This might be the prettiest pie I ever did see. Seriously. It almost looks too pretty to eat, but word on the street is that its super delicious too. They even tell me it was easy. Can it all be true? Well apparently it is, and if you are looking for a show-stopper to bring to your Thanksgiving festivities, look no further, lovelies, because we have a winner on our hands here.
This pie looks complicated but is actually SO easy, and not any more time consuming than regular apple pie. The secret? You only have to peel half the apples, leaving you plenty of time to arrange the slices in the blooming pattern.
Blooming Apple Pie with Maple Butter Glaze
|Pie crust dough: enough for a single layer to fill a 9” or 10” pie pan||5-6 medium apples|
|2 tbs lemon juice||1/4 cup brown sugar|
|1/4 cup granulated sugar||1 tsp ground cinnamon|
|1/4 tsp freshly grated nutmeg||1/4 tsp salt|
|1 1/2 tsp fresh lemon juice||2 tbs salted butter|
|3 tbs maple syrup|
Make your pie crust dough or unroll pre-made crust to fit a 9″ or 10″ pie pan and set aside.
Preheat the oven to 425°.
Core 3 apples and slice as thinly as possible. Put slices in a medium mixing bowl and pour 1tbs of lemon juice over slices.
Peel and core the remaining 2-3 apples. Slice in thin slices and cut in half and toss in a large bowl and pour 1tbs of lemon juice over slices.
In a small bowl, mix sugars, cinnamon, nutmeg, and salt. Pour one half of the mixture in one bowl of apples and the remainder in the other. Gently toss each bowl to coat the apples.
Pour the peeled apple slices into the pie dish and form into as smooth and flat a layer as possible. It’s okay if you don’t use all of them as you may want some extra to tuck in low spots as you make the top layer.
Starting from the outside edge of the pie dish, layer in the apple slices in a swirl pattern, with each slice overlapping the one before it. Spiral in until you reach the center.
Pour the remaining liquid from each mixing bowl into a small saucepan and add 2 tbs of butter. Simmer the liquid until it’s reduced to a thicker consistency.
Brush half the liquid over the apples with a pastry brush. Stir the maple syrup into the remaining liquid and keep warm.
Cover the pie with tin foil and poke several hole for steam vents. Bake for 30-40 minutes until apples are tender.
Remove the foil and brush the top of the pie with the maple liquid.
Bake for another 10-15 minutes until the crust is golden brown and the pie is bubbling. Let cool before serving!