Kelsianne Bebout is the pastry chef for All Souls Pizza, and also sells custom desserts with a focus on locally sourced ingredients through their Instagram account, @beebowbakes.
I truly enjoy every step of making pie, from the flour up. Every step takes a lot of care and intuition. Late summer to fall is a lovely time for fruits and other great pie-making produce. I love being able to connect with the community that creates the food that goes into the pies I make. We all support each other and it’s beautiful and heartwarming. I would not be here without community support. I have been using produce from Flying Cloud, Creasman Farms, and Gaining Ground Farms since I started working at All Souls Pizza four years ago. Their products have helped me grow as a farm-to-table baker and into my own business.
I love making this pie with Creasman Farms apples. This recipe is special to me because of the addition of some of my favorite spices and because I really enjoy making apple butter and using it to help thicken the pie filling and make it more caramelized.
Eating fresh, locally grown products is a blessing that nourishes every aspect of our lives.
Makes one 9″ Double Crust Pie
Ingredients
For the crust:
- 2 1/2 cups Locally milled flour or All Purpose
- 1 cup unsalted butter
- 2 tablespoons sugar
- 2 tablespoons fresh thyme
- 2 teaspoons sea salt
- 1/2 cup ice water
- 1 tablespoon apple cider vinegar
For the filling:
- 3 1/2 pounds (about 6 to 8) local apples
- 2 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup apple butter
- 2 tablespoons melted butter
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/4 cup flour
- 1 tablespoon fresh thyme
- 1 teaspoon cardamom
- 1/2 teaspoon allspice
- 1/2 teaspoon ground ginger
- 1 teaspoon salt
Directions
- Preheat the oven to 450 degrees F.
- Whisk flour, sugar, salt, and fresh thyme in a mixing bowl. Dice butter into half-inch cubes and refrigerate for 15 minutes.
- While butter chills, peel and thinly slice or dice apples. Coat with lemon juice and vanilla.
- Combine ice water and add apple cider vinegar. Add very cold butter to the flour mixture. Mix with a mixer on a medium speed, 3 or 4. Once butter is broken down to about pea size, turn the mixer to the lowest setting and slowly add in the ice water about 2 to 3 tablespoons at a time. When the dough starts to come together and there is no more dry flour on the bottom of the bowl, turn the mixer off. The dough should not be sticky.
- Separate dough into two rounds. Press into 1-inch tall discs. Chill for 15 minutes.
- Add apple butter and melted butter to the sliced apples. In another bowl whisk together sugar, flour, and spices. Add dry mix to the apples and gently stir with spatula to combine.
- Roll out one dough disc on a lightly floured surface until about 1/2 centimeter thick. Line a 9-inch pie pan. Roll out the second dough disc. At this point you can decide if you prefer a double crust or lattice top.
- Add apple pie filling into lined pan, making sure to fully pack into the edges. Top with double crust or lattice top, folding the ends under the bottom layer of lined pie and then crimp or press as desired.
- Freeze for 15 minutes. Put the pie onto a baking sheet. Bake pie for 15–20 minutes at 450 degrees. After initial browning, turn the oven down to 350 degrees. Bake for 30–50 minutes. Do not take the pie out of the oven until it becomes jammy. You will notice the filling bubbling around the edges. This means it is almost ready. Leave the pie in the oven until it is bubbling and jammy in the center!
- Take pie out of the oven and wait 1 hour before slicing.