Warm Apple Pie

What is more quintessentially "fall" than warm apple pie? Beside a pumpkin spice latte from Starbucks, of course. 

You may be wondering why I've photographed a lemon and an orange. Well... they went into the pie! I always add orange and lemon to my apple crisp, so naturally this translated into pie filling ingredients. First, the citrus keeps the fruit from oxidizing while it's macerating in sugar, and it also adds great depth of flavor.

I made sure to add big chunks of apples, rather than thin slices because I hate apple pie filling that's the consistency of apple sauce. 

For the pie crust, I took the crust recipe that I typically use for quiche and added a bit more sugar and a little less salt. Don't even get me started on how delicious it was, the big chunks of apples propped the top crust up so it was extra flaky. 

The pie is spiced with cinnamon and nutmeg, they smell incredible while baking. Warm Apple Pie was the first of many pies to come this year, but it was certainly a good start! What are your favorite pies to bake in the fall? 

Spiced Apple Pie
Yield: 8 Servings

3 Gala apples, cut into sixths
2 Granny Smith apples, cut into sixths
1 lemon, zest and juice
1/2 orange, zest and juice
1/2 cup sugar
1/4 cup flour
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp kosher salt
Pie Crust (recipe follows)
1 egg, beaten
Preheat your oven to 400 degrees and lightly butter the inside of your pie plate. 
First, place the sliced apples into a large bowl, along with the lemon and orange juice and zest, sugar, flour, cinnamon, nutmeg, and kosher salt. Stir them all together until they're well combined. 

On a floured board (or your countertop) lay out the dough that's been chilling in the refrigerator. Sprinkle the dough with a bit of flour, so that it doesn't stick to your rolling pin. Roll out each dough until it's slightly larger than your pie plate. Drape the first dough over the pie plate, then carefully tuck it into the edges. In a small bowl, add the egg as well as a bit of water and beat it with a fork. Using a pastry brush, brush the edges of the dough. Next, add the apple filling. Finally, place the second dough over the top of the apples. Pinch the edges of the two doughs together (the egg wash on the edges should help you do this). Brush the top of the pie with the egg wash, and sprinkle it with a bit of cinnamon and sugar. Finally, add six slits to the top of the pie (this will allow the steam to escape the interior of the pie).

Place the pie into the oven for 1 hour, then remove it and allow it to cool slightly before serving. Enjoy!

Pie Crust

2 1/2 cups flour
2 tsp sugar
1/2 tsp kosher salt
2 sticks cold butter
6 tbsp iced water

In a food processor, add the flour, sugar, and salt. Pulse it a few times to make sure that the dry ingredients are well mixed. Cube the cold butter, and add the cubes to the food processor along with the dry ingredients. Pulse the food processor eight times. Then one tablespoon at a time, add in the iced water, pulsing the food processor once between each addition. 
Take the dough out of the food processor, quickly form it into two balls (you don't want your hands to melt the cold butter). Wrap the two balls in plastic wrap and place them into the refrigerator for at least an hour (and up to a week, if you're making it well in advance).


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