I love this pie because it blends classic apple pie comfort with an elegant, unique design. The Crispin apples are slightly sweeter than my usual baking apples, which means I can lean into warming spices without creating an overly tart filling. The crust is flaky and rich, and the decorative top makes the pie look far more complicated than it really is.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the pastry 5 cups all purpose flour 2 tablespoons sugar 1 1/2 teaspoons salt 28 tablespoons (3 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces 1 tablespoons (or more) ice water
For the filling 10 large baking apples, I used Crispin apples 3 tablespoons butter 3/4 cup sugar pinch of salt 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice 1/2 teaspoon ground ginger 1/8 teaspoon ground cloves pinch of salt 2 tablespoons corn starch mixed with 4 tablespoons cold water 2 tablespoons lemon juice
Directions
I blend the flour, sugar, and salt in a food processor. I add the butter and pulse until the mixture looks like coarse meal.
I add 9 tablespoons ice water and pulse until the dough forms moist clumps, adding more water by teaspoons if the dough seems dry.
I divide the dough into two pieces, flatten into disks, wrap each, and chill for at least 2 hours.
For the filling: 4. I heat the butter in a saucepan until shimmering, then sauté the apples for 1–2 minutes. 5. I add the sugar and salt and cook until the apples soften and their juices nearly evaporate. 6. I stir in the spices and the cornstarch slurry, cooking until thickened. 7. I remove the pan from the heat, stir in the lemon juice, and let the filling cool completely.
To assemble: 8. I preheat the oven to 425°F. 9. On a lightly floured surface, I roll out one disk of dough into a 12-inch circle and fit it into a 9-inch pie plate. 10. I mound the apple filling into the crust, leaving a slight indentation in the center so the top doesn’t balloon. 11. I roll the second disk into a rectangle with one side at least 11 inches long, then cut narrow strips less than 1/4 inch wide. 12. I lay the strips in a close pinwheel pattern, letting them curve naturally into a wave design as they overlap. 13. I seal the edges by pinching and folding, then brush with beaten egg and sprinkle with sugar if I want extra sparkle. 14. I chill the pie for at least 30 minutes before baking.
To bake: 15. I bake the pie at 425°F for 25 minutes, then reduce the oven to 375°F and continue baking for 25–35 minutes, covering the edges if they brown too quickly. 16. I cool the pie for at least 3 hours so the filling sets before slicing.
Servings and Timing
This recipe makes one 9-inch pie, serving about 8 people. Prep time is about 45 minutes, chilling time at least 2 hours, and baking time around 50–60 minutes, plus cooling time.
Variations
I sometimes mix apple varieties—Honeycrisp or Pink Lady add tartness and depth.
I sprinkle coarse sugar on the crust for added crunch.
I use brown sugar in the filling for a warmer, caramel-like sweetness.
Storage/Reheating
I store leftover pie covered at room temperature for 1 day or refrigerated for up to 4 days. I reheat slices in a 300°F oven until warmed through. The baked pie freezes well; I wrap slices individually for easy reheating.
FAQs
Can I use different apples?
Yes, I often use Honeycrisp, Pink Lady, or Granny Smith for a more tart flavor.
Do I have to prebake the crust?
No, this pie bakes fully assembled.
Can I make the filling ahead?
Yes, I make it up to 3 days in advance and refrigerate.
How do I keep the bottom crust from getting soggy?
I cool the filling completely before assembling so it doesn’t steam the crust.
Can I skip the wave top?
Yes, a lattice or full top crust works too.
Why chill the pie before baking?
It helps the crust stay flaky and maintain its shape.
Can I freeze the unbaked pie?
Yes, I freeze it fully assembled and bake straight from frozen, adding extra time.
Why mound the apples higher at the edges?
It keeps the center from puffing dramatically under the top design.
Can I reduce the sugar?
Yes, but reducing too much can affect the filling texture.
Should I peel the apples?
Yes, peeling helps the filling cook evenly and gives the best texture.
Conclusion
I love how this Crispin Wave Apple Pie combines traditional apple-pie comfort with an elegant, swooping top crust that looks gorgeous on any holiday table. The spices, texture, and beautiful pattern make it a dessert worth lingering over—especially with a scoop of vanilla ice cream.
