Homemade Apple Pie is filled with lots of ground cloves for a spectacular fall flavor. This apple pie with cloves recipe is perfect for the cinnamon hater in your life. Made with a homemade crust and easily made a day before serving this Clove Apple Pie is the perfect pie for Thanksgiving or Christmas!
I’m not going to lie I was skeptical of an apple pie with no cinnamon, it just didn’t sound right? But I do like apples and cloves. Well, I am happy to say I was pleasantly surprised. The pie was fabulous, the apples were cooked to perfection not crunchy but not soggy. And the crust was spectacular. I really enjoyed the flavor the Clove spice brought through. The pie was sweet but not overly sweet. I enjoy the pie with good ol’ vanilla ice cream or Birds Custard.
How do you make pie crust?
For an in-depth tutorial and a great pie crust recipe check out my Brown Butter Pie Crust Recipe.
Place all-purpose flour, salt and chunks of cold butter into a large bowl. Use a pastry blender or two knives or your fingers to rub this mixture together.
Keep mixing the ingredients until you get a texture like breadcrumbs. The butter will no longer be in chunks but evenly distributed amongst the flour mixture.
Once you have reached the breadcrumb point add cold water and use a knife with a rounded point to mix the water in. The dough will begin to clump together and soon you will be able to form it into a large ball/disc. Wrap in plastic wrap and chill for at least 30 minutes. If you chill longer like overnight then just make sure you let the dough sit before you use it so it will be workable.
Roll the dough out. I used about 2/3rds for the bottom of the pie and saved the rest for the top of the pie. Make sure you roll the dough out to about a 1/8 of an inch.
How do you make apple pie filling with cloves?
Cut your apples into slices that are just under 1/2 inch thick. The pie bakes for a long time so you don’t want to end up with mushy apples, which you would if you cut the slices thinner. Sprinkle some lemon juice on top of the apples and set aside. The lemon juice helps prevent the apples from browning and I think it also enhances the flavor.
What are the best apples for apple pie?
I prefer to use Granny Smith/ Bramley apples. You can use sweeter apples but adjust the sugar to balance out the extra sweetness.
In a small bowl mix together the sugar, ground cloves, ground nutmeg, lemon juice, and lemon zest.
In pie crust place one layer of sliced apples and evenly sprinkle half of the clove sugar mixture over the apples.
Layer the rest of the apples, this time they will pile high. Then sprinkle on the rest of the sugar mixture.
How long does apple pie cook for?
Place the second pie crust on top and seal/crimp the pie. I am HORRIBLE at pie crust, here is an easy video showing some great options for the pie crust. The pie dish I used for this pie has a fluted design in it so it was easier for me to press the dough into the dish this time. With any leftover pie crust use a small cookie cutter to create fun designs.
Crack an egg into a dish and add a splash of water then whisk to combine. Using a pastry brush, brush the pie with egg wash all over. Then place the pie crust design on top of the egg brushed pie and then brush the design tops with more egg wash. An egg wash creates a nice golden shine when baked.
Cook for 45-55 minutes. Until golden brown and the apples are bubbling, an instant-read thermometer needs to register 175F. I use my thermapen and I love it.
I love to serve this pie either warmed up with ice cream or Bird’s Custard!
Craving more pie?
- Fruits of the Forest Pie
- Salted Caramel Upside Down Apple Pie
- Deconstructed Banana Cream Pie Recipe
- How to Make Banoffee Pie
Please let me know if you make this Apple Pie with Cloves recipe by leaving a rating and review below!Print
Homemade Apple Pie is filled with lots of ground cloves for a spectacular fall flavor. This apple pie with cloves recipe is perfect for the cinnamon hater in your life. Made with a homemade crust and easily made a day before serving this is a perfect pie for Thanksgiving or Christmas!
- 14 oz All-Purpose Flour
- 1 Teaspoon Salt
- 7oz (1 3/4 stick) Unsalted Butter, cold
- 14 Teaspoons Ice Cold Water
- 2 lb Cooking Apples (I prefer Granny Smith/ Bramley Apples)
- 2 Teaspoons lemon juice
- 75 Grams (scant 1/2 cup) Brown Sugar
- 75 Grams (scant 1/2 cup) Granulated Sugar
- 2 Tablespoons All-Purpose Flour
- 1/2Teaspoon Ground Cloves
- 1/4 Teaspoon Ground Nutmeg
- 1 Teaspoon Lemon Zest
- 1 Large Egg
- Splash of milk
- Sift flour and salt together. Add cubed cold butter. Use a pastry blender, your hands or two knives to cut the butter into the flour. This will take some time.
- Once the mixture resembles crumbs add your COLD water. I add it in a little bit at a time. Mix with a round edge knife until the mixture begins to clump together then form into a ball. Wrap lightly in parchment paper and set in the fridge for at least 30 minutes. (If chilling overnight let dough sit at room temp for 30 minutes before rolling out)
- Cut 2/3 of the dough off the ball and roll out on a floured surface. Use a floured rolling pin and roll the dough evenly to about a 1/8 of an inch. Place in pie dish.
- Preheat oven to 425F
- Peel and cut your apples into medium-sized slices, just under a 1/2 inch thick. Splash some lemon juice on top of the apples to prevent them from turning brown.
- In a medium-sized bowl combine sugar, flour, cloves, nutmeg, lemon zest, and lemon juice. Set aside.
- Place half of your apples inside the pie and sprinkle half of the sugar mixture on top. Place remaining apples on top and the rest of the sugar mixture.
- Roll out remaining 1/3 of dough for the top of the pie. Make sure to cut some sort of design or just a hole in the dough so the pie has room to breathe.
- Seal the top and bottom pie crust with whatever design you like.
- In a cup mix together an egg, splash or two of milk and a tablespoon of sugar. Using a pastry brush cover the pie crust with it.
- Bake for 45-55 minutes or until the pie is golden brown and the apple filling is bubbling. You can use an instant-read thermometer to check that the juices have cooked properly, the pie filling should be 175F internally.
Recipe adapted from my mothers old Good House Keeping Cookbook
Keywords: clove apple pie, apple pie with cloves, apples and cloves
This post was originally published on January 28, 2013.