Fall Apple Pie

Fall Apple Pie

• 7 Honeycrisp apples

• 1 stick of salted butter

• 1 tablespoon vanilla

• 3/4 cup brown sugar

• 1/2 cup white sugar

• 2 teaspoons Autumn Warmth

• 3 tablespoons flour

Crust:

• 2 cups all purpose flour

• 1 teaspoon salt

• 16 tablespoons cold butter cut into small cubes (I put it in the freezer for 15 minutes before using)

• 1 cup ice water

• 1 egg

• 1/4 cup demarara or raw sugar

1. First make your crust! In a food processor mix together the flour and salt. Pulse the the cold butter, a few cubes at a time until it is a crumbly mixture.

2. Add 1 tablespoon of ice water at a time to the dough until the mixture comes together.

3. Typically it takes 3 tablespoons of ice water to get it to come together.

4. Divide and press into 2 equal disks. Wrap in plastic wrap in place in the refrigerator for at least 1 hour.

5. After and hour, roll out 1 of the disks to about 11 inches in diameter and 1/2 inch thick.

6. Place the rolled out dough into a 9 inch pie pan. Cover the pan with foil and fill with a pie weights or something like dry rice or dry beans.

7. Bake at 425º for 25 minutes and golden.

While that bakes, make the filling!

1. Peel all the apples and chop into small bite sized pieces.

2. Melt a stick of butter in a large stockpot.

3. Add the apples, brown and white sugar, Autumn Warmth and vanilla to the melted butter. Cook the apples on medium high heat for about 5 minutes and then add in the flour.

4. Cook on medium high heat, stirring every few minutes for about 10-12 minutes. The juices should be thickened and the filling should be sticky.

5. Turn the heat off and allow it to cool. Once it has cooled for 30 minutes, add it to the pie crust.

6. Roll out the other disk and place on top of apple filling.

7. Whisk the egg and brush it the egg wash on top of the dough before baking.

8. Bake at 375º for another 55 minutes or until golden brown and bubbly.

Remove from the oven and allow it to cool for at least 2 hours before cutting. Enjoy! With love + salt