It's almost Thanksgiving, and there is so much to be thankful for this year. We have a healthy baby boy who is sweet and happy and growing more every day, we have friends and family who love us, we have food, warmth, employment, and we want for nothing. Other than an uninterrupted night of sleep, that is...
And since it's Thanksgiving, that means there will be much pie making, am I right? For a while now, I've wanted to make an apple pie with a stunning crust on top of swirled pie dough slices that resemble little cinnamon rolls, and I think this is the perfect pie for the holiday that not only tastes amazing, but is also so pretty and fancy. And I do like to be fancy.
When my parents came to visit last week to see our baby, they brought with them a bag full of apples they'd picked at an orchard with my sister's family on their way here. The bag was full of a wonderful mix of apple varieties, and so I used what they brought, but usually I'd use Granny Smith apples for their tartness, or half Granny Smith and half of another type to vary up the flavor. But just use your favorite apples for pie, and it will be fantastic.
The apples are perfectly sweetened and spiced, and the cinnamon roll crust is so beautiful and really makes this pie something special.
Apple Pie with Cinnamon Roll Crust
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon coarse Kosher salt
- 1 cup (2 sticks) cold unsalted butter, diced
- 4 tablespoons cold whole milk
- 1 egg yolk
- 1 teaspoon apple cider vinegar
- 2 tablespoons melted butter
- 1 tablespoon granulated sugar
- 2 tablespoons brown sugar
- 8 Granny Smith apples, peeled, cored and thinly sliced (1/8 inch thick)
- 1 tablespoon lemon juice
- 1/2 cup brown sugar
- 1/4 cup white granulated sugar
- 1 teaspoon cinnamon
- pinch nutmeg
- 4 tablespoons all-purpose flour
Make the Dough:
In a bowl, combine the flour, sugar and salt. Use a pastry cutter to cut the butter into the flour mixture until the butter is the size of peas. Whisk together the milk, egg yolk and vinegar; drizzle over the flour/butter and then use your hands to bring the dough together; it should be just moistened enough to barely hold together.
Divide the dough into two equal parts, flatten into round disks, wrap each portion with plastic wrap, and then refrigerate for 10-15 minutes before rolling out.
On a floured surface, roll out one portion of dough to approximately 1/4 inch thick. Fit into a deep-dish pie pan and trim the edge. Refrigerate until ready to use.
Roll out the other portion into a rectangle, about 1/4 inch thick, measuring approximately 14 by 10 inches. Brush with the melted butter, sprinkle with the sugars, and sprinkle generously with cinnamon. Roll the dough up into a log so that you have a roll that's 12 inches long; seal the edge with a little water to get it to stick. Use a sharp knife to cut 1/4 inch slices. Place the slices on parchment paper. Freeze for 30 minutes.
Make the Filling:
Peel, core and thinly slice all the apples and place in a large bowl. Sprinkle with the lemon juice, brown sugar, white sugar, cinnamon, nutmeg and 2 tablespoons flour and toss to coat every slice in the mixture.
Sprinkle the remaining 2 tablespoons flour over the bottom of the crust in the pie pan (to prevent it from becoming soggy). Pile the apples into the crust, making the surface as flat as possible. Arrange the cinnamon roll slices over the apples. Sprinkle with granulated sugar.
Bake the Pie:
Place the pie on a foil-lined baking sheet. Bake at 450 for 20 minutes, then reduce the temperature to 375 and bake for another 45-60 minutes, or until the juices bubble and thicken. Be sure to cover the pie with foil once it is browned enough, to prevent over-browning.
Cool pie completely on a wire rack before cutting.
Yields 8-10 servings.
Recipe from Curly Girl Kitchen