Apples are a common treat across most of the kingdom of Hyrule. The many forests and grasslands are dotted with a bounty of apple trees. The large quantity of apples makes them a commonly used ingredient in Hyrulean cuisine. They are used in various simmers as well as in desserts. One popular dessert is the apple pie. The apples are simmered in cane sugar and goat butter until softened and their juices thickened. This filling is then baked into a pie crust made from Tabantha wheat for a simple and delicious treat.
"The crispy, flaky pie crust and sweet apples are a match made in heaven."
To bring this Hyrulean dish to life, we’ll be making a fairly traditional lattice crusted apple pie. Pretty much any variety of sweet, red apple can be used. We’ll be using both white granulated sugar an brown sugar, along with some warm spices, to enhance the sweetness of the apples. You can use store bough refrigerated pie crusts or your favorite pie dough recipe to make this pie. It’s a simple, delicious dessert that is just as described: sweet apples combined with crispy, flaky crust. A slice of this pie would hit the spot on a cool afternoon in Hateno or while enjoying the colorful vistas of Akkala! Just be careful not to draw in any Lynels in Akkala with the sweet aroma of the pie…
Ingredients
10 apples, peeled, cored, and diced
2 tbsp lemon juice
½ cup granulated sugar
½ cup brown sugar
¼ tsp cinnamon
⅛ tsp nutmeg
1 tbsp cornstarch
4 tbsp butter
1 egg
1 batch of pie crust dough or 2 10-12 inch prepared pie crust sheets
Place the diced apples in a bowl, add the lemon juice, and toss them well to coat them with the lemon juice.
Place a pan over medium heat and add the butter. Once the butter has melted, add the apples. Toss the apples to coat them with the butter and allow to cook for a minute. Add the granulated sugar and brown sugar and toss the apples to coat in the sugars. Allow the apples to cook for 2-3 minutes and begin to release their juices.
Bring the apples to a simmer in their juices (raise the heat to medium-high if needed to bring them to simmer faster). Once at a simmer, reduce the heat to medium-low and allow the apples to simmer for 7 minutes. Add the cinnamon and nutmeg, stir, and simmer for an additional 5 minutes.
While the apples are simmering in the spices, add the cornstarch to ¼ cup of water and stir to fully blend into a slurry. After the 5 minutes, add the slurry to the apples and stir well to fully incorporate it through the apples. Allow the mixture to simmer for an additional 3-5 minutes, until the apples thicken.
Turn off the heat and set the pan aside, allowing the apples to cool and fully thicken. The apples can be made ahead of time and stored in a jar or container in the refrigerator until you are ready to assemble and bake your pie.
When you are ready to assemble your pies, have two round pie crusts large enough to properly fit your pie pan (with enough overlap). You will have enough filling for a traditional 9 inch pie or a deep dish pie.
If you are using homemade pie crust dough, you will need two disks of pie dough soft enough to roll out. Place each disk of dough between two sheets of parchment paper and roll is out on a cutting board or other appropriate surface using a rolling pin. Start in the center and roll out evenly until you have a round disk that is ⅛ inch thick and at least 10 inches in diameter. Repeat this with the other disk of dough as well. If you are using a prepared, ready to use pie crust, just continue with the recipe below.
Preheat an over to 425°F.
Line the pie pan with one of your round dough sheets. Gently press the dough to fit the shape of the pie pan. Should the dough tear in the process, fix the tears by setting your fingers with water and gently pressing them back together.
Lay the other pie crust sheet out on a cutting board and cut it into ½ inch strips using a pastry cutter.
Pour your apple filling into the pie pan, filling the shell to the top. Use a spatula to gently smooth the top out flat as needed.
Now lay half of the top crust pie strips vertically across the top of the pie, spacing them ½ inch apart. Use appropriate sizes strips across the top. Now, fold every other strip back gently and place the longest middle strip horizontally across the middle. Fold the vertical strips down. Fold back the opposite vertical strips and lay down the next horizontal strip, spaced ½ inch from the other. Fold the vertical strips down again. Repeat this process across this half of the pie and then repeat on the other half. You will have a lattice design.
Cut any excess pie crust overhanging the edge of the pie pan. Leave about ½ inch crust overhanging. Now, gently roll the overhanging crust up to the rim of the pie pan all the way around. Then, use the tunes of a fork, press down on the rolled edge to crimp the crust and lattice strips together, creating a design around the crust edge.
Beat the egg in a bowl with one tablespoon of water to create an egg wash. Carefully brush the top of the pie with the egg wash, coating the entire top crust.
Place the pie in the oven. Bake at 425°F for 10 minutes. Turn the heat down to 375 °F and bake for approximately an additional 50-60 minutes, until the apple filling is bubbly and the crust is a golden brown.
When the pie is done, remove it from the oven, and allow it to cool and set for 2 hours before cutting and serving. Enjoy!
Learn more about the Apple Pie dish from The Legend of Zelda: Breath of the Wild at Zelda Dungeon.