Apple Pie Cake – Half pie, half cake, lots of delicious apples.
During this pandemic, many have chosen to spend more time in their own kitchens, whipping up foods they used to enjoy at their favorite restaurants. As a result, those restaurants have been releasing recipes for some of their most famous foods. One of those restaurants is located at Disney World and is famous for their apple pie.
This apple pie is unique because it’s part pie, part cake. Instead of layering the cooked apples with gooey filling, it’s layered with an eggy batter that bakes up into a cakey texture.
When the recipe came out, it was everywhere. People were so excited to make this pie cake for themselves. I, on the other hand, had never heard of the pie before so I didn’t think anything of it when the recipe was released. But because of the hype, I just had to give it a try for myself. I mean, you can’t have too many recipes for apple pie, right?
And let me tell you…this pie was AMAZING. It’s so unique but still has all the comforting flavors that you love in a classic apple pie. My husband especially loved the texture of the cake filling.
So I decided to share my interpretation of the recipe here for you guys to enjoy for yourselves. Without further ado, let’s take a look at this pie, huh?
How is this pie made?
To make this pie, there are three main steps:
- Make pie crust
- Precook apples
- Make batter
Once these steps are all completed, the pie is assembled and baked for about an hour. It’s really not complicated – it just takes some time.
This pie crust is pretty traditional. However, instead of using cold water in the recipe, it calls for cold milk. This makes the flavor a little richer. If you are trying to avoid the extra dairy, however, you can easily swap out the milk for water.
To make the dough, I use a food processor. I have tried making pie dough with a pastry blender or even by hand, but my dough always comes out too dry. When I saw Ina Garten’s technique for making dough in the food processor, I was immediately drawn to it because it require much less effort and ensured the butter and shortening mixed into the flour perfectly.
Once the dough is made, it’s chilled, then rolled, and then lined in a deep dish pie pan.
To get the apples perfectly tender for this pie, they need to be precooked. To do this, they are steamed for about 10 minutes. I steamed them in a steamer basket but you can also do it in the microwave.
After the apples are steamed, they are tossed with a few spices: cinnamon, nutmeg, and allspice.
Finally, we make the cake batter. It’s a thick batter, about the consistency of brownie batter. It’s made with all the traditional ingredients: flour, butter, sugar, eggs, etc so nothing too fancy here, either.
Once the batter is ready, it’s time to assemble the pie.
First, half of the cake batter is spread in the prepared pie crust. Then the apples get layered on top. Finally, the rest of the batter is spread on the apples. The pie is covered in foil and then baked for 40 minutes. This is to prevent the top from getting too brown before the middle is finished.
But don’t worry – the foil is removed and then the pie is baked for 20 more minutes to create a beautiful golden crust on top.
Tips & Tricks
- For best results, I suggest using a deep dish pie pan. This will ensure all the apples and batter will fit in the pie and not extend too high. It also makes for easier slicing when the pie is being served.
- You must chill the pie dough before rolling or else it will still to the counter and be impossible to roll out.
- When spreading the batter on top of the apples, place the batter in spoonfuls all over and then spread the batter. This will make it much easier.
- If you don’t have a steamer basket, you can easily steam the apples in the microwave. Place water and apples in a large bowl and cover with plastic wrap. Poke holes in the wrap and then microwave for 3-5 minutes or until the apples are tender but not mushy (they should still have a slight crunch).
- You MUST wait until the cake it substantially cool before cutting slices. otherwise, the slices won’t hold together and they will come out a huge mess.
Apple Pie Cake
For the pie crust:
- 1¾ cups all-purpose flour
- 4 teaspoons granulated sugar
- ½ teaspoon salt
- ½ sticks unsalted butter cold
- ¼ cup vegetable shortening cold
- ⅓ cup cold milk
For the apples:
- 6 medium granny smith apples peeled, cored, and sliced
- 1½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
For the cake batter:
- ½ cup butter unsalted, softened
- ⅔ cup granulated sugar
- 2 large eggs
- 1½ cup flour
- 1½ teaspoon baking powder
- ⅙ teaspoon salt
- ¼ cup heavy cream
For the pie crust:
- Add flour, sugar, and salt to the bowl of a food processor. Pulse a few times to combine. Cut the cold butter into cubes. Add to the flour mixture along with the vegetable shortening. Turn processor on and let run for 5 seconds. Then, drizzle in cold milk. Keep processing until mixture begins to clump.
- Pour dough mixture onto a clean surface. Using your hands, pull the dough together into one ball. Form dough into a disc. Cover in plastic wrap. Refrigerate until cold, at least 1 hours.
- Once dough is ready, roll it out into a disk using a rolling pin. The dough should be 10½ to 11 inches in diameter. Gently fold rolled dough in half and place onto 9-inch pie pan. Unfold the dough so that it is covering the dish completely. Let the dough lay into the dish so that it is not stretched or pulled. Fold over excess edges and press into a smooth or fluted edge, ensuring that the whole outside edge is the same thickness. Chill while you make the filling.
For the apples:
- Place 1 cup of water in bottom of pot and bring to a boil. Place steaming basket into pot and add slice apples. Steam for 10 minutes. Remove apples from steaming basket and place in a large bowl with cinnamon, nutmeg, and allspice. Stir together until apples are evenly coated with the spices. Set aside.
For the cake batter and assembly:
- Preheat oven to 350 degrees. Add butter and sugar to the bowl of a stand mixer. Mix until creamy and fluffy, about 3 minutes. Add eggs one at a time and mix just until combined. Add flour, baking soda, and salt. Mix until combined. Finally, add heavy cream and mix until combined.
- Pour half of the batter into the bottom of the prepared, uncooked pie crust. Add all the apples. Top with the rest of the batter and spread evenly over the apples. Cover with aluminum foil and bake for 40 minutes. Then, remove the foil and bake for another 15-20 minutes, or until the top is golden brown.
- Remove from oven and let pie cool completely before slicing. Right before serving, dust the top of the pie with powdered sugar.