Looking for some holiday pie inspiration? We’ve got a delicious shingled apple pie recipe that’ll have everyone asking for seconds!
Classic Apple Pie With A Shingled Crust
For the pie crust:
- 3 3/4 cups Bob’s Red Mill Organic Unbleached White All Purpose Flour
- 1/4 cup granulated sugar
- 2 teaspoons salt
- 1 cup plus 2 tablespoons butter cubed
- 1/2 cup ice water
- 1/2 cup ice-cold vodka straight from the freezer works best
For the pie filling:
- 3 Large Granny Smith Apples peeled, cored, and cut into 1/4” slices
- 3 Large Braeburn Apples peeled, cored, and cut into 1/4” slices
- 2 tablespoons Bob’s Red Mill Organic Unbleached White All Purpose Flour
- Juice and zest of one lemon
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Pinch of cardamom optional
- Pinch of sea salt
To finish the pie:
- 1/3 cup heavy cream
- 2 tablespoons sanding sugar for sprinkling
- For the pie dough, freeze cubed butter for at least one hour. Combine 2 cups of flour, sugar, and salt in a food processor. Add butter and pulse until pea-sized clumps form. Add the remaining flour and pulse. Alternatively, do this step by hand.
- Transfer the mixture to a bowl, drizzle water and vodka, fold gently until the dough starts to come together. Divide into three portions, form into discs, and chill for at least two hours.
- For the filling, toss apples with lemon juice, zest, flour, brown sugar, cinnamon, nutmeg, cardamom (if using), and sea salt. Set aside in the fridge.
- Roll out one portion of dough into a 12-inch circle, transfer to a 9-inch pie plate, and trim edges. Chill while making the shingles.
- Roll out the second portion of dough into a 12-inch circle. Cut out shapes using a cookie cutter and place in the fridge. Repeat with the third portion of dough.
- Assemble the pie by adding the filling to the pie plate. Pat down the apples for a smooth surface.
- Brush the crust’s edge with heavy cream. Layer the dough shapes around the edges, overlapping and using heavy cream as “glue.” Repeat with two more rows until the entire pie is covered.
- Bake at 400°F for 20 minutes, then reduce heat to 375°F and bake for an additional 35-40 minutes. Check every 10 minutes to avoid over-browning. Cover edges with foil if needed.
- Let the pie cool completely before serving. Enjoy preferably with vanilla ice cream!