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5 from 3 votes

Apple Fold Over Pie

A brilliant alternative to a traditional apple pie.
Prep Time10 mins
Cook Time55 mins
Course: Dessert
Cuisine: American, French
Keyword: apple, recipe, easy
Servings: 4


  • 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.