Saffron Apple Pie

When it comes to entertaining, we all have those "standard" recipes we lean on year after year. But if you are looking to truly impress your guests this season, it is time to move beyond the basic cinnamon-and-sugar routine. Enter the Saffron Apple Pie- a sophisticated, aromatic, and visually stunning upgrade to the ultimate American classic.

Adding saffron to a traditional apple pie doesn’t just change the flavor; it transforms the entire experience. Known as "red gold," saffron provides a subtle, earthy floral note and a gorgeous golden hue that complements the tart sweetness of Honeycrisp apples perfectly. This isn’t just a dessert; it’s a conversation starter for your festive table. Whether you are hosting Thanksgiving dinner, 4th of July party, or a holiday gathering, this elevated recipe strikes the perfect balance between familiar comfort and gourmet flair.

By pre-cooking the filling with high-quality Lemonfair Saffron, you ensure a deep infusion of flavor and a perfectly jammy texture that avoids the dreaded "soggy bottom" crust.

Ingredeints:
2 tbsp. unsalted butter
2.5 lbs. honey crisp apples, peeled and cored, and cut into wedge (about 5 apples.)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
3/4 c. sugar
1 generous pinch Lemonfair Saffron, ground with mortar & pestle.
2 tbsp. all-purpose flour
2 tsp. cornstarch
1 tbsp. lemon juice
Store bought or homemade pie dough
1 egg, lightly beaten

Directions:

Prepare the Saffron Apple Filling:
(Note: This can be done a day in advance to save time!)
1. Sauté: In large pan over medium-high heat, melt the butter. Add apples to the pan, ensuring they are completely coated with butter. Continue to cook, stirring occasionally.

2. Season: Sprinkle in cinnamon, nutmeg, salt, saffron, and sugar. Stir thoroughly to combine.

3. Simmer: Reduce the heat and continue cooking for about 5 more minutes until the apples have slightly softened. Sprinkle the mixture with flour and cornstarch, then cook for an additional 5 minutes.

4. Cool: Transfer the fruit mixture to a bowl, stir in lemon juice, and allow to cook completely. If prepping a day ahead of time, allow to cool, then tightly cover and refrigerate.

Bake the pie:

1. Place a large baking sheet on the middle rack of your oven & preheat to 425. If needed, on a lightly floured surface, roll out bottom disc of crust dough until it fits into a 9 inch pie plate, leaving .5” overhang. Place this in the freezer. 

2. Roll out remaining dough on floured surface to about 10” diameter. 

3. Remove crust from freezer. Pour cooled filling into it and cover with remaining dough.

4. Seal the edges by pressing them together, trim excess, then press edges with a fork. Cut vents in the top of the curst, brush with egg wash and sprinkle with an additional tablespoon of sugar. 

5. Place the pie on the preheated baking sheet in the oven and bake for 20 minutes. Reduce temperature to 375. Cook until crust is golden, 30-40 minutes more. Allow to cool on rack for at least 2 hours.