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Crispin Wave Apple Pie

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A beautifully spiced apple pie featuring sweet Crispin apples and an elegant wave-patterned top crust. The buttery, flaky pastry pairs with a richly flavored apple filling, creating a showstopping dessert that’s surprisingly simple to assemble.

Ingredients

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

10–12 tablespoons ice water (start with 9 tablespoons)

For the filling:

10 large Crispin apples, peeled and sliced

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

2 tablespoons cornstarch mixed with 4 tablespoons cold water

2 tablespoons lemon juice

1 beaten egg + sugar for finishing (optional)

Instructions

  1. Blend flour, sugar, and salt in a food processor. Add butter and pulse until mixture resembles coarse meal.
  2. Add 9 tablespoons ice water and pulse until dough forms moist clumps, adding more water by teaspoon if needed.
  3. Divide dough into two disks, wrap, and chill at least 2 hours.
  4. Make the filling: Melt butter in a saucepan until shimmering. Add apples and sauté 1–2 minutes.
  5. Add sugar and salt; cook until apples soften and most juices evaporate.
  6. Stir in spices and cornstarch slurry; cook until thickened.
  7. Remove from heat, stir in lemon juice, and cool completely.
  8. Assemble: Preheat oven to 425°F (218°C). Roll one dough disk into a 12-inch circle and fit into a 9-inch pie plate.
  9. Mound cooled apple filling into the crust, keeping a shallow indentation in the center.
  10. Roll second dough disk into a rectangle and cut thin strips under 1/4 inch wide.
  11. Arrange strips in an overlapping curved pinwheel pattern to form the wave design. Seal and crimp edges.
  12. Brush top with beaten egg and sprinkle with sugar if desired. Chill pie at least 30 minutes.
  13. Bake: Bake at 425°F for 25 minutes. Reduce temperature to 375°F (190°C) and bake 25–35 minutes more, covering edges if needed.
  14. Cool at least 3 hours before slicing.

Notes

Mix apple varieties for more depth—Honeycrisp, Pink Lady, or Granny Smith work well.

Use coarse sugar for a crunchy top crust.

Brown sugar in the filling adds warm caramel notes.

Ensure filling cools fully to prevent a soggy bottom crust.

Nutrition

Find it online: https://chocolatecoveredamy.com/crispin-wave-apple-pie/