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Pie with apples thickened on the stove and a crust made from many mini cinnamon-roll spirals.
1 hour
Prep Time
1 hour
Cook Time
4 hours
Total Time
12
Servings
Use baking apples that stay firm. Keep dough and butter cold for flaky texture. Store cooled pie wrapped in foil in the fridge; reheat slices at 350°F for 5–10 minutes in foil.
Cut the butter sticks into 1/2-inch cubes and keep cold.
Pulse flour, sugar, cinnamon, and salt in a food processor to combine.
Add cold cubed butter and pulse until pieces are no bigger than a pea, about 10 pulses.
Add 1/4 cup ice water and pulse until dough starts to bind; if too dry add 1 tablespoon more and pulse.
Dump dough on counter, divide into two discs, wrap individually, and refrigerate at least 1 hour.
When ready, roll one disc into a rectangle, spread half the softened butter and half the cinnamon sugar, roll into a log, wrap, and chill at least 20 minutes. Repeat with second disc.
Slice first log into 1/4-inch rounds and arrange in greased pie pan for bottom crust, pressing together at edges; cover and chill.
Slice second log into 1/4-inch rounds, arrange on parchment, press together with a second parchment and rolling pin, then freeze so it holds together.
Combine brown sugar, granulated sugar, cinnamon, and salt to make the cinnamon sugar filling.
Spread half the softened butter and half the cinnamon sugar on the first rolled disc, and the remainder on the second disc before rolling into logs.
In a large saucepan over medium heat, melt the butter.
Add chopped apples, brown sugar, cinnamon, nutmeg, cloves, and salt; cook, stirring occasionally, until apples begin to soften, about 15 minutes.
Bring to a boil on medium-high heat.
Mix cornstarch and water in a small bowl and add to apples; boil for 1 minute to activate the cornstarch.
Set the apple filling aside to cool and thicken before filling the crust.
Preheat oven to 425°F (218°C).
Grease a 9-inch pie pan.
Remove chilled bottom-crust spirals from the fridge, arrange and press together to form the bottom crust, then fill with the cooled apple filling.
Place the frozen top crust onto the apple filling, trim any overhang, and brush the top with egg wash.
Cut five 2-inch vent holes in the top crust.
Bake on center rack at 425°F for 15 minutes, then lower oven to 375°F and bake another 25 to 35 minutes until crust is golden brown.
Let the pie cool completely before slicing.