Spiralized Apple Pie

Dust off that spiralizer to make this clever twist on apple pie! Spiralizing apples — rather than cutting them into slices or chunks — creates pretty curled ribbons of fruit that peak through the lattice crust to make the classic fall pie look extra special.

source	Internet
categories	dessert, pie, spiralizer
yield	Serves 8
prep time	20 mins
total time	1 hr 5 mins

INGREDIENTS

2 refrigerated pie crusts or 2 rounds of homemade pie dough

2 ½ lbs apples, such as honeycrisp, braeburn, and granny Smallith

1 Tbsp freshly squeezed lemon juice

1 cup granulated sugar

¼ cup cornstarch

½ tsp ground cinnamon

½ tsp ground ginger

1 tsp pure vanilla extract

2 Tbsp unsalted butter, cut into 8 cubes

heavy cream, for brushing

turbinado sugar or sparkling sugar, for garnish

INSTRUCTIONS

1. Preheat the oven to 375 F.

2. Roll out one prepared pie crust into a circle large enough to fit a standard 9-inch pie plate. Place in the pie plate, cutting and folding excess dough underneath the edges to create a scalloped crust edge. Dock the crust by pricking holes across the bottom of the crust with a fork or tip of a paring knife.

3. Freeze the crust in the pan for at least 15 minutes while you prepare the filling.

4. Rinse the apples - no need to peel them - and spiralize. Discard stems and cores. Toss the spiralized apples with the lemon juice.

5. In a large bowl, whisk together the sugar, cornstarch, cinnamon, and ginger, then add the apples and gently toss to combine. Transfer the filling to the prepared crust. Place the butter cubes evenly across the surface of the filling.

6. Roll out the second round of pie dough. Slice into 1-inch-wide strips for a lattice topping, if desired. Top the pie with the second pie crust, making slits in the crust so that steam can escape if you're not weaving a lattice pattern.

7. Brush the top crust - but not the edges - with cream and sprinkle with sugar, if desired.