Perfect Apple Pie

When temperatures and leaves finally start to fall it’s time for classic comfort foods, and apple pie still reigns supreme.  A flaky yet tender crust bursting with spiced apples is always best when finished with rich butterscotch sauce.  Combine great ingredients, like Churn 84 Butter, with a little skill and patience, and you will have a delicious fall dessert to please anyone.


Apple Cider Vinegar Pie Dough
Author: Joe the Baker
  • 450 grams bread flour
  • 40 grams sugar
  • 11 grams kosher salt
  • 230 grams Churn 84 Butter very cold
  • 50 grams vegetable shortening very cold
  • 110 grams water very cold
  • 30 grams apple cider vinegar
  1. Combine all the dry ingredients together in the bowl of a stand mixer and blend to incorporate and lighten the mixture.
  2. Separately, use a grater or knife to chop small-to-medium sized chunks of butter and shortening.
  3. Add the fats to the dry mixture and blend just until sandy in texture.
  4. Finally, add the water and vinegar and mix until a shaggy dough forms.
  5. Remove from the mixer and knead the dough by hand to reduce the risk of over-working.
  6. Once the dough is smooth, wrap tightly in plastic film and chill at least 20 minutes.
Recipe Notes

Add any herbs and spices you'd like to this dough.
Larger chunks of fat create more flakiness, but also less strength.

Apple Pie Filling
Author: Joe the Baker
  • 11 honeycrisp or granny smith apples
  • 1/4 cup sugar
  • 1 large stick cinnamon freshly ground to powder
  • 1/4 cup honey
  1. Peel and core the apples, then cut them to uniform thickness.
  2. Toss apples with the sugar and freshly ground cinnamon to evenly coat.
  3. Heat a large saute pan or wok over medium high heat and gently sear the apples, turning often to cook evenly.
  4. After about 5 minutes, add the honey, lemon juice, and zest.
  5. Continue to toss and stir the apples until they are 1/3 of the way cooked - soft on the outside yet raw in the middle.
  6. Remove the apples from the pan, pour into a large shallow baking tray, and allow to cool.
Butterscotch Sauce
Author: Joe the Baker
  • 100 grams Churn 84 butter soft
  • 200 grams dark brown sugar
  • 200 grams heavy cream warm
  • 8 grams kosher salt
  • 30 grams scotch whiskey optional
  1. Place the butter and brown sugar in saute pan. Heat to medium and melt evenly.
  2. Allow the mixture to boil gently while stirring until it is thin and even in texture.
  3. Add the heavy cream, salt, and liquor and stir to combine.
  4. Boil the mixture to desired thickness.
  5. Refrigerate until serving.

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