Twisted Apple Pie (Print Version)
# Ingredients:
→ Filling
01 -
2½ pounds apples, sliced after peeling and removing cores (about 4-5 large ones)
02 -
2 Tbsp cornstarch
03 -
¼ tsp each of ground ginger and allspice
04 -
¼ cup brown sugar
05 -
½ tsp cinnamon powder
06 -
½ cup sugar (white)
07 -
2 Tbsp plain flour
08 -
2 Tbsp butter (unsalted)
09 -
1 Tbsp fresh lemon juice
10 -
¼ tsp salt
→ Dough and Topping
11 -
1 box refrigerated pie dough (2 sheets, 14.1 oz)
12 -
2 Tbsp sanding or turbinado sugar for sprinkling
13 -
1 egg mixed with 1 Tbsp water (for brushing)
14 -
Vanilla ice cream to serve
# Instructions:
01 -
In a large skillet, melt the butter and toss in the apples, both sugars, spices, and salt. Cook until the apples soften up. Stir in the flour and cornstarch, let it thicken, and then mix in the lemon juice. Let it cool completely afterwards.
02 -
Stack your pie dough, roll it out into an 11-by-18-inch rectangle, and spread the cold filling evenly across it.
03 -
Shape the dough into a tight roll, slice it lengthways, and twist the two pieces together so the cut sides stay exposed.
04 -
Brush egg mixture over the top, scatter coarse sugar on, then bake it at 375°F for around 18-20 minutes until it’s golden and crisp.
# Notes:
01 -
Top apple choices: Honeycrisp, Jonagold, Granny Smith, or Braeburn
02 -
Mixing apple types enhances the flavor