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Apple Pie with Epice Pour Pommes Seasoning


  • For the Pie Crust:

  • 2 1/2 cups all-purpose flour

  • 1 teaspoon salt

  • 1 tablespoon granulated sugar

  • 1 cup (2 sticks) unsalted butter, cold and cut into small pieces

  • 1/4 to 1/2 cup ice water

  • For the Filling:

  • 6-7 cups peeled, cored, and sliced apples (Granny Smith or Honeycrisp work well)

  • 1/2 cup granulated sugar

  • 1/4 cup brown sugar, packed

  • 2 tablespoons all-purpose flour

  • 1 tablespoon Epice Pour Pommes seasoning

  • 1 tablespoon lemon juice

  • 1 teaspoon vanilla extract

  • For the Topping:

  • 1 tablespoon milk

  • 1 tablespoon granulated sugar


  1. Prepare the Pie Crust:

  • In a large bowl, whisk together the flour, salt, and sugar.

  • Add the cold, cubed butter and cut it into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

  • Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overwork the dough.

  • Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.

  1. Prepare the Filling:

  • In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, Epice Pour Pommes seasoning, lemon juice, and vanilla extract. Toss until the apples are evenly coated.

  1. Assemble the Pie:

  • Preheat your oven to 425°F (220°C).

  • On a lightly floured surface, roll out one disk of dough to fit a 9-inch pie pan. Place the dough in the pie pan, trimming any excess around the edges.

  • Pour the apple filling into the crust, spreading it out evenly.

  • Roll out the second disk of dough and place it over the apples. Trim any excess dough, then crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.

  1. Add the Topping:

  • Brush the top crust with milk and sprinkle with granulated sugar.

  1. Bake the Pie:

  • Bake in the preheated oven for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the edges of the crust start to brown too quickly, cover them with aluminum foil.

  1. Cool and Serve:

  • Allow the pie to cool on a wire rack for at least 2 hours before serving. This helps the filling to set.

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