As the leaves turn and the air gets crisp, it's the perfect time to indulge in the cozy flavors of fall. This Cinnamon Nutmeg Apple Pie Delight captures the essence of the season with its blend of tart and sweet apples, warming spices, and a flaky crust. It’s a dessert that feels like a warm hug on a chilly day.
The blend of apples, using both Granny Smith and Honeycrisp, provides a balanced mix of tartness and sweetness. Granulated sugar and brown sugar sweeten the pie and add a slight caramel note. All-purpose flour thickens the filling, keeping it from getting too runny. Cinnamon, nutmeg, and cloves create a warm, fragrant spice mix that complements the apples beautifully. A touch of lemon juice and lemon zest brightens the flavors, while unsalted butter adds richness to the filling. The egg and milk are used for an egg wash that gives the crust a beautiful golden sheen. Lastly, the double pie crust provides the base and the top for this delicious pie.
This pie pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a touch of luxury, drizzle with a bit of caramel sauce. A cup of hot cider also complements the pie’s flavors nicely, making it a perfect fall treat.
Begin by preheating your oven to 425°F (220°C). This ensures it's ready to bake the pie to perfection. Next, peel, core, and slice your apples into 1/4-inch thick slices. This thickness helps the apples cook evenly and maintain a slight bite.
In a large bowl, mix together the granulated sugar, brown sugar, flour, cinnamon, nutmeg, cloves, lemon juice, and lemon zest. Toss the apple slices in this mixture until they're thoroughly coated. It’s crucial that every slice is covered in this fragrant blend.
Roll out one half of your pie crust and fit it into a 9-inch pie dish, allowing the excess to drape over the edges. Fill this crust with your apple mixture, mounding it slightly in the center to give your pie that classic, generous appearance. Dot the top with small pieces of butter for added richness.
Roll out the second half of the pie crust and lay it over the apple filling. Trim the excess, leaving about a 1-inch overhang. Tuck the edges under and crimp with a fork or your fingers to seal the pie. This step not only makes it look pretty but also keeps all the delicious juices inside.
Whisk together the egg and milk for your egg wash, then brush it over the pie crust. This helps achieve that glossy, golden finish. Don’t forget to cut a few slits in the top to allow steam to escape. This prevents your pie from bubbling over.
Place the pie on a baking sheet to catch any drips and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust browns too quickly, cover the edges with foil to prevent burning. Once baked, allow the pie to cool at room temperature for at least 2 hours before serving. This cooling time helps the filling set, making it easier to slice.
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