Forgot getting to the gym more often or getting more organized, you want to know my new years resolution? Mastering this amazingly gorgeous plaid pie crust from Heidi Allison of Sugar Bee Sweets, with florals by Bows And Arrows and photography by Natalie Shelton. Heidi's walking us through the pie-making process step by step below, and trust me, I'm taking serious notes.
With plaid being everywhere this holiday season what better way to bring it to your Christmas table than on the top of your holiday pie? With a little twist on my grandmother’s original apple pie recipe we have detailed out the steps to the perfect Salted Caramel Apple Pie with a plaid pie crust topper.
6-8 tart apples (pared, cored & sliced)
2T. all-purpose flour
1t. ground cinnamon
3T. salted butter (room temperature)
Salted Caramel to taste (I like a lot!)
(this is enough for bottom and top crust)
2 1/2 c. all-purpose flour
1c. butter (chilled)
1/2c. water (chilled)
Egg Wash Recipe:
1 whole egg
1T. heavy whipping cream
Yield: 1, 9” pie
Pie crust prep:
Combine flour, salt & sugar in bowl
Incorporate cold butter in pieces
Mix with pastry blender until coarse
Add chilled water a tablespoon at a time until you find that the dough sticks together and will hold its shape. You may have to add a bit more water if desired.
Divide into 2 equal pieces and refrigerate until ready to use
Combine sugar, flour, spices & salt
Mix with apples
Add desired salted caramel
Combine all ingredients & apples
Light dust work surface with flour
Roll out bottom crust to approximately 1/8" thick and large enough to fill pie dish
Spray your pie dish with cooking spray
Place pie dough into pie dish and trip off excess dough
Fill pie dish with apple pie filling
Combine excess pie dough with your other 1/2 of prepped pie dough and roll out to approximately 1/8" thick
Cut 4 - 1 1/4" thick stripes + 14 - 1/4" thick stripes
Egg wash your bottom crust edge so that your plaid stripes will slightly stick, do not press down the edges until you are finished weaving your top crust
Place your first stripes in the same direction in your favorite plaid pattern (we use 2-3 thin, 1 thick, 2-3 thin, 1 thick, 2-3 thin)
Once your first set of stripes are placed you will add your weaving stripes 1 at a time weaving them in and out (see pictures for a helpful hint on how this looks!)
Make sure to keep the stripes as straight as possible throughout this process!
Once your weaving is finished you'll want to press down all edges so that they stick to your bottom crust!
Use remaining pie dough to roll out approximately 18" - 20" long and cut 6 - 1/4" stripes
Use 3 at a time and braid those pieces for your crust trip
Egg wash your trip and place each braid around the top perimeter until they slightly over lap and egg wash the end pieces together
Egg wash the entire top of your pie and sprinkle with sugar so that you get a nice golden brown once the pie is complete!
Bake for 45min - 1hour at 400F