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.