Flaky Pastry Apple Flag Pie
Prep time
Bake / Cook time
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A great flaky pastry recipe for a deep dish apple flag pie—it’s hard to resist good old-fashioned apple pie.
Recipe type: Pies and Pastry
Cuisine: American
Serves: serves 10 - 12
For the Flaky Pastry (makes a double crust 9-inch pie):
  • 3 ½ cups all-purpose flour (477 g)
  • ¼ teaspoon salt (2 g)
  • ¾ cup shortening (127 g)
  • 4 tablespoons butter, cubed (56 g)
  • 8 – 11 tablespoons ice water
For the Apple Pie Filling:
  • 7 – 9 medium apples
  • 1 cup dark brown sugar (155 g)
  • 2 ½ tablespoons flour (25 g)
  • 1 teaspoon ground cinnamon (3 g)
  • ⅛ teaspoon nutmeg
  • ¼ teaspoon salt (2 g)
  • 2 tablespoons butter, cubed (28 g)
  • Egg wash: beat together 1 egg and 1 tablespoon milk
Place the rack on the notch just below the middle level, i.e., the second from the bottom most level. Preheat the oven to 400°F when you start rolling the pie dough.
For the Apple Pie Filling.
  1. Peel, core, slice the apples thinly and place them in a bowl. Cover and chill.
  2. In a separate bowl, combine the dark brown sugar, flour, cinnamon, nutmeg and salt. Cover and chill.
  3. Do not mix the apples and the sugar mixture yet. Just chill them separately.
  4. Cube the 2 tablespoons butter then keep them chilled.
For the Flaky Pastry Pie Crust:
  1. Mix the all-purpose flour and salt in a bowl. Cut the shortening and butter into the flour mixture using a pastry blender or food processor. If using a food processor give it a few pulses. The mixture should look like breadcrumbs with the butter and shortening evenly distributed.
  2. Add ice water one tablespoon at a time, tossing the mixture with a fork. Add only enough water so that the dough will hold together when you press it in your hands. Form the dough into a ball, wrap tightly in plastic wrap and chill for about 30 minutes.
  3. Once the pie dough is chilled, slice half of it. Wrap the remaining pie dough and place it back in the fridge to chill. Roll out the dough to fit your pie plate. Drape the dough onto your rolling pin and transfer it onto the pie plate. Trim off any excess dough. Place the lined pie plate in the fridge to chill while you roll out the rest of the dough.
  4. Slice off about ¼ of the remaining pie dough to make the stars and stripes. Keep the rest of the pie dough chilled while you roll out the flag design. Combine any scraps trimmed off of the bottom crust to this portion of the dough. Roll out thinly then use a cookie cutter to shape about 15 – 17 stars. Use a knife to slice 7 stripes. Set aside.
  5. Take the last of the remaining dough and roll it out to make the top crust. Set aside.
  6. Prepare the egg wash by beating together 1 egg and 1 tablespoon of milk.
  1. Combine the chilled sliced apples with the chilled sugar mixture. Take out the lined pie plate from the fridge and arrange the filling evenly. Dot with cubed butter. Note: work quickly at this point; the sugar will start to macerate the juices from the apples, and you would want to minimize the amount of liquid that touches the unbaked bottom crust.
  2. Drape the rolled pastry onto your rolling pin to top the crust. Crimp the edges to seal. Brush egg glaze on what would be the blue field. Arrange the stars but do not brush them with glaze. Arrange the stripes and trim off any excess. Brush only the cut stripes with glaze. Finally, cut small slits along the stripes in the center to vent the pie while it’s baking.
  3. Immediately place the pie in the oven and bake for 50 minutes.
  4. Let the pie cool completely; about 3 hours, preferably overnight.
  5. Store the pie at room temperature under a cake dome or in a pie keeper.
Recipe by SugaryWinzy at http://sugarywinzy.com/flaky-pastry-apple-flag-pie/