoons ice water
→ Apple Filling
06 - 6 cups peeled, cored, and sliced tart apples (about 6 medium)
07 - 3/4 cup granulated sugar
08 - 1/4 cup light brown sugar
09 - 2 tablespoons all-purpose flour
10 - 1 1/2 teaspoons ground cinnamon
11 - 1/4 teaspoon ground nutmeg
12 - 1/4 teaspoon ground allspice
13 - 1/8 teaspoon ground cloves
14 - 1/4 teaspoon salt
15 - 1 tablespoon lemon juice
16 - 1 teaspoon vanilla extract
→ Assembly
17 - 1 egg, beaten (for egg wash)
18 - 1 tablespoon milk
19 - 1 tablespoon coarse sugar (optional, for sprinkling)
# How To Make It:
01 - In a large bowl, combine flour, salt, and sugar. Add cold diced butter and cut into the flour using a pastry blender or fingertips until coarse crumbs form. Gradually add ice water 1 tablespoon at a time, stirring until dough begins to hold together. Divide into two discs, wrap in plastic, and chill for at least 1 hour.
02 - Toss apple slices with granulated sugar, brown sugar, flour, cinnamon, nutmeg, allspice, cloves, salt, lemon juice, and vanilla extract in a large bowl. Set aside to allow flavors to meld.
03 - Preheat oven to 400°F. Roll out one dough disc on a lightly floured surface to fit a 9-inch pie pan. Line the pan with the crust, trimming excess. Fill with the apple mixture, mounding slightly. Roll out second disc and cover filling. Trim, fold, and crimp edges to seal. Cut vents in top crust. Brush with beaten egg mixed with milk and sprinkle with coarse sugar if desired.
04 - Bake at 400°F for 20 minutes. Reduce oven temperature to 350°F and bake for an additional 35 to 40 minutes until crust is golden and filling bubbles. Shield edges with foil if browning too quickly. Cool on a wire rack for at least 2 hours before slicing.
# Expert Advice:
01 -
- The spice blend is balanced enough that you taste the apples, not just cinnamon overload.
- A proper cold crust makes all the difference, and once you nail it, you'll never trust a soggy pie again.
- It's forgiving enough to make ahead and rewarm, which means less stress on the day you're serving it.
02 -
- Your crust is only as good as your technique and your butter temperature—skip the shortcuts on cold ingredients and you'll taste the difference every time.
- Mixing apple varieties (tart and sweet) prevents the filling from tasting flat; one type of apple alone can make the pie taste one-note no matter what else you do.
- Cooling time isn't optional—I learned this the hard way by slicing too early and ending up with apple mush on my plate instead of neat slices.
03 -
- Keep everything—your mixing bowl, pastry blender, and hands—as cold as possible when making crust; warmth melts butter and ruins texture.
- Let your apples macerate with the sugar and spices while you prep the crust so the filling is flavorful and juicy by assembly time.