This pie resembles applesauce due to its smooth, yet slightly chunky texture. The apples are throughly cooked and still remain intact. The cinnamon and nutmeg in the filling strengthen the apple flavor.
2/3x Basic Pie Dough
The Filling: Yield: filling for one 9 inch pie
20 oz apples
10 oz apple juice
3 oz granulated sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 oz cornstarch
- Core, peel, and slice the apples in 1/4 inch slices.
- Place the sliced apples, 2/3 of the apple juice, the sugar, salt, and cinnamon in a pot.
- Bring to a boil.
- Make a slurry with the leftover 1/3 of the juice and the cornstarch.
- Add the nutmeg and cinnamon to the slurry.
- Whisk the slurry into the boiling mixture.
- Cook until the mixture boils again and is thick and translucent.
- Remove from the heat..
- Cool in the fridge until ready to use. Make sure to cool it in a flat tray covered in plastic wrap.
Directions for the Dough and Baking:
- Roll out one disk of the dough to be an inch larger than the 9 inch pie tin.
- Place the dough in the pie tin and cut the excess dough that hangs over the edge with a bench scraper or scissors.
- Dock and egg wash the dough. Make sure to egg wash the edges of the dough as well.
- Roll out the second disks of pie dough into an oval shape that is roughly 9 inches wide.
- Cut the dough into 1 to 2 inch strips.
- Fill the pie shell with the cooled apple filling.
- If you have an odd number of strips, place one strip in the center and then evenly space the rest so that you have enough to place more on the pie in the opposite direction.
- For example if you have ten strips you will have five in each direction, then lift every other up and place the strip under them. With the next strip lift the next two and place another strip under those two. Repeat this pattern until all of the strips of weaved together. The empty spaces should be equal and evenly spaced.
- Tuck the ends of the strips under the bottom layer of dough.
- Egg wash the top of the pie and bake in a 375F convection oven.