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Autumn is the perfect time for apple pie and this classic apple pie recipe created with my own apple pie spice is sure to be a winner on your table this season.

There is not a time of year that I’m going to turn my back on an apple flavored dessert, but the Thanksgiving season is always in need of a great apple pie recipe. This one results in a perfectly flaky crust and a delectable filling flavored by a combination of apples.

Baked to perfection in my Sweet Heritage Ruffled Sweetie Pie Baking Dish, this homemade apple pie is bound to be a memorable addition to your holiday table. Expect your guests to beg for the secret recipe for this one!

Be sure to order Sweetie Pie Baking Dish and my pie baking essential kit to be ready for the holiday baking season.

The Secret to Flaky Crust

If you’ve ever wondered why your pie crust isn’t flaky, the answer is quite simple: cold butter.

Cold butter is the secret to flaky crust. You have to keep the butter cold through the entire preparation process in order to keep the chunks intact until your crust goes into the oven. The melting of the butter and the subsequent release of steam is what leads to the soft, flaky crust we’ve all come to love in traditional apple pies.

Letting your dough get to room temperature is a nightmare for the apple pie baker.

Choosing the Best Apples

I like to mix my apple types in my apple pie so I have a perfect blend of both tart and sweet apples packed into my pie.

Granny Smith and Golden Delicious apples pair well together. Granny Smith, a tarter apple, enjoys a little mellowing out when paired with a Golden Delicious apple leaving you with a delicious filling that evokes just the perfect amount of pucker. And you know how I love a good pucker!

Golden Delicious apples tend to break down more when cooked which also makes them the perfect partner for its firmer friend, the Granny Smith.

Blind Baking Your Pie

Blind baking, also know as par-baking or pre-baking, a pie refers to the process of baking your pie crust prior to adding your filling. This allows your pie crust to become flaky and crisp. It’s important to blind bake your crust in order to avoid a soggy bottom pie, particularly in pies with wet fillings and no-bake fillings.

Most pies with a filling call for blind baking.

Pre-Cooking Your Filling

Some people like to add their apples directly into the pie raw. I find that pre-cooking my filling is a great way to ensure that the filling has the exact flavor and texture you desire.

The apples will finish the cooking process in the oven, but give them a little taste to make sure they’re well on their way to greatness before you slide your pie in to bake.

What you need to make the perfect homemade autumn spiced apple pie

For the flaky butter crust you will need five basic ingredients to make two, 9-inch crusts.

1 tablespoon sugar
1/2 teaspoon table salt
1/3 cup water
1/2 pound (2 sticks) cold unsalted butter, grated on a box grater with largest holes
2 1/4 cups all-purpose flour, plus more for rolling

These can easily be made ahead and frozen for use later. The pie disks can be frozen for up to three months.

For the autumn spiced apple pie filling you will need:

1 tablespoon cornstarch
1 teaspoon vanilla extract
1/3 cup water
10 apples, a mix of tart and sweet, such as Granny Smith and Golden Delicious, quartered,
cored, and thinly sliced crosswise
2 tablespoons unsalted butter
2 teaspoons canola oil
½ cup packed brown sugar
¼ cup granulated sugar
2 teaspoons apple pie spice (store bought or see recipe below)
2 teaspoons fresh lemon juice
½ – ¾ teaspoon Kosher salt

For the apple pie spice you will need:

2 tablespoons ground cinnamon
1 tablespoon ground nutmeg
1 tablespoon ground cardamom
2½ teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon finely ground black pepper

Once you’ve got all of your ingredients, it’s time to get baking!

Homemade Autumn Spiced Apple Pie

This delicious and perfectly spiced pie is a great take on the traditional pie you love.

Ingredients

1 tablespoon sugar
1/2 teaspoon table salt
1/3 cup water
1/2 pound (2 sticks) cold unsalted butter, grated on a box grater with largest holes
2 1/4 cups all-purpose flour, plus more for rolling
1 tablespoon cornstarch
1 teaspoon vanilla extract
1/3 cup water
10 apples, a mix of tart and sweet, such as Granny Smith and Golden Delicious, quartered,
cored, and thinly sliced crosswise
2 tablespoons unsalted butter
2 teaspoons canola oil
½ cup packed brown sugar
¼ cup granulated sugar
2 teaspoons apple pie spice (store bought or see recipe below)
2 teaspoons fresh lemon juice
½ - ¾ teaspoon Kosher salt
All-purpose flour, for rolling
1 large egg + 1 tablespoon water, beaten
2 tablespoons coarse (or granulated) sugar
2 tablespoons ground cinnamon
1 tablespoon ground nutmeg
1 tablespoon ground cardamom
2½ teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon finely ground black pepper

Instructions

For the Flaky Butter Crust:

In a small bowl, dissolve the sugar and salt in the water. Refrigerate until very cold, about 30
minutes. During that time, refrigerate your butter, flour and the paddle of the stand mixer.
In the bowl of the stand mixer, combine the cold grated butter and flour. With your hands, toss
the butter in the flour until each piece is lightly coated and separated.
With the chilled paddle, beat the flour-butter mixture on low speed, about 10 seconds. Add the
water mixture all at once and raise the speed to medium-low. Beat just until the dough comes
together in big chunks, then immediately turn off the mixer.
Divide the chunks of dough in half and very gently pat each half into a round 1-inch-thick disk.
Wrap each tightly in plastic wrap and refrigerate until firm, about 1 hour, before rolling. You can refrigerate the disks for up to 1 day or freeze for up to 3 months.

For Making the Pie:

In a small bowl, stir together the cornstarch, vanilla, and water until smooth. In a very large skillet or dutch oven, melt the butter and the oil over medium-high heat. Add the apples and cook, tossing and stirring occasionally, until lightly charred, about 5 minutes.
Add the brown sugar, granulated sugar, apple pie spice, lemon juice, and salt. Cook, stirring frequently, until the sugar dissolves, about 2 minutes. Add the cornstarch mixture and cook, stirring, until the liquid thickens, about 1 minute. Remove from the heat and cool completely.
On a lightly floured surface, with a lightly floured rolling pin, roll one dough round into an 1/8-inch-thick circle. Roll the second dough round into a 1/4-inch round circle. Set the second one aside in the fridge. Center the first round into the sweetie pie plate and gently press, allowing the excess to drape over the edge. Trim any excess dough over 1" and discard. Chill the dough in the freezer for 20 - 30 minutes. (Note: the overhang will keep the crust from shrinking.)
Preheat the oven to 425°F.
Blind bake the crust: Dock the crust all over the bottom and the sides with a fork. Line the dough with parchment paper, then fill the pie plate with dried beans or rice at least half way up the sides. Bake in the lower third of the oven until just set, about 20 minutes. The bottom of the dough may look just a little wet, but the rest of the crust should look and feel dry. Carefully remove the weights with the parchment. Return the pie plate to the oven and bake until golden
brown, about 12 minutes.
Immediately brush the crust with some of the beaten egg to help seal the base crust from the filling. The pie crust’s retained heat will cook the egg wash.
Let the crust cool slightly for 2-4 minutes. While the crust is still slightly warm, use sharp kitchen scissors to carefully trim the excess crust so it is flush with the pie plate. With your
fingers, lightly loosen the pie edges from the pie plate. Cool the bottom crust completely. While the crust cools, remove the second pie crust from the refrigerator to warm slightly and become more pliable.
Pour the cooled filling into the pie plate. Gently place the uncooked pie crust over the pie plate. Using the kitchen scissors, trim the excess dough, leaving ½-inch all around the edge.
Carefully tuck the excess top crust under the blind-baked bottom crust. Crimp the edges with a fork. Brush the top crust with the remaining egg wash and sprinkle with the coarse or granulated sugar. With a sharp knife, make 3 - 5 vents in the crust and place in the oven. The pie is done when the filling is heated through and the top crust is golden brown, about 30 minutes. Cool on a wire rack.
Enjoy with ice cream, whipped cream or crème fraiche.