I admit that apple pie at first glance is not the most racy fall food, but I harbor a fondness for fresh made apple pie and have been working to perfect a recipe that captures the full sensual mix of crisp, savory, sweet and spicy. I am going for the sensation I associate with the first red leaves, apple picking, and cooling, darkening nights that hint at new and unknown adventures around the corner.

What you need:

  • 2 nine-inch pie crusts
  • 1 egg yolk mixed with 1 Tbsp. water for the egg wash
  • 8 cups peeled and sliced apples
  • 1 tsp. cinnamon
  • 1 tsp cardamon
  • zest of 1 lime
  • juice of one lime
  • 1/2 cup sugar
  • 2 Tbsp. flour
  • 2 Tbsp. vanilla yogurt

1. Preheat oven to 425. Roll out the bottom crust and place in the pie plate, brush with egg wash to seal. Chill.

2. In a large bowl, mix together all the other ingredients. Spoon into crust. Roll out the top crust and place over the filling. Seal edges of pie. Brush the top with the remaining egg wash. Cut a few vents in the top. Bake for 10 minutes, then reduce heat to 350 and bake for 40 minutes. Serve with vanilla ice cream or sharp Cheddar cheese. Be sure to share with people you love.