Spiralized Apple Pie
Spiralized apple pie
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Rating:
4.0 (4 rated)
Cook time:
Prep time:
Yield:
1 pie
Servings:
8

Keep your pie classic with 100 percent apple flavor, or toss in a few handfuls of dried fruit or nuts to make your pie taste even more like fall. One caveat: don't try this with pears, since they're too soft in texture to make it through the spiralizing process intact. 

Ingredients

    • 2 refrigerated pie crusts or 2 rounds of homemade pie dough
    • 2 1/2 pounds apples—pick a firm variety like honeycrisp, braeburn, and granny smith
    • 1 tablespoon freshly squeezed lemon juice
    • 1 cup (200 grams) granulated sugar
    • 1/4 cup (32 grams) cornstarch
    • 1/2 teaspoon cinnamon
    • 1/2 teaspoon ground ginger
    • 1 teaspoon vanilla extract
    • 2 tablespoons unsalted butter, cut into 8 small cubes
    • Cream (any fat percentage; optional)
    • Turbinado sugar or sparkling sugar (optional)

Preparation

Preheat the oven to 375 degrees F.

Unroll one prepared pie crust or roll one round of homemade pie dough into a circle large enough to fit a standard 9-inch pie plate. Place in the pie plate, cutting and folding excess dough underneath the edges to create a scalloped crust edge. Dock the crust by pricking holes across the bottom of the crust with a fork or tip of a paring knife.

Freeze the crust in the pan for at least 15 minutes while you prep the filling.

Rinse the apples—no need to peel them—and spiralize. Discard stems and cores. Toss the spiralized apples with the lemon juice.

Whisk the sugar, cornstarch, cinnamon, and ginger together in a bowl, then gently mix into the spiralized apples. Some curls will break as you mix, so go slow.

How to spiralize apples Casey Barber

Pour the filling into the prepared crust. Place the butter cubes evenly across the surface of the filling.

Unroll/roll out the second round of pie dough. Slice into 1-inch-wide strips for lattice if desired. Top the pie with the second pie crust, making slits in the crust so that steam can escape if you're not weaving a lattice pattern.

Brush the top crust—but not the edges—with cream and sprinkle with sugar if desired.

Bake for about 45 minutes, until the crust is golden brown and the filling is bubbling. Cool completely before slicing and serving.