A delightful twist on the classic apple scone cake, this recipe combines warm cinnamon-spiced apples with a buttery scone crust, perfect for any occasion.
Preheat your oven to 350°F (175°C) and grease a 9-inch pie plate.
Greasing the pie plate ensures the crust doesn't stick, making serving easier.
In a small bowl, whisk together one egg and a tablespoon of milk. Set aside for the glaze.
Using a glaze gives the crust a beautiful golden color and a slight sheen.
In a large bowl, mix the flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
Cold butter is key to achieving a flaky crust.
In another bowl, whisk together the remaining egg, milk, and vanilla extract. Add this to the dry ingredients and mix until just combined.
Avoid overmixing to keep the dough tender.
Divide the dough in half. Roll out one half into a 9-inch circle and place it in the pie plate, pressing it up the sides.
Lightly flour your rolling surface to prevent sticking.
In a bowl, toss the apple slices with sugar and cinnamon. Spread this mixture evenly over the bottom crust.
Ensure the apples are evenly coated for consistent flavor.
Roll out the remaining dough into a 9-inch circle and place it over the apples. Seal the edges and cut a small slit in the center.
Sealing the edges prevents the filling from leaking during baking.
Brush the top crust with the prepared glaze and sprinkle with a bit of sugar.
Sprinkling sugar adds a slight crunch to the crust.
Bake in the preheated oven for 35-45 minutes, until the crust is golden and a toothpick inserted comes out clean.
Check the pie halfway through and rotate if necessary for even baking.
Let the pie cool on a wire rack before serving. Enjoy warm with whipped cream or ice cream.
Cooling allows the filling to set, making slicing easier.
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