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Autumn Apple Pie

This recipe crafts a sophisticated Autumn Apple Pie featuring a rich, flaky European-style butter crust and a complex apple filling. Tart apples are macerated with a vibrant blend of sugars, chestnut honey, warm spices, rum, Cointreau, and citrus zests. It promises a deeply flavorful and aromatic dessert, perfect for special occasions.
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Course lunch/dinner
Cuisine French
Servings 14 people
Calories 4409.3 kcal

Equipment

  • 2 Large Mixing Bowls
  • 1 Rolling Pin
  • 1 9-inch Pie plate
  • 1 Paring Knife for apples and butter
  • 1 Pastry Blender or Food Processor for cutting butter into dough

Ingredients
  

Main

  • For the dough:
  • 2 1/2 cups flour sifted
  • 2 tablespoons sugar plus more for sprinkling
  • 1 teaspoon kosher salt
  • 18 tablespoons chilled unsalted butter preferably european-style
  • 1 egg lightly beaten
  • 8 tablespoons ice water
  • For the filling:
  • 8 Apples Northern Spy or other tart, crisp variety
  • 1 1/2 teaspoons all purpose flour
  • 1 teaspoon salt
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 1/2 tablespoons chestnut honey
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon clove
  • 1/8 teaspoon cardamom
  • 1/8 teaspoon ground star anise
  • 1 tablespoon rum preferably oak-aged
  • 1/2 tsbp. cointreau or grand marnier
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon apple cider
  • juice of 1/4 lemon
  • 1 1/2 teaspoons orange zest

Instructions
 

  • Prepare Dough: In a large bowl, sift flour, 2 tbsp sugar, and salt. Cut in chilled butter until pea-sized crumbs form. Gradually add beaten egg and ice water, mixing until dough just comes together.
  • Chill Dough: Divide dough into two discs, flatten, wrap in plastic, and refrigerate for at least 30 minutes.
  • Prepare Apples: Peel, core, and slice apples into uniform pieces.
  • Make Filling: In a large bowl, combine sliced apples with 1.5 tsp flour, 1 tsp salt, 1/4 cup white sugar, 1/4 cup brown sugar, chestnut honey, cinnamon, nutmeg, clove, cardamom, star anise, rum, Cointreau, apple cider vinegar, apple cider, lemon juice, and orange zest. Mix thoroughly.
  • Preheat Oven & Roll Dough: Preheat oven to 425°F (220°C). On a lightly floured surface, roll one dough disc into a 12-inch circle and carefully transfer to a 9-inch pie plate.
  • Fill Pie: Pour the apple filling into the dough-lined pie plate, mounding slightly in the center.
  • Top & Seal: Roll the second dough disc, place it over the filling. Trim excess dough, leaving about 1/2 inch overhang, then fold and crimp the edges to seal. Cut several vents in the top crust.
  • Egg Wash & Sugar: Lightly brush the top crust with a beaten egg and sprinkle with sugar.
  • Bake Pie: Bake at 425°F (220°C) for 15 minutes, then reduce oven temperature to 375°F (190°C) and continue baking for 45-55 minutes, or until crust is golden brown and filling is bubbly. (Cover edges with foil if browning too quickly).
  • Cool: Let the pie cool completely on a wire rack for several hours before slicing and serving to allow the filling to set.

Notes

Achieving a flaky crust is paramount; ensure your butter is extremely cold, ideally cut into small cubes or grated, and work the dough minimally to prevent gluten development. European-style butter elevates richness. For the apples, using a blend of tart and sweet varieties (like Northern Spy with a touch of Honeycrisp) will add depth. The intricate spice blend and spirits are key to this pie's 'autumn' character; allow the filling to macerate slightly before baking to develop flavors. A small splash of apple cider vinegar brightens the fruit without making it sour. Don't forget to vent the top crust for steam release and brush with an egg wash for a beautiful golden finish. Bake on a lower rack for an evenly cooked bottom crust.