Apple Crème Fraîche Pie As seen on Sarah Kieffer Bookmark recipe Print recipe Download recipe Share Rating 0 out of 5 stars (0) Ingredients 1 double crust pie recipe (see below)8 heaping cups (1135g) sliced Gala apples (peeled, cored, and sliced into 1/4 inch pieces), 7-8 apples2 teaspoons lemon juice1/3 cup (66g) brown sugar1/4 cup (50g) granulated sugar, plus 1-2 tablespoons for sprinkling1/2 cup apple cider1/4 teaspoon salt2 tablespoons cornstarch1/2 teaspoon ground cinnamon2 tablespoons Land O Lakes® Unsalted Butter1/4 cup crème fraîche (store bought is fine, or you can make your own)1 teaspoon pure vanilla extractEgg wash (1 egg, 1 tablespoon water, and a pinch of salt whisked together)18 tablespoons (255g) Land O Lakes® Unsalted Butter, cold, cut into 16-24 pieces2 1/2 cups (355g) all-purpose flour2 tablespoons sugar1 teaspoon salt Calories AmericanDessertsKid-FriendlyBakingDairyEggsDinner PartiesIntermediateThanksgivingChristmasFallBudget-FriendlySweetCreamyFruits ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Combine sliced apples, lemon juice, brown sugar, and salt in a large bowl. Let sit for 2 hours at room temperature or overnight in the refrigerator. Step 2 Strain the sugary juice from the fruit into a medium saucepan (at least ½ cup of juice). Return the fruit to the large bowl. Step 3 Add the granulated sugar and apple cider to the juices in the pan, bring to a boil over medium heat and simmer until reduced to a scant 1/2 cup, about 5-6 minutes. Remove from the heat and whisk in the butter. Stir in the crème fraîche and vanilla. Set aside to cool slightly. Step 4 Sprinkle the cornstarch and cinnamon over the apples and toss to coat. Pour the slightly cooled fruit juice mixture over the fruit and stir gently. Step 5 Lightly flour a work surface and roll out one piece of the dough into a 12-inch circle about ¼ inch thick and place it into a 9-inch pie plate. Chill while rolling out the second piece of dough. Step 6 Fill the prepared pie shell with the apple mixture. Top with the second crust. Trim the dough overhangs to 1-inch past the lip of the pie plate. Pinch the dough together, tuck it under itself, and crimp the edges. Cut at least 4 vents in the top, each about 2 inches long. Step 7 Place the pie plate in the freezer for about 20 minutes while the oven is preheating to 425°F. Place a baking sheet on the oven rack. Step 8 When ready, brush the top of the pie with egg wash and sprinkle with 1 or 2 tablespoons of granulated sugar. Bake on the preheated sheet for 25 minutes, then reduce oven to 375ºF and bake for 40 to 50 minutes until the crust is deep golden brown and the juices bubble. Step 9 Transfer the pie plate to a wire rack and let cool at least 4 hours before serving. Step 10 Pie Dough: Place butter in freezer and ice water in a measuring cup. Mix flour, sugar, and salt in a mixer. Add chilled butter and mix until the butter is in various sizes. Add water slowly until the dough starts to come together but remains shaggy. Step 11 Dump the dough on a floured surface and flatten into a square. Gather loose pieces on top and fold the dough over onto itself, flattening again. Repeat 3 or 4 times until all pieces are worked in. Form into 2 discs and refrigerate for 30 minutes before using. Chef’s notes Use store-bought or homemade crème fraîche.Consider making the pie dough ahead of time and refrigerating overnight for best results.