Once upon a time, in a college town called Towson, Maryland, an angelic culinary student worked at Moxley’s ice cream store. She developed this Apple Cinnamon Pie with a gorgeous lattice crust that our customers raved about. It had a sweet-tart filling made with fresh apples and spiced glaze. They’d often order it with their favorite scoop of our full-fat ice cream- à la mode- but the majority of the time, it was ordered alone.
When it came time for the gorgeous baker to leave for Army basic training, she and the owner argued over whether or not he owned the recipe. The baker reasoned with the cruel owner that since she had brought the recipe to the store with her, it was (and would stay) hers. He figured since his customers loved it, it should be his. She told him he could buy it. He refused. The baker told him to kick rocks because he didn’t pay me her enough, to begin with, and it wasn’t in her contract that she had to leave her recipes. He got mad. She kept her recipe. And she lived happily ever after.
Now I serve this fairy tale Apple Cinnamon Pie at least once a month to my family, but during the holiday season, especially, it’s on heavy rotation. The owner can’t have it. But you can. Yes, I am that petty.
*This recipe was originally published in November 2018. I’ve updated the article, images and added weight measurements to the recipe.*
Where does Apple Cinnamon Pie come from?
Many people are surprised to find out that the “American” apple pie actually originated in England. I don’t know why they’re so shocked, though. When you consider that the folks who colonized the country were themselves from Europe, it should all make sense. The English settlers brought over their pastry, and along the road, it became known as the national dessert of the New World.
However, pies, in the broad sense, date back to ancient Greek times. Pies are just foodstuffs that are baked inside of a pastry. The Greeks and Romans have been doing that long before the US was a twinkle in King George’s money-grabbing eye. However, the pies we are most familiar with did begin in England. During the Middle Ages, most pies were savory and were also called mincemeat pies. If you’re a theater fan, don’t watch Sweeney Todd: The Demon Barber of Fleet Street, or it may put you off pies altogether. To this day, savory pies are all the rage in the UK.
Here, though, we as a nation have perfected the sweet pie. Cherry, pumpkin, and sweet potato pies are very American, but none more so than apple.
What do I need to make Apple Cinnamon Pie?
The ingredients for this apple cinnamon pie are brown sugar, tart apples, pie dough, unsalted butter, cornstarch, cinnamon, ginger, nutmeg, kosher salt, lemon juice, and water.
The pie bakes in a 9 or 10-inch pie dish. If you want a deep (tall) pie, go with the 9-inch. I prefer a metal pie tin, but ceramic or glass (or aluminum if you plan to freeze it) will also work. You also need a rolling pin, a sharp pizza cutter (or pastry wheel), and a 4-quart pot.
Which Apples are best for Apple Cinnamon Pie?
I make my apple cinnamon pie with only one type of apple. Tart Granny Smith apples have a firm flesh that provides the classic flavor contrast to this cinnamon and sugar glaze. Other crisp and tart apples are Braeburn, Honey Crisp, Pink Lady, or Jonagold. They are all as sweet as I would go in this recipe, as well. Give Granny Smiths a chance, though; I know they’ll make you happy.
I want you to for sure avoid Golden Delicious and McIntosh Apples. Both will break down a bit too much for the bake time of this pie, so avoid them for the sake of structure. McIntosh apples specifically are too sweet for this recipe. Even if you are a fan of super-sweet desserts, I wouldn’t recommend using them in this recipe because the final product will be cloyingly sweet, and the filling will become a mushy goo.
Use a vegetable peeler or a sharp paring knife to peel the apples. I make my apple cinnamon pie with 9 large apples because I prefer a tall pie. If you couldn’t care less, make it with 8 apples. Once the apple peels are gone, cut the apples into quarters, then cut the quarters into 1/8-inch thick slices.
What spices go well in this Apple Cinnamon Pie?
In a wide, shallow pan, melt the first quantity of unsalted butter over medium-high heat.
Once the butter has melted, add the apple slices and sauté them in the butter for 2 1/2 minutes. Sprinkle the ground cinnamon, ginger, nutmeg, and kosher salt. You can also omit the spices and use Apple Pie Spice. Apple pie spice contains cinnamon, allspice, and nutmeg. I prefer my spice blend because it relies more on cinnamon and incorporates spicy ginger. If you love allspice, you can add 1/2 teaspoon to the apples along with the other spices. You can also add 1/4 teaspoon of cardamom, which also pairs well with apple.
Stir the spices and salt into the apple mixture, then add the lemon juice.
Why does brown sugar taste better in Apple Cinnamon Pie?
While most apple pies use granulated sugar, I prefer to take advantage of the molasses flavor of brown sugar in mine. Adding brown sugar to your apple pie filling is a way to add hints of caramel to an already flavorful pie.
Once steam begins rising from the spiced apples, add the brown sugar to the pot. Reduce the heat to medium, then stir the sugar into the apples. You want the sugar crystals to begin melting and combining with the juice from the apples and the lemon. Stirring frequently, cook the apples for 3-4 minutes. While you’re waiting for the syrup to form, make the slurry.
How do I thicken Apple Cinnamon Pie Filling?
Add the cornstarch to a small mixing bowl. Whisk in the cold water until the mixture is smooth and runny. It’ll look opaque, like milk.
This cornstarch water mixture is called a slurry. It’s what will thicken the sugar and spice liquid into delicious goo (or glaze). Without it, the apples will fall to hell when you slice your pie, and the liquid will make the bottom crust soggy. You don’t have to use water to make the slurry. You can use apple cider, apple juice, or even more lemon juice (but that would make it pretty tart). Avoid using liquids like milk or cream to make a slurry. They’ll just curdle instead of creating a smooth, glossy glaze.
Soon, a puddle of sugar-liquid will form in the bottom of the pot of apples and begin to simmer. Use your spoon to create a well in the middle of the apples. Whisking constantly, pour the cornstarch slurry into the center of that well. Once the slurry is in the pot, use your spoon to stir the apples into the mixture you’ve just created.
Within a minute or two, the slurry will begin to thicken the juices in the pan. Use your spoon to fold the apples into the glaze to ensure they are fully coated. Continue cooking and stirring the apples into the glaze until the glaze looks thick; think corn syrup.
Why do I need to cook my apples before baking them in the pie?
Part of the reason we cook the apples before baking the pie is that we need to create that thick glaze. We aren’t able to do that unless we heat the cornstarch slurry to the boiling point. Sure, we could do it the old-school way and toss our apples and spices in flour, but that’s a hit-or-miss technique. If you have the sort of luck I do, you’ll get super dry apples and end up with a filling that tastes like flour. Instead, creating this glaze ensures we have the best filling for our apple cinnamon pie.
Briefly cooking the apples in this stage also reduces the amount of baking time our final pie needs. If we were to add raw apples to the pie, even ones as thinly sliced as these, it would add at least a half-hour to our baking time.
Once the glaze is goopy, add the remaining butter to the apples in the pot. This technique of finishing sauces or dishes with pats of butter is called mounting. It produces a velvety sauce with minimal effort. Just use your spoon to rapidly stir the butter into the hot glaze. As the filling cools, this butter will also keep the filling from looking crusty.
Why is it bad to fill the pie dough with hot apple filling?
It’s best to allow your apple filling (or any cooked filling) to cool completely and as quickly as possible. The latter is because you don’t want the filling to set up too much before it goes into the pie. The former is because you don’t want to begin softening the butter in your pie dough. The residual heat from a freshly cooked filling will cause the fats in your pie dough to start melting. That, in turn, causes it to meld with the flour in the dough, which results in a soggy, gummy bottom crust. No bueno.
Set the pan filled with the apple cinnamon filling into a larger pan filled with ice water. You want the ice water to reach halfway up the sides of the apple filling pan. Use this to chill the pie filling quickly. Help things along by stirring the filling frequently to redistribute some of that heat. Once cool, you can proceed with filling the pie shell.
Can I make the Apple Cinnamon filling ahead?
You can make the apple cinnamon pie filling up to two days ahead. Prepare it as instructed and store it in a covered container in the fridge. The cold air will firm the butter in the filling up quite a bit, so you need to stir it well before using it.
Can I freeze it?
If you want to freeze the apple cinnamon filling:
- Allow it to cool completely.
- Transfer it to a freezer-safe container and freeze it for up to two months. You can thaw it overnight in the fridge.
- Give it a good stir before using it to fill your pie.
What is the best pie dough to use for this Apple Cinnamon Pie?
The best pie dough to use for this apple cinnamon pie is my Flaky Pie Dough. Because this is a firm-ish filling- meaning it’s not a custard- you don’t need to worry that much about it developing a soggy crust.
Roll out your disc of pie dough into a 13-inch circle. If you’re baking in a 10-inch pan, roll it out to 14-inches. Make sure the circle of pie dough is rolled evenly and fairly thin. It shouldn’t be any thicker than 1/8-inch. The best way to achieve this is to roll from the center of the disc out in even strokes. Turn your disc as you roll to make sure it doesn’t have hills and valleys.
What kind of pan is best to bake pies in?
Once your circle is rolled out, place the rolling pin on the far edge of the circle. Pinch the circle’s rim to the rolling pin with your index fingers and roll back to lift it onto the rolling pin. Roll the entire disc of dough onto the rolling pin, then unroll it over your pie plate.
Though they’re not the prettiest, I prefer to use metal pie tins (plates) for baking my pies in. They are the best conductors of heat, and they do so evenly. That means the bottoms of my pies are brown, just as the tops are. Ceramic and glass pie dishes work, too. Metal is just better. If you plan to freeze your pies for the holidays or for those last-minute guests, you should bake them in disposable aluminum pie tins. That way, you can have your everyday pie tin freed up.
Once the bottom circle of dough is in the pie tin, use your knuckles to press it gently into the corners and bottom of the pie plate. This will keep the sides and edges of the dough from shrinking down as the pie bakes.
Now you can fill the dough with your cool apple cinnamon filling. Be sure to use the back of your spoon to press the filling down. Not doing so will cause air pockets in your baked pie.
What’s the purpose of a Lattice Crust?
A lattice top- also known as a basketweave- is mainly decorative, but it does have some practical uses. The opening of a lattice top vents the pie to avoid bursting the dough as the steam rises from the filling. But, mainly, it’s for looks.
As a pastry chef and teacher, I find that the lattice technique has to be the most intimidating to novice pie makers. People see it as this intricate weave and feel overwhelmed by it. Shoot! I’ve been baking pies for over two decades, and sometimes I still mess it up. That’s usually because I’m going too fast, though.
How do I make a Lattice Crust?
Here’s my foolproof way to weaving a lattice top. First, roll out your second disc of dough into a 15-inch circle 1/8-inch thick. If you’re baking a 10-inch pie, roll it out to 16-inches. Use your pastry wheel (or a pizza cutter) to cut out 18 strips of dough, each 3/4-inch (about 1 cm) wide. It’s always better to have more strips than not enough.
Here’s how to weave the actual lattice pattern:
- Set the pie plate onto a piece of parchment paper. Use a pencil to mark the circumference of the pie plate. Use the top rim as a guide, not the bottom (which is smaller). You can also find a plate that is the same size as the top of your pie plate and use that as a guide instead.
- Once you have your circle marked, flip the paper over. You don’t want the pencil dust to touch your dough. Starting in the middle of the circle, place strips 3/4-inch apart. Make sure they’re evenly spaced. Fold back every other strip to the middle of the circle. It doesn’t matter where you start. Just make sure every other one is folded back halfway. Pay attention to the strips of dough that are straight. Those will be folded back on the next go-’round.
- Lay a strip of dough across the pie, starting in the center. Straighten the strips of dough you folded back. Now, fold back the strips of dough that you left straight. Lay another strip of dough 3/4-inch from the first one (that you laid across). Unfold the strips of dough to return them to their straight positions.
- Fold back the strips you folded the first time and repeat. Continue this pattern until the top half of the circle is weaved, then do the bottom half.
Carefully slide the paper with the latticed dough onto a sheetpan or pizza pan and refrigerate the dough for 15 minutes. This will firm up the butter in the dough and make transferring it easier.
How do I seal pie crusts?
While you’re waiting for the lattice to firm up, prepare your egg wash. Egg washes are “the glue” that seals the bottom crust to the top or vice versa. They also give your pie a glossy finish when they’re brushed on the surface of the lattice and the rim of the pie.
In a small mixing bowl, whisk together the egg yolk and cold water. Once the mixture is smooth, brush a thin layer of the egg wash onto the rim of the bottom pie crust.
Remove the chilled lattice top from the fridge and quickly, but carefully, flip it onto the filled, bottom pie shell. Press the lattice to the rim of the bottom shell to seal it. Once sealed, use a sharp knife or a pair of kitchen shears to trim off the dough that’s touching your counters. Leave the rest of the dough for forming the crust.
How do I keep the shape of the pie crust?
Brush a layer of the egg wash on top of the lattice crust. Fold the excess strips of dough up and to an angle to create the crust. I’m a sucker for pie crust, so I love to use up as much of the dough as possible. If you’re not so in love with it, you can trim anything beneath the rim of the pie tin.
Once the strips are folded, crimp the edges by grabbing the dough between your thumb and forefinger. Imagine you’re pinching your nephew’s chubby cheek. Once you grip the dough, twist counterclockwise to flute the edge. Continue all the way around the pie until the crust is formed. You can also form your crust as I’m doing in the image above, or go old-school and press the tines of a fork onto the edge.
Chill the pie in the fridge for at least 30 minutes. This is the best way to ensure your crust stays nice and pretty. It allows the butter in the dough time to firm up so it won’t melt and lose its shape in the hot oven before it’s had time to set. If you have any leftovers scraps of dough, use cookie cutters to cut out cute shapes and attach them to the top of the lattice.
Take this time to preheat your oven to 400°F (204°C).
Can I freeze the pie before baking it?
If you are making this pie ahead, now is when you’d freeze it. Well, first, refrigerate it to firm up the dough. Then you can wrap it in a couple of layers of plastic and then freeze it.
You can freeze this apple cinnamon pie for 3 months. Thaw it in the fridge overnight or bake it from frozen after brushing the egg wash over it again. You’ll need to add an additional 30 minutes to the baking time if you’re baking from frozen.
How long do I bake the Apple Cinnamon Pie?
After your pie has chilled, remove it from the fridge and brush another layer of the egg wash over the surface of the pie. If you’re baking in a glass or ceramic pie dish, allow the pie plate to warm up for five minutes on the counter. Putting an ice-cold pie plate (especially a ceramic one) into a raging hot oven could cause it to shatter. After five minutes, put the pie into the oven and bake it for 20 minutes.
After 20 minutes, reduce the oven temperature to 350°F (177°C) and bake it for an additional 40-45 minutes. Rotate the pie after a half hour to make sure the pie browns evenly. If you find that the pie is browning too much, place a piece of foil over it (lightly) to cover it. You want the crust to be golden brown and the pie filling to bubble through the lattice. Those visual cues, along with the two different baking temps, will ensure a perfectly baked pie.
How long do I have to cool the pie before cutting it?
Once the pie is done baking, remove the pan from the oven. Allow it to cool for at least 20 minutes before cutting and serving.
The 20 minute cooling period is more to give the filling a chance to set up, but it also keeps you from burning the crap out of your mouth. You can also allow it to cool completely.
How do I serve this Apple Cinnamon Pie?
The traditional way to serve any pie is à la mode. À la mode, as it pertains to desserts, means it’s topped with ice cream. You know I have plenty of frozen custards around here, so just pick your poison:
Any one of these will go great on this pie. You can also serve it on its own.
How do I store it?
Store leftover apple cinnamon pie at room temperature, covered by a cake dome or cloche. You can also store it in a container in the fridge, but I prefer room temperature since I like mine warm.
Reheat slices of pie on high for 15 seconds in the microwave for a warm, freshly-baked flavor. Enjoy this pie within 4 days of baking for the best taste.
Can I freeze pie after baking it?
If you want to get a headstart on holiday dessert prep:
- Bake and cool the pie completely.
- Wrap it in a layer of plastic wrap, followed by a layer of foil, and freeze it for 2 months.
- Thaw it at room temperature, uncovered, or in the fridge, covered. You can warm it in a 200°F (93°C) oven for 20 minutes to fake like you just made it if need be.
Welp! The owner of the ice cream store may not have the recipe, but you sure as hell do. It’s because you’re my favorite. Go ahead and bake yourself one. Don’t forget to share it with your crew and pin it so you can gloat forever.
Apple Cinnamon Pie with Lattice Crust
Equipment
- 9-inch pie plate
- rolling pin
- pastry wheel (or pizza cutter)
- pastry brush
Ingredients
Apple Cinnamon Filling
- 8 (1 3/4 kilograms) Granny Smith apples peeled, cored, quartered, and sliced 1/4-inch thick
- 1/2 cup (1 stick or 113 grams) unsalted butter divided
- 2 tablespoon (10 grams) ground cinnamon
- 1 teaspoon (3 grams) ground ginger
- 3/4 teaspoon (4 grams) ground nutmeg
- 1/2 teaspoon (3 grams) kosher salt optional
- 2 1/2 tablespoons (37 milliliters) lemon juice from 1 large lemon
- 1 cup, packed (230 grams) brown sugar
- 4 tablespoons (35 grams) cornstarch
- 1/4 cup (60 milliliters) cold water
- 2 8-ounce (250 grams) portions flaky pie dough (or store bought)
Egg Wash
- 1 large egg yolk
- 1 tablespoon (15 milliliters water (cold)
Instructions
Prepare the Apple Cinnamon Filling
- In a wide, shallow, 6-quart sauté pan, melt 4 tablespoons of the unsalted butter over medium-high heat.Once the butter has melted, add the apple slices and sauté them in the butter for 2 1/2 minutes.
- Sprinkle the ground cinnamon, ginger, nutmeg, and kosher salt. Stir the spices and salt into the apple mixture, then add the lemon juice.
- Once steam begins rising from the spiced apples, stir the brown sugar to the pot. Reduce the heat to medium. Stirring frequently, cook the apples for 3-4 minutes.
- While you're waiting for the syrup to form, make the slurry.Add the cornstarch to a small mixing bowl. Whisk in the cold water until the mixture is smooth and runny.
- Soon, a puddle of sugar-liquid will form in the bottom of the pot of apples and begin to simmer. Use your spoon to create a well in the middle of the apples. Whisking constantly, pour the cornstarch slurry into the center of the apples. Once the slurry is added, use your spoon to stir the apples into the mixture you've just created.
- Within a minute or two, the slurry will begin to thicken the juices in the pan. Use your spoon to fold the apples into the glaze to ensure they are fully coated. Continue cooking and stirring the apples into the glaze until the glaze looks thick; think corn syrup. Once the glaze is thick, add the remaining butter to the apples in the pot. Stir the butter rapidly into the hot glaze.
Cool the Filling, Then Fill the Bottom Pie Shell
- Set the pan filled with the apple cinnamon filling into a larger pan filled with ice water that reaches halfway up the sides of the apple filling pan. Cool the apple cinnamon filling in this manner, stirring the filling frequently to redistribute some of the heat. Once cool, you can proceed with filling the pie shell.
- Roll out one disc of pie dough into a 13-inch circle. If you're baking in a 10-inch pan, roll it out to 14-inches. Make sure the circle of pie dough is rolled evenly and no thicker than 1/8-inch. Lay the circle of dough into your pie tin. Once the bottom circle of dough is in the pie tin, use your knuckles to press it gently into the corners and bottom of the pie plate. This will keep the sides and edges of the dough from shrinking down as the pie bakes.
- Pour the cool apple cinnamon filling into the bottom shell. Use the back of your spoon to press the filling down to prevent any air pockets in your baked pie.
Weave the Lattice Top
- Roll out the second disc of dough into a 15-inch circle 1/8-inch thick. If you're baking a 10-inch pie, roll it out to 16-inches. Use your pastry wheel (or a pizza cutter) to cut out 18 strips of dough, each 3/4-inch (about 1 cm) wide.
- Set the pie plate onto a piece of parchment paper and use a pencil to mark the circumference of the top of the pie plate. Once you have your circle marked, flip the paper over.
- Starting in the middle of the circle, place strips 3/4-inch apart. Make sure they're evenly spaced. Fold back every other strip to the middle of the circle. Pay attention to the strips of dough that are straight. Those will be folded back on the next step.
- Lay a strip of dough across the pie, starting in the center. Straighten the strips of dough you folded back. Now, fold back the strips of dough that you left straight.
- Lay another strip of dough 3/4-inch from the first one (that you laid across). Unfold the strips of dough to return them to their straight positions. Fold back the strips you folded the first time and repeat.
- Continue this pattern until the top half of the circle is weaved, then do the bottom half.
- Carefully slide the paper with the latticed dough onto a sheetpan or pizza pan and refrigerate the dough for 15 minutes. This will firm up the butter in the dough and make transferring it easier.
Prepare the Egg Wash
- In a small mixing bowl, whisk together the egg yolk and cold water. Once the mixture is smooth, brush a thin layer of the egg wash onto the rim of the bottom pie crust.
- Remove the chilled lattice top from the fridge and quickly, but carefully, flip it onto the filled, bottom pie shell. Press the lattice to the rim of the bottom shell to seal it. Once sealed, use a sharp knife or a pair of kitchen shears to trim off the dough that's touching your counters. Leave the rest of the hanging dough for forming the crust.
- Brush a layer of the egg wash on top of the lattice crust. Fold the excess strips of dough up and to an angle to create the crust. Once the strips are folded, crimp the edges by grabbing the dough between your thumb and forefinger and twisting counter-clockwise or by pressing the tines of a fork onto the edge.
Cover the Bottom Half of the Pie and Chill for a Sharp Crust
- Chill the pie in the fridge for at least 30 minutes. This is the best way to ensure your crust stays nice and pretty. While the pie chills, preheat your oven to 400°F (204°C).
Bake the Pie
- After 30 minutes, remove the pie from the fridge and brush another layer of the egg wash over the surface of the pie. If you're baking in a glass or ceramic pie dish, allow the pie plate to warm up for five minutes on the counter.* After five minutes, put the pie into the oven and bake it for 20 minutes.
- After 20 minutes, reduce the oven temperature to 350°F (177°C) and bake it for an additional 40-45 minutes. Rotate the pie after a half hour to make sure the pie browns evenly. If you find that the pie is browning too much, place a piece of foil over it (lightly) to cover it.
- When fully baked, the crust should be golden brown and the pie filling will bubble through the lattice. Once the pie is done baking, remove the pan from the oven. Allow the pie to cool for at least 20 minutes before cutting and serving.
Notes
Swaps and Substitutions:
- Replace the Granny Smith apples with Braeburn, Honey Crisp, Pink Lady, or Jonagold. But, avoid Golden Delicious and McIntosh Apples. Both will become too mushy in this recipe.
- You can also omit the spices and use Apple Pie Spice, or add 1/2 teaspoon of allspice and/or 1/4 teaspoon of cardamom to the spices in the recipe.
Tips and Techniques:
- For a tall pie, use 9 large apples. For a shallow pie, use 8 apples.
- A metal pie tin bakes the best pies, but ceramic or glass (or aluminum if you plan to freeze it) will also work.
- Cool the filling completely, or the residual heat from it will cause your bottom crust to become soggy and gummy.
- *Putting an ice-cold pie plate (especially a ceramic one) into a raging hot oven could cause it to shatter.
Make-Ahead Instructions:
- Make-Ahead Apple Cinnamon Pie Filling:
- Prepare it as instructed and store it in a covered container in the fridge.
- Store the filling for up to 2 days.
- The cold air will firm the butter in the filling up quite a bit, so you need to stir it well before using it.
Storage Instructions:
- Store leftover apple cinnamon pie at room temperature, covered by a cake dome or cloche. You can also store it in a container in the fridge.
- Reheat slices of pie on high for 15 seconds in the microwave for a warm, freshly-baked flavor.
- Enjoy this pie within 4 days of baking for the best taste.
Freezing Instructions:
- To freeze the Prepared Apple Cinnamon Filling:
- Allow it to cool completely.
- Transfer it to a freezer-safe container and freeze it for up to two months.
- You can thaw it overnight in the fridge.
- Stir well before using it to fill your pie.
- Freeze Unbaked Apple Cinnamon Pie:
- Refrigerate the lattice-topped pie to firm up the dough.
- Wrap the pie in two layers layers of plastic film and freeze it for up to 3 months.
- Thaw the frozen pie in the fridge overnight or bake it from frozen after brushing the egg wash over it again. You'll need to add an additional 30 minutes at 350°F (177°C) to the baking time if you're baking from frozen.
- To freeze the Baked Apple Cinnamon Pie:
- Bake and cool the pie completely.
- Wrap it in a layer of plastic wrap, followed by a layer of foil, and freeze it for 2 months.
- Thaw it at room temperature, uncovered, or in the fridge, covered.
- You can warm it in a 200°F (93°C) oven for 20 minutes for a freshly baked taste.
Oh my, now this is a pie! Your crust is so beautifully laid. I need to practice. Ever since going gluten-free, it’s hard for me to make a perfect crust.
I think you can do it. The key is to chill the dough as much as possible.
This was delicious! I had never made my own pie crust but you made it look like something I could do.
Of course you could do it, Mallory! I’m glad you liked it.