Apple Pie Recipe

Pie dough


2-½ cup pastry flour

1-teaspoon sugar

1-teaspoon sea salt


½ cup all natural palm fruit oil

½ cup cold butter

Mix oil and butter into flour mixture with fingers until crumbly.


½ cup chilled water.

Do not over mix at this point. Dough will be sticky. Cover with plastic wrap or wax paper and allow to rest in refrigerator for 1 hour.

Divide dough in half. Roll out onto a lightly floured surface into an 11” circle to fit pie pan.


7 cups thinly sliced Northern Spy apples

½ c. sugar

¼ c. brown sugar

¼ c. flour

½-1 t. cinnamon

3 T. butter

Toss until apples are well coated; pour into bottom crust and dot with butter.

Roll out top dough disk, cover pie and crimp edges. Flute top crust for steam to escape while baking.

Brush top crust with water or egg and sprinkle with 2 T. sugar.

Bake at 375 degrees for 1-¼ hours or until golden brown and apple are tender.

If apples are not tender yet crust is becoming too dark, lower over temperature to 350 and continue to bake until apples are tender. Insert a fork into the middle of pie to test the tenderness of apple slices.

*Note that Wendy Achatz suggests using Northern Spy apples. I couldn’t find any at the grocery store so you might need to substitute another variety.

Special thanks for Wendy Achatz for sharing her recipe with MKES!

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