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Apple Pie



  • 2 cups all purpose flour
  • 1/2 cup almond flour
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup unsalted butter cold and cut into thin slices
  • 1/2 cup cold water
  • 1/2 tbsp vinegar


  • 1/2 cup unsalted butter
  • 3 tablespoons all purpose flour
  • 1 tbsp vanilla
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3 tbsp water
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 3 pounds Granny Smith apples peeled and cored



  • In a large bowl, mix together all purpose flour, almond flour, salt, and sugar.
  • Cut butter into flour mixture (use a butter knife or pasty cuter to do this).
  • In a small bowl, mix together water and vinegar.
  • Gradually, about 1-2 tbsp at a time, mix liquid into flour until a dough forms.
  • Mold dough into a ball, cover in plastic wrap, and place in refrigerator for 4-8 hours.
  • Once ready to use, divide dough in half.
  • On a floured surface, roll one half of dough to ~1/8 inch thickness. Press dough into a pie pan.
  • Roll out remaining dough on floured surface and cut into about 1/2" strips to use to decorate top of pie.


  • Preheat oven to 425 degrees.
  • Slice apples into thin slices (mandolin slicer works well for this). Place apple slices into a large bowl.
  • In a small sauce pan over medium heat, melt butter. Once butter is melted, sprinkle flour over butter and stir together.
  • Once well mixed, add vanilla, cinnamon, nutmeg, water, sugar, and brown sugar. Stir constantly until mixture comes to a boil.
  • Once mixture comes to a boil, set aside 1/3 cup of mixture use for top of pie. Use the rest of the mixture to pour over apples. Stir sauce and apples until well combined.
  • Pour apples into prepared crust. Use strips of dough to decorate top of pie. Pour remaining 1/3 of sauce over top of lattice and pie.
  • Bake for 15 minutes at 425 degrees. Then, reduce temperature to 350 degrees and bake for another 40-45 minutes, or until apples are tender.