Buttery, flaky pastry wraps around a mound of tender apples bathed in cinnamon, nutmeg, and a touch of allspice, with cornstarch pulling the juices into a glossy, thick filling that won't run all over the plate. The lattice-free double crust bakes up deep golden and crisp, brushed with milk and finished with a sparkle of coarse sugar for that classic bakery-case shine. Every slice holds its shape once cooled, showing off distinct layers of soft, spiced apple against crackly, shattering pastry. It's a genuinely great option if you're watching your sodium intake, since the whole thing comes together from real butter, fresh apples, warm spices, and a hands-on pie crust rather than anything processed or packaged. This is the kind of pie worth making from scratch on a Sunday afternoon, filling the kitchen with cinnamon and baked apples while it cools on the counter.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings
In a large mixing bowl, whisk together the flour, 1 tbsp granulated sugar, and salt. Add the cold butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
Drizzle in the ice water 1 tablespoon at a time, stirring with a fork after each addition, until the dough just comes together when pressed — it should hold without being sticky or wet. You may need anywhere from 6 to 8 tablespoons. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 30 minutes.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
