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Apple Pie

Prep Time:240
Cook Time:60
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.


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



  • 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



  • 1 egg white
  • 1 egg
  • A pinch of salt
  • 1-2 teaspoons coarse sugar for topping


  1. In a large bowl, combine Kodiak mix and salt.
  2. Work the cold, cubed butter into the mix by hand or using a pastry cutter until crumbly.
  3. 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.
  4. Divide the dough into two pieces and flatten into discs. Wrap in plastic and refrigerate for at least 3 hours.
  5. Meanwhile, combine the apples, granulated sugar, brown sugar, lemon juice, flour, vanilla, cinnamon, and nutmeg.
  6. On a floured surface, roll one disc of dough about 1/8-inch to 1/4-inch thick.
  7. 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.
  8. Fill with apple mixture.
  9. 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.
  10. 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.
  11. Use scissors to cut all except 1-inch of excess dough from the rim of the pan.
  12. Fold the extra dough under itself at the rim to form a crust and press with a fork or crimp.
  13. (Optional) Use leaf pie-cutters to create shapes out of the excess dough to decorate the top of the pie.
  14. Freeze the pie for 15-20 minutes.
  15. Preheat oven to 425°F.
  16. Crack the egg into a small bowl, add a pinch of salt, and whisk to break up the yolk and the white.
  17. Brush the egg over the pie dough and sprinkle lightly with coarse sugar.
  18. Bake the pie at 425°F for 20 minutes.
  19. 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.

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