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ROASTED APPLE PIE
CRUST
3 cups flour, plus dusting
¾ cup COLD unsalted butter, sliced
5 ½ tablespoons COLD crisco
1 ½ tablespoons sugar
1 teaspoon FINE sea salt
6-8 tablespoons COLD Vodka or water

• Pulse together the flour, unsalted butter slices, crisco, sugar and sea salt in food processor until you have a coarse crumble.
• Gradually add water or vodka 1 tablespoon at a time while pulsing 5-6 times until dough comes together. Divide dough in half, shape into 2 disks, wrap in saran and chill AT LEAST 2 hours.

FILLING
6 medium Granny Smith Apples
¾ cup granulated sugar
¼ cup WONDRA flour
½ cup PACKED brown sugar
1 + 1 teaspoon pumpkin pie spice
¼ teaspoon FRESH grated nutmeg
½ teaspoon FINE sea salt

• Preheat oven to 375°.
• Mix together the granulated sugar, 2 tablespoons of the flour and 1 teaspoon of the pumpkin pie.
• Toss apples in sugar mixture.
• Line a baking sheet with a silicone mat.
• Pour apples out onto silicone mat.
• Bake 30 minutes until tender.
• Cool 30 minutes.
• Transfer apples to large mixing bowl.
• Fold in brown sugar, remaining pumpkin pie spice, nutmeg, sea salt and remaining flour.
• Chill 1 hour.

ASSEMBLY
3 tablespoons unsalted butter, cut into thin slices.
1 LARGE egg
1 tablespoon water

• Unwrap 1 dough disk and turn out onto a lightly floured surface.
• Roll out a 1/8-1/4 inch thick round.
• Fit into a lightly greased 9″ pie plate.
• Repeat with 2nd disk and cut into lattice pieces or shapes, set aside.
• Spoon filling into pie plate.
• Dot with butter slices.
• Arrange top crust or pieces as desired.
• Chill pie 30 minutes.

• Preheat oven to 375°.
• Whisk together egg and water.
• Brush crust with egg wash.
• Place on lower rack.
• Bake 1-1 ½ hours. After 30 minutes shield crust edges with foil to prevent burning.
• Cool on rack 2 hours before serving.