Recipes

Farm Style Apple Pie

Ingredients:

• 2 32oz containers (2.2kg) Cinnamon Apple Pie Filling
• 1 tbsp Ground Cinnamon
• 1/2 tsp Ground Nutmeg
• 1/2 tsp Ground All Spice
• 1/2 cup (125ml) Apple Cider
• 3 cups (543g) All-Purpose Flour, plus more for dusting
• 1/2 tsp Salt
• 1/2 cup (115g) Shortening, chilled
• 1/2 cup (115g) Unsalted Butter, cold & cut into small cubes
• 1 Large Egg
• Water
• 1/2 tsp White Vinegar
• 1 1/2 cups (515g) Dulce de Leche
• 1/4 cup (35g) Pecan Pieces

Directions:

1. Preheat the oven to 425°F.
2. In a large bowl combine apple pie filling with the cinnamon, nutmeg, all spice and apple cider and fold together until incorporated. Set aside.
3. In a large bowl whisk together all-purpose flour and salt. Add shortening and butter and blend with a pastry blender until mixture resembles a crumbly texture. Lumps of butter and shortening should still be visible.
4. Crack the egg into a measuring cup and fill with cold water to the 3/4 cup line. Add vinegar. Pour egg mixture over flour and mix with your hands using a fluffing motion. Do not knead. Gather dough into a large ball. If dough does not stick together add an additional 1-2 tbsp cold water. Divided dough in half.
5. Lay a 16 ix 12 piece of cling wrap on a work surface and dust lightly with flour. Place one ball of dough on the middle of the cling wrap and flatten slightly with a rolling pin. Dust dough with flour and cover with a second 16x12 inch piece of cling wrap. Using a rolling pin, roll dough from the center outward, rotating halfway through, into a 11-inch circle, about 1/8 of an inch thick.
6. Peel the cling wrap from the first piece of dough and flip it over into the pie dish, pressing gently to push the dough into the bottom of the pan, leaving excess dough to gently hang over the rim for a crust. Peel away the second layer of cling wrap and spoon prepared filling into the crust, layering the apples so they dome towards the center. Top with second crust, removing cling wrap. Tuck the edge of the top dough between the bottom dough and the pie dish. Using your fingers press the edges together and crimp as desired. Using a small knife cut four vents in the top dough to allow steam to escape
7. Place pie on a baking sheet to catch any juices during baking. Bake at 425°F until the crust is just starting to brown around the edges, approximately 15 minutes. Reduce heat to 350°F and continue baking until the crust is golden, approximately 50-60 minutes. Remove from the oven and let cool completely.
8. Prior to serving, place the dulce de leche in a microwave safe container and microwave on high for 45-60 seconds, until it is a spreadable consistency. Spoon the dulce de leche over the entire pie and top with pecan pieces.

Note: Store leftovers in the fridge for up to 5 days.

PREP TIME: 30 Minutes
BAKE TIME: 1 Hour 5 Minutes - 1 Hour 15 Minutes
TOTAL TIME: 1 Hour 35 Minutes - 1 Hour 45 Minutes
YIELD: 1 9-Inch Pie