I recently received a Hello Flavour box from Influencer Canada and when I saw the Clubhouse Apple Pie Spice I knew I had to try it out. And so I made a classic Apple Pie. It was a hit at my family’s Thanksgiving dinner and the premixed spice made the recipe so simple, no measuring out spice after spice like I used to! If you are busy like this girl then you know even a minuted saved is a minute earned.
To me, nothing says Thanksgiving like a house full of family and the aroma of a freshly baked pie and turkey with all the fixings. Well, at least when I think of Thanksgiving that is what comes to mind for me! For a long time, I have always baked a fresh pie to celebrate Thanksgiving, whether it be pumpkin or apple I always keep it traditional. And that is why I am sharing with you this delicious, sweet, cinnamon spiced apple pie with the perfect flaky, buttery crust.
This pie will have your whole home smelling of sweet apple notes with a hint of cinnamon and ginger. And thank you to the clubhouse apple pie spice the recipe is simple and creates the most wonderful dessert not only for Thanksgiving but for any occasion. So next time you see an apple tree, pick a few and start baking because this is a pie you won’t want to pass up.
The sweet, crisp apple filling and light buttery crust pairs perfectly with a scoop of vanilla bean ice cream or a dollop of whipped cream. If you want to get fancy try adding a drizzle of caramel sauce or honey to kick up the sweetness. Is your mouth watering yet? I know mine is! So let us get baking. Print the recipe below, share it with friends, family or to everyone on your facebook by pressing share below.
I hope you love this classic little recipe as much as my family does! If you are not a huge fan of Apple pie try out one of the other recipes at the end of the post.
- 5-6 cups Apples (partially peeled and sliced thin)
- ¼ cup Sugar
- ¼ cup Honey
- 1 tbsp Cornstarch
- 1 tbsp Lemon Juice
- 1 tsp Lemon Zest
- 1½ tbsp Apple Pie Spice
- 3 cups Flour
- 1 tsp Salt
- ½ cup Butter (cold)
- ½ cup Vegetable shortening (cold)
- 8-10 tbsp Water (cold)
- || Filling || Start by washing and partially peeling the apples. I make a peel from top to bottom of the apple then leave about a 1 cm space and make a peel again continuing around the apple. If you prefer no peel at all you can peel the whole apple. Next slice the apple into thin slices about ½ cm thick, they do not have to be perfect, the different sized slices will add a beautiful texture to the filling, as some apple will be a little crunchier and some will be softer after cooking. Slice all your apples and place them in a large mixing bowl.
- Next, combine the sugar, honey, cornstarch, lemon juice, lemon zest, and apple pie spice to the bowl of apples and mix until well combined. Place the bowl in the fridge and let sit until you have made the crust.
- || Crust || Preheat oven to 425 degrees Fahrenheit. In a large mixing bowl place, the flour and salt then mix until well combined. Add the cold butter and shortening to the flour mixture. Slice your cold butter into small pieces before you add it to the flour mixture (this will allow it to incorporate into the flour better). Using a pastry cutter cut the butter and shortening into the flour until it looks like pea sized sand.
- Make a well in the middle of the flour mixture and place 8 tablespoons of ice cold water. Mix the flour into the water and knead the dough in the bowl until it forms a ball. If the dough is dry and will not come together into a ball add water 1 tablespoon at a time until a ball forms.
- Divide the dough into two balls, one slightly bigger than the other. Next, roll the dough out into a circle. The smaller ball will be used for the top pie crust and the bigger ball will be used for the bottom pie crust.
- Once the crust is rolled out place it into the pie pan. Place a pie weight in the middle of the pie or cover it with tin foil and use dried beans to weigh down the middle of the crust then bake for 5-8 minutes. (prebaking the crust a little will keep the bottom pie crust from getting soggy)
- Once the crust is pre-baked take it out of the oven, add your filling, put the top crust on the pie and place it back in the oven and bake for 30 minutes checking it every 10 minutes to make sure it is not browning too quickly. If it is browning too quickly just lightly place tin foil over the top of it.
- Once the pie is a nice golden brown take it out of the oven and let cool a little before serving.
|| Tips ||
- Make sure the butter, shortening, and water in the crust recipe are very very cold! As the butter melts during the baking process it will keep the pie crust light, flaky and crispy in all the right places. If the ingredients are too warm you won’t get a flaky buttery crust but a dense crust instead.
- Try using freshly picked apples if you can, they have the perfect sweetness and sourness level for apple pie. But if you cant use a mixture of apples such as granny smith, honey crisp and golden delicious. A mixture of apple will give your pie a lovely depth of flavour.
|| If You Are Not A Fan Of Apple Pie ||
Here are a few other recipes you can try if you are not a fan of apple pie or pie in general, they will be sure to be a hit at your next family dinner.
Apple Crisp || Humming Home Body ||
Caramel Apple Cheesecake || Delish ||
Blooming Apple || The Gunny Snack ||
French Apple Tart || Mon Petit Four ||
Apple Crisp Shortbread Bars || Sober Julie ||
