Vanilla Bean Apple Pie

Vanilla Bean Apple Pie, Photography by amormilagre.com

A delicious twist on my go to apple pie recipe:  Add some vanilla bean to the crust and apple filling.

Perfect Pie Crust Pastry Dough (with an optional Vanilla Bean Twist)

(For 8-9″ two crust pie) Just remember to cut slits in the top crust, and you can do an egg wash for a golden pie.  I cut slits in a heart shape, did an egg wash over the crust before baking.

Non-GMO, organic, local, free range, grass-fed ingredients:

2/3 cup Butter-Cold

2 cup Spelt Flour

1 tsp Pink Himalayan Salt

4-5 tbsp Cold Water

Optional:  Half of a Vanilla Bean (Cut down the middle with a sharp knife, and then scrape out the ‘caviar’ with the side of the knife.)

Cut cold butter into flour and salt until particles are size of small peas.  Add half of the vanilla bean ‘caviar.’  Sprinkle with cold water, 1 tbsp at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl.  Add more water if needed.

Gather pastry into a ball on a floured surface and roll out to the size of your pie plate.

(Easy trick for getting the dough into the plate:  When you are done rolling it out, fold it into quarters/ in half and half again very gently, lift that into plate, set down on bottom corner and unfold in half, and half again, gently position in the center, press bottom and sides, fill, and pinch or fold over edges.)

Vanilla Bean Apple Pie, Photography by amormilagre.com

Filling

Non-GMO, organic, local, free range, grass-fed ingredients:

3 tbsp spelt flour

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Dash of Pink Himalayan Salt

5 cups thinly sliced peeled tart apples (5-6 medium)

2 tablespoons butter

Half of a Vanilla Bean

Vanilla Bean Apple Pie, Photography by amormilagre.com
Heat oven to 425°F.  Mix filling ingredients together in large bowl.  Place dough in pie pan, add filling, dot with butter, place top dough over, crimp the edges, cut a slit in the top.  I cut a heart shape, did an egg wash over the crust before baking for 50 minutes using a pie edge protector or foil, (remove that for the last 15 minutes of baking.)

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