Northern Spy Apple Pie

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.

Prep time: PT65M

Cook time: PT75M

Total time: PT380M

Rating

4.84 stars (6 reviews)

Keywords

apples, autumn, baking, entertaining, fruit, pies, rosh hashanah, tailgating

Ingredients

9 or 10 4 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
Aged Vermont Cheddar cheese (for serving (optional))

Cuisine

American

Steps

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.

Nutitrion

Serving Size: 1 serving
Calories: 115 kcal
Carbohydrates: 23 g
Protein: 1 g
Fat: 3 g
Saturated Fat: 2 g
Cholesterol: 8 mg
Sodium: 148 mg
Sugar: 19 g
Unsaturated Fat: 1.1 g