Spiced Apple Pie | Fall Favorite Desserts

I haven't always been a fan of apple pie.  In fact, my first real apple pie moment wasn't until last year when I made this Apple Cranberry Crisp made with orange juice and zest along with cinnamon and nutmeg.  For me, the addition of the orange made everything work together so perfectly and it added a new dimension of flavor.  While baking, my house smelled like hot mulled cider - typically simmered with orange peel.  

With that recipe in mind, I created this classic Apple Pie recipe that is also laced with orange zest and juice.   You might remember I featured my "How to Make a Pretty Pie" tutorial and recipe last year before Thanksgiving.  We used that recipe and technique when making this pie - Emma helped me make and roll it out (which is so easy to make, by the way) even with the additional extra pair of hands and toes that seem to be becoming her favorite cooking utensil. 

If you've never made a pie before, it can seem daunting.  But, you really should try it.  It is so satisfying to make something so pretty, so comforting and so classic.  And the good thing about pies is the more rustic looking the better...

   Spiced

Apple Pie

New! Printable Recipes, here.

2 pounds Granny Smith apples

2 pounds Braeburn apples
1/2 orange, zested
3 tablespoons freshly squeezed orange juice
1/3 cup sugar, plus 2 tablespoons to sprinkle on top
1/4 cup all-purpose flour
1 teaspoon kosher salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

3 tablespoons of butter
My Easy Pie Crust Recipe

1 egg for egg wash

In the photos, I used my Natural Linen Tea towel (2 for $24) that are a new addition to my store for Fall.  I had a rush for orders on them last week when I first posted the photo, but will be restocked to ship more by October 4th.  You can go ahead and place an order now to make sure you get your name on a pair in this shipment.

Here are the dry ingredients for the pie dough mixed with the butter in my mini food processor - I had to make it in two batches - which worked great because I needed two crusts for a top and bottom. 

Again, the recipe is here :  "How to Make a Pretty Pie" tutorial and recipe

And here it has come together after the addition of cold water.



I found a great new use for the parchment sheets (that I carry in my online store, here).  You know how you are usually supposed to chill the dough before rolling out and baking?  The reason for that is so when the pie bakes, the butter is still cold and puffs up in the hot oven, creating a flaking crust.

 
Well, instead of refrigerating, then rolling, we rolled the just processed dough out onto the parchment sheet (while it was still nice and soft), then refrigerated it. 

 

I rolled both pieces of dough out, then stacked them on top of each other on a baking sheet to chill in the refrigerator for about 30 minutes. 

Here is my mix of Braeburn & Granny Smith apples.  Plus 1 orange.

I hate peeling apples (and potatoes and carrots, for that matter) so I don't.  You can if you want, but I think by the time they bake in the pie, it doesn't really matter.  I like to slice them really thin so they stack nicely to create a tall layered pie.  When the thin pieces are stacked, they make each piece sturdy so it doesn't fall apart when you slice it.

Zest the orange, then juice.

Here are the apples tossed with the zest, juice, flour, sugar and spices.

After I took the dough out from the refrigerator, I rolled each piece a little more with the rolling pin to make it easier to manage, then flipped it and put it in the bottom.   Pile the apples in, then dot them with the butter, cut into 1/2 inch cubes.

Top with the 2nd crust and crimp the edges.  Again, instructions for my crimping method are here : "How to Make a Pretty Pie" tutorial and recipe

I put 6 slits in the top using a small knife.  While I pinch the edges, Emma put her own tiny little pinches on the top crust.

Make an egg wash by beating 1 egg with a fork.  Brush the top crust with the egg, then generously sprinkle with sugar.

Bake at 400 degrees for 45 minutes, then cover with foil, reduce heat to 350 and bake for 30 more minutes.

I served this pie on a Sunday night after Braised Short Ribs for dinner... oh, did our house smell good.

As I mentioned in the previous post about our Sunday Night Suppers, as the air gets cooler I love to fix things that simmer on the stove or in the oven all day (like these Short Ribs).   What are some of your favorite feel good Sunday Night Meals?  I'm making my to-make list for Fall and I'd love to know your favorites.  

Salted Caramel Apple Tart | Cute Teacher Gifts

 
Who doesn't love a mini dessert?  Especially when they are filled with spiced apple filling and topped with salted caramel.  They make a darling gift when wrapped up or a cute presentation for dinner topped with ice cream (and more caramel and sea salt, of course).

Emma and I made these to give to her teachers as a Back-to-School present.  We thought it'd be better than just the classic Apple!  I've listed all of the packaging details below.

I love these Petite Tart Pans - I think they look very professional.  It can be so hard to find elegant, unadorned bakeware unless you are a professional baker.  These are fantastic - and disposable.  They are incredibly sturdy and have a non-stick coating that allow you to take the tart of the pan easily, if you'd like.  I can't wait use them to make pecan tarts with a shortbread crust... and individual brownies like those from the Barefoot Contessa's new book.



You can make homemade Salted Caramel sauce (my recipe here), or use a store-bought, then add sea salt to it.  If you've never made it homemade before, I highly recommend it - there is nothing quite like it and it is very easy.  


Salted Caramel
Apple Tarts


makes 4 tarts

My Easy Pie Crust Recipe
4 apples

1 teaspoon of orange zest
2 tablespoons freshly squeezed orange juice
1/4 cup sugar
2 tablespoons of flour
1/2 teaspoon salt
3/4 teaspoon cinnamon

...

Caramel Sauce (store-bought or my homemade, recipe here)

Sea Salt

Begin by making the pie dough from My Easy Pie Crust Recipe (link above).  Let it rest in the refrigerator while you prepare the apple filling.

For the packaging we used :

Disposable Tart Pan, $6 for 10

Edgartown Sand Tag, $8 for 10

Large Cello Bag

To start, cut apples into thin wedges - while cutting out the cores.  I leave the peel on because I like the color.

Emma likes to wear her baking gloves all of the time... you can never be too cautious!  ; )

Zest the orange.  Don't skip this part - it adds so much flavor!

Add zest, orange juice, cinnamon, salt and sugar to the apples.  Toss to coat.

Roll out the crust on a well floured board.  Trace the tart pans about 1-inch bigger with a small knife.

 

 Press the dough into the pans and pinch off the excess.

Fill with the apples.

I like to pile them in, over the top because they do cook down.  

Bake at 350 degrees for 25-30 minutes until browned on top.

After baking, and before serving, drizzle on Caramel and then sprinkle with Sea Salt.

For serving, warm in microwave or oven, then top with ice cream and more caramel and sea salt.

Happy almost fall baking!

Recipes | Apple Crisp | Oatmeal Crumb Topping

Oh my gosh.  When I was making this and the orange zest hit the cinnamon and apples... my kitchen smelled like Fall and Christmas all at the same time.  It was really something else.  I almost left the orange zest out - it would have been a huge mistake.  It absolutely made the dish.

 I made this as part of a really casual dinner we had with friends.  This crisp, along with my Italian Beef & Vegetable Stew was the perfect Fall dinner.

Apple Cranberry Crisp

New! Printable Recipes, here.

Apple Cranberry Filling :

10 apples (4 pounds), cored and peeled

3/4 cup of dried cranberries

2 teaspoons of orange zest

4 tablespoons of orange juice

1/2 cup of sugar

1/2 cup of flour

1 teaspoon of cinnamon

1/2 teaspoon of nutmeg

Crumble Topping :

1 cup of flour

1/2 cup of oatmeal

1/2 cup of sugar

1/3 cup of brown sugar

1/2 tsp of salt

1 1/2 stick of butter, cold

Cut the peeled and cored apples to large cubes, about 3/4 inch pieces.  Place them in a large bowl.  Add cranberries, zest, orange juice, sugar, flour, cinnamon and nutmeg.  Toss together with a big spoon until all of the fruit is well coated.  Pour the fruit into a casserole dish or deep baking dish.

For the topping, in a mixer with the paddle attachment, place flour, sugar, brown sugar and salt.  Cut the cold butter into 1/4 inch cubes.  Place the butter in with the flour mixture and mix on medium until the butter incorporates to create and crumbly mixture, about 2 minutes.  Take handfuls of the mixture and top the apples with it.  Cover the top completely. 

If freezing, wrap tightly, label and put it in the freezer.  When you get it our of the freezer, bake for 1:15 - 1:30 at 350 degrees. 

If baking right away, bake at 350 degrees for 1 hour.

If you're not a cranberry fan, you can easily leave them out and just have an apple crisp, but the tart cranberries make it really special for me.

I soaked the dried cranberries in the orange juice to plump them up a little bit while I made the filling.  As I mentioned, the orange zest really put this over the top.

I peeled and chunked the apples, then added flour, sugar, cinnamon and nutmeg.

Then I added the cranberries in orange juice and tossed it all together.  I used this deep baking dish from Target which worked perfectly... I think it was $10!

I topped it with the crisp mixture of butter, sugar, salt and flour.  It is basically a crumbled buttery sugar cookie on top.  Yum.

Ready for the oven, or fridge/freezer if you're making in advance.

Hot and bubbly!

Gone!

 Here is the easy-to-pin strip!