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
Yields 10
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  1. 450 grams bread flour
  2. 40 grams sugar
  3. 11 grams kosher salt
  4. 230 grams Churn 84 Butter, very cold
  5. 50 grams vegetable shortening, very cold
  6. 110 grams water, very cold
  7. 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.
  1. Add any herbs and spices you'd like to this dough.
  2. Larger chunks of fat create more flakiness, but also less strength.
Joe the Baker
Apple Pie Filling
Yields 10
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  1. 11 honeycrisp or granny smith apples
  2. 1/4 cup sugar
  3. 1 large stick cinnamon, freshly ground to powder
  4. 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.
Joe the Baker
Apple Pie
Yields 10
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  1. Apple Cider Vinegar Crust
  2. Apple Pie Filling
  3. Egg Wash, as needed
  4. Cinnamon Sugar, as needed
  1. Preheat oven to 425F.
  2. Grease a 10" pie plate with butter and place in freezer.
  3. Roll half the dough to 1/4" thick and transfer to your frozen pan. Ensure the dough is seamless and pressed neatly into the corners and edges; it should hang over the side of the pan. Let the dough sit in the pan for several minutes until it's cold and stiff.
  4. Scoop apples with a slotted spoon and layer them evenly in the pie plate, remembering that they will shrink when cooked. Return the pie plate to the freezer.
  5. Roll the other half of the dough to 1/4" thick and shape your lattice, cookie-cutter, or vented topping.
  6. Lay over the top of the pie and cut excess dough with scissors, sealing as you go.
  7. Brush the top with egg wash and sprinkle with cinnamon sugar.
  8. Bake at 425F for 40 minutes, then reduce the temperature to 350F and bake for 15 minutes longer in order to fully bake the bottom crust while achieving even color on top.
  9. Allow to cool in the pan completely before serving.
  1. I prefer to use a baking stone under the pie plate to ensure that the bottom crust bakes completely.
  2. It's important to vent your upper crust; failure to do so will result in a soggy pie.
Joe the Baker
Butterscotch Sauce
Yields 1
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  1. 100 grams Churn 84 butter, soft
  2. 200 grams dark brown sugar
  3. 200 grams heavy cream, warm
  4. 8 grams kosher salt
  5. 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.
Joe the Baker

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