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Sage Apple Pie

Enjoy a fall classic with a twist!


Since this is the second pie recipe I've posted and I only have six recipes on the blog, you know I love pie. My favorite of all time is apple pie because it showcases my favorite fruit in dessert form while making me think of fall and coziness. What's not to like?


I wanted to share a recipe with you that is based off of one from one of my favorite places when I was a kid - the Long Grove Apple Haus. When I was younger, my mom and I would visit with family in the Chicagoland area and we would always go to Long Grove. It was a cute historic little village where we would spend all day eating and shopping. We would normally end our day at the Apple Haus to get some cider and sweets for the road. Long Grove brings back such wonderful memories for me, so I hope this recipe will create some wonderful memories for you.


A few years back, I was going through my mom's recipe books and I saw she had one from the Apple Haus. It includes a recipe for a traditional apple pie, but I decided to put a little twist by including sage. Sage is one of my favorite herbs and is a perfect addition to this fall classic. It's a perfect pie for Thanksgiving. Let's get cooking!


Sage Apple Pie

  • Refrigerated pie crust

  • 6 apples, peeled and sliced

  • 1/8 cup sugar

  • 2 tablespoons flour

  • 1/8 teaspoon salt

  • 1 teaspoon lemon zest

  • 2 teaspoons lemon juice

  • 1/4 teaspoon nutmeg

  • 1/2 teaspoon cinnamon

  • 8 sage leaves, chopped

  • 1 tablespoon butter

  • 1 egg

Preheat oven to 425 degrees. Place one pie crust in a glass pie dish and place in the refrigerator for 30 minutes. Mix the sugar, flour, salt, lemon zest, sage, nutmeg and cinnamon in a bowl and set aside. Take the pie crust out of the refrigerator and add half of the sliced apples in the pie crust. Squeeze half the lemon juice over the apples and top with half of the sugar mixture. Add the rest of the apples and top with the remaining lemon juice and sugar mixture. Cut butter into pieces and place on apples. Top the pie with the second pie crust, seal edge and cut four slits in the center. Brush the top of the pie with an egg wash and sprinkle with sugar.


Place the pie on a rimmed cookie sheet. Bake at 425 degrees for 25 minutes. Reduce the temperature to 375, rotate the pie and bake for another 35-45 minutes. Let the pie cool for about 30 minutes and enjoy!


Step-by-Step Photo Guide


Gather ingredients

Put pie crust in dish and place in refrigerator for 30 minutes.

Mix all ingredients together except butter and lemon juice

Place apples in pie crust and top with lemon juice and sugar mixture

Add rest of the apples, lemon juice and sugar mixture and top with butter

Cover pie with second crust and cover with egg wash and sugar


Bake until golden brown. Pair your pie with vanilla ice cream. Enjoy!

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