Comfort Apple Pie
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
Three-apple pie with warm spices and a flaky sugary crust.
  • 2 Braeburn apples, peeled, cored and sliced into ¼" slices
  • 2 Golden Delicious apples, peeled, cored and sliced into ¼" slices
  • 3 Granny Smith apples, peeled, cored and sliced into ¼" slices
  • ½ cup unsalted butter
  • 3 tablespoons all-purpose flour
  • ½ cup white sugar
  • ½ cup packed brown sugar
  • 1 tablespoon cinnamon (fresh ground if possible)
  • 1 teaspoon allspice (fresh ground if possible)
  • 1 teaspoon nutmeg (fresh ground if possible)
  1. Preheat oven to 350 degrees F and place your oven rack in its lowest position.
  2. Combine the brown and white sugar, reserving ⅓ cup.
  3. Mix the sugars in with the apples, place in a colander over a large bowl to collect juices, let sit for at least 1 hour.
  4. Make the pie crust and refrigerate for 1 hour.
  5. Once apples and pie crust are ready, melt the butter in a saucepan. Stir in flour to form a paste. Add apple juices and remaining sugar mixture and bring to a boil. Reduce temperature and let simmer for a few minutes and then remove from heat.
  6. Roll out your bottom and top pie crusts.
  7. Place the bottom crust in your pan and brush with egg-whites.
  8. Add the spices into the melted sugar mixture and mix in with the apples.
  9. Layer the apples in the pie pan so there is little space between the slices, continue with as many apple slices as you can fit, mounding in the center.
  10. Cover with top crust, seal edges, cut slits to vent, brush with egg-whites and dust with sugar.
  11. Bake 15 minutes in the preheated oven on the lowest rack of the oven.
  12. Move pie up to the middle rack of the oven and continue cooking until the apples are softened, approximately 45 minutes.
Feel free to tweak the spices to your taste. By keeping the apple layers as compact as possible you can prevent the apples from "sinking" as much when they cook leaving you with a half empty pie shell. The egg wash on the bottom crust will help keep the crust from getting soggy. The egg wash on the top crust helps with browning and acts as an adhesive for the sugar. To keep the crust from overcooking, make a "collar" to go around the pie out of tin foil. Starting at the lowest rack of the oven helps with cooking the bottom crust and making sure it doesn't get too soggy. Wine Pairing Recommendations: We had this with the Wagner 2008 Riesling ice wine but muscat, riesling, sauternes or late harvest wines would also work nicely (according to What to Drink with What You Eat).
Recipe by TLB Entries at