Evercrisp apples and warm baking spices like cardamom give a spiced and fresh apple filling inside of a buttery, flaky crust. This is a memorable pie that is perfect for Thanksgiving!
For Pie Crust:
The first step to making the crust for this spiced apple pie is to put your dry ingredients: the flour, salt, and sugar into the food processor and pulse it up a few times before adding your cubed and very cold butter. Pulse until it looks like tiny pebbles. I keep sticks of butter in the freezer just for making pie crust.
Then drizzle in your water and apple cider vinegar. Then you will carefully remove the blade and take out the pie dough. Divide it into two discs and wrap with plastic wrap. The dough should chill in the fridge at least an hour.
To make your filling, just peel the apples, slice them, and put them into a large bowl. I toss them in fresh lemon juice to prevent browning while adding that splash of lemon flavor to the mix.
In a dutch oven Dutch Oven, sizzle some butter before adding in your apples. Then coat them up with your sugars and spices. Allow it to cook on medium low heat for 10 minutes, until the apples are tender but not fully cooked through. Remove from heat and mix in vanilla extract or vanilla bean paste. This spiced apple pie filling needs to rest for about 30 minutes.
Preheat oven to 375 degrees:
Roll out one disc and use it for the bottom crust.
Fill with apple filling.
Then cover with second crust. Or make lattice crust. Or use cutouts as the top crust like I did.
Make the egg wash out of your egg white and water. Brush it on the crust and then sprinkle on raw sugar.
Put pie onto a baking sheet (to catch any drips), and bake for approx. 45 minutes,
Then allow to cool for 2 hours.