Autumn Glory Apple Pie

Classic apple pie is taken to the next level when you use Autumn Glory apples for the filling! Natural hints of cinnamon and subtle notes of caramel bring delicious sweetness that no other apple can. Try this recipe or experiment using Autumn Glory in your favorite apple pie recipe for the holidays.

Ingredients

Crust

• 2 ¼ cups Unbleached All-Purpose Flour (or Pastry Flour Blend)
• ¼ teaspoon salt (omit if using salted butter)
• ¼ teaspoon baking powder
• ¾ + 1 tablespoon cold plant-based butter
• 1 ½ tablespoons plant-based buttermilk (1 tablespoon almond milk plus 1 teaspoon apple cider vinegar, mix well and let curdle for 10 min)
• 4+ tablespoons cold water

Filling

• 8 Autumn Glory Apples, peeled, cored, and sliced very thin
• Juice and zest of 1 medium to small lemon
• ½ cup granulated sugar
• ½ cup coconut sugar
• 5 tablespoons all-purpose flour
• ⅛ teaspoon salt
• 1 ½ teaspoons cinnamon
• ¾ teaspoon nutmeg
• ½ teaspoon cardamom
• ½ teaspoon ginger
• 1 teaspoon vanilla
• 1 tablespoon milk to brush crust before baking

Directions

Crust

1. Make the crust first, as it will need to chill before being rolled out.
2. In a food processor (you may also use a pastry blender. It will just take longer), Pulse the flour, salt, and baking powder until combined
3. Add cold butter cubes and pulse until the mixture starts to form big crumbles.
4. Add 4 Tbs of water and mix until it makes a ball-like consistency. Add a bit more water (up to 2 tbs) if needed.
5. Remove from the food processor and roll into a ball. Cover with cling wrap and place in refrigerator for about 30 min.

Filling

1. While the crust is cooling, make filling.
2. Place sliced apples into a 12-inch skillet.
3. Add lemon zest and lemon juice. Mix well
4. Turn on medium heat
5. Add the sugar, vanilla, and spices. Stir gently without breaking the apples.
6. Add the flour and mix well.
7. Cook over medium heat for about 20 minutes. Apples should be tender but still hold their shape.
8. Let cool completely (you can transfer to a parchment paper lined sheet pan and place in the freezer if needed)
9. Once the filling is cooled and the dough has chilled, you are ready to assemble.

Assembly

1. Roll out the dough and place it on a 9“ pie dish. Let it hang over the edges.
2. Trim away excess.
3. Poke holes in the bottom of the pie
4. Add the filling
5. Use excess dough to make a lattice top, or cover the top and cut slits.
6. If you have time, place the pie in the fridge for 20-30 minutes again before baking. This will ensure you have a really flaky crust!
7. Brush the pie with a little almond milk before placing it in the oven.
8. Bake at 350 for 30 minutes. Make sure the pie is covered with foil so the crust does not burn!
9. Let cool completely before serving. This allows the juices to dry, and the pie will not be soggy at all.

Recipe created by Azure Farm for Superfresh Growers.