About a month ago, I placed one of my yearly(ish) massive orders to replenish things I'd been running low on. My box arrived with a bonus: Apple Pie Spice. I scratched my head. I prefer to mix my own apple pie spices because I can use a blend of different cinnamons (cassia, korintje, a tad of ceylon), plus nutmeg, cloves, and a bit of mace. I checked the ingredients: China cinnamon, Korintje cinnamon, nutmeg, mace, and cloves. I checked the color: a deep rich brown (not the cardboard-pale of the supermarket brand).
Is this where I sing, "I spiced a pie and I liked it"?
The apple pie was delicious.
- Pastry for double-crust pie
- About 2 pounds (about 8 medium) granny smith apples, peeled cored and sliced
- 3/4 cup sugar
- 2 tablespoons flour
- 1 tablespoon fresh lemon juice
- 1/3 teaspoon Penzeys lemon peel powder (or about 1 teaspoon fresh lemon zest)
- 1 teaspoon Penzeys apple pie spice
- Preheat oven to 425. Place an empty cooking sheet into the oven to preheat.
- Line the bottom of a 9" pie plate with the bottom crust.
- Stir apples, sugar, flour, lemon juice, lemon peel, and apple pie spice. Arrange in the pie crust.
- Top with the second crust and cut vent holes (I used a mini cookie cutter to cut candy-cane shaped ones before placing over the apples). Crimp the edges.
- Bake on the cookie sheet at 425 about 25 minutes. Lower the oven temperature to 375 and bake about 30 minutes later.
Note that doing the two-temperature approach kept me from needing to protect the crust with foil but still kept it flaky and crisp.