Pizza is without a doubt one of the best inventions on the planet, but as far as comfort food goes, pie comes in a close second. So to whoever invented this Apple Pie Pizza at King Arthur Flour, hats off to you for fusing two awesome things in one!
It’s been a while since I made either a pizza or a pie, and this feels a bit like a cheat recipe since it’s like having both at once. The only difference is: instead of a savory pizza we’re enjoying a sweet dessert pizza.
And frankly, I’ve been missing apple pie a lot.
For the Apple Pie Pizza, the approach is more classic. We’re filling our pizza pie with cinnamon and apples but you can easily switch it up and fill this with something savory. I’m thinking a cheese and BBQ chicken with mushrooms type of filling.
Basically, anything you can top on a pizza will work well as a filling for this, although the crust is definitely a flakier and tastier one compared to your normal pizza crust. It is a pie crust after all, made even better by the addition of cream cheese with the butter.
I always feel so pressured when making pie crusts. I think I really suck at it! But this recipe didn’t give me the usual feeling of dread up until I moved the whole thing to the pizza plate. I rolled out the dough as thin as I could go without breaking it, but because we’re making something rustic, it’s perfectly fine to patch the dough up with the broken pieces.
It adds character lol.
And I know rustic is a trend now but I really like that it applies to this Apple Pie Pizza. Makes it look more appetizing methinks! And as a bonus, I really love that sticky caramelized portion on the crimped parts of the crust. The filling has all the right spice-y and tangy notes too.
Deliciously cinnamon-y and just downright delightful, this Apple Pie Pizza is a quick and easy way to satisfy apple pie cravings.
The slicing of the apples is technically the most arduous part of this recipe, but I’m almost sure you’ll have fun arranging them inside the pie– even if you will end up covering it up. That’s experience talking. 😉
- 2 cups all-purpose flour
- ¾ teaspoon salt
- ½ bar (4 ounces) cold cream cheese (full or low-fat is fine)
- 10 tablespoons cold unsalted butter, cut into small cubes
- 3 to 4 tablespoons ice water
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
- 3 medium to large fresh apples, peeled, cored, and thinly sliced
- Dash of salt
- 2 teaspoons lemon juice
- 2 tablespoons cold unsalted butter, cut into small cubes
- 2 tablespoons sparkling white sugar, for topping
- 1. In a bowl using two knives or a pastry cutter, cut together flour, salt, and cream cheese until evenly crumbly. (You can also do quick pulses using a food processor.) Work the cold butter into the flour, but leave some visible chunks of butter in the dough.
- 2. Sprinkle the dough with 3 Tablespoons of cold water first, then work it into the dough. Squeeze the dough to determine if it holds together. If it's too dry, add the last tablespoon of water. Use just enough to make the dough hold together.
- 3. Divide the dough into two rounds, one slightly larger than the other. (If using a scale, one piece should be about 9 ounces/255 grams; the other about 10 ounces/283 grams.) Flatten each piece of dough into a disk, wrap well, and refrigerate for at least 30 minutes. Preheat the oven to 425°F (220°C) at least 20 minutes before planning to bake.
- 4. Remove the larger piece of dough from the refrigerator and roll into a 13-inch circle. Place onto a 12-inch shallow pizza pan lined with parchment, or onto a parchment-lined baking sheet. The parchment helps to catch any spills and simplify cleanup. (I rolled my dough out on my parchment paper and brought the whole thing on top of the pizza pan.)
- 5. In a small bowl, mix together cinnamon and sugar. Sprinkle evenly on top of the bottom dough.
- 6. Arrange the apples in concentric rings atop the cinnamon sugar from the outside-in. If you find that to be too time consuming, simply spread the apples over the crust in as even a layer as you can. Sprinkle the apples with a dash of salt and drizzle in the lemon juice. Scatter the bits of butter all over the filling.
- 7. Remove the other piece of dough from the refrigerator and roll into a 12-inch circle. Place the dough on top of the apples. Bring the edge of the bottom crust up over the top, pressing to seal. Crimp with a fork for good measure.
- 8. Brush the crust with milk then sprinkle with the white sparkling sugar, if desired. Cut a dime-sized hole in the middle, then cut several 1-inch slits on the top dough to help the steam escape as the pie bakes.
- 9. Bake the pie in the preheated oven for 15 minutes. Reduce the heat to 375°F (190°C), and continue to bake for an additional 25 to 35 minutes, or until the crust is golden brown and you can see some filling bubbling through the slits in the top. (I turned on my broiler to brown the crust a bit more.)
- 10. Remove the pie from the oven and allow to sit and cool for about an hour before cutting into wedges and serving.