Braided Apple Pie -

5 from 1 vote

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!

Prep Time30

Cook Time20

Cooling Time2

Total Time2 50

Course: Dessert

Cuisine: American

Keyword: apple pie, braid

Servings: servings

Calories: 306kcal

Author: David

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.

Nutrition