Double-Crust Spiced Apple Pie
Published by Robert Rose
Editor's Note: If autumn is synonymous with apple-picking, then you'll want a recipe that makes good use of the harvest! This recipe for Double-Crust Spiced Apple Pie might be just what you need. The recipe features your choice of a homemade crust and is filled with fresh baking apples, cinnamon, sugar, and other spices. If you'd like, you can even add a bit of Marsala wine or other spirits to this spiced apple pie for a taste that's truly unique. If you're planning to attend a potluck or tailgate party this fall, then make sure to bake this spiced apple pie recipe. Don't forget to top each slice with your favorite vanilla ice cream!
My husband, who can be quite picky about his apple pie, declared this pie perfect. The apples are soft as silk, the flavor is light, and everything is wrapped up in a rich, crisp crust. I dedicate this pie to you, Jay.
Total Timeunder 4 hours
Make Ahead RecipeYes
One Pot MealYes
OccasionBuffet, Buffet Meal, Casual Dinner Party, Family Get Together, Sports Party, Tailgate Party
Taste and TextureButtery, Fruity, Spiced, Sweet, Tangy, Tart
Type of DishDessert, Pie
- 1 recipe Small-Batch All-Purpose Buttery Pastry Dough
- OR 1 recipe Large-Batch All-Purpose Vegan Pastry Dough
- 6 large Granny Smith apples, peeled, cored, and thinly sliced
- 1 cup (250 mL) granulated sugar (see Notes below)
- ¼ cup (50 mL) all-purpose flour (see Notes below)
- 1 tbsp (15 mL) sweet Marsala, optional
- 1 tsp (5 mL) ground cinnamon
- 1 tsp (5 mL) ground nutmeg
- ½ tsp (2 mL) ground allspice
- Cream, milk, or soy milk
- Coarse or granulated sugar
- 9-inch (23 cm) glass pie plate, greased
- Rimmed baking sheet
Preheat oven to 425 degrees F (220 degrees C).
Divide pastry dough into 2 pieces, one slightly larger than the other. On a lightly floured surface, roll out larger piece of dough into a circle large enough to fit pie plate, dusting work surface and dough as necessary to keep the dough from sticking (or roll between 2 pieces of waxed or parchment paper). Press dough into prepared pie plate. Place pie plate in freezer or refrigerator for 15 to 20 minutes to chill while you prepare the filling. Roll out remaining dough for top crust and set aside at room temperature on sheet of parchment paper.
Filling: In a large bowl, gently combine apples, sugar, flour, Marsala, if using, cinnamon, nutmeg and allspice, making sure apples are well coated. Transfer filling to prepared bottom crust, gently pressing the apples into pastry with your hand and mounding them slightly in the center. Lightly brush edge of pastry with a little water. Place top crust over apples, trimming and fluting edge. Cut steam vents in top of pie. Brush top with cream and sprinkle with sugar.
Place pie plate on baking sheet and bake in preheated oven for 25 minutes. Reduce heat to 350°F (180°C) and continue baking for 50 to 60 minutes more or until top is nicely browned, apples are tender and juices are bubbling. Insert a knife through one of the vents in top of pie to make sure that apples are tender. If pie starts to get too brown before it’s finished baking, cover loosely with a piece of tented foil. Let cool on a wire rack for 1 hour before serving.
* You may need slightly more sugar, depending on the tartness of the apples.
* Add an additional tablespoon (15 mL) all-purpose flour if your apples are very juicy.
* To easily peel, core, and thinly slice apples, look for one of the many available apple peeler/slicer/corer gadgets. I love mine and have used it for years.
Substitute your favorite spirit for the Marsala, such as whiskey, bourbon, or rum.
2008 Julie Hasson