Made from scratch, this Apple Pie With Plaid Crust is a simple classic dessert that everyone loves. Tart green apples and a blissfully sweet brown sugar sauce come together in a buttery, flaky pie crust. This Apple Pie With Plaid Crust is perfect for parties, family gatherings or when you want an extra special weekend treat.
Homemade apple pie is a favorite time-honored, comforting dessert. This deep-dish pie is the perfect combination of flaky and tender crust and sweet and tart apples with a hint of spice. The recipe calls for granny smith apples—they hold their shape well while baking and have a sweet-tart flavor that we love. Peel, core and slice the apples with a GoodCook Classic Peeler and a GoodCook Gourmet Stainless Steel Apple Wedger. With the help of these handy kitchen gadgets, you’ll get through a pile of apples in no time.
Preparing the cinnamon sugar coating for the apples is a breeze. The recipe calls for lemon zest, brown sugar, cornstarch and a blend of baking spices. Zest the lemon with a GoodCook Fine Zester Grater and combine the filling in a GoodCook Touch 5 Qt Mixing Bowl.
Whether you make a homemade crust or use store-bought for this recipe, roll it out using a GoodCook Wooden Rolling Pin. Place the dough in a GoodCook 9” Ceramic Pie Dish and pour in the apple filling. For the top, cut dough strips into 1” and ½“ ribbons. Create a plaid basket weave pattern on top of the apple filling, trimming 1 inch around the pie and crimping the crusts together. Brush the top dough with milk and sprinkle with cinnamon and sugar.
The pie is done baking when the apples are tender, the filling is bubbling and the crust is golden. Let the pie cool so the juices can thicken before serving. This pie tastes incredible with vanilla ice cream or a dollop of fresh whipped cream on top!
Get The Tools
What could be better than a dessert packed with baked apples, cinnamon and sugar? Bake up this irresistible deep dish apple pie with the GoodCook line of bakeware. Start by mixing up the apple filling in a GoodCook Touch 5 Qt Mixing Bowl. You’ll need a GoodCook Wooden Rolling Pin for rolling the dough and a GoodCook Spatula for transferring the dough. Our favorite pie plate is the GoodCook 9” Round Ceramic Pie Plate. It’s made of durable porcelain, has an easy-to-clean enamel glaze, and features a beautiful oven to table design. Are you ready to bake up an award-winning juicy apple pie?
Bake & Share
Happy Apple Pie With Plaid Crust Baking! If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcook.com #goodcookcom
Apple Pie with Plaid Crust
- 4 lbs. Granny smith apples, peeled and cored and sliced 1/4”
- 2/3 cup raw or brown sugar, 2 tablespoons set aside for finishing
- 1/2 lemon, juice
- 1 1/2 teaspoon cinnamon, 1/4 teaspoon set aside for finishing
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- Pinch cloves
- 1/4 teaspoon sea salt
- 4 Tablespoons cornstarch
- 2 tablespoons whole milk for brushing top crust
- 2 Pie Crusts (homemade or store-bought)
Preheat oven with a baking sheet on the middle rack to 425 degrees. Prepare pie crust and line a pie plate with a single layer of pie dough.
Zest lemon into sugar and rub between your fingers until combined, set 2 T. aside. Add cornstarch and apples to citrus sugar and toss to combine. Scoop the apples into the bottom crust, leaving any amassed juices in the bottom of the bowl.
Roll out second crust. Cut the top dough into inch wide and half-inch wide ribbons. Place down one 1” and ½” strip of dough, leave some space and then repeat so you have 3 sets of pairs each horizontally and vertically. Folding dough strips back and forward again to create a plaid basket weave. Trim 1 inch around the pie and tuck the ends to finish the pie. Crimp crusts together, brush with milk to make the top shiny, and sprinkle the reserved sugar and cinnamon for sparkle and crunch.
Bake at 425 degrees for 20 minutes, and then lower oven temperature to 375 degrees and bake for 30 minutes more or until the pie juices are bubbling. Cool and allow juices to thicken before serving.