Free-Form Apple Pie, No Pie Dish Needed

This free-form apple pie needs no pie dish and bakes on parchment paper: you roll the dough into a round, arrange sliced apples in the center and fold the edges inward. It is done after 40 minutes at 400°F (200°C).

The short crust and how to roll it

A short crust is made from flour, cold butter, sugar, salt and cold water. Rub the butter into the flour until the crumbs are the size of peas, add the water, and knead only until the dough comes together. Chill it for half an hour so the butter firms up and does not smear.

Roll the dough into a round about 12 inches (30 cm) across between two sheets of parchment. If it cracks, press the crack together with your finger and keep rolling.

Assembling and folding

Arrange the thinly sliced apples in the center of the round, leaving a 2-inch (5 cm) border. Fold the border inward over the apples, leaving the center exposed, and brush the dough with beaten egg. The fold keeps the apple juice in the center and stops it from running out onto the pan.

Tart apples, such as Granny Smith, hold their shape while baking. Very sweet apples melt and get too soft. If you prefer ready-made puff pastry, try the apple strudel with store-bought puff pastry.

The pie bakes on a flat baking sheet or oven tray, not in a pie dish. Cool it for a quarter of an hour before slicing, so the juice sets. Serve warm or at room temperature, with a scoop of vanilla ice cream. The pie keeps two days at room temperature, covered, and you warm it for 10 minutes in the oven before serving to bring back the crispness.

The recipe

Free-Form Apple Pie, No Pie Dish Needed

An apple pie baked on parchment with no pie dish: a short crust rolled into a round, apples in the center and the edges folded inward.

• Servings 8 slices
• Prep 30 min
• Cook 40 min
• Total 1 hr 40 min

Print recipe

Ingredients

• 1.5 cups all-purpose flour (for the dough, about 7 oz / 210 g)
• 2 tbsp sugar (for the dough)
• 0.5 tsp salt (for the dough)
• 3.5 oz / 100 g cold butter (cubed, for the dough)
• 4 tbsp cold water (for the dough)
• 4 tart apples (about 1.5 lb / 700 g, peeled and thinly sliced)
• 2 tbsp sugar (for the filling)
• 1 tsp ground cinnamon
• 1 tbsp lemon juice
• 1 tsp cornstarch
• 1 egg (beaten, for brushing)
• 1 tbsp sugar (for sprinkling on the crust)

Instructions

1. In a bowl, mix the flour, sugar and salt. Rub in the cold butter with your fingertips until the crumbs are the size of peas.

2. Add the cold water and knead just until the dough comes together. Wrap and chill for 30 minutes.

3. Heat the oven to 400°F (200°C). Toss the apples with the sugar, cinnamon, lemon juice and cornstarch.

4. Roll the dough into a round about 12 inches (30 cm) across between two sheets of parchment, and slide it, on the bottom sheet, onto a flat baking sheet.

5. Arrange the apples in the center of the round, leaving a 2-inch (5 cm) border.

6. Fold the border inward over the apples, leaving the center exposed. Brush the dough with the egg and sprinkle with sugar.

7. Bake for 40 minutes, until the crust is golden. Cool for 15 minutes before slicing.

Frequently Asked Questions

Can I make the dough ahead of time?
Yes, up to two days in the fridge wrapped in plastic, or up to a month in the freezer. Thaw in the fridge before rolling.

Which apples are best for apple pie?
Tart apples such as Granny Smith hold their shape. Sweet apples melt into a sauce.

Why does the dough tear when I fold it?
Usually because it is too cold. Wait a minute or two at room temperature and fold again.