I used Smitten Kitchen's recipe and had to adapt the spices because I am not a fan of allspice and it was a little overpowering. Smitten Kitchen suggested doubling the spices, but I was actually okay with the original amount. I liked letting the flavors of the apple come through instead with just a hint of the spices. I didn't use the crust recipe that she provided in the same post and I decided to change it up in terms of the design as well! I bought a leaf cookie cutter on Amazon, stamped out leaf-shaped pieces from the pie crust, and layered them on top of the pie. It actually turned out better than I thought and people were impressed! I saw the idea on Pinterest while just browsing around and I'm glad I decided to give it a try.
In addition to making four pies (only one was for myself!), I also snacked on the apples every day and shared some with coworkers and friends. But guess what...I still have lots of apples left! They are surprisingly staying in good shape in the fridge so I am still snacking and adding them in my oatmeal in the mornings sometimes. I just got a box of oranges from my school's FFA as well so I think I'm good on fruits for a while!
Drop a scoop of ice cream on this slice of warm apple pie. Mm mm good.
Adapted slightly from Smitten Kitchen
4 pounds Granny Smith apples (about 7 or 8 medium apples)
1 tbsp juice and 1 tsp zest from 1 lemon
3/4 cup (5.25 oz) plus 1 tbsp sugar
2 tbsp all-purpose flour
1/4 tsp salt
1 tsp cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground allspice
1 egg white, beaten lightly
Adjust oven rack to lowest position and heat rimmed baking sheet and oven to 425°F. Remove one piece of dough from refrigerator (if refrigerated longer than 1 hour, let stand at room temperature until malleable).
Roll dough on lightly floured work surface or between two large sheets of plastic wrap to 12-inch disk. Transfer dough to pie plate by rolling dough around rolling pin and unrolling over 9 1/2-inch pie plate or by folding dough in quarters, then placing dough point in center of pie plate and unfolding. Working around circumference of pie plate, ease dough into pan corners by gently lifting dough edges with one hand while pressing around pan bottom with other hand. Leave dough that overhangs lip of plate in place; refrigerate dough-lined pie plate.
Peel, core and cut apples in half, and in half again width-wise; cut quarters into 1/4-inch slices and toss with lemon juice and zest. In a medium bowl, mix 3/4 cup sugar, flour, salt and spices. Toss dry ingredients with apples. Turn fruit mixture, including juices, into chilled pie shell and mound slightly in center.
Roll out second piece of dough to 12-inch disk and place over filling. Trim top and bottom edges to 1/2-inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute edging or press with fork tines to seal. Cut four slits on dough top. If pie dough is very soft, place in freezer for 10 minutes. Brush egg white onto top of crust and sprinkle evenly with remaining 1 tablespoon sugar.
Place pie on baking sheet and bake until top crust is golden, about 25 minutes. Rotate pie and reduce oven temperature to 375°F; continue baking until juices bubble and crust is deep golden brown, 30-35 minutes longer.
Transfer pie to wire rack; cool to room temperature, at least 4 hours.