I’ve gotta say, I’m more of a savoury kind of girl, myself. But there is something about tart apples, spicy cinnamon, and flaky, delicious pie crust that I absolutely cannot resist. If you like apple pie, then you need to get your hands on these apple blossoms.
These are surprisingly easy to make, and I promise that even if you’ve never made pie crust, you can totally do this. I asked my Aunt a few months ago about the pie crust my Grammy used to make – they were ALWAYS killer pies – and she said to me, “No word of a lie, Grammy swore by the Crisco recipe.” Not to break with family tradition, I pulled up the Crisco recipe, and it turned out FANTASTIC. And I am certainly not one to fix what ain’t broken. As such, click here for the Crisco recipe – for our purposes, follow the recipe for a single crust.
Just as a point of note, pastry cutters are SUPER handy for making pie crusts. I picked up a wicked KitchenAid pastry cutter (above) from Winners for like $8. I have used it once, and it is already worth the money. Once your dough is finished, divide it into 8 balls, and place it on a baking sheet in the refrigerator to chill (you will understand why if you don’t refrigerate it and you try rolling it out).
APPLES. For this recipe, I used Northern Spy apples. They are tart and crisp and perfect for baking and ohmygosh I will never use a different kind of apple for baking ever again. You just cannot beat how satisfying these are when they’re baked up. That being said, Granny Smith, Honeycrisp, Pink Lady, and Mutsu are also great – thanks, lady at Chuddleigh’s! Take 4-5 apples (depending on their size), peel them, and dice them up. Even if you end up with extra apple, like I did, it was UNREAL cooked up in a pot and eaten over ice cream. Combine diced apple with 1 tbsp vanilla, 1 tbsp cinnamon, 1 tbsp corn starch, and 2 tbsp lemon juice.
Pre-heat your oven to 400F. Time for assembly!!! Lightly flour your surface and your rolling pin. Roll your dough ball out into a round approximately 6 inches in diameter. Spoon your apple filling into the centre of the dough – I used about 4 tbsp per blossom – , leaving space around the edges to fold your dough up and around the filling.
This is the tricky part, and will take a little practice, but I promise that you will get the hang of it (and that the ugly ones are still delicious)! Pick one direction and start making crimps/folds in the dough to wrap up the filling. Keep the folds pointed in one direction (for prettiness). I found that having a cup of water on hand was useful – you can wet the dough before you fold it and press it back on to itself. Place them on a greased or lined baking sheet. Before I placed the blossoms in the oven, I did give them a brush with some egg whites, but that step is totally up to you! Bake in the oven for ~30 minutes, until the crusts are golden brown.
Remove from the oven and cool on a rack. The apple filling will fall a little as it cools, but if you had any diced apple left, remember how I said it’s still unreal cooked in a pot? You can top up the blossom with that cooked apple, if so desired! Vanilla ice cream and whipped cream are also perfect companions! Try not to eat them all in one sitting!
Prep time: 30 minutes
Cook time: 30 minutes
Yields: 8 blossoms
- Crisco’s Pie Crust
- 1 1/3 cups flour
- 1/2 tsp salt
- 1/2 cup cold Crisco
- 3-6 tbsp ice water
- 4-5 medium apples (Northern Spy or apple of your choice)
- 1 tbsp vanilla
- 1 tbsp cinnamon
- 1 tbsp corn starch
- 2 tbsp lemon juice
- Follow Crisco’s pie crust recipe for a single crust. Divide into 8 portions and set aside in the refrigerator.
- Peel and dice 3-4 medium sized apples of your choice.
- Combine diced apples with 1 tbsp vanilla, 1 tbsp cinnamon, 1 tbsp corn starch, and 2 tbsp lemon juice. Mix until apples are evenly coated by spices.
- Preheat oven to 400F.
- Roll dough ball out into a ~6 inch round on a floured surface.
- Spoon ~4 tbsp of the apple mixture into the centre of the dough.
- Fold dough around the apple filling and transfer to a lined or greased baking sheet.
- Repeat steps 5-7 for the remaining dough.
- Bake for ~30 minutes until crust is golden brown.
- Remove from oven and cool on wire rack.
- Top up with apple filling if desired. Serve with vanilla ice cream and/or whipped cream.
- ENJOY. 🙂
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