Braided Apple Pie

Put a twist (literally!) on a classic with this Braided Apple Pie. Apples seasoned with cinnamon and brown sugar wrapped in buttery pie dough – it’s the perfect fall dessert!

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I have nothing against a good apple pie. Soft apples seasoned with cinnamon and wrapped up in a flaky, buttery crust. Take a warm slice of that pie and add a scoop of vanilla ice cream – life doesn’t get much better than that!

But for today’s recipe, we’re going in a different direction. Instead of braiding the pie dough to make a fun crust on the pie, we’re braiding the whole darned thing! You’ve still got spiced cooked apples like you would have with a traditional pie. You’ve still got a buttery, flaky crust. But here’s where things change.

Braided Apple Pie

Instead of rolling the pie dough into a circle and putting it into a pie dish, you roll the dough into a big rectangle. The cooked apple filling gets spread down the middle, and then the whole thing gets rolled up.

That roll gets sliced to create two halves, and those halves get twisted back and forth over each other. I’m not gonna lie – that part is a little messy. Some of the apples may try to make a run for it. But the effort is worth it! Just push those rogue apples back into the braided apple pie…or just eat ’em. (No one will miss one or two apple slices!)

From there, you’re ready for the oven. Well almost. There are 3 keys to a good apple pie. The apples must be seasoned and cooked until soft. The pie crust must be flaky. And the 3rd? Sparkling sugar. I always (and I mean always!) brush the top of my apple pies with an egg wash and then sprinkle a generous amount of sparkling sugar on top.

Sparking sugar is different than granulated sugar. It’s coarser, and it keeps it’s nice crunchy texture when baked. The result is a crunchy, sugary top – it’s a delicious taste. Add in the apples and pie crust and a scoop of vanilla ice cream? I’m set for the night!

The main difference with this Braided Apple Pie vs. a traditional apple pie is the shape. The ingredients are all the same, but you just assemble them differently. As a result, you’ll cut this Braided Apple Pie differently, too. You can’t just cut a traditional pie slice. Instead, we sliced these into thin rectangles instead of triangles. Just make sure to let this braided pastry cool completely before slicing!

Baker’s Note: I used pie dough for this Braided Apple Pie, but you could absolutely use thawed puff pastry sheets instead. The puff pasty will be, well, puffier and flakier. It’s personal preference here!

Storing Leftover Braided Apple Pie

If you plan on eating the leftovers within 2 days, then just store them in an airtight container at room temperature. If it’s going to be a bit longer, the leftover apple pie can be stored in an airtight container in the refrigerator for up to 5 days. Just let it come to room temperature before serving. Oh, and the trick: make sure the pie has completely cooled before storing!

Leftovers can also be frozen, but I recommend eating this Braided Apple Pie fresh if possible. If you are freezing the leftovers, wrap them tightly in 2 layers of plastic wrap and 1 layer of aluminum foil. Then freeze in a freezer bag for up to 4 months.

This Braided Apple Pie was a fun twist on the classic. Will it replace the traditional version here in our house? Nope. The classic is a classic for a reason. But will this braided version make another appearance in our kitchen? You can bet your apples it will! It’s a fun dessert, and it’s delicious. Happy baking!

Did you bake this Braided Apple Pie recipe at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!

Braided Apple Pie

Put a twist (literally!) on a classic with this Braided Apple Pie. Apples seasoned with cinnamon and brown sugar wrapped in buttery pie dough – it's the perfect fall dessert!

5 from 1 vote

Print Pin Rate

Prep Time: 30 minutes minutes

Cook Time: 20 minutes minutes

Cooling Time: 2 hours hours

Total Time: 2 hours hours 50 minutes minutes

Servings: 8 servings

Calories: 306kcal

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Ingredients

For the Filling

• 2 Tbsp unsalted butter
• 2½ pounds apples peeled, cored and sliced (~4-5 large apples), see note
• ½ cup granulated sugar
• ¼ cup brown sugar
• 1 tsp ground cinnamon
• ½ tsp ground allspice
• ¼ tsp ground ginger
• ¼ tsp salt
• 2 Tbsp all-purpose flour
• 2 Tbsp cornstarch
• 1 Tbsp lemon juice

For the Braided Apple Pie

• 1 14.1-oz. box refrigerated pie crusts, box should container 2 sheets of dough
• 1 large egg beaten with 1 Tbsp of water
• 2 Tbsp coarse sugar such as sanding sugar or turbinado
• {for serving} vanilla ice cream

Instructions

For the Filling

• Using a large, deep skillet, add butter and place over medium-high heat.
• Once butter has melted, add apples, sugar, brown sugar, cinnamon, allspice, ginger and salt; stir until well combined. Let cook for 5-7 minutes, or until apples have begun to soften.
• Mix the cornstarch with 2 tablespoons of water. Add flour and cornstarch slurry to the skillet; stir until well combined. Continue cooking, stirring occasionally, for 4-5 more minutes.
• Transfer apples into a large bowl. Add lemon juice; stir until well combined. Let mixture cool at room temperature for 10 minutes and then refrigerate for 30 minutes.

For the Braided Apple Pie

• Preheat oven to 375°F.
• Working on a lightly floured surface, unroll pie dough and stack both sheets on top of each other. Roll dough into an 11”x18” rectangle.
• Spread cooled apple pie filling evenly on top of dough.
• Starting with a long edge, roll the dough up into a tight log. Press seams together to seal. Transfer dough onto a piece of parchment paper. (Note: It’s easier to transfer the dough at this stage than after it is braided.)
• Using a sharp knife, carefully cut log in half lengthwise. Place pieces cut side up next to each other and carefully twist pieces around each other. (Note: This step will be a bit messy as some of the apple filling may try to escape. Just finish the braid and press the extra apples back on top.)
• Slide parchment paper onto a sheet pan.
• Brush top of dough with egg wash and then sprinkle coarse sugar on top.
• Bake for 18-20 minutes, or until golden brown in color.
• Remove from oven and let cool completely.
• Serve with a scoop of vanilla ice cream.

Notes

For baking, the best apples to use are Granny Smith, Honeycrisps, Jonagold and/or Braeburn.  I recommend a combination of two or more of these varieties.

Looking for more apple dessert recipes? Check out these other favorites, too: