Name: cinnamon swirl apple pie
Ingredients: 1 1/4 cups whole wheat flour ((187 grams)); 1 cup all-purpose unbleached flour ((147 grams)); 3/4 teaspoon salt; 12 tablespoons very cold unsalted butter, cut into chunks; 4 to 7 tablespoons ice water; 1/4 cup dark brown sugar, packed; 2 tablespoons butter, softened; 1/2 teaspoon ground cinnamon; 1/2 teaspoon pure vanilla extract; 1/8 teaspoon salt; powdered sugar, for topping baked pie ((optional)); 10 cups peeled & thinly sliced Granny Smith apples ((about 6 or 7 apples)); 1/4 cup all-purpose unbleached flour; 1/4 cup granulated sugar; 2 tablespoons freshly-squeezed lemon juice; 2 teaspoons ground cinnamon; 1 teaspoon pure vanilla extract; 1/4 teaspoon salt

Imagine unveiling this beauty at your next family gathering. You can make this Cinnamon Swirl Apple Pie at home. Really.

Full disclosure here. The crust is tricky and takes some time and patience. But here’s the good news …if I can do it, so can you. I really don’t have a volume of experience when it comes to working with homemade pie crust but I do love a challenge.

I will give you step-by-step guidance here but if you’re short on time, you can use something like Pillsbury pre-made refrigerated pie crusts with good results. Otherwise, here goes.

What you’ll need for the pie crust…

Whole wheat flour
Unbleached all-purpose flour
Salt
Very cold unsalted butter
Iced water

This particular crust is a hearty one, made with regular flour along with a generous amount of whole wheat flour. This can be prepared by hand using a pastry blender but I highly recommend using your food processor here.

Also, it’s very important to use very cold butter when mixing the dough. That way, you’ll end up with pebble-sized buts of butter throughout the dough, which is essential for a light flaky crust.

Combine the whole-wheat flour, all-purpose flour and 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.

When the dough just starts to clump together, it’s ready. It may appear to be somewhat dry in spots but don’t be tempted to add more water. It will all come together as you work with it.

Divide the dough into 2 equal pieces.
Do your best to estimate or use your digital food scale, as I did here.
Pat each piece into a 5-inch disk.
Wrap in plastic wrap and refrigerate for at least 1 hour or for up to 2 days.

If you’re planning ahead, the dough can be refrigerated for up to two full days before proceeding. At that time though, be sure to allow the dough to soften slightly at room temp for about 15 minutes before rolling it out.

What you need to make the cinnamon topping…

Dark brown sugar
Softened butter
Ground cinnamon
Pure vanilla extract
Salt

The cinnamon topping can be prepared at this time. It’s a quick mix of softened butter, brown sugar, cinnamon, vanilla & salt. Sounds pretty darn good, right?

Remove the dough from the refrigerator and let stand until softened slightly, about 15 minutes.
Combine the brown sugar, softened butter, ground cinnamon, vanilla and salt in a small bowl.
Set aside until needed, at room temperature so that it will spread easily.

When you’re ready to proceed with the dough…

Roll one piece of dough between 2 sheets of parchment or wax paper into a 13-inch circle.
If it is very difficult to spread the dough into a larger circle, give it a rest for a few minutes then try again.
It could be that it was still too cold to work with.
Peel off the top sheet and invert the dough onto a 9-inch deep-dish pie pan.
Place in the refrigerator, covered, while working on the dough for the top crust.

Let the fun begin …time to work on the top crust.

Once again, it’s advisable to use the method of placing the disk of dough between two sheets of parchment or wax paper. Only this time you’ll be doing your best to maneuver it into a rectangular shape measuring about 12-inch by 16-inch. It’s okay if you end up with a less than perfect rectangle. As long as it is fairly close, you’ll be fine. Once you’re satisfied with the rollout, cover the entire surface with that tasty cinnamon topping you prepared a little while ago.

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.
If it seems difficult or is sticking to the paper or work surface, use a bench scraper or spatula to nudge it along.
Once you get it started, it should be an easy process.

Before the dough has a chance to soften too much…

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.

While the cinnamon disks are chilling, it’s time to prepare the apple filling.

I find that Granny Smith apples have just the right amount of tartness and they hold up well during the baking process. Be sure to make your apple slices fairly thin here to produce a perfectly textured filling.

Your list of filling ingredients…

Peeled & thinly-sliced Granny Smith apples
Unbleached all-purpose flour
Granulated sugar
Lemon
Ground cinnamon
Pure vanilla extract
Salt

The delicious apple filling comes together quickly…

Add the apples, flour, sugar, lemon juice, cinnamon, vanilla and salt to a large bowl.
Mix well until the apples are evenly coated.
Set aside until needed.

Position a rack in the lower third of the oven. Preheat to 425°F.

Remove the pie pan with the bottom crust from the refrigerator.
Peel off the parchment.
Pour the apple filling into the crust.
Gently maneuver the slices within the crust to be sure they all lie as flat as possible.

Once you’re satisfied with the placement of the apple slices, arrange the cinnamon swirl slices over the apple mixture to cover evenly.
The top will not be entirely covered; you’ll have small spaces here and there.
Fold the edges of the bottom crust under and crimp.

As mentioned earlier, the entire surface won’t be covered …you’ll have spaces here and there. Fold the excess crust around the edge of the pie plate and crimp where needed. No need for fancy crimping here. Rustic is always a good look.

We’re almost there. The baking time is about 55 minutes total …first at 425°F for 25 minutes then at 375°F for 30 minutes.

Bake the pie for 25 minutes at 425°F.
Reduce the oven temperature to 375°F and continue baking for 30 to 40 minutes more.
The filling should be bubbling and the topping will have turned a golden brown.

Let cool on a wire rack for at least 1 hour before serving. If desired, sprinkle lightly with powdered sugar.

Is this Cinnamon Swirl Apple Pie amazing or what?

We could stop right here and everyone at the table would be so happy. But how about if we add a bit more to the festivities?

Let’s top it off with a light sprinkling of powdered sugar. Watch this transformation as your mouth waters…

All you need to add to each serving of your Cinnamon Swirl Apple Pie is some whipped cream or a scoop of vanilla ice cream.

Or nothing at all. You decide.