I love, love, love this Apple Fold Over Pie. It’s easier to make than a traditional pie, and hoo-boy, it’s delicious! Looking for an unusual dessert that involves very little sugar? Need a savory-sweet treat for a grab-and-go breakfast? Want to learn how to make and roll-out French pastry dough? Watch the video tutorial and get the printable recipe:
Apple Fold Over Pie: Video↓↓↓
As mentioned in the video, you can certainly amend this recipe to suit your own taste buds. You could, for instance, add a touch of clove or allspice to the apple slices. I used only a scant amount of sugar (far less than what you’d find in most apple pie recipes), and thought the savory-sweet balance was magnificent indeed.
My apologies if, in the above video, I bored you with too many dough making-and-rolling details. Honestly, French pastry dough is the stuff of kings. And queens. As noted, I rolled mine out on a canvas pastry frame. The same frame is available for less than $20 at Amazon.
What apples to use? Baking apples, i.e., those which will hold their shape during cooking — are important for this Fold Over Pie. I used ‘Honey Crisp’ and ‘Granny Smith’ apples for the video recipe above. Other good baking varieties include ‘Golden Delicious’ and ‘Braeburn.’ (Braeburn apples, as we have discussed in the past, are terrific for flavoring and thickening gravies.)
And speaking of apples…
The Apple Corer-Peeler-Slicer. I bought this gadget on Amazon for $20. As illustrated in the video, it works like a charm. Here’s the Amazon link.
Well. I hope you’ll make this Apple Fold Over Pie. And if you do make it, please post your review in the comments field below. You can add stars, too. Five stars means the recipe worked out for you!
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Here’s the printable:
Apple Fold Over Pie
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 stick (113g) cold butter, diced
- 3 tablespoons ice water
- 2 tablespoons sugar blended with 1 1/2 tablespoons cornstarch
- 2-3 baking apples, cored, peeled, and sliced 1/4-inch thick
- Spices: ground cinnamon and ground nutmeg
- 1 egg, beaten
- Optional for decorating the pie top: sparkling sugar
- To make the crust, tip the flour, salt, and butter into the bowl of a food processor. Pulse the machine 5 times just to break up the butter. With the machine running, quickly add the water through the feed tube. Process just until the dough begins to mass on the blade -- 15-20 seconds. Form the dough into a ball, flatten it into a disk, and wrap it in plastic. Chill for 20 minutes (or for up to 3 days).
- Center the oven rack; preheat the oven to 375°F Let the chilled dough warm to room temperature for 10 minutes. On a lightly-floured surface, roll the dough into a 12-inch-diameter circle. Transfer the dough to a parchment lined baking sheet.
- Sprinkle the sugar/cornstarch mixture over one half of the dough, keeping a 1/2 inch border exposed. Arrange the apple slices over the cornstarch, and sprinkle them with a big pinch of cinnamon and a small pinch of nutmeg. Fold the dough over the apples, and press to seal. Then crimp the edge for decorative effect. Brush the top of the pie with the beaten egg, and, if desired, sprinkle with the optional sparkling sugar. Use a knife or spoon handle to poke 5 steam vents into the top of the crust.
- Bake, on the baking sheet, until the apples are tender and the crust colors a deep golden brown -- about 55 minutes. Lift the parchment paper to transfer the pie to wire rack. Cool for at least 20 minutes before serving.