Ingredients
2 1/2 cups All-Purpose Flour
1 teaspoon Salt
1 teaspoon Sugar
1 cup Unsalted Butter, Frozen and Grated
12 Honey crisp Apples, Peeled, Cored and Sliced
4 ounces Virtue Cider Michigan Apple
3/4 cup Sugar
1 Lemon, Zested and Juiced
1 1/2 teaspoons Cinnamon, Ground
1/2 teaspoon Nutmeg, Ground
1/8 teaspoon Cloves, Ground
2 tablespoons Unsalted Butter, Room Temperature
1 Egg
1/2 tablespoon Water
2 tablespoons Powdered Tapioca, Unflavored
2 tablespoons All-Purpose Flour
Preparation
For the Pâte Brisée, add flour, sugar and salt in a food processor; pulse to combine; add frozen butter and process for a few seconds or until small peas begin to form
Add ice water, tablespoon by tablespoon (about 1/4-1/2 C) through the feed tube while processor is still running until dough holds together without being wet or sticky. Do not process more than 30 seconds
Test dough; if crumbly, add a bit more water
Divide dough in half and wrap each half in plastic wrap; flatten into a disk and chill until needed.
To begin the filling, combine apples, sugar, lemon zest/juice, Virtue Cider Michigan Apple, spices, tapioca and flour in a large bowl. Toss well
Allow filling to rest for 20-30 minutes before adding to pie pan
Preheat oven to 375 degrees F
On lightly floured surface, roll out dough into two ⅛-in thick circles to a 12-in diameter
Add one pastry circle to the pie plate; place the other on wax paper and cover with plastic wrap; chill for 30 minutes
Add apple filling and top with small knobs of butter
Cover filling with remaining pastry circle; cut several steam vents
Seal by crimping edges as desired; brush with beaten egg/ water and sprinkle with sugar
Bake until crust is brown, and juices are bubbling or for about 1 hour; cool on a wire rack before serving
