Spiced Apple Pie

Spiced Apple Pie

There’s nothing that says fall baking quite like a warm, spiced apple pie. This recipe brings together cozy spices, a hint of almond and vanilla, and a mix of crisp apples for the perfect home-baked treat. It’s simple, classic, and makes your home smell incredible.

What You’ll Need

• Pie crust — store-bought or homemade

• 1 tsp lemon juice

• 11 cups thinly sliced apples (about 5–5.5 lbs)

  (I used Criterion, Gala, and Red Delicious. You can mix your apples or use just one variety, Granny Smith and Honeycrisp work beautifully too!)

• ¾ cup brown sugar

• ¾ cup granulated sugar

• ¼ tsp salt

• 1½ tsp cinnamon

• 1 tsp allspice

• ½ tsp nutmeg

• 5–6 whole star anise

• 1 tsp vanilla extract

• 1 tsp almond extract

• Sugar for brushing the top

Pro tip: If you’re using farm-fresh apples, rinse them in a baking soda solution before slicing to remove any dirt or residue.

Directions

1. Prep the apples:
   Core, peel, and slice your apples. I like to slice mine extra thin so they cook down evenly.

2. Cook the filling:
   In a large stockpot, add the sliced apples, lemon juice, both sugars, salt, and spices.
   Turn the stove to medium heat and cook for 15 minutes, stirring constantly to prevent sticking or burning. Add in the vanilla and almond extracts and cook for another 5 minutes, continuing to stir.
   Remove from heat and take out all the star anise. Set the mixture aside to cool slightly.

3. Prepare the crust:
   Lightly grease a 9-inch pie pan. If you’re using homemade dough, roll it out fairly thin and place the bottom crust in the pan. Trim off any excess dough.

4. Assemble the pie:
   Pour the apple filling into the crust and cover with the top layer of dough. I like to leave a little extra around the edges so I can fold and crimp for a finished look. Place the pie in the fridge while you preheat your oven.

5. Bake:
   Preheat oven to 425°F (220°C).
   Once it’s hot, remove your pie from the fridge and vent the top crust by cutting small slits or holes in the top crust. Brush the top with sugar water (or use an egg white mixed with a little water for shine). Add a pie shield or a foil ring to protect the edges from burning. Bake for 15 minutes, then reduce oven temperature to 350°F (175°C). Remove the pie shield and bake for another 40–45 minutes, until the crust is golden and the filling is bubbly.

6. Cool and serve:
   Remove from the oven and let the pie set completely — this may take several hours.
   I usually bake mine about 5 hours before serving so it’s perfectly set but still soft and fragrant.

Hosting Tip

I like to light a few candles and let the scent of the pie fill the kitchen before guests arrive. It instantly makes your home feel warm, inviting, and lived-in — like fall in a single bite.

Enjoy with a scoop of vanilla ice cream or a drizzle of caramel sauce. 🍂