Cinnamon Apple Pie with Pie Roses
We had a wonderful summer with tons of ice-creams, smoothies, salad, veggie rolls, and etc. And now as temperatures start to drop, we couldn't be any more excited to switch on the stove and oven, and start cooking and baking again! To kick off the fall season, I decided to make a pie. Apple with cinnamon has always been a big hit in our family, so it is no brainer that we will make an apple pie this time. However, I wanted play with the pie crust this time, so decided to make the pie roses. I love how they made the pie more dramatic and interesting. Please check out the video below on how to folder the pie roses.
Many people asked me about the flour I used for baking, esp. the gluten-free ones, since it is so hard to find a good one. I have tried so many brands in Germany and here in the U.S. And I have to say, Bob's Red Mill is my favorite brand*. Not only have they the highest quality baking ingriedents in the market, but also the vareity of the products they offer is just incredible. Every time when I go to the supermarket to get my grocery, I would go to the Bob's Red Mill section to check if they have any new products displayed. This is how I discovered "Egg Replacer", "1 to 1 Gluten-free Baking Flour", "Paleo Flour" and so on. In this recipe, I used their organic all purpose flour, which is fantastic.
So without any further delay, below is our beloved apple pie recipe.
What you'll need:
- 1¼ cups Bob's Red Mill Organic all purpose flour
- ¼ teaspoon salt
- ⅓ cup butter/vegan butter, cut into cubes
- 4 to 5 Tablespoons ice water
Apple & Cinnamon Filling
- 5 cups of pink lady apples, peeled, cored, diced
- 1 cup brown super
- 1 tsp ground cinnamon
- 1/3 cup of Bob's Red Mill Organic all purpose flour
- 1 tbsp lemon juice
- sprinkle of salt.
How it's made:
- To make the pie dough, in a food processor, add flour, butter cubes, and salt, pulse about 5-7 times until the flour mixture are broken into pea-sized pieces. Add 3 tbsp ice water and pulse 2-3 times. The dough should hold together when squeezed. If it is too crumbly, add 1 tsp water a time and pulse twice each time. Turn the dough out onto a work surface, divide into half and shape each half into a dish. Wrap the disks separately in cling films and refrigerate for at least 1 hour.
- On a lightly floured work surface, roll out half of the dough into a 12-inch( 30 cm) round about 1/8 inch (0.3 cm) thick. Transfer it carefully to a 9-inch (20 cm) pie dish. Gently press the dough into the bottom and sides of the dish. Trim the edges flush with the rim of the dish. Refrigerate for 30 minutes.
- Pour the dough out into the floured surface. Turn and flour dough a few times till it is soft and well combined. Put into the fridge to cool it down for about 10 mins.
- On a large sheet of lightly floured parchment paper, roll out the remaining dough disk into a 12-inch (30 cm) round about 1/8 inch (0.3 cm) thick. Using leaf pie cutters to cut out the leaves. Reroll the dough scraps to to make more cutouts. Use a round cookie cutter to cut out round wraps. (please see videos below on how to fold pie roses). Put roses into the fridge once completed.
- To make the pie filling: Add diced apple, brown sugar and ground cinnamon into a saucepan on medium heat. Cook gently and stir occasionally until the diced apples are soft. Drain the juice. Pour the cooked apple into a mixing bowl, add flour, lemon juice and salt and mix until well combined. Set aside to let it cool completely.
- Preheat the oven to 400°F ( 200 °C). Take the pie shell, leaf cutouts and pie roses out of the fridge and let them stand at room temperature for about 5 minutes. Transfer the apply filling to the pie shell, place the leaves around the edges of the pie dish (leaves can overlap) and then the pie roses in the middle until the surface is completely covered. Brush the pie with some egg wash and sprinkle some more sugar.
- Place the pie dish on the preheated baking sheet and put the tray into the oven. Bake until the crust is crisp and golden brown, about 1 hour, covering the edges with aluminum foil if they become too dark. Transfer the pie to a wire rack and let cool for at least 1 1/2 hours before serving. Serve with ice creams or whipped cream.