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Spiralized Apple Pie

Spiralized apple pie
Skip the chopping and use a spiralizer for an apple pie shortcut.Casey Barber
Cook Time:
45 mins
Prep Time:
20 mins

Chef notes

Dust off that spiralizer to make this clever twist on apple pie! Spiralizing apples —  rather than cutting them into slices or chunks — creates pretty curled ribbons of fruit that peak through the lattice crust to make the classic fall pie look extra special.

Aside from the clever way of cutting the apples, this pie stays true to tradition. Select firm, tart apples for the best texture and flavor, such as granny smith or honeycrisp. Since they’re cut in such thin ribbons, there’s no need to peel them. Simply toss the spiralized apples with lemon juice, granulated sugar, cornstarch, ground cinnamon and ground ginger before piling them into a double pie crust. To make things easy on yourself, opt for two store-bought pie crusts rather than making the dough yourself. While the lattice topping is optional, it really does ensure this pie is eye-catching. If you’re saving the time by choosing store-bought crust, take the extra few minutes to prepare the lattice — you won’t regret it.

Keep your pie simple and prepare it as instructed, or toss in a few handfuls of dried fruit or nuts to make your pie taste even more like fall. Golden raisins, craisins, dried cherries, chopped dried figs or chopped dates are all great choices for dried fruit and chopped pecans or walnuts are especially fitting for the season. Just be sure to toast the nuts first for the best flavor. One caveat: don't try this with pears, since they're too soft in texture to make it through the spiralizing process intact.


  • 2 refrigerated pie crusts or 2 rounds of homemade pie dough
  • pounds apples, such as honeycrisp, braeburn, and granny smith
  • 1 tablespoon freshly squeezed lemon juice
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons unsalted butter, cut into 8 cubes
  • heavy cream, for brushing
  • turbinado sugar or sparkling sugar, for garnish
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Preheat the oven to 375 F.


Roll out one prepared pie crust 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 prepare the filling.


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


In a large bowl, whisk together the sugar, cornstarch, cinnamon, and ginger, then add the apples and gently toss to combine. Transfer the filling to the prepared crust. Place the butter cubes evenly across the surface of the filling.


Roll out the second round of pie dough. Slice into 1-inch-wide strips for a lattice topping, 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.