Apple Pie

People often ask us what the best apple for an apple pie is… our answer: the ones that are grown close to you! Sure, some apples may hold up better than others in terms of texture and consistency, but when you are talking flavor… nothing beats locally grown. This recipe is for an apple pie, made with a splash of whiskey, flaky butter crust, and featuring some lovely Gala’s from our neighbors in Michigan!




Ingredient List

This Recipe Yields: 1, 9-inch pie, about 8 servings

Crust

  • 3 Cups all-purpose flour
  • 1/4 Teaspoons salt
  • 8 Ounces unsalted butter, chilled and cut into small cubes
  • 6 Tablespoons ice cold water

Filling

  • 1/4 Cups all-purpose flour
  • 1 Teaspoon cinnamon
  • 1/4 Teaspoons nutmeg
  • 1/4 Teaspoons salt
  • 4 Ounces unsalted butter
  • 1/4 Cups heavy cream
  • 1 Teaspoon vanilla extract
  • 1 Tablespoon whiskey
  • 1/3 Cups granulated sugar
  • 1/3 Cups packed brown sugar
  • 6 to 8 apples, cored, peeled and cut into small 1/2-inch piecesamount of apples needed will vary based on apple size.

Egg wash

  • 1 egg
  • 2 Tablespoons cream

Instructions

Crust: Combine flour, salt and butter in a food processor. Pulse until mixture resembles coarse meal. Add the cold water, one tablespoon at a time, pulsing after each addition. If dough seems too dry, add additional cold water by the tablespoon. Remove pie dough from food processor; divide in half and mold into each piece into a circular disk. Cover and let refrigerate for at least 25 minutes.

Filling: Preheat oven to 400F. Whisk together flour, cinnamon, nutmeg and salt; set aside. Melt butter in a large skillet over medium heat. Add the flour mixture and stir until incorporated and thick. Add heavy cream, vanilla, whiskey and both sugars. Stir constantly until the mixture reaches a boil. Add cut apples; stir until apple are are fully coated in the mixture. Let simmer, stirring occasionally, for ten minutes.

Prepare the egg wash by whisking together the egg and cream; set aside.

Assembly & Baking: Roll out both pieces of dough on a floured surface and transfer 1 piece to a 9-inch pie pan. Leave crust overhang and dust bottom with a very light layer of flour. Pour apple pie filling into the dough-lined pan. Brush rim with egg wash, then place remaining dough on top.  Press the rim to seal crust edges together then trim any crust overhang. Fold under and crimp the edges. Using kitchen scissors, cut four small vents into the top shell. Brush with egg wash and sprinkle with sugar.

Bake pie for 15 minutes at 400F, then cover the top crust with foil and reduce oven temperature to 375F. Bake an additional 40–45 minutes or until filling is bubbling (which can be seen through the vents.) Let pie cool 45 minutes before serving.