Really Easy Spiced Apple Pie with Crème Anglaise Sauce

There’s a certain magic that happens when the aroma of cinnamon and baking apples fills the kitchen, a scent that instantly transports me back to crisp autumn days and the lively chatter of German Christmas markets. I remember stumbling upon a small stall one year, drawn in by the sweet, spiced perfume that promised pure comfort. It wasn’t a strudel, but a pie, humble yet profoundly aromatic, with a crumbly crust that gave way to tender, spiced apples. That memory, that feeling of cozy delight, is what I aimed to capture with this recipe – a pie that’s as straightforward to create as it is soul-satisfying to eat, crowned with a velvety crème anglaise that simply sings.

Recipe Overview

• Prep Time: 1 hour (including chilling)
• Cook Time: 30-40 minutes
• Total Time: 1 hour 30 minutes
• Servings: 8
• Yield: 1 pie (8 inches)
• Dietary Type: Customizable (see notes)

Ingredients

For the Pastry

• 220 g plain flour (all-purpose)
• 180 g salted butter, chilled and cut into sugar-cube-sized chunks
• ½ teaspoon salt (optional, as butter is salted)
• 1 tablespoon ground cinnamon
• 5 tablespoons caster sugar (white)
• 80 ml fridge-cold water (increase to 100-120ml if using gluten-free flour)

For the Pastry Glaze and Dusting

• 1 tablespoon icing sugar
• 1 teaspoon cinnamon
• 1 medium-large egg (or milk and water for an egg-free glaze)
• 2 tablespoons fridge-cold water

For the Apple Filling

• 8 large cooking apples (eating apples are not tart enough for this recipe)
• 6 tablespoons dark muscovado sugar
• 6 tablespoons light brown sugar
• 4-6 tablespoons lemon juice (fresh or bottled)
• 2 tablespoons ground cinnamon
• 1 teaspoon nutmeg (optional)
• ¼ teaspoon ground cloves (optional)
• 60 ml fridge-cold water
• 20 g butter

For the Crème Anglaise Sauce

• 1600 ml milk (skimmed, semi-skimmed, or full-fat are all fine) OR 1600 ml cream (for a richer sauce)
• 8 tablespoons cornflour
• 3 teaspoons vanilla essence or extract
• 8 tablespoons caster sugar

Equipment Needed

• Large mixing bowl
• Rolling pin
• 8-inch pie dish
• Jug or bowl for mixing liquid ingredients
• Deep saucepan
• Sieve or fine-mesh strainer
• Pastry brush (or fingertips for glazing)
• Sharp knife
• Wire rack
• Second saucepan for Crème Anglaise
• Whisk

Instructions

Let’s begin by creating the foundation of our delicious pie: the pastry.

1. Prepare the Pastry Dough: In a large mixing bowl, sift together the plain flour, caster sugar, ground cinnamon, and salt (if using). Scatter the chilled butter chunks evenly over the surface of the flour mixture.
2. Rub in the Butter: Using your thumb and forefingers, gently rub the butter into the flour mixture. Work efficiently to keep the butter cold. Continue this process until the mixture resembles fine breadcrumbs or biscuit crumbs, with no large lumps of butter remaining.
3. Add Water and Form Dough: Gradually add the fridge-cold water, a tablespoon at a time, mixing thoroughly with a good-sized spoon after each addition. Continue until the mixture comes together to form a smooth, slightly sticky dough that looks like cookie dough. Be careful not to overwork the dough.
4. Chill the Dough: Shape the dough into a ball, wrap it tightly in cling film, and refrigerate for at least 1 hour. This chilling period is crucial for a tender and flaky crust.

While the dough is chilling, we can prepare the luscious apple filling.

5. Prepare the Apples: Peel, de-core, and cut the cooking apples into wedges, roughly the size of orange segments. If you won’t be using them immediately, place the cut apples in cold water to prevent them from browning.
6. Make the Liquid Mixture: In a jug or bowl, whisk together the fridge-cold water, dark muscovado sugar, light brown sugar, lemon juice, ground cinnamon, and nutmeg and ground cloves (if using).
7. Cook the Apples: Melt the butter in a deep saucepan over a medium-high heat. Add the prepared apple wedges and stir gently for 2-3 minutes, allowing them to soften slightly.
8. Incorporate the Liquid: Pour the prepared liquid mixture into the pan with the apples. Continue to cook over medium-high heat, gently folding the mixture for about 5 minutes. The apples should begin to look mushy and fluffy, similar to boiled potatoes. They will break down to some extent during this process, which is perfectly fine and contributes to the filling’s texture. The apples should all be visibly darkened in colour.
9. Cool the Filling: Remove the pan from the heat and let the apple filling cool in the air for about 10 minutes. During this time, the fruit will start to congeal slightly.

Now, let’s assemble our beautiful pie.

10. Roll Out the Dough: Take the chilled dough from the refrigerator. Divide it into two equal balls. On a lightly floured surface, roll out each ball into a disc, making each one slightly larger than the top of your 8-inch pie dish (about 1 inch all around). Rolling in one direction and then the other will help you achieve a neat circle. Alternatively, you can use your hands to shape and flatten the dough directly into the dish.
11. Line the Pie Dish: Lightly grease your pie dish with butter, including the up-facing lip or edge. Place the first dough disc squarely into the dish, ensuring it sits flat against the walls and covers the lip of the dish with a little excess dough, which you will trim shortly.
12. Add the Filling: Before adding the filling, it is essential to drain it well. Either sieve off the excess liquid or use a slotted spoon to remove as much liquid as possible. A wet filling can prevent the pastry from cooking properly. You can reserve the liquid to drink warm as a delicious punch or use it as a sauce if you prefer a non-creamy topping for your pie. If refrigerated, this liquid will thicken slightly.
13. Prepare the Glaze: In a small bowl, whisk together the egg and 2 tablespoons of fridge-cold water to create the egg glaze.
14. Glue the Edges: Paint the egg glaze mixture onto the lip of the pastry in the pie dish using a pastry brush or your fingertips. This will act as glue to seal the two pastry halves together.
15. Top the Pie: Carefully place the second pastry disc on top of the filled pie.
16. Trim and Seal: Using a sharp knife, cut down through the top pastry layer to remove the excess dough. Use the edge of the pie dish as a guide, ensuring the pastry is flush with the edge of the dish.
17. Crimp the Edges: Using one or two fingers, work around the edge of the pie, gently crimping the pastry together. This not only creates an attractive fluted edge but also helps to securely seal the pie.
18. Vent the Pie: Cut a series of 3 or 4 slashes into the top pastry layer, ensuring you cut all the way through. This allows trapped steam to escape during baking, preventing the pastry from cracking open uncontrollably. If you have a pie-spout, you can use that instead.
19. Glaze the Top: Brush the top of the pie with more of the egg glaze mixture. Avoid using too much glaze, as this can make the pastry soggy.
20. Dust the Top: Use a sieve to dust the top of the pie evenly with the icing sugar and cinnamon.
21. Bake the Pie: Place the pie on the middle shelf of a preheated oven at 180°C (350°F). Bake for approximately 30-40 minutes. Fan-assisted ovens may cook slightly faster.
22. Cool the Pie: The pie is ready when the top is golden brown and the pastry is firm all over. Carefully remove the dish from the oven and place it on a wire rack to cool for about 20-30 minutes. Crucially, do not remove the pie from the dish until it has cooled significantly, as it is likely to disintegrate if handled while too hot.

While the pie cools, let’s prepare the delightful Crème Anglaise sauce.

23. Infuse the Milk: Pour the milk (or cream) into a saucepan. Add the caster sugar and vanilla essence (or extract). If using vanilla pods, you can scrape the seeds from the pod or use the pod itself; a vanilla pod that has been in sugar for some time can also impart excellent flavour. Heat gently for about 10 minutes, stirring occasionally, to allow the vanilla to infuse thoroughly into the milk.
24. Make the Cornflour Paste: In a separate jug or bowl, place the cornflour. Add a small amount of milk (approximately 1 tablespoon of milk to 2 tablespoons of cornflour) and stir thoroughly until a thick paste forms. Add a little more milk if necessary to achieve a smooth paste.
25. Thicken the Sauce: Pour the cornflour paste into the milk mixture in the saucepan, stirring it in thoroughly. Bring the milk mixture to a boil over medium heat, stirring continuously. It’s advisable to use a non-stick pan to prevent the sauce from burning on the bottom. As soon as the sauce thickens to the consistency of custard or thick pureed soup, remove it from the heat.
26. Finish the Sauce: Continue to stir the sauce for a minute or two after removing it from the heat. This helps to prevent any residual heat from burning the sauce at the bottom of the pan.

Expert Tips & Tricks

• Butter Temperature is Key: For the flakiest pastry, ensure your butter and water are as cold as possible. This creates steam pockets during baking, leading to a lighter texture.
• Don’t Overwork the Dough: Overworking the pastry dough will develop the gluten too much, resulting in a tough crust. Mix just until it comes together.
• Apple Variety Matters: Using a mix of tart and slightly sweeter cooking apples can offer a more complex flavour profile.
• Draining is Crucial: I cannot stress enough the importance of draining the apple filling. Too much moisture is the enemy of a crisp pie crust.
• Crème Anglaise Temperature: For a perfectly smooth Crème Anglaise, ensure you stir constantly once the cornflour is added to prevent lumps. If it does become lumpy, you can push it through a fine sieve.
• Make Ahead: The pastry dough can be made up to 2 days in advance and kept refrigerated. The apple filling can also be prepared a day ahead and stored in the refrigerator. The Crème Anglaise is best made fresh, but can be stored in the fridge for up to 2 days and gently reheated.

Serving & Storage Suggestions

Serve generous slices of this warm Spiced Apple Pie with a liberal ladleful of the Crème Anglaise sauce. The contrast between the hot, crisp pastry and spiced apples with the cool, creamy sauce is divine. It’s equally wonderful served cold.

Leftover pie can be stored at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Cover loosely to prevent the crust from becoming too soft. To reheat, place slices in a moderate oven (around 160°C / 320°F) for about 10-15 minutes, or until warmed through. Leftover Crème Anglaise should be stored in an airtight container in the refrigerator and consumed within 2 days. Gently reheat on the stovetop over low heat, stirring constantly, or serve chilled. This pie freezes well, baked and cooled, for up to 3 months. Thaw overnight in the refrigerator and reheat as directed.

Nutritional Information

This is an estimated nutritional breakdown and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	746 kcal
Total Fat	29.1 g	44%
Saturated Fat	17.6 g	88%
Cholesterol	104.3 mg	34%
Sodium	437.6 mg	18%
Total Carbohydrate	115.1 g	38%
Dietary Fiber	8.6 g	34%
Sugars	63.5 g	254%
Protein	12.2 g	24%

Variations & Substitutions

• Gluten-Free: As mentioned, you can substitute a gluten-free flour blend (ensure it’s suitable for pastry, not rice flour-based) and adjust the water content as noted in the ingredients.
• Egg-Free Glaze: For an egg-free pie, use a glaze made from milk and water instead of the egg and water mixture.
• Spices: Feel free to adjust the spice levels to your preference. A pinch of ground ginger or cardamom could add an interesting dimension.
• Sweetness: If your apples are particularly tart, you might want to increase the sugar slightly in the filling. Conversely, if they are very sweet, you can reduce it a touch.
• Crème Anglaise Variations: For a dairy-free version, you can experiment with full-fat coconut milk or a good quality oat milk, though the flavour and richness will differ.

FAQs

Q: Can I use eating apples instead of cooking apples?
A: While you can, eating apples are generally not tart enough for this recipe, and the balance of sweet and tart flavours will be affected. Cooking apples provide the necessary tang to complement the sweetness.

Q: Why is my pastry tough?
A: Pastry can become tough if it’s overmixed or overworked, or if the butter is too warm when you’re rubbing it in. Aim for gentle handling and keep ingredients cold.

Q: My Crème Anglaise curdled. What went wrong?
A: Crème Anglaise can curdle if it’s overheated or if the eggs (if used) are scrambled. Ensure you stir constantly and remove it from the heat as soon as it thickens, not allowing it to boil vigorously.

Q: Can I make this pie ahead of time?
A: Yes, the pastry dough and apple filling can be made a day in advance. The entire pie can be assembled a few hours before baking.

Q: How can I ensure the bottom crust is cooked through?
A: Ensuring the filling is well-drained is key. Baking the pie on the middle shelf of the oven also helps with even heat distribution to the bottom crust.

This Spiced Apple Pie with Crème Anglaise is more than just a dessert; it’s an invitation to slow down, to savour the simple pleasures, and to create comforting memories. It’s a testament to how a few well-chosen ingredients, handled with a little care, can produce something truly spectacular. I encourage you to try it, to let its warmth fill your home, and to share it with those you cherish. May it bring you as much joy in making and eating as it has brought me.