Fall is not complete without an apple pie. Whether it is for a holiday or just because, fall is the perfect time of year for this delightful dessert. Adding a huge scoop of vanilla ice cream makes this dessert even better.
You can never go wrong bringing a homemade apple pie to any gathering or just to the dinner table. This dessert has been a favorite in my family ever since I can remember. While I have other recipes for apple pie this one I enjoy because you don’t need to cook the filling first before placing it in the crust. It is perfect with a nice cup of coffee and topped with a huge scoop of vanilla ice cream. Or if you are like me there is a bowl of ice cream on the side!
In this recipe
What makes this recipe so special is the blend of spices that are used. Now while I love a good spice blend I use this same one in all of my apple pies regardless if it is a caramel apple pie, a Dutch apple pie, or another one just like this. You cannot go wrong with this blend. There are some blend recipes that you can find online I have found that not a lot of them use cardamom. This is a secret weapon for an apple pie and complements the cinnamon and nutmeg perfectly.
Choosing the right apples
Honeycrisp is my go to apple when making a pie as it holds it’s shape when it is cooked. This is especially beneficial for recipes like this that call for thinly sliced apples. You won’t have to worry about your pie turning into applesauce while it is baking. Braeburn, Gala, Granny Smith and Pink Lady apples are also a good choice for baking. Now there is nothing wrong with using more than one variety of apple. When I use granny smith I like to also add a sweeter apple as well to help balance the flavors.
Working with the dough
One of the things that is very important when working with the dough is to try and work with it as little as possible and keep it as cool as possible. This will make sure that the crust stays nice and flaky when baked. After rolling out the dough you want to make sure that it isn’t stretched in the pan. This will prevent a lot of shrinking when the pie starts baking. Another thing is if you are going to shape the crust then put the pie crust back into the refrigerator for at least 20 minutes. It is easier to shape the dough when it is cold.
Slicing apples for apple pie
To make things a little easier for you when preparing the apples you will want to use a potato peeler to remove the skin in a spiral starting at the top. Once peeled slice the apple in half. Next, using a sharp knife cut a v-shaped wedge out of the core. Finally with the flat side down, cut slices of the apple to the desired thickness. You don’t want them paper thin but the thinner the better. A quarter of an inch is a good width or about the thickness of a Tic-Tac.
Looking for other apple recipes?
Homemade Apple Pie
- Potato peeler
- 9" deep dish pie pan
- Large bowl
- Food processor
- Lined sheet pan
- Pizza Cutter
- Rolling Pin
- 2 short crust pastry dough
- 3 pounds apples
- ½ cup brown sugar
- ½ cup sugar
- 3 tablespoons cornstarch
- 1 teaspoon cinnamon
- ½ teaspoon cardamom
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
Make the filling
- While the dough is chilling, peel, core, and slice the apples.
- In a large bowl combine the sugars, nutmeg, cinnamon, and cardamom. Add the apples and toss to coat evenly.
Assembly and baking
- Preheat the oven to 400°F or gas mark 6.
- Roll one of the balls of dough large enough to fit the pie pan with about ¾ of an inch hanging over the side. Be sure to make sure that the dough is not stretched when placing it in the pan.
- Remove the apples and place in another bowl and toss them in the cornstarch. Pour the apples into the pie pan and pack tightly.
- Roll the other ball of dough large enough to cover the top with a ¾ inch hanging over the side. Pinch closed and trim the excess dough. Using a sharp knife cut at least three holes near the top. If making a lattice use the pizza cutter to slice the the top layer of dough into strips. Alternating the strip directions create a lattice design.
- Bake for 75 minutes. If the crust starts browning early loosely cover the top of the pie with tented foil. This will slow down the browning.
- Allow to cool before serving.