Fall Harvest Apple Pie
A warm, flaky apple pie featuring tender tart apples and aromatic spices, perfect for cozy fall gatherings and satisfying sweet cravings with family and friends.
Ingredients
Instructions
- Preheat oven to 425°F.
- Prepare pastry crust.
- Mix sugar, flour, salt, cinnamon, and nutmeg in a bowl.
- Stir in the sliced apples.
- Pour the apple mixture into a pastry-lined pie plate.
- Dot the filling with small pieces of margarine.
- Cover with a top crust that has slits cut in it, unfold, and trim the overhanging edge to 1 inch from the rim.
- Fold and roll the top crust edge under the lower edge to seal.
- Cover the pie with a 3-inch strip of aluminum foil to prevent excessive browning.
- Bake for 40 to 50 minutes, removing the foil during the last 15 minutes, until the crust is golden and juices bubble through the slits.
Tips & Substitutions
For a deeper flavor, consider using a mix of sweet and tart apples, such as Granny Smith and Honeycrisp. If you don't have margarine, unsalted butter can be used as a substitution. To save time, use a store-bought pie crust. Ensure the apples are sliced uniformly for even cooking, and sprinkle a little lemon juice over them to enhance their flavor and prevent browning.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a comforting dessert. This pie pairs beautifully with a cup of spiced cider or a scoop of mixed fruit for a refreshing contrast. For a cozy gathering, consider serving it alongside a hearty bowl of soup, like butternut squash, to enhance the fall flavors.
Storage & Reheating
Leftover apple pie can be stored at room temperature for up to two days. For longer storage, wrap it tightly in plastic wrap and refrigerate, where it will last for about a week. To reheat, place slices in a 350°F oven for about 10-15 minutes until warmed through and the crust is crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Fall Harvest Apple Pie contains roughly 68 calories, with 1g protein, 10g carbohydrates, and 3g fat. It is a good source of vitamin C (11% of the Daily Value). Note that it is relatively high in sodium, at 879mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen apples for this pie?
Yes, you can use frozen apples, but be sure to thaw and drain them before mixing with the other ingredients. This will help prevent excess moisture in the pie, which can result in a soggy crust.
What can I do if my pie crust is too dry?
If your pie crust is too dry, you can try adding a tablespoon of cold water or milk while mixing. If it's already rolled out, a light brush of milk or egg wash can help it adhere better and add moisture during baking.
How do I know when the pie is done baking?
The pie is done when the crust is golden brown and the juices are bubbling through the slits in the top crust. A visual check is key; if the crust is browning too quickly, cover the edges with foil to prevent burning.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).