Apple Pie
Prep Time:240
Cook Time:60
Serves:10
- 340 Calories
- 7g Protein
- 37g Carbs
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There's no food more rustic and frontier than a warm slice of apple pie. This apple pie recipe is traditional, delicious, and features our Kodiak Buttermilk Flapjack & Waffle Mix. The flakey crust is made from 100% whole grain ingredients that not only elevates taste but also adds a boost of nutrition to each slice. Make a day of this recipe by taking a trip to the apple orchard or farmer's market to pick a batch of fresh apples to use in the filling.
Ingredients
Pie dough:
- 2-1/2 cups Kodiak Buttermilk Power Cakes Flapjack & Waffle Mix
- 1/2 teaspoons salt
- 1 cup (2 sticks) butter, cold
- 1/2 cup ice water
- 1 tablespoon vinegar
Filling:
- 8 granny smith apples, peeled and sliced
- 1/3 cup granulated sugar
- 1/4 cup brown sugar
- 1 tablespoon lemon juice
- 1/4 cup flour
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Other:
- 1 egg white
- 1 egg
- A pinch of salt
- 1-2 teaspoons coarse sugar for topping
Directions
- In a large bowl, combine Kodiak mix and salt.
- Work the cold, cubed butter into the mix by hand or using a pastry cutter until crumbly.
- Mix in ice water and vinegar until a dough is formed. If the mixture is crumbly, add 1 tbsp. water at a time only until the dough comes together.
- Divide the dough into two pieces and flatten into discs. Wrap in plastic and refrigerate for at least 3 hours.
- Meanwhile, combine the apples, granulated sugar, brown sugar, lemon juice, flour, vanilla, cinnamon, and nutmeg.
- On a floured surface, roll one disc of dough about 1/8-inch to 1/4-inch thick.
- Transfer the dough into a 9-inch pie pan and brush the bottom of the dough with egg white to create a barrier between the crust and the fruit filling.
- Fill with apple mixture.
- Roll out the second disc of pie dough and cut into about twelve 1-inch strips. For thin strips, cut the 1-inch strips in half.
- Form the lattice by arranging half of the strips horizontally across the pie. Place the remaining strips vertically while threading under and over every other horizontal strip.
- Use scissors to cut all except 1-inch of excess dough from the rim of the pan.
- Fold the extra dough under itself at the rim to form a crust and press with a fork or crimp.
- (Optional) Use leaf pie-cutters to create shapes out of the excess dough to decorate the top of the pie.
- Freeze the pie for 15-20 minutes.
- Preheat oven to 425°F.
- Crack the egg into a small bowl, add a pinch of salt, and whisk to break up the yolk and the white.
- Brush the egg over the pie dough and sprinkle lightly with coarse sugar.
- Bake the pie at 425°F for 20 minutes.
- Reduce the temperature to 350°F and continue to bake for 40-45 minutes or until the apple filling begins to bubble and the crust is golden.
