Apple Crown Pie Recipe
Tender apple filling, warm spice, and flaky croissant layers.
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Ingredients
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Croissant Layers
Apple Filling
Finishing
Method
Croissant Layers
- 1
Prepare croissant dough
Remove croissant dough from refrigerator and let it sit at cool room temperature 15 minutes to become pliable but still cold. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- 2
Shape crown base
If using premade croissant rolls, unroll sheets and separate into 12 triangles or pieces according to package. For each crown layer, roll or gently stretch each croissant piece into about 4–5 inch long strips. Arrange 6 strips in a circular spoke pattern on the prepared sheet with points meeting at the center and wider ends forming the outer rim; overlap slightly so layers will seal. Repeat to create a second round that will form the top lattice (you will stack one layer, add filling, then top with the second layer). Brush the exposed dough edges lightly with melted butter to encourage browning.
- 3
Apple Filling
- 4
Prepare apples
Peel, core, and slice apples thinly (about 1/8 inch). Place slices in a large bowl and toss immediately with lemon juice to prevent browning.
- 5
Combine filling ingredients
To the apples, add granulated sugar, brown sugar, all-purpose flour, cinnamon, nutmeg, sea salt, and vanilla extract. Toss until slices are evenly coated and the flour/sugars are distributed. The flour will absorb some juices while baking.
- 6
Cook slightly (optional, recommended for less watery filling)
In a medium skillet over medium heat, add the apple mixture and cook, stirring, for 3–4 minutes until apples soften slightly and the sugars begin to dissolve. Remove from heat and stir in the 2 tablespoons of cold butter until distributed in small bits. Let filling cool 5 minutes so it holds shape when assembled.
Assembly & Bake
- 7
Assemble crown pie
Place the bottom croissant spoke circle on the prepared baking sheet. Spoon the cooled apple filling into the center, leaving a 1-inch border free around the inner circle so the top pieces can seal and create a crown edge. Distribute filling evenly but mound slightly in the center.
- 8
Top layer and seal
Take the second croissant round and drape it over the filling. Tuck and pinch the inner edges of top and bottom dough together to seal the filling, then fold and crimp the outer edges to form a decorative crown rim. Trim any uneven bits and press gently so layers adhere. Use the reserved egg wash to brush the entire top surface and edges.
- 9
Finish and bake
Sprinkle the top lightly with turbinado sugar for crunch. Bake in the preheated 375°F (190°C) oven on the middle rack for 22–28 minutes, or until croissant layers are golden brown and the filling is bubbly. If the edges brown too quickly, tent loosely with foil for the last 5–8 minutes.
- 10