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Apple Pie.

Brown Sugar and Spice Apple Pie

Through doing, I discovered an easy way to core, peel and slice the apples. Cut each apple into eighths, lay each eighth on it's side to core by just slicing across. Then peel the apple pieces. Lay each piece on it's side to make thin slices for the pie filling. You may even gang a few together to make the chopping go faster.
Course Dessert
Cuisine American
Servings 8 servings
Author Melissa Clark (NYT Recipe)


  • 2-½ cups all-purpose flour
  • ½ teaspoon kosher salt
  • 16 tablespoons unsalted butter cold and cut into pieces
  • 4 to 10 tablespoons ice water
  • 6 apples about 3 pounds, peeled, cored, and thinly sliced
  • ¾ cup light brown sugar
  • 3 tablespoons all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons freshly grated nutmeg
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground ginger
  • pinch kosher salt
  • 2 tablespoons unsalted butter chilled, and cut into pieces
  • Milk for brushing
  • Cinnamon sugar for sprinkling
  • 3 tablespoons sugar
  • 1-½ teaspoon cinnamon
  • Combine the sugar and cinnamon in a small bowl and blend throughly. Pour it into a small container or zip-close food storage bag.



    In the bowl of a food processor, pulse together the flour and salt just to combine. Drop in the butter pieces and run the motor until crumbs the size of lima beans form. Add the ice water, 1 tablespoon at a time, and pulse the motor just until the dough comes together, taking care not to overtax the dough.

  2. Turn the dough out onto a sheet of plastic wrap and divide it into half. Press each half together to make a flat disc. Wrap in the plastic and chill in the refrigerator for at least 3 hours and up to 3 days. Or you can freeze the dough up to 6 months.


    Roll the discs of dough into circles about ¼-inch-thick. Use one to line a 9-inch pie pan and chill in the refrigerator for 30 minutes and up to overnight. Place the other on a baking sheet and chill until needed.

  4. When you are ready to bake the pie, preheat the oven to 375 degrees F. Line the dough with foil and fill with pie weights, such as copper pennies, raw rice, or dried beans. Bake until the crust is pale golden and beginning to crisp, 30-35 minutes.
  5. When the piecrust is in the oven, prepare the filling. In a large bowl, mix together the apples, brown sugar, flour, cinnamon, nutmeg, vanilla, ginger, and salt.

  6. When the piecrust is ready, remove the foil and pie weights and fill with the apple mixture. Dot the apples with the butter pieces. Place the remaining circle of dough on top, fluting the edges and cutting steam vents. Brush the raw dough with milk and sprinkle with cinnamon sugar. Bake for 45 to 50 minutes, until the juices are bubbling and the crust is golden brown. Transfer the pie to a wire rack to cool for 30 minutes before serving.