PI DAY! Also known as “Pie Day!” 🙂
I had seen this recipe on my Facebook news feed and really wanted to try it out. I’m definitely a novice baker, and really want to become better at it. This recipe looked delicious, and had a fun twist on a traditional pie crust.
First, you’ll need two puff pastries. Lay them out on parchment paper and brush with melted butter.
Generously sprinkle with cinnamon.
Roll up both puff pastries length-wise.
Cut the puff pastries into 1/4 inch circles. We chose to use unflavored floss instead of a knife, since it kept the circles more whole without squishing them at all.
Using the cut circles, we placed them all along the bottom and sides of a greased pie dish.
Once all the circles were placed, I squished them down to fully cover the bottom and sides of the pie dish. This is my favorite Pioneer Woman pie dish!
We mixed the cut apples, we used five, with sugar, cinnamon, and flour in a large bowl. We added lemon juice to keep the apples fresh.
Once the apples were fully mixed, we put added them to the pie dish, situating them evenly on top of the pie crust.
Using the other half of the rolled and cut puff pastry, I placed them on parchment paper, covered them with parchment paper, and rolled them flat with a rolling pin.
I placed the sheet of puff pastry on the top of the pie, cutting the edges to make it fit just right.
We put it in the oven at 350 degrees Fahrenheit for 53 minutes – the recipe called for 40 minutes, but it wasn’t quite done. We should have just increased the temperature because of our high altitude, but hindsight is 20/20.
Not only was this pie beautiful, but it was so delicious! It’s definitely worth making!
Cinnamon Swirl Apple Pie
Credit: Twisted Food
- 2 refrigerated puff pastries
- 2 tbsp unsalted butter, melted
- 4 tsp ground cinnamon
- 8 cups sliced Granny Smith apples, about 5 cups
- 3/4 cup sugar
- 1 tsp cinnamon
- 3 tbsp flour
- 1/2 tsp lemon juice
- Egg wash
- Pre-heat oven to 350ºF or 180ºC .
- Roll out the puff pastry. Brush with melted butter and sprinkle evenly with cinnamon. Roll tightly into a log. Cut into 1/4” rounds. Repeat with second puff pastry.
- Place half of the rounds in a greased pie dish and press to adhere and attach to form a crust right to the edges of the pie dish. Brush with egg wash and set aside.
- Toss apples with sugar, cinnamon, and flour until coated. Add lemon juice. Place apples into prepared crust.
- Place remaining cinnamon swirl rounds in a circle in-between two pieces of parchment paper. Roll out to 1/4” thick and place on top of the apples. Press edges to seal and cut any excess pie crust. Brush the top evenly with egg wash and cut a small X in the center of the pie.
- Bake for 45-55 minutes, until apples are cooked through and crust is golden brown.
- Serve with vanilla ice cream. Enjoy!