Sake-Infused Apple Pie with Cilantro

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A twist on classic apple pie with a Japanese sake glaze and a hint of Mexican cilantro. This american-inspired desserts (vegetarian) ready in about 60 minutes layers apple pie crust, apples, sake into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 apple pie crust
• 500g apples
• 50ml sake
• 1 tbsp cilantro
• 100g sugar

Instructions

1. Step 1: Preheat oven to 200°C (400°F) and place a baking sheet on the middle rack. Roll out one apple pie crust and transfer to a 9-inch pie dish, pressing edges firmly into the dish. Tip: Use a rolling pin to ensure even thickness for consistent baking.
2. Step 2: Dice 500g apples into 1/2-inch cubes, then toss with 100g sugar in a large bowl until the apples are evenly coated. Tip: Use a sharp knife for uniform slices to ensure even cooking.
3. Step 3: Pour the sugared apple mixture into the prepared pie crust, spreading it evenly. Place the second pie crust over the filling, crimping the edges with your fingers to seal. Tip: Trim any excess crust for a neat appearance.
4. Step 4: Bake for 25 minutes, then reduce oven temperature to 180°C (350°F) and continue baking for 5–7 minutes, or until the crust is golden brown and the apples are tender when pierced with a fork. Tip: Rotate the pie halfway through baking for even color.
5. Step 5: In a small saucepan, combine 50ml sake with 1 tbsp finely chopped cilantro, stirring until the cilantro is fully incorporated. Simmer over low heat for 2–3 minutes, or until the liquid reduces slightly and becomes syrupy. Tip: Avoid boiling the sake glaze to prevent alcohol evaporation.
6. Step 6: Once the pie is fully baked, remove from oven and let cool for 5 minutes. Using a pastry brush, evenly coat the top crust with the warm sake glaze, allowing it to absorb slightly before adding the final garnish.
7. Step 7: Sprinkle the remaining 1 tbsp chopped cilantro over the glaze, pressing gently to adhere. Let the pie cool completely on a wire rack before slicing into 8 equal wedges. Tip: For a more intense flavor, let the pie rest for 1 hour before serving.