Braided Apple Pie (Print Version)
# Ingredients:
→ Filling
01 -
2 tablespoons flour for thickening
02 -
2 tablespoons cornstarch for added thickness
03 -
1 tablespoon fresh lemon juice for a hint of tang
04 -
1/4 teaspoon ground ginger for spice notes
05 -
1/2 teaspoon allspice for warmth
06 -
1 teaspoon cinnamon for a cozy flavor
07 -
1/4 teaspoon salt to balance sweetness
08 -
1/4 cup brown sugar, packed tightly
09 -
1/2 cup white sugar for sweetness
10 -
2½ pounds apples (about 4-5 large ones), peeled, cored, and sliced
11 -
2 tablespoons butter, unsalted
→ Dough and Topping
12 -
Vanilla ice cream is great on the side
13 -
2 tablespoons coarse sugar (like turbinado or sanding) for topping
14 -
1 egg, beaten with 1 tablespoon water for a shiny crust
15 -
One box (14.1 oz) of store-bought pie dough (2 sheets)
# Instructions:
01 -
Melt butter in a pan over medium heat, add in the apple slices, both sugars, and all the spices. Stir and cook until the apples soften. Sprinkle in flour and cornstarch, and simmer until the mixture thickens. Mix in lemon juice and let it cool fully before use.
02 -
Take both pie crust sheets and stack them. Roll them out into a rectangular shape, roughly 11 by 18 inches. Evenly spread the cooled filling across the dough.
03 -
Beginning at one edge, create a tight roll with the dough and filling. Slice this roll lengthwise to make two pieces, then twist those together with the open layers facing up.
04 -
Brush the pastry's surface with the egg-water mixture, sprinkle the sugar on top, and bake at 375°F for 18-20 minutes until it's perfectly golden.
# Notes:
01 -
Great apple picks: Honeycrisp, Granny Smith, Braeburn, or Jonagold.
02 -
Mixing apple types gives a more interesting flavor.