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Brave Braided Apple Pie: 1 Stunning Fall Slice

Braided Apple Pie
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Create a stunning Braided Apple Pie, a show-stopping dessert perfect for any fall gathering. This recipe is designed to impress with its beautiful presentation and delicious, comforting flavors.

Ingredients

Scale
  • 1 recipe for double pie crust (enough for a double-crust pie)
  • 6 cups thinly sliced peeled apples (about 6 medium apples)
  • 3/4 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1 tablespoon lemon juice
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon turbinado sugar (for sprinkling)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. On a lightly floured surface, roll out one disc of pie dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving about a 1/2-inch overhang.
  3. In a large bowl, combine the sliced apples, granulated sugar, flour, cinnamon, nutmeg, allspice, and lemon juice. Toss gently to coat the apples evenly.
  4. Pour the apple filling into the prepared pie crust. Dot the top of the filling with the small pieces of butter.
  5. Roll out the second disc of pie dough into a 12-inch circle. Cut this circle into 1-inch wide strips.
  6. Arrange the pie crust strips over the apple filling in a braided pattern. Start by laying a few strips parallel across the pie, then weave additional strips over and under them to create a lattice or braided effect.
  7. Trim the ends of the braided strips to fit the pie plate. Crimp the edges of the top and bottom crusts together decoratively.
  8. Brush the top of the pie with the beaten egg wash. Sprinkle evenly with turbinado sugar.
  9. Place the pie on a baking sheet to catch any drips.
  10. Bake for 20 minutes at 400°F (200°C).
  11. Reduce the oven temperature to 375°F (190°C) and continue baking for another 30-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely tent the pie with aluminum foil.
  12. Let the pie cool on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set properly.

Notes

  • For the best results, use a mix of apple varieties like Honeycrisp, Granny Smith, and Fuji for a balanced flavor and texture.
  • Ensure the apples are sliced uniformly for even cooking.
  • Don’t skip the cooling time; it’s crucial for the pie to set.

Nutrition

Find it online: https://tastytribune.com/braided-apple-pie/