Northern Spy Apple Pie
User Reviews
4.8
18 reviews
Excellent
Northern Spy Apple Pie
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Northern Spy apples tend to be available later in autumn—we're talking late October or so. If you care to make this apple pie recipe before then, go right ahead and substitute whatever baking apples you fancy.
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Ingredients
- 9 or 10 to 4 1/2 lbs Northern Spy apples*
- 3/4 cup plus 2 tablespoons granulated sugar
- 1/4 cup unbleached all-purpose flour, plus more for the work surface
- 2 teaspoons ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- Pinch fine sea salt
- 1/2 cup plus 2 tablespoons heavy (whipping) cream
- Cream Cheese Pie Crust or your favorite pie crust recipe
- Homemade vanilla ice cream for serving (optional)
- Aged Vermont Cheddar cheese for serving (optional)
Instructions
- Preheat the oven to 375˚F (190°C). Adjust the oven rack to the center position. Line a rimmed baking sheet with aluminum foil.
- Peel and core the apples and then cut them into a combination of slices and chunks that are 1/2 inch (1 cm) wide. You should have 11 to 12 cups of apples. Place the apples in a large bowl, add 3/4 cup (150 grams) sugar, the flour, cinnamon, nutmeg, and salt, and toss to coat evenly. Add 1/2 cup (118 ml) cream and toss again.
- Lightly flour a work surface. Roll 1 portion of pastry into a 12-inch (30-cm) circle. Ease the pastry into a 10-inch (25-cm) deep-dish pie plate, letting the extra pastry hang over the edge. Mound the apple filling into the pie crust. (It may look like a lot but the apples will cook down. Trust us.)
- Roll out the remaining pastry into a 12-inch (30-cm) circle. Gently drape it on top of the pie. Trim any excess from the edge of the pastry and crimp the top and bottom crusts together to seal. Any excess pastry can be used to make decorations on the top of the pie if you wish to get fancy.
- Lightly brush the top of the pie with the remaining 2 tablespoons (30 ml) cream and then sprinkle it evenly with the remaining 2 tablespoons (25 grams) sugar. Using a small sharp knife, cut several slits in the top of the pie crust to serve as vents for steam while the pie bakes. Place the pie on the prepared baking sheet to catch any drips during baking.
- Bake the pie until the crust is golden and the apples are tender and surrounded by bubbling juices, 1 1/4 to 1 1/2 hours. Be certain to check the pie after 1 hour and if the crust is golden brown, loosely cover the top with aluminum foil to prevent it from burning before continuing to bake until the filling is done.
- Let the pie cool for at least several hours and preferably overnight. This pie is much easier to serve and is even tastier when allowed to stand for at least 12 hours. If you must have the pie warm, simply reheat it in a 325°F (163°C) oven for about 10 minutes. Serve the pie cut into wedges topped with a small scoop of vanilla ice cream, if desired. The pie may also be served in true New England fashion with a wedge of crumbly aged Vermont Cheddar cheese.
Nutrition Information
Show Details
Serving
1serving
Calories
115kcal
(6%)
Carbohydrates
23g
(8%)
Protein
1g
(2%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Monounsaturated Fat
1g
Cholesterol
8mg
(3%)
Sodium
148mg
(6%)
Fiber
0.5g
(2%)
Sugar
19g
(38%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 115 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 115kcal | 6% |
| Carbohydrates | 23g | 8% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 148mg | 6% |
| Fiber | 0.5g | 2% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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