Are you all in Christmas/holiday mode already? I know I am! Today’s post was made a few weeks ago, and it will be my last autumn post of the year. For this one, I’m continuing on the subject of pies! This pie would work well for winter too, as apples are about the only fruits available in Sweden for the next… I don’t know, five months or so? And with cinnamon, ginger, cloves and nutmeg, you really can’t go wrong!
If you’d rather make this apple pie with a lattice top, you can find the instructions/video for that over here! And over here, you can find all my tips and tricks for making the best pie crust. You can see all my pie-videos on my YouTube!
Yields one pie, serves 8-10
Use apples that are rather tart and firm, but still tast to eat on their own (so don’t bake with apples you wouldn’t eat as they are). I used a Swedish variety named ‘Aroma’ which is great for pies as it keeps a lot of its texture even when baked.
PIE CRUSTMakes 1 double crust
- 350 g (2 1/2 cups) all purpose flour
- 2 tbsp. granulated sugar
- 1 tsp. flaky salt if using unsalted butter
- 250 g (1 1/8 cup) very cold butter
- 6-8 tbsp. ice water
- 35 g (1/4 cup) all purpose flour
- 90 g (1/3 cup + 1 1/2 tbsp) granulated sugar
- 50 g (1/4 cup) brown sugar, tightly packed
- 1 tsp. ground cinnamon
- 1/8 tsp. ground ginger
- pinch of ground cloves
- pinch of grated nutmeg
- 1.2 kg (2.6 lbs) firm apples (about 6-7 large apples)
- 1 tsp. orange (or lemon) zest
- 1 tbsp. fresh orange juice
- 1 egg
- 2 tsp. water
- pinch of salt
- 2 tsp. turbinado sugar
- For more details on how to make a pie crust, check out my guide ! Combine flour, sugar and salt in a large bowl. If you have one, use a cheese slicer to slice the butter thinly – if not, you can dice the butter with a knife. Add the sliced or diced butter to the dry ingredients, and using your fingers or a pastry cutter, cut in the butter until dough is crumbly but there are still some small visible pieces of butter the size of small peas.
- Drizzle with ice water, 1 tbsp. at a time, and mix gently with a fork until dough just comes together, do not knead the dough.
- Form the dough into two equally sized balls, flatten into discs and place them separately in airtight containers or wrap them in plastic wrap. Place in the refrigerator for at least one hour, up to two days. If not using within two days, you can freeze the discs.
ROLLING OUT THE DOUGH
- If the dough is very cold and hard, let the discs rest for 15-20 minutes at room temperature before rolling out. On a floured surface, roll out the first disc of dough to a large circle, about 1/8 – 1/4 inch (3-5 mm) thick. Make sure to roll and turn the dough so it doesn’t stick to the surface.
- Using the rolling pin, transfer the rolled out dough to a pie dish. Place the dish in the refrigerator while you roll out the second disc for the top layer.
- Roll out the second disc of dough to a large circle, using the same method as before. Using a rolling pin, transfer the rolled out dough to a large platter or baking sheet and place it in the refrigerator while you make the filling.
FILLING & BAKING
- Preheat the oven to 200°C (390°F) and place a baking sheet (this will work as a pizza stone and heat your pie from underneath to avoid a soggy bottom and to catch any drips) in the lower part of your oven so the pie’s placement will be in the middle. Combine flour, granulated and brown sugar, cinnamon, ginger, cloves and nutmeg in a medium bowl. Set aside.
- Peel, core and slice the apples. Place them in a large bowl and add the orange zest, juice and flour mixture. Gently toss to combine.
- Remove the rolled out pie dough, both bottom and top layer, from the fridge. Pour the apple filling into the pie dish and make sure it is firmly packed.
- Trim the overhang to about 2-2,5 cm (1 inch) using a pair of scissors. Save any scraps for decoration.
- Fold in the edges and crimp or flute the edges. Slit a few holes in the top crust using a knife.
- Place the whole pie in the freezer for 15 minutes.
- When the pie is chilled, brush it with an egg beaten with 2 tsp. water and a pinch of salt. Sprinkle demerara sugar on top.
- Place the pie directly on the hot baking sheet in the oven and bake for 20 minutes at 200°C (390°F), then reduce the temperature to 175°C (350°F) and bake for an additional 45-50 minutes or until golden brown and filling is bubbly.
- Remove from the oven and let cool completely (to let the filling set) before serving.
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