Balsamic Apple Pie

 In Comfort Food, Dessert, Pie, Thanksgiving, Vegetarian, Winter

Inevitably, whenever I bake a pie Tony and I always end up eating it with forks straight out of the pan. We’ll eat one piece each when it comes out of the oven and then catch each other later in the dark kitchen, quietly pulling back the plastic wrap trying to sneak a bite. A forkful of pie doesn’t count, right?

This Balsamic Apple Pie is no exception and my inspiration for this was born during my years of working for The Cooking Studio in Fort Collins, CO. One of our most popular events was a competitive team building. We would split the colleagues into two groups, give them the same recipes and a secret ingredient and turn them loose. I would gleefully give advice, ominous glances and a lot of opinions about the consistency of their risotto.

One of our go-to secret ingredients was a balsamic vinegar and though some teams made some fantastic, savory dishes with the vinegar, the teams that put it into their apple crisps always won, hands down. It’s really hard to beat a sweet and sour flavor combo and this one is particularly good.

Since I wanted to use a cast iron pan to make this I put down a handy, dandy layer of buttery pie crust to protect the cast iron seasoning from the acidity of the apples and vinegar. My cast iron is happy, I have managed to pack more butter into a dessert so I’m happy and I think you will be in awe of your culinary genius when you give this a whirl.

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Balsamic Apple Pie

Difficulty: Easy

Yield: 6 Servings
Prep Time: 20 min
Cook Time: 40 min

Ingredients:

For the Pie:

  • Pie Crust
  • 4 Granny Smith or Fuji Apples
  • Grated Zest of 1 Orange or Lemon
  • 1 Tablespoon Balsamic Vinegar
  • ¼ Cup Granulated Sugar
  • ¼ Cup Brown Sugar, Packed
  • 1 teaspoon Ground Cinnamon
  • Pinch Ground Nutmeg
  • ½ teaspoon Kosher Salt

For the Crumble:

  • ½ Cup Flour
  • ¼ Cup Granulated Sugar
  • ¼ Cup Brown Sugar, Packed
  • Pinch Kosher Salt
  • 1 teaspoon Ground Cinnamon
  • 1 Stick Cold, Unsalted Butter

Directions:

Preheat the oven to 375 Fahrenheit.

Parbake your pie crust, first trim the edges leaving a half inch overhang and crimp the edges.

Line the crust with parchment and fill it with pie weights, dried beans or pennies. Bake for 15 minutes then remove the parchment, prick the crust and bake for another five minutes to brown it.

Meanwhile, peel the apples and cut into thin slices. Transfer them to a mixing bowl and add the citrus zest and the balsamic vinegar. Toss to combine, then add the brown and white sugar, cinnamon, nutmeg, and salt. Toss again. Set aside.

In another mixing bowl, grate the stick of cold butter on the large side of a cheese grater. Add the flour, brown and white sugar, cinnamon and salt. Cut together with a pastry blender or your hands until crumbles form. Set in the fridge till ready to use.

When the crust is parbaked, turn the oven down to 350 Fahrenheit.

Using a slotted spoon, transfer the apple mixture to the pie and spread it evenly. Drizzle a small amount of the liquid from the bowl over the apples and reserve the rest. Spread the crumble evenly over the top and then use foil to cover the edges of the pie crust.

Bake for 40 minutes or until golden brown and bubbly. Allow to rest 10 minutes before cutting. Warm the remaining liquid from the apple bowl until the sugar dissolves, serve the apple pie with ice cream and a drizzle of the liquid.

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Small Cast Iron Skillet
  • Chefs Knife
  • Cutting Board
  • Mixing Bowl – Large
  • Mixing Bowl – Small
  • Slotted Spoon
  • Measuring Cups
  • Measuring Spoons
  • Aluminum Foil
  • Cheese Grater
  • Microplane

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Recipe:

Balsamic Apple Pie

Difficulty: Easy

Yield: 6 Servings
Prep Time: 20 min
Cook Time: 40 min

Ingredients:

For the Pie:

  • Pie Crust
  • 4 Granny Smith or Fuji Apples
  • Grated Zest of 1 Orange or Lemon
  • 1 Tablespoon Balsamic Vinegar
  • ¼ Cup Granulated Sugar
  • ¼ Cup Brown Sugar, Packed
  • 1 teaspoon Ground Cinnamon
  • Pinch Ground Nutmeg
  • ½ teaspoon Kosher Salt

For the Crumble:

  • ½ Cup Flour
  • ¼ Cup Granulated Sugar
  • ¼ Cup Brown Sugar, Packed
  • Pinch Kosher Salt
  • 1 teaspoon Ground Cinnamon
  • 1 Stick Cold, Unsalted Butter

Directions:

Preheat the oven to 375 Fahrenheit.

Parbake your pie crust, first trim the edges leaving a half inch overhang and crimp the edges.

Line the crust with parchment and fill it with pie weights, dried beans or pennies. Bake for 15 minutes then remove the parchment, prick the crust and bake for another five minutes to brown it.

Meanwhile, peel the apples and cut into thin slices. Transfer them to a mixing bowl and add the citrus zest and the balsamic vinegar. Toss to combine, then add the brown and white sugar, cinnamon, nutmeg, and salt. Toss again. Set aside.

In another mixing bowl, grate the stick of cold butter on the large side of a cheese grater. Add the flour, brown and white sugar, cinnamon and salt. Cut together with a pastry blender or your hands until crumbles form. Set in the fridge till ready to use.

When the crust is parbaked, turn the oven down to 350 Fahrenheit.

Using a slotted spoon, transfer the apple mixture to the pie and spread it evenly. Drizzle a small amount of the liquid from the bowl over the apples and reserve the rest. Spread the crumble evenly over the top and then use foil to cover the edges of the pie crust.

Bake for 40 minutes or until golden brown and bubbly. Allow to rest 10 minutes before cutting. Warm the remaining liquid from the apple bowl until the sugar dissolves, serve the apple pie with ice cream and a drizzle of the liquid.

Tools You'll Need

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Small Cast Iron Skillet
  • Chefs Knife
  • Cutting Board
  • Mixing Bowl – Large
  • Mixing Bowl – Small
  • Slotted Spoon
  • Measuring Cups
  • Measuring Spoons
  • Aluminum Foil
  • Cheese Grater
  • Microplane

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Tools to help you get the job done!
For a full list click on Tools You’ll Need at the top of the recipe card.

Learn the Lingo & Pro Tips

Balsamic Apple Pie 6 Servings 1 Pie Crust 4 Granny Smith or Fuji Apples Grated Zest of 1 Orange or Lemon 1 Tablespoon Balsamic Vinegar ¼ Cup Granulated Sugar ¼ Cup Brown Sugar, Packed 1 teaspoon Ground Cinnamon Pinch Ground Nutmeg ½ teaspoon Kosher Salt ½ Cup Flour ¼ Cup Granulated Sugar ¼ Cup Brown Sugar, Packed Pinch Kosher Salt 1 teaspoon Ground Cinnamon 1 Stick Cold, Unsalted Butter
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