Pumpkin Spice Apple Pie – 100% tested recipe

A classic 9" double-crust apple pie. Crispy on the outside, richly filled inside. Perfect for fall with Mama Ram Pumpkin Spice.

Materials

Pie dough (double layer)

• 315 g flour (2 + 1/2 cups)

• 1 tablespoon of granulated sugar

• 1 teaspoon of salt

• 225g cold butter, diced

• 120–150 ml ice water (8–10 tablespoons)

Apple drink

• 1.2 kg apples (net ~900 g when peeled and sliced; Granny Smith + Amasya/Pink Lady mix would be great)

• 120 g granulated sugar (1/2 cup)

• 50 g brown sugar (1/4 cup)

• 2 teaspoons Mama Ram Pumpkin Spice (2.5 teaspoons for a more pronounced flavor)

• 25 g cornstarch (approximately 2.5 tablespoons) (alternative: 30 g flour)

• 1/2 teaspoon of salt

• 1–2 tablespoons of fresh lemon juice

• 1 teaspoon vanilla extract (optional)

• 30g butter, cut into small pieces (for sprinkling on top)

For the top

• 1 egg + 1 tablespoon milk (egg wash)

• 1–2 tablespoons of granulated sugar for sprinkling

How to make

1) Prepare the dough (10 min + resting)

1. Combine the flour, sugar, and salt. Add the cold butter and crumble it with your fingertips or a food processor until it is the size of peas.

2. Add the ice water by the spoonful until the dough starts to come together (without wetting every inch of the dough).

3. Gather the dough on the counter and shape it into two equal disks . Wrap it in plastic wrap and let it rest in the refrigerator for at least 1 hour (preferably 2 hours).

Tip: If you're in a hurry, 30 minutes in the fridge + 15 minutes in the freezer will also work.

2) Prepare the filling (15 min)

1. Slice the apples into 0.5–1 cm thick slices.

2. In a large bowl, mix apples, granulated + brown sugar, Pumpkin Spice , cornstarch, salt, lemon juice and vanilla.

3. Let it sit for 15 minutes ; the sugar will melt and the apple will start to release water.

3) Shaping (10–15 min)

1. Preheat the oven to 220°C, top and bottom (200°C if fan-cooled). Place a baking tray on the lower rack and heat together (this ensures a crispy base).

2. Roll out one of the rested dough discs on a lightly floured surface to a diameter of ~30 cm. Line a 23 cm cake tin, leaving any excess over the edges.

3. Add the apple mixture and sprinkle 30g butter pieces over it .

4. Roll out the top dough and close it (or braid the strips). Make 4–5 small air slits to allow steam to escape. Bring the edges together and crimp/pinch them.

5. Brush the top surface with egg + milk , sprinkle with sugar.

6. Let the pie rest in the fridge for 15–20 minutes before baking (this prevents the edges from running).

4) Cooking (55–65 min)

1. Place the mold on the tray on the preheated lower rack.

2. Bake at 220°C for 20 minutes .

3. Reduce the temperature to 190°C (170–175°C if fan-fried) and bake for a further 35–45 minutes .

   • What it should be: Golden-brown crust, bubbling around the edges, thickened interior.

   • If the edges are browning too quickly, shield them with aluminum foil.

5) Resting

• After removing from the oven, cool on a wire rack for at least 3–4 hours . This step is critical for the filling to reach a sliceable consistency.

Service & Storage

• Serve warm or at room temperature with vanilla ice cream.

• Store at room temperature (covered) for 24–36 hours, or in the refrigerator for 4–5 days .

• You can store the dough discs in the refrigerator for 3 days or in the freezer for 3 months .

Small Touches (optional)

• For juicier apples, increase the starch to 30g.

• If you like a crispy top, sprinkle 1 more tablespoon of sugar on top of the pie 10 minutes before baking.

• If you want a crumble cover : Rub 80 g flour + 60 g butter + 50 g sugar + 1 teaspoon Pumpkin Spice until it becomes like sand, spread it on top and bake for the same amount of time.

Pumpkin Spice – Autumn's Warm Spice Blend | Mama Ram

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