Korean-style Apple Pie

Ingredients

While the original American Apple Pie is known for its buttery crust and cinnamon-spiced apple filling, the Korean adaptation incorporates a touch of Korean flavors. The addition of goguma (sweet potato) adds a subtle sweetness and a creamy texture to the pie, making it a truly unique and delicious fusion dessert. We alse have the original recipe for Apple Pie, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 cup (50g) goguma (sweet potato), cooked and mashed 1/4 cup (50g) goguma (sweet potato), cooked and mashed
• 4-5 medium-sized apples, peeled, cored, and thinly sliced 4-5 medium-sized apples, peeled, cored, and thinly sliced
• 1/2 cup (100g) brown sugar 1/2 cup (100g) brown sugar
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 2 tablespoons (30g) unsalted butter, melted 2 tablespoons (30g) unsalted butter, melted
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 14g (7g saturated)
• Carbohydrates: 47g (28g sugars)
• Protein: 3g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large mixing bowl, combine the flour and salt. Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
3. 3.
   Add the granulated sugar and mashed goguma to the flour mixture. Mix until the dough comes together. If needed, add a tablespoon of cold water at a time until the dough is slightly sticky but not wet.
4. 4.
   Divide the dough into two equal portions. Roll out one portion on a lightly floured surface to fit a 9-inch pie dish. Transfer the rolled dough to the pie dish and press it gently against the bottom and sides.
5. 5.
   In a separate bowl, combine the sliced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Toss until the apples are evenly coated.
6. 6.
   Arrange the apple mixture over the prepared pie crust. Drizzle the melted butter over the apples.
7. 7.
   Roll out the second portion of dough and cut it into thin strips. Create a lattice pattern on top of the apple filling.
8. 8.
   Brush the lattice crust with the beaten egg wash.
9. 9.
   Place the pie on a baking sheet and bake for 45-50 minutes, or until the crust is golden brown and the apples are tender.
10. 10.
    Remove from the oven and let it cool for at least 30 minutes before serving.

Treat your ingredients with care...

• Goguma (sweet potato) — Make sure to cook the sweet potato until it is soft and mashable. You can either boil or bake it until tender. Mash it well to ensure a smooth texture in the pie filling.

Tips & Tricks

• For a more pronounced Korean flavor, you can add a teaspoon of ground ginger or a tablespoon of Korean rice syrup (jocheong) to the apple filling.
• Serve the pie warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast of temperatures and textures.
• If you prefer a sweeter pie, you can sprinkle some granulated sugar on top of the lattice crust before baking.
• Feel free to experiment with different apple varieties for a unique flavor profile. Granny Smith, Honeycrisp, or Fuji apples work well in this recipe.
• Leftover pie can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Serving advice

Serve the Korean-style Apple Pie warm or at room temperature. It pairs well with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra indulgence.

Presentation advice

To enhance the presentation, dust the top of the pie with a sprinkle of powdered sugar before serving. You can also garnish with a few thin apple slices or a sprig of fresh mint.