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I’ve been wanting to make my friend Lauren Ko’s geometric spoke pie for a a while now. We first met in 2018 at her spoke pie class in Portland and again for brunch in New York City, where she was very hush hush about her trip (to film an episode of Martha Bakes, NO BIG DEAL). Fast forward to 2020 and her pie creations are now in print, a debut cookbook called Pieometry, with her signature spoke design on the cover.
For this project, I attempted everything without her book, the one thing I forgot when I packed for Thanksgiving, so this recipe pieces together components of different pies I’ve made, with the end goal of making sure that spoke design stays in tact! To do this, I pre-cooked the apple filling so it wouldn’t be too watery. For the dough, I adapted Chef Ashley Christensen’s recipe that I successfully used for blind baking this braid so I felt good about using it for this spoke pie. The addition of cornstarch (Christopher Kimball trick) helps prevent shrinkage. Happy pie making!
Apple Spoke Pie
Ingredients
Pie Crust
2 3/4 cups all-purpose flour
1 tablespoon cornstarch
1 tablespoon granulated sugar
1 teaspoon kosher salt
1 cup cold unsalted butter, cut into 1/2 inch cubes
1/4 cup ice cold water, plus more if needed
1 tablespoon apple cider vinegar
1 large egg well beaten with 1 tablespoon water, for egg wash
Filling
2 tablespoons unsalted butter
3 pounds Granny Smith and/or Honey Crisp apples, peeled, cored and sliced 1/4 inch thick.
1/4 cup firmly packed light brown sugar
3 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1 tablespoon fresh lemon juice
2 tablespoons cornstarch
1/2 teaspoon kosher salt
Tools:
9-inch pie dish, standard size
Ruler
Pastry wheel
2 1/4 inch diameter round cookie cutter or drinking glass
Pastry brush
Directions:
For the crust:
In a food processor, combine the flour, cornstarch, sugar and kosher salt. Add the butter and pulse until the size of peas. If you have a few larger chunks that is okay.
Transfer the flour mixture to a large bowl. Combine the water with the apple cider vinegar. Add the water a bit at a time, incorporating with your hand until the dough comes together. If it feels dry and crumbly, add an additional teaspoon of water until its the right moisture level. Divide into two discs, one round and the other more squared off. This will make it easier to keep their shape when rolling out. Cover each with plastic wrap and chill in the fridge for 2 hours, but preferably overnight.
Remove the dough from the fridge and let thaw on the counter for 10-15 minutes or until pliable but still cold. Roll out to 1/8″ thick. Line a 9″ standard pie dish with the dough. Leave a bit of an overhang. Place in the freezer while preparing the filling.
For the filling:
In a large saucepan, melt the butter. Add the sliced apples, light brown sugar, granulated sugar, cinnamon and nutmeg. Cover and cook over medium heat until the apples are just tender, about 15-20 minutes. At this point, if the juices look runny, leave uncovered for another 5 minutes till thickened. Remove from heat. Make a slurry with the lemon juice and cornstarch. Add to apples, along with the salt. The filling should be at room temperature before adding it to the pie. Transfer to a bowl and place in the fridge to speed up the cooling process. Meanwhile, work on the pie top.
For the pie top:
Roll out your second disc to 1/4″ thick, keeping it in a square-ish shape. Place on a cookie sheet lined with parchment. With a ruler and pastry wheel, cut strips 1/3″ wide. You should get approximately 28 strips. They should be cold but pliable. If they have softened, place in the fridge for 5 minutes to firm up.
In a large saucepan, over medium high heat, melt the butter. Add the sliced apples, light brown sugar, granulated sugar, cinnamon and nutmeg. Cover and cook until the apples are just tender, about 15-20 minutes. If the juices look runny, uncover the pan and cook for another 5 minutes till thickened. Make a slurry with the lemon juice and cornstarch. Add to the apples, along with the salt. Cook for a couple more minutes to incorporate then remove from heat. The filling should be at room temperature before adding to the pie. Transfer to a bowl and place in the fridge to speed up the cooling process. Meanwhile, work on the spoke pie top.
For assembly:
Add the apples to the pie dish and smooth out till even. Place a round cookie cutter or small glass in the middle. Lay strips one by one to create spoke design. I followed this Tasty how-to video. Carefully seal at the very edge of the pie dish, I even went a little under so as to not ruin the design. I’m fine with crust crumbling a bit when cutting the slices. Then with a sharp paring knife or kitchen scissors, trim all around the edge of the pie. Here is my unbaked pie.
Make sure the wash is thoroughly beaten so it browns evenly. Gently brush the strips with wash, paying special attention to the strips woven underneath.
Cover pie with plastic wrap and chill in the freezer for 1 hour.
Preheat the oven to 425°F standard bake and place the rack in the middle.
Remove the plastic wrap. Place the pie on a parchment lined sheet pan. Bake for 20 minutes to help the spoke design set.
Lower the oven temperature to 375°F. Bake the pie for 40-50 minutes. Check the pie about 20 minutes in. If the edges are browning too quickly, remove from the oven and cover edges with foil. This is also a good point to touch up the strips with more egg wash on any spots that you may have missed in the beginning. Place back in the oven and continue baking until the crust is golden and the filling begins to bubble. Let the pie cool for approximately 2 hours before serving. I like my pie with vanilla ice cream but whipped cream is delicious, too.
Serves 8.
If you make it, I’d love to see! Tag me on Instagram @pastrywithjenn.