Deliciously spiced apple filling in a fragrant gluten free almond crust make this Apple Pie…
Home sweet home! Such a blessing to be home after more than two weeks in Asia and just in time for the Fourth of July celebration. Though still a little jet lagged, the celebration called for an Apple Pie. This dessert is quintessentially American, a reminder of our home and adopted country. So pass the ketchup and mustard, for we’ll be having hamburgers and apple pie for dinner!
Today’s recipe is one I adapted from the Allrecipes website which had rave reviews. Though I have my own tried and tested Apple Pie recipe, I decided to chance it with this one for a party we were going to. Thankfully, the pie turned out beautifully and everyone loved it! It had just the right amount of sweetness with a thick, rich caramel-like sauce which gave it great flavor.
I made a few changes to the original recipe. Instead of just one type of apples, I used a variety of apples to give the filling a little more texture. I also added some apple pie spice and reduced the amount of sugar used. Instead of pouring the sauce over the lattice crust, I layered it with the apples so that the apples will be more evenly coated.
My Tried and Tested Pie Crust
The crust recipe is one I have used many, many times. I sometimes change the flours and proportions of ingredients used depending on the kind of pie I am making. You can check out the various versions in this Turkey Potpie and Spinach Quiche recipes.
Tools Used in Making This Apple Pie
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- 2 cups all-purpose flour (300g)
- 2/3 cup unsalted butter or shortening (11 tbsp/150g)
- 7 to 8 tbsp cold water
- ½ tsp salt
- 1 large Granny Smith apple
- 1 large Golden Delicious apple
- 3 small Gala apples
- ½ tsp apple pie spice
- 2 tbsp unsalted butter (28g)
- 2 tbsp all-purpose flour
- ¾ cup brown sugar (135g)
- ¼ cup water (60ml)
- Egg wash
- In a large bowl, combine all-purpose flour and salt. With a pastry blender or two butter knives, cut in butter/shortening until flour resembles coarse breadcrumbs.
- Stir in cold water 1 tablespoon at a time until dough comes together. It is okay if there is still some loose flour. Do not overwork dough.
- Divide dough into 2, one about 5/8 and the other 3/8 of the total amount of dough. Form each portion into a ball. Wrap in plastic and allow dough to rest in the fridge for 30 minutes.
- Core, peel, and thinly slice all apples. In a large bowl, toss sliced apples with apple pie spice. Set aside.
- Melt butter in a large saucepan. Stir in all-purpose flour and cook for 2 minutes. Add brown sugar and water and bring to a boil. Reduce heat and let simmer till mixture is thick and bubbly, about 1 to 2 minutes. Remove.
Putting it together
- Roll out the larger dough ball on a lightly floured surface into a circle about 14 inches in diameter. Gently transfer dough by wrapping it round the rolling pin and unrolling it onto an 9½ inch (24cm) pie plate. Line pie plate with the dough and trim pastry to ½ inch beyond pie plate.
- Arrange a layer of sliced apples on pastry lined pie plate. Spoon a third of cooked sauce onto apples. Repeat to form 3 layers.
- Roll out the remaining dough ball. Cut pastry into ¾-inch (2 cm) strips. Weave strips over filling for lattice crust. Press end of strips onto the edge of pie plate. Fold bottom pastry over strips. Seal and crimp pastry.
- If desired, cut out stars from the dough trimmings using a cookie cutter. Brush stars with egg wash. Sprinkle a third of the stars with paprika, a third with sesame seeds, and the final third with poppy seeds. Arrange stars on lattice decoratively.
- Brush lattice with egg wash.
- Bake in a 350˚F (180˚C) oven for 55 to 60 minutes.
Apple Pie is joining the “America Day” event hosted by Casey at Eating, Gardening & Living in Bulgaria.
NOTE: This post was updated on May 22nd, 2013 with new pictures. No changes were made to the recipe.
HAPPY FOURTH OF JULY!