Pie Dough

  • 1 c Butter (cold, cubed)
  • ¾ tsp Baking Powder
  • 2 c Flour
  • ¼ c Sugar
  • 1tsp Salt
  • ¼ c Cold Water

Place butter, baking powder, flour, sugar, and salt into mixing bowl with paddle. Mix until some pea size balls form. Pour in water and only mix till most of the dough comes together. Continue to mix by hand. Roll out to 1/8 of an inch and line pan. Blind bake pie crust at 350F for 15 mins. 

Apple Filling

  • 1c Butter
  • 8 Apples (preferably Honeycrisp), peeled and cored
  • 3 Tbs Flour
  • ¼ c Water
  • ½ c White sugar
  • ½ c Brown sugar
  • ¼ tsp Cinnamon
  • 1/8 tsp Nutmeg
  • 1 tsp Vanilla Extract

Place butter in pot and bring to a boil. Boil until butter turns slightly brown. Be sure to watch carefully to avoid a grease fire. Once a dark burnt color is achieved, strain and set aside. 
Peel apples and cut into thin slices using a mandolin. Melt brown butter slightly in microwave if it has solidified and mix in flour to make a paste. Place butter flour mixture in sauce pan and add remaining ingredients. Bring up to a boil and cook for about 2 minutes until it reaches a caramel consistency. Remove brown butter caramel from heat and let cool for 2-3 minutes. Toss apples in caramel. Place apples into baked pie crust. Preheat oven to 425 degrees and bake until a knife can easily piece the apple slices, about 40 minutes. If the crust darkens too quickly, cover with tin foil and return to oven. 

Cranberry Coulis

  • 1 c sugar
  • 1 c water
  • 1 ½ c Orange Juice
  • 1 lb Cranberries
  • 1 Cinnamon Stick

Bring all ingredients to a boil. Simmer until cranberries have broken down, about 12 minutes. Blend and cool.