Apple Pie
kodiakcakes.com/blogs/recipes/apple-pie
Nothing screams "holiday comfort" more than a cozy slice of warm apple pie. This apple pie recipe exudes tradition, joy, and a touch of that warm feeling you get during the holidays, all with a little help from our star ingredient: Kodiak Buttermilk Power Cakes. Every bite highlights the perfect texture of a flaky crust that pie lovers dream about (not to mention it’s packed with 100% whole grain goodness) and boasts irresistible flavor from spices like cinnamon and nutmeg that complement its soft apple filling. To sum it up, this is the treat for every holiday occasion.
- Calories 421
- Protein 10g
- Total Fat 20g
- Carbs 52g
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.
