Produced by Sun Ngo; Photography by Christie Vuong; Food Styling by Sage Dakota; Prop Styling by Madeleine Johari; Recipe by Jennifer Pallian
This pie combines everyone's favourite fall flavours for the ultimate cozy dessert.
2 1⁄2 lb (about 8) apples, peeled, cored and sliced 1⁄4-in. thick
1 cup (200 g) granulated sugar
3 tbsp (25 g) all-purpose flour
1 tsp pumpkin pie spice
1 recipe Master All-Butter Pie Dough, (link below)
1 egg, beaten with 1 tbsp water
1 tbsp coarse sugar, optional
Toss apples with granulated sugar, flour, lemon juice, pumpkin pie spice and salt in a bowl.
Gently drape 1 dough circle into a 9-in. pie plate (do not use glass), without stretching dough.
Transfer apples into the bottom pie crust. Roll out remaining dough and lay it over apples.
Seal and crimp the edges. Brush top crust with beaten egg and sprinkle with coarse sugar. If your top crust doesn’t have cut-outs, use a sharp knife to cut several vents to let steam escape. Transfer pie to freezer for 30 min.
Bake as directed in the Master All-Butter Pie Dough recipe.
Look for little bubbles in the centre of the pie. At this point, the fruit is tender and the starch has thickened the juices (this can take 1 hr more once the heat is reduced to 350F). Whenever the crust starts to darken during baking, cover with torn pieces of foil. For edges, use a pie protector, an overturned tart pan with the bottom removed or strips of foil.
Lay 1 sheet of rolled-out dough on a parchment-lined work surface. Dip a cutter in flour to make cutouts or cut freestyle shapes with a knife. For the pie on the left, we cut diamonds in a criss-cross pattern. Freeze for several minutes before lifting shapes and placing on pie. (If you want shapes to overlap, use egg white to adhere them.) Fold bottom crust up over itself and crimp.
For a perfect pie, use our Master All-Butter Pie Dough recipe, plus How To Make The Perfect All-Butter Pie Crust, According To Science.
Find more of our best apple recipes.