the BLOG
Summer Essential Picnic Checklist
Ube Banana Bread
Summer Table Setting
Currently Trending
PINTEREST
LIKE TO KNOW IT
quick links
MY STORY
Cookbook author. Food writer. Lover of beautiful things. Here you'll find recipes, home inspo, entertaining tips, and more—all in good taste.
I'm Arlyn
YIELD: one 9-inch pie
Add the water, 1/2 cup (100g) of sugar, hibiscus powder, and ginger to a large saucepan. Boil on high until thick and glossy and reduced down to 1/4 cup (about 110g), about 30 minutes. Let cool completely. This can happen at room temperature or an ice bath to speed things up.
Meanwhile, position a rack on the lower third of the oven and set a sheet pan on it. Preheat to 400 F for at least 30 minutes.
If you want a lattice design, cut one round of pie dough into strips and set aside (a regular double crusted pie also works). Line a pie plate with the other round of pie dough.
In a large bowl, add the apples, cooled hibiscus mixture, the remaining 1/2 cup (100g) sugar. Stir in the flour.
Pour the apple mixture into the pie plate. Arrange the dough strips into a lattice. Pinch the overhanging dough and fold under itself to form a crust. Crimp or flute as desired.
Brush the pie dough with egg wash and sprinkle with the turbinado sugar. (If you’re making a regular double crusted pie, cut some slits on top to vent).
Bake the pie on the hot sheet pan until crust is golden and filling is bubbly, about 1 to 1 1/2 hours. Cover loosely with foil if the crust start looking too dark.
Transfer the pie to a wire rack and let cool for at least 4 hours.
You can slice into it while it’s still warm but I recommend chilling in the refrigerator for a couple hours to firm up. It’s way easier to slice this way.
YouTube
TikTok
let's be friends
Photo: Linda Xiao | Props: Ashleigh Sarbone | Stylist: Molly Wenk
@arlynosborne