Instead of topping your apple pie with a full crust, cover the dough in cinnamon sugar, roll it up and slice it like cinnamon rolls to make beautiful cinnamon swirls to top the pie. The fragrant cinnamon bun-like topping makes homemade apple pie even more special!
- 1 ¼ cups white whole-wheat flour
- 1 cup all-purpose flour
- ¾ teaspoon salt
- 12 tablespoons cold unsalted butter, cut into chunks
- 4 to 7 tablespoons ice water
- ¼ cup dark brown sugar
- 2 tablespoons butter, softened
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- 10 cups peeled and thinly sliced apples (6 to 7 apples), a mix of sweet and tart, such as Cortland, McIntosh and/or Granny Smith
- ¼ cup all-purpose flour
- ¼ cup granulated sugar
- 2 tablespoons lemon juice
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Step 1
To prepare crust: Combine whole-wheat flour, 1 cup all-purpose flour and 3/4 teaspoon salt in a large bowl or a food processor. Work in 12 tablespoons cold butter using a pastry blender or 2 knives or by pulsing in the food processor until it is pebble-sized. Add ice water, 1 tablespoon at a time, stirring with a fork or pulsing, until the dough is evenly moistened (but not wet) and is just starting to clump together. Be careful not to overmix. Divide the dough into 2 pieces. Pat each one into a 5-inch disk. Wrap in plastic wrap and refrigerate for at least 1 hour or for up to 2 days.
Remove the dough from the refrigerator and let stand until softened slightly, about 15 minutes.
Meanwhile, to prepare the cinnamon topping: Combine brown sugar, 2 tablespoons softened butter, 1/2 teaspoon cinnamon, 1/2 teaspoon vanilla and 1/8 teaspoon salt in a small bowl.
Roll one piece of the dough between 2 sheets of parchment or wax paper into a 13-inch circle. Peel off the top sheet and invert the dough onto a 9 1/2-inch deep-dish pie pan. Place in the refrigerator while working on the dough for the top crust.
Roll the second piece of dough between 2 sheets of parchment into a 12-by-16-inch rectangle. Evenly spread the cinnamon topping over the dough. Starting at the long side, tightly roll the dough into a log. Using a serrated knife, cut the dough log into 1/4-inch-thick slices, rotating with each slice to keep slices round. Transfer the slices to a parchment-lined baking sheet and freeze for about 15 minutes or refrigerate for about 30 minutes, or until firm.
Position a rack in the lower third of oven; preheat to 425 degrees F.
To make the filling and assemble the pie: Stir together apples, flour, sugar, lemon juice, cinnamon, vanilla and salt in a large bowl until the apples are evenly coated. Remove the pie pan with the bottom crust from the refrigerator. Peel off the parchment. Pour the apple filling into the crust. Arrange the cinnamon swirl slices over the apple mixture to cover evenly (the top will not be entirely covered). Fold the edges of the bottom crust under and crimp.
Bake the pie for 25 minutes. Reduce the oven temperature to 375 degrees F and continue baking until the topping is golden brown and the filling is bubbling, 30 to 40 minutes more. Let cool on a wire rack for at least 1 hour before serving.
To make ahead: Prepare crust (Step 1) and refrigerate for up to 2 days.
Serving Size: 1 slice Per Serving: 289 calories; protein 3.4g; carbohydrates 40.2g; dietary fiber 3.1g; sugars 18.1g; fat 13.7g; saturated fat 8.4g; cholesterol 35.6mg; vitamin a iu 450.9IU; vitamin c 4.7mg; folate 24.9mcg; calcium 20.3mg; iron 2.4mg; magnesium 7.9mg; potassium 129.1mg; sodium 221.7mg; thiamin 0.1mg; added sugar 9g. Exchanges:
2 1/2 fat, 1 fruit, 1 starch, 1/2 other carbohydrate