Curtis Stone's Spiced Apple Pie

Australian chef Curtis Stone grew up making this delicious pie with his Granny. Get into the autumn spirit with his spiced apple pie recipe presented by our friends at Bosch!

• Serves: 8
• Prep Time: 20 minutes, plus at least 30 minutes chilling time
• Cook Time: 1 hour 15 minutes, plus at least 1 hour cooling time
• Storage: The pie is best served warm, but will keep for up to one day covered at room temperature or up to two days covered in the refrigerator.

CRUST

• 2-1/2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon fine sea salt or table salt
• 1/2 pound (2 sticks) cold unsalted butter, cut into 1/2-inch cubes
• 1/2 cup ice-cold water

FILLING

• 2/3 cup packed light brown sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• Pinch of ground cloves
• 1/4 teaspoon fine sea salt
• 3 Granny Smith apples, peeled, cored, and cut into 1/2-inch wedges
• 2 Golden Delicious apples, peeled, cored, and cut into 1/2- inch wedges
• 2 Gala apples, peeled, cored, and cut into 1/2- inch wedges
• 1/3 cup dark raisins
• 2 tablespoons unsalted butter, thinly sliced
• About 1 teaspoon whole milk
• 2 teaspoons raw or granulated sugar
• Vanilla ice cream, for serving

DIRECTIONS

1. In a food processor, pulse the flour, sugar, and salt to blend. Add the butter and pulse about 10 times, until the butter is in pea-size pieces. While pulsing the food processor, drizzle the ice water through the feed tube and process just until moist clumps form.
2. Transfer the dough to a work surface, divide it in half - making one half slightly larger than the other - and form into 2 thick disks. Wrap each one in plastic wrap and refrigerate for at least 30 minutes, and up to 1 day.
3. Position desired rack on the lowest rung of the oven. Select Genuine European Convection mode on the Bosch oven and preheat to 375 degrees F.
4. In a large bowl, whisk the brown sugar, flour, cinnamon, nutmeg, cloves, and salt together. Add the apple wedges and raisins, and mix to combine.
5. Unwrap the larger disk of dough and set it on a floured surface, then lightly dust the top of the dough. (If the dough is too cold and firm to roll out, let it stand at room temperature, covered, until it softens slightly.)
6. Starting from the center of the dough and rolling toward the edges, roll out the dough into a 13-inch round, occasionally rotating the dough and dusting the surface with flour to prevent the dough from sticking. Brush away excess flour.
7. Place the rolling pin on the edge of the dough thats farthest away from you and gently and loosely roll the dough up around the pin until you have half of it on the pin. Hold the pin over the edge of a 9- to 9 1/2-inch glass pie plate and unroll the dough, draping and centering it over the pie plate. Lightly press the dough into the dish. Trim the overhang to 1/2 inch.
8. Refrigerate the pie shell. Roll out the other disk of dough on the floured surface into a 12-inch round.
9. Spread the apple mixture in the pie shell, then scatter the sliced butter on top. Cover the pie with the remaining dough round. Trim the overhang to 1/2 inch and press the edges together, fold the dough under itself so it is flush with the edge of the pie plate. Crimp the dough edge decoratively.
10. Lightly brush the top of the pie with the milk and sprinkle all over with the raw sugar. Using a small sharp knife, cut 4 steam vents in the top crust. Bake for 20 minutes. Reduce the oven temperature to 300 degrees F and bake the pie for about 55 minutes longer, or until the crust is golden and the filling is bubbling through the steam vents. Let the pie cool on a wire rack until warm.
11. Cut the pie into wedges and serve with ice cream.

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