Apple Spice Pie

Apple Spice Pie
This image courtesy of Mark T. Shapiro

You can create this pie faster than going to the store or bakery and purchasing one. I like to use 3 different types of baking apples in my pie. Good baking apples are McIntosh, Jonagold, Granny Smith and Pippin.


Cooking MethodBaking



Total Timeunder 4 hours

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe CourseDessert

Dietary ConsiderationEgg-free, Halal, Kosher, Peanut Free, Soy Free, Vegetarian

EquipmentFood Processor



Taste and TextureButtery, Fruity, Spiced, Sweet

Type of DishDessert, Pie


  • 1 recipe Spiced Pastry
  • 6 large baking apples, peeled, cored and quartered (see Notes)
  • ¼ cup (50 mL) freshly squeezed lemon juice
  • 1 cup (250 mL) granulated sugar
  • 3 tbsp (45 mL) all purpose flour
  • 1½ tsp (7 mL) ground cinnamon
  • ½ tsp (2 mL) freshly ground nutmeg
  • 2 tbsp (25 mL) unsalted butter, melted
  • 2 tsp (10 mL) water
  • 2 tsp (10 mL) coarse sugar
  • 9-inch (23 cm) pie plate


  1. Preheat oven to 400°F (200°C).

  2. On a lightly floured surface, roll out half of the pastry to fit the bottom of a 9-inch (23 cm) pie plate. Roll the remaining half into a ¼-inch (0.5 cm) thick circle for the top. Set aside.

  3. In work bowl fitted with slicing blade and with the motor running, slice apples. Transfer to a bowl filled with enough water to cover apple slices and lemon juice. Set aside.

  4. In a large bowl, blend together sugar, flour, cinnamon and nutmeg until fully incorporated. Drain apples and add to sugar mixture. Toss to fully coat apple slices. Fill bottom crust with apple mixture. Drizzle butter over top. Place top pastry crust over filling. Seal and crimp edges, trimming off any excess dough. Using a knife, make several slits in the top of the dough, or use a small cookie cutter to cut a design from the center of the pie for steam to escape. Brush top with water and sprinkle with coarse sugar. Bake in preheated oven until light brown and sugar has caramelized slightly, 40 to 55 minutes. Let cool for 1 hour before cutting.


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