Apple Pie Spiced Apples (Printable)

Tender spiced apples wrapped in flaky double crust, perfect warm with creamy vanilla topping.

# What You’ll Need:

→ Pie Crust

01 - 2 1/2 cups all-purpose flour
02 - 1 teaspoon salt
03 - 1 tablespoon granulated sugar
04 - 1 cup unsalted butter, cold and cubed
05 - 6 to 8 tablespoons ice water

→ Apple Filling

06 - 6 to 7 medium apples (mix of Granny Smith and Honeycrisp), peeled, cored, and sliced 1/4-inch thick
07 - 3/4 cup granulated sugar
08 - 1/4 cup packed light brown sugar
09 - 1 1/2 teaspoons ground cinnamon
10 - 1/4 teaspoon ground nutmeg
11 - 1/4 teaspoon salt
12 - 2 tablespoons all-purpose flour
13 - 1 tablespoon lemon juice
14 - 2 tablespoons unsalted butter, cut into small pieces

→ Assembly

15 - 1 egg, beaten
16 - 1 tablespoon milk
17 - 1 tablespoon coarse sugar (optional, for sprinkling)

# How-To Steps:

01 - Whisk together flour, salt, and sugar. Cut in cold butter using a pastry blender or fingertips until mixture resembles coarse crumbs. Gradually add ice water, stirring just until dough forms. Divide dough in half, shape into disks, wrap, and refrigerate for at least 1 hour.
02 - Toss sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, salt, flour, and lemon juice in a large bowl. Set aside.
03 - Preheat oven to 400°F. Roll out one dough disk on a floured surface to fit a 9-inch pie dish. Fit crust into dish and fill with apple mixture, dotting with butter. Roll out second dough disk and place over filling. Trim, seal, and crimp edges; cut slits on top for steam.
04 - Whisk egg and milk; brush over top crust. Sprinkle with coarse sugar if desired. Bake pie on lower rack for 45 to 55 minutes until crust is golden and filling bubbles. Cover edges with foil if browning too quickly.
05 - Allow pie to cool on a wire rack for at least 2 hours before slicing. Serve warm or at room temperature, optionally accompanied by vanilla ice cream.

# Expert Tips:

01 -
  • The combination of Granny Smith and Honeycrisp apples gives you both tartness and natural sweetness, so the filling tastes like apples, not just sugar.
  • A homemade crust that actually stays flaky and tender, not the dense or soggy disappointment that comes from taking shortcuts.
  • It's the kind of dessert that makes people linger at the table a little longer, talking and reaching for another slice.
02 -
  • The filling will look very full when you first pour it in, but the apples release water as they cook and everything settles down beautifully.
  • If your crust bottom seems undercooked when you check it near the end, just slide a baking sheet underneath the pie for the last 5 minutes to help it brown.
03 -
  • The lower rack of your oven is key—it ensures the bottom crust bakes through and turns golden instead of staying pale and soft.
  • If you're making the pie ahead, you can assemble it completely, cover it with plastic wrap, and refrigerate it for up to 8 hours before baking; just add a few extra minutes to the baking time since it goes in cold.
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