Last updated on December 13th, 2019
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
Ingredients
- 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
Instructions
- 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.
shagopi says
Excellent recipe. I had the exact peeler given to me and it works wonderfully. Just used it for the first time yesterday. Will never hand peel again!
Kevin Lee Jacobs says
Hi Shagopi – The apple corer-peeler-slicer is a great gadget. Thanks for watching the video!
rosemary patterson says
Looks fabulouse. Will be trying it.
Barb says
Love making pie crust in the food processor. Years ago found the recipe in Bob Appetit magazine and it’s my go-to. You are an inspiration, Kevin!
Barb says
Bon Appetit….not Bob! Gotta love spell-check
Kevin Lee Jacobs says
Hi Rosemary – If you make this fold over pie, please let me know how it turns out for you!
Hi Barb – Food processor was a game changer for me. Enjoy the pie!
Marcia Marcotte says
Love your website. Such good information. I enjoy……..
John says
I will definitely try it for Thanksgiving ( Canadian ), as I am having someone attend who is diabetic. The low sugar content is a PLUS. Thanks for sharing, Kevin.
Kevin Lee Jacobs says
Hi Marcia – Ah, thank you!
Hi John – Wonderful. Let me know how the pie turns out for you!
Fran says
Oh my God as soon as I seen this recipe I started making it as I was watching it I am from upstate New York as well from Castleton ny thank you so much for sharing
Kevin Lee Jacobs says
Hi Fran – You’re practically a neighbor! Let me know how the fold over pie turns out for you!
Margo says
In my 70 years I have never made a homemade pie crust (sad, yes, I know). Will have to get one of those apple thingys, a pastry cloth, with any luck I will have made a half pie as good as yours, Kevin. Thanks for the motivation to try a homemade crust. You’re the best !
Kevin Lee Jacobs says
Hi Margo – The French pastry crust is remarkably easy to make in the food processor. Hope you’ll give it a try!
Sandy Abalos says
I have fresh-frozen peach slices from a wonderful orchard here in deep East Texas. Do you think I could substitute them for the apples in your fold over pie recipe?
Kevin Lee Jacobs says
Hi Sandy – My best guess? Frozen peaches will work out just fine. Let me know how the pie turns out for you!
karen says
There is something about your cooking videos that has a calming effect on me! I love your recipes!
Susan says
Digging out my peeler. I think its time to invest in food processor and I see your using Cusinart. I gave mine away thinking I wouldn’t use it. I did make your french pastry dough before the old fashioned way. A lot of work. I love home made not to mention its less$ (I paid $14 dollars for what you made in your video, same size). It doesn’t require that much time if you have the right equipment and set up in your kitchen. Kevin you are so good at being real and explaining the whole process. Thanks.
Kevin Lee Jacobs says
Hi Karen – So glad you like my cooking videos. I certainly enjoy making them!
Hi Susan – Food processor was a game-changer for me. Let me know how the pie turns out for you!
Margie says
I love all your videos Kevin. As someone else commented, I find them very soothing yet motivating to do things around my own home. I bought our oldest daughter an apple corer/peeler for a gift and she loves it. I think it is about time I did the same for myself. I love apples! And this looks fun to make instead of my usual apple pie.
DeeAnna says
As always, a stellar recipe, Kevin, and your tutorial is beautifully done. I’ve made your fold over pie twice now, both times using fresh-picked apples from my little orchard. Even “applesauce apples” — ones that don’t keep their shape when cooked, such as Liberty and Cortland — are fine in this dessert. I use 1/4 cup sugar rather than 2 tablespoons to appease my sweet-tooth spouse, but otherwise I make the recipe as written. Thank you!
DeeAnna says
Oh, forgot this tip — Fold the edges of the parchment paper upward to make a shallow well around the pie. The sides just need to stick up a little bit from the surface of the baking sheet. That is enough to contain any juices that might leak out of the pie as it bakes.
Kevin Lee Jacobs says
Hi Margie – Thanks so much for watching the video!
Hi DeeAnna – I’m so pleased this recipe worked out for you. Nice to know that applesauce-type apples are suitable for the pie. Thanks for the 5 stars!
Cindy says
By far the easiest apple pie I have ever made, my husband who normally doesn’t care for pie , ate half of it in one sitting.. Thanks for this recipe
Kevin Lee Jacobs says
Hi Cindy – That’s music to my ears. Thanks so much for 5-star review!
Angie says
No food processor but I still will make this tomorrow with my 3tr. old grand daughter. She loves to bake when she’s here.
Mark says
This turned out wonderfully for me the minimal sugar lets the apple flavor come through. The short cool down time before you can eat it is a big plus also.
Crust theory question: This recipe calls for less water and more mixing than the standard pate brisee. What effect are you going for with this? Of course, I always have to add extra water because of my high altitude, semi-arid climate or it will never hold together but I used the same relative proportions and it worked.
Mark says
posting a second time because I forgot the rating.
Kevin Lee Jacobs says
Hi Angie – Let me know how the pie works out for you!
Hi Mark – So glad you enjoyed the pie. I overworked the dough in order to create a firm, rather than so-flaky-it-falls-apart crust. This way, the pie can be eaten out of hand. Thanks for the 5 stars!
Carol says
Can I substitute buckwheat flour for all purpose?
And do you have any savory suggestions for filling? Thank you
Paula Emberley says
Kevin, I made the French pastry fold over apple pie today. It was a great success. I have to admit that in the past that I was intimidated by making pastry from scratch and bought frozen pie shells. Glad to report that this is a thing of the past. My hus band loved the apple fold over pie . He is not a big dessert eater but does enjoy a good apple pie. Thanks for all the great recipies. I have been a fan of yours for years. Do you have a savoury pastry recipe for meat pies?
Thanks for all the great recipes