Foldover Apple Pie | A Simple Approach to Pie Making

To a perfectly crimped and latticed pie, the rustic look of a foldover pie reigns supreme in its charm and simplicity. A fine pastry crust can be made simply with just your fingertips.  Roll the dough out to a circle and in the center pile sliced apples that have been tossed with a little sugar and spices. Then, instead of in a pie plate, this pie bakes on a baking sheet, the dough folded over the mound of apples.  Wabi-Sabi is a Japanese aesthetic describing beauty which is "imperfect, impermanent  and incomplete."  It is the art of imperfection. The imperfect nature of this pie crust is its beauty. Serve on an stained old butcher block board, a white plate or marble platter;  no matter,  the apple pie will look beautiful and most importantly be delicious.

all-occasion pie and tart crust

200 grams all-purpose flour (1 1/2 cups)

100 grams unsalted butter straight from the refrigerator

1 TBSP sugar

pinch of salt

1/2 cup ice water, as needed

In a small bowl m measure the flour (read why a digital scale is recommended) and add in a tablespoon of sugar and pinch of salt. Mix. Cut the chilled butter into cubes and with both hands use your fingertips to incorporate the flour and butter until a fine crumb is achieved. Drizzle in ice water, while still mixing with one hand, adding just enough cold water for a dough to come together. When the dough holds together, gather it into a ball and pat into a flat disc. Wrap with plastic. Chill while preparing the apples.

foldover apple pie

4 apples

squeeze of lemon juice

4 TBSP sugar

1 heaping tsp cinnamon

1 heaping tsp pumpkin pie spice

1 TBSP butter

Slice the apples and toss with a squeeze of lemon juice. Mix in the sugar and spices. Use additional to taste. Roll out the dough on a lightly floured surface into a large round. Lift onto a baking sheet lined with parchment paper. Mound the apples in the center. Fold the dough inward and over the apples allowing an opening in the center for the apples to peak out. Bake 30 - 40 minutes, until the crust is lightly golden.