This time of year is the perfect time to enjoy a delicious slice of apple pie. Made from scratch this apple pie has a wonderful flavor thanks to Autumn Glory® apples, a flaky crust, and all the comfort apple pie brings. Keep reading to see how to make it in your home this holiday season!

This post is sponsored by Autumn Glory® Apples

INGREDIENTS FOR THE PIE

This is essentially a traditional apple pie, but there are a few extra things that really make it stand out and extra tasty

Delicious Autumn Glory Apples - Choosing the right apple really makes a difference when cooking and I love Autumn Glory because they are always fresh and crisp. Not to mention they have hints of cinnamon and caramel and really do taste perfect for the holidays.

A traditional flaky crust- You can still achieve a flaky crust with plant-based-butter. Simply follow the directions and get ready for a super yummy, flaky crust all will enjoy.

Lemon juice and zest- I love adding some lemon juice to the apples. It really brightens the flavor and also prevents the apples from browning

Unique spices- Adding cardamom and ginger in addition to the tradition cinnamon and nutmeg really elevates this pie. It gives it a more warm and unique taste which I love. They can be optional but give them a try at least once and see!

HOW TO MAKE THE PIE

Make the crust first as it will need to chill in the fridge.
This pie takes time because it’s important to allow the filling to cool before making the pie, and it’s also important to chill the dough. Take your time but I promise it will be delicious.
When making the dough in a food processor add the water a little bit at a time and pulse until it begins to form a ball. You might use a little extra water depending but if it ends up too mushy add a little more flour.

When cutting your apples have a saucepan ready with the lemon juice and zest. As you chop the apples toss them into it and mix. It will take a little while to cut all the apples. This will ensure the lemon helps keep them from browning before you are done chopping.
Slice the apples as thin as possible but don’t worry too much if they’re not consistent or the shape is different for each. They will still cook beautifully
When mixing in the spices and flour be careful not to crush the apples.
You want to cook them so they are still firm but cooked through. Not mushy and falling apart. About 20 min.

When rolling out the dough use parchment paper to prevent it from sticking to the counter. Or lightly flour your surface before starting.
Poke holes in the bottom of the pie dish to help when cooking
You can finish the top of the pie with a lattice or simply cover with more dough. Be sure to cut a few slits so that air can escape when cooking

You can make cutouts and add them as well to the pie! Ava really enjoyed this part.
The dough will turn into a flakier curst if you refrigerate the pies for a little bit before baking. Seems like quite a process I know but it will definitely help make a better pie in the end

SUPPLIES NEEDED

9'“ pie dish or 2 smaller ones which I did in the pictures

Pastry cutter or food processor

Rolling pin

Parchment paper

Pastry brush

RECIPE

For the crust

2 ¼ cups Unbleached All-Purpose Flour (or Pastry Flour Blend)

1/4 teaspoon salt (omit if using salted butter)
1/4 teaspoon baking powder
3/4 + 1 Tbs COLD plant-based butter
1.5 Tbs Plant based buttermilk ( 1 Tbs almond milk 1 Tsp apple cider vinegar, mix well and let curdle for 10 min)
4+ Tbs COLD water

For the Filling

8 Autumn Glory Apples ( Peeled, cored, and sliced very thin)
Juice and zest of 1 medium to small lemon
1/2 cup granulated sugar
1/2 cup coconut sugar
5 Tbs all purpose flour
1/8 tsp salt
1.5 Tsp cinnamon
3/4 tsp nutmeg
1/2 tsp cardamom
1/2 tsp ginger
1 tsp vanilla
1 Tbs milk to brush crust before baking

DIRECTIONS:

CRUST:

Make the crust first as it will need to chill before being rolled out.

In a food processor ( you may also use a pastry blender it will just take longer) Pulse the flour, salt, and baking powder until combined

Add cold butter cubes and pulse until mixture starts to form big crumbles.

Add 4 Tbs of water and mix until it makes a ball like consistency. Add a bit more water ( up to 2 tbs ) if needed.

Remove from food processor and roll into a ball. Cover with cling wrap and place in refridgerator for about 30 min.

FILLING:

While crust is cooling make your filling.

Place sliced apples onto a 12 inch skillet.

Add lemon zest and lemon juice. Mix well

Turn on medium heat

Add the sugar, vanilla, and spices. Stir gently without breaking the apples

Add the flour and mix well

Cook over medium heat for about 20 minutes. Apples should be tender but still hold their shape

Let cool completely ( you can transfer to a parchment paper lined sheet pan and place in freezer if needed)

Once filling is cooled and dough has chilled you are ready to assemble

ASSEMBLY:

Roll out the dough and place on a 9'“ pie dish. Let it hang over the edges.

Trim away excess.

Poke holes onto the bottom of the pie

Add the filling

Use excess dough to make lattice top or cover the top and cut slits.

If you have time place pie in fridge for 20-30 minutes again before baking. This will ensure you have a really flaky crust!

Brush pie with a little almond milk before placing in oven.

Bake at 350 for 30 minutes. Make sure pie is covered with foil so the curst does not burn! ( Mine burnt a little when I made my pies cause I was running after Ava :)

Let cool completely before serving. This allows the juices to dry and the pie will not be soggy at all.