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Spiced Apple Pie with Fluted Round Cutouts

Recipe photo courtesy of Matthew Hranek

Overlapping disks of pate brisee top a highly spiced apple pie. You will need a 1 3/4-inch fluted round cutter to create the layered effect on the top crust.

Source: Martha Stewart Living, November 2007



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How would you rate this recipe?
  • music_girl60
    21 NOV, 2011
    I love this recipe but I cook the filling before I put it in the crust. This gets rid of the runny filling, intensifies the flavors and stops the a pocket of air that forms between the apples and the crust as the apples cook down. I basically cooked it on medium low until the apples are just starting to soften and the liquid gets syrupy.
    • MS10244549
      14 MAR, 2019
      Toss apples wit tablespoon of flour or cornstarch to avoid a runny filling. Fill pie only with apples, not juices.
  • MS10429459
    16 NOV, 2017
    For some folks, adding even small amounts of citrus rind or zest overwhelms everything else making the taste bitter. consider leaving it out.
  • MommySusan
    18 NOV, 2010
    Our favorite apple pie. We have been making this for years.
  • jcochrum
    25 NOV, 2008
    My husband and I made this pie together and entered it in a pie contest at church. We took first prize! Yummy!!
  • Tarapotamus
    11 JUL, 2008
    evaball, If you think your crust might burn before your pie is done, or if you know your oven is wacky, I recommend loosely placing some aluminum foil, shiniest side up, over your pie and crimping lightly around your edges, this will keep a lot of the heat off the top, but still cook the pie; (just DON'T make the foil airtight!) Then remove the foil with enough time, at the end of the baking process, for it to brown.
  • Tarapotamus
    11 JUL, 2008
    Beurre729: You do not have to "blind bake" a pie crust for Apply Pie (that means baking the bottom crust with no pie in it before you actually bake the pie).
  • Tarapotamus
    11 JUL, 2008
    hollygb22, It's a shame your pie didn't turn out. Ffor some reason, they left out of the directions that you should "dock" your pie before baking, which means you prick the bottom of the unbaked pie crust with a fork, and also leave some kind of opening in the top crust for steam to vent out. This pie crust is all overlapping disks so the steam can not get out (which is what made your crust soggy, and your pie so soupy) When I make this pie, I am going to prick some of the disks with a fork
  • hollygb22
    28 MAY, 2008
    i wasnt a huge fan of this pie. I didn't particularly like the mix of spices. The filling was very liquidy and the bottom crust soggy. Next time (although the recipe doesn't call for it) I will bake the bottom crust first. I added 15 minutes to the baking time and had to tent with foil maybe 30 min. in to avoid a burnt top crust.
  • snowdr0p
    30 APR, 2008
    Like gr8danegirl this was my first pie ever, and I made sure to do everything from scratch so it would taste the way it was supposed to- no one could believe it was my first pie! I did add some different species of apple, however, because being locked up in a cabin in the middle of the backcountry kind of limits you to what you already have. Still a hit. :)
  • texasfarmer
    22 MAR, 2008
    Making this pie for the third time this Easter. I know apple isn't what folks think of as spring or Easter, but the pie is so showy and pretty. I received so many compliments when I made it for Thanksgiving and Christmas parties that I will totally make it a keeper. The round cut-outs as the top crust are just so great! I use different cutters and shapes--leaves, flowers etc. Instead of sanding sugar, I used raw sugar---great amber shiney topper. Love this recipe!!!!!!

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