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Saffron Apple Pie

Saffron Apple Pie

This holiday season, treat your guests to a remarkable Thanksgiving dessert: saffron apple pie. Combining the vibrant essence of saffron with the familiar comfort of apple pie, this recipe promises a delightful twist for your festive table. The golden hue of saffron, coupled with the sweetness of cinnamon-laced apples, creates a captivating dessert that's sure to be the highlight of your holiday spread.

2 tablespoons unsalted butter
2.5 pounds honey crisp apples, peeled and cored, and cut into wedge (about 5 apples)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
3/4 cup sugar
1 generous pinch Lemonfair Saffron, ground with mortar & pestle
2 tablespoons all-purpose flour
2 teaspoons cornstarch
1 tablespoon lemon juice
Store bought or homemade pie dough
1 egg, lightly beaten


Prep are the apple filling (can be done a day in advance):

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.

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

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.

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:

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. 

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

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

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. 

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. 

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