Get your aprons ready!
Things are heating up in the Tannens’ kitchen. They’re cooking up a family recipe that’s near and dear to Scott’s heart. Growing up on a former apple orchard, the Tannens had an abundance of fresh apples that they would gather for their signature apple pie.
"I'd like to say this is the best apple pie recipe in the world, thanks to the 'secret' ingredient." —Scott Tannen
"This reminds me of the first time I tried to make you this apple pie!" —Missy Tannen
As the story goes, Missy attempted to make Scott his family's apple pie as a surprise while they were in college. She called Scott's father for the recipe, and scribbled down the ingredients as he rambled on. A few hours later when the pie was [somewhat] finished, Missy excitedly presented it to Scott, who was thrilled to be surprised with a taste of home. But something was different about this pie. Something was soupier…
Poor Missy forgot the flour. But it made for a great story—one that they laugh about every time they make the pie! It's a timeless family moment that they cherish now more than ever, especially after the passing of Scott's father.
We sat down with Missy to create the one-of-a-kind Sateen Weave Apple Pie crust, a true Boll & Branch original. But first, let's start with the pie!
2 boxes of pre-made pie crust
6 medium-sized apples peeled, cored and cut into ¼-inch thick slices (3 McIntosh, 3 Granny Smith)
2 Tbs lemon juice
8 Tbs flour
1 cup brown sugar
1/4 cup butter (softened)
3 Tbs maple syrup
2 tsp cinnamon
2 tsp granulated sugar
Additional stick of butter (optional)
1 egg (optional)
Additional granulated sugar (optional)
Directions for the Apple Pie
- Preheat oven to 425ºF
- Combine all ingredients, except apples, in a large mixing bowl until all ingredients are well blended.
- Add thinly sliced apples to the bowl and mix until all apples are evenly coated and set aside.
- Place your unused pie crust against the bottom and sides of a nine-inch deep-dish pie dish.
- Transfer the apple filling into the pie shell. You may choose to scatter additional slices of butter on the top.
- Gently invert the your pie crust over the pie and peel off the wax paper. For directions on how to create the sateen weave pie crust, scroll down.
- Press the top and bottom crusts together to seal. Tuck any extra crust around the bottom pie crust, or trim the edges flush with the rim of the dish.
- You may choose to brush the entire top crust with egg wash and sprinkle with granulated sugar.
- Bake for 45 minutes. If crusts start to brown, you can wrap the crust with tin foil to prevent burning.
- Transfer the pie dish to a wire rack and let cool for at least one hour before serving.
And now for the sateen weave pie crust! As we’ve stated before in this blog post, we love the sateen weave and use it to create our award-winning sheets with incomparable softness and balance. It’s no wonder that we wanted to take the essence of the sateen weave and incorporate it into another favorite of ours: the apple pie! If you’re in the holiday spirit—and are ready to get crafty—grab an apron and let’s get started.
Directions for the Sateen Weave, Criss Cross Pie Crust
- Lay out a piece of wax paper and tape it to a flat surface.
- Using a pizza cutter or knife, begin slicing two of the pre-packaged pie crusts, lengthwise. Each slice should measure approximately one centimeter in width. Please note, whatever pie crusts you have left over will be used for the base of the pie and for any extra pieces you may need (in case you make mistakes on the weave!).
- Choose the 14 longest slices from the first pie crust circle, and the 14 longest slices from the second pie crust circle.
- Lay the first 14 slices vertically on the waxed paper, allowing about a half of a centimeter of space in between each slice. These slices will be the ‘warp’ of your sateen weave pie crust.
- Take one slice of the second group of slices, and begin weaving horizontally across the warps (these slices will be the ‘weft’ of your weave). Follow the “four-over, one-under” sateen weave pattern.
- Insert a second weft piece, only this time lift the second warp from the left, the seventh and the twelfth. Notice how the weft skips over four, and under one. See image below for help:
- Your third weft will go under the fourth warp, the ninth warp and the fourteenth warp. Notice how each warp that you lifted in the second row, shifts over two warps in the third row!
- Continue with this pattern throughout the weaving process until you have used all 14 wefts, or until your weave is large enough to cover a pie. Refrigerate until ready to use.
Here's a handy gif to help your weave construction!
The following images illustrate the steps you’ll need to complete your sateen weave pie crust.
Insert your weft through the warp as you follow the sateen weave pattern:
Then add your second weft:
After adding the rest of the wefts, your crust is complete!