The first iteration of this design was a complete accident. It was the failed result of an entirely different plan. Still, I reluctantly posted it to Instagram after another pie-dea fell through. As luck would have it, Design Milk, an online magazine dedicated to modern design, shared the photo with their vast audience, immediately catapulting it into Internet notoriety. My Lokokitchen Instagram account had been slowly building momentum, but less than two months after its genesis, this was the catalyst that pushed the doughball down the hill. And what a wild ride it’s been.
The apple and gingerbread caramel combination has been a crowd favorite, and one I lean on no matter the season. Year-end celebrations, Christmas in July, or general craving for pie . . . this warmly spiced twist on the American classic is one to be considered seriously.
2 disks Blueberry Pie Dough
APPLE WITH GINGERBREAD CARAMEL FILLING
3½ pounds (1.6 kilograms) apples, such as Gala or Honeycrisp (6 to 8 large apples)
½ cup (99 grams) granulated sugar
¼ cup (28 grams) tapioca starch
1 teaspoon kosher salt
1 cup gingerbread caramel, cold or at room temperature, plus extra for drizzling (optional)
ABSTRACT STRING ART DESIGN NEEDS
Parchment paper
Ruler
Pastry wheel
2-inch circle cutter
Small bowl of water
Pastry brush
Paring knife
1. On a floured surface, roll 1 dough disk into an 11 × 15-inch rectangle. Roll the dough onto the rolling pin and unfurl it onto a sheet of parchment paper. Using a ruler as a straight edge and a rolling pastry wheel, cut the rectangle crosswise into ¼-inch strips (you will need about 30). Slide a flat baking sheet under the parchment and place the dough in the refrigerator to keep cold while proceeding with the pie.
2. Roll the second disk of dough into a 14-inch circle. Roll the dough onto the rolling pin and unfurl it over a 9-inch pie pan. Taking the edges of the dough, gently ease the dough into the pan, nestling it into the inner elbows of the pie pan. Trim the excess dough with kitchen shears to create a 1-inch overhang. Fold the overhang back under, creating an elevated edge.
3. Peel, core, and cut the apples into ¼-inch slices. Toss them in a large bowl with the sugar, tapioca starch, and salt.
4. Fill the pie shell with two layers of apples slices fitted closely together. Place a few more layers of slices around the edges, going three-quarters of the way up the pie shell sides, leaving a well in the center.
5. Pour the cooled gingerbread caramel into the well.
6. Fill the pie shell with the remaining apple slices, doming the fruit slightly in the center.
7. Place a 2-inch circle cutter slightly left of center on the pie surface. Using a pastry brush, lightly brush water around the edge of the pie to make it easier to adhere the strips.
8. Remove the dough strips from the refrigerator. Lay one strip of dough vertically down the center of the pie to the right of the circle cutter and gently press the strip into the edges to secure.
9. Continue laying strips across the surface of the pie with the ends ½ inch apart, and radiating around the circle cutter.
10. The last strip placed will end in the same spot as the first placed strip began, culminating in a teardrop cavity. (If your dough becomes warm and melty at any point, you can slide a baking sheet under the parchment and pop the whole operation into the refrigerator for 5 minutes to chill.)
11. Place five vertical strips spaced ½ inch apart to the right of the very first strip.
12. Place five horizontal strips below the circle cutter, spaced ½ inch apart. Press the edges of the pie to secure the strips.
13. Holding a paring knife at a 45-degree angle to your work surface, run it around the edge of the pie pan to trim the excess dough. Gently remove the center ring cutter.
14. Chill the entire pie in the freezer until the oven has come to temperature. The pie can be frozen solid before baking or simply chilled through, about 20 minutes.
15. Preheat the oven to 400°F and line a rimmed baking sheet with parchment.
16. When the oven has come to temperature, remove the pie from the freezer and place it on the prepared baking sheet.
17. Bake the pie for 25 minutes, then rotate the pie 180 degrees and lower the oven temperature to 350°F. If the edges are already brown, cover with a shield. If the top begins to brown excessively, rest a sheet of foil lightly on top. Continue baking until the filling is bubbling in the center, checking every 30 minutes to rotate the pie and adjust the shields as necessary, 80 to 100 total minutes. (If baking from frozen, add 30 to 45 minutes to the bake time.)
18. If you’re feeling especially saucy, drizzle extra caramel into the center cavity while the pie is still steamy hot. Cool the pie completely on a rack before slicing and serving.
SUGGESTED SUBSTITUTIONS
Dough alternatives: Basic, Beet, Black Sesame, Butterfly Pea Flower, Cornflower, Dragon Fruit
NOTE
The gingerbread caramel can be made days in advance and stored in the refrigerator until use.