I shared with you last week our fun trip to Eckert’s Farms for Honeycrisp apple picking. We must have gotten there just in time because honeycrisps have such a short window for picking! We brought about 10 pounds home with us and usually the first request I get at our house for any kind of treat is apple pie. It is my husbands all time favorite dessert. Usually about this time of year, I start to keep pie dough on hand because it just makes life so much easier. Sure, I could make my own, but other than getting a pie out of the freezer, this is so easy to whip up.
What makes my apple pie different from your traditional apple pie is pumpkin pie spice. It’s a great blend of cinnamon, ginger, nutmeg, allspice and cloves. I’m not a pumpkin person, so when I first initially saw the spice I turned my nose up to it. Now that I know there is absolutely no pumpkin, I’m a happy lady. It is also perfect because I have zero interest in keeping 5 spice jars in my house. Who goes through that much clove in a year? I sure don’t! I substitute this all the time for anything needing cinnamon, just the extra warmth gives it an extra kick.
What gives it that gorgeous golden brown is the egg wash before baking and cooking it at a high temperature and then lowering the heat. This dessert is definitely a crowd-pleaser. After you’re done backing, be sure to let it cool so the juices have a chance to settle and you won’t have pie oozing all over the plate. We had family for dinner and we had one slice left. Try this at your next dinner, bbq or it is even perfect for a holiday.
Take a little help from the store and make your Honeycrisp Apples sing in this semi-homemade pie.
- 1 Package Refrigerated Pie Crust
- 5-6 Honeycrisp Apples
- 1 Whole Lemon
- 1/3 Cup Flour
- 1/2 Cup Sugar
- 1/2 TBSP Pumpkin Pie Spice
- 2 TBSP Water
- 1 Whole Egg
- Set out pie crust to take the chill off for about 20 minutes. Preheat Oven to 425
- Peel & Slice apples and set aside.
- Zest and juice lemon and add to apples. Add Flour and Sugar and Pumpkin pie spice. Stir to combine.
- Roll out pie dough into pie pan. Fill with apples. Roll 2nd pie crust on top. Crimp edges to seal and cut slits in top for steam to escape.
- Combine egg + water and brush over pie dough.
- Bake at 425 for 20 minutes. Reduce heat to 350 and bake for another 25-30.
- Let cool. Serve and enjoy with vanilla ice cream or whipped cream