Cooler temperatures, shorter days, and vibrant colors lining the streets: Fall has arrived and with it, the best excuse (as if we need one) to bring back all the delicious flavors of the season.
You may already know that our award-winning Flagship pairs wonderfully with apples, but have you tried it in an apple pie? This next-level brings all of the feels of fall: comfort, a little spice, and gorgeous color. This quintessential fall dessert featuring our flaky Flagship dough is perfect for sharing with friends and family for a fall feast. Tag your recipe photos with #Beechers and let us know what you think!
For Flagship Dough:
- 13 oz. (or 2 and 2/3 cup) of all-purpose flour
- ¾ teaspoon of Kosher salt
- ¼ teaspoon baking powder
- ¼ teaspoon cayenne pepper
- 8 oz. butter, cut into cubes, frozen
- 6 oz. Flagship, cubed
- 1.5 teaspoons cider vinegar
- ½ cup of ice water
For Apple Filling:
- 2 ¾ lb Golden Delicious and Granny Smith apples (or your favorite baking apples from the farmer’s market), partially peeled, cored, sliced less than ¼-inch thick.
- ¼ cup brown sugar
- 2-3 tablespoons granulated sugar
- 1 teaspoon cinnamon
- 1 ¼ teaspoons freshly minced ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 tablespoon butter
- 1 tablespoon + 1 teaspoon cornstarch
For Flaky Flagship Dough:
- Add dry ingredients to food processor and pulse quickly to incorporate.
- Add cheese and pulse until the mixture resembles peas.
- Add butter and pulse 6-8 times until butter resembles the size of peas.
- Combine vinegar and water and blend until the mixture almost comes together.
- Remove from the food processor onto a lightly floured surface and knead gently until the dough comes together (additional flour or ice water can be added if needed).
- Divide dough into two equal disks, wrap in plastic, and refrigerate for at least one hour before rolling.
- Lay the disk of dough on a lightly floured counter or between two large sheets of plastic. Roll the dough outward from the center into a 12-inch circle. Turn the dough a quarter turn every few rolls to help keep it circular.
- Dust with additional flour as needed to prevent sticking.
- Loosely roll the dough around the rolling pin, then gently unroll it over the pie plate (9-inch).
- Gently press and lift the dough into the pie plate, letting the excess hang over the plate. If there is more than 1 inch of overhang, trim. Repeat rolling out the second disk to 12 inches and refrigerate flat until it’s time to assemble the pie.
For the Apple Filling:
- Toss apples with sugars, cinnamon, ginger, nutmeg, salt, lemon juice, and zest. Let sit for at least 45 minutes.
- Strain off juices into a pan with the butter, cook until reduced by half and syrupy (1/4 cup).
- Pour over apples that have been tossed with the cornstarch.
- Follow instructions above to make flaky Flagship dough. You can make the dough a few days in advance and store it in the refrigerator or freeze it until ready.
- Pile apples into 9-inch pie pan lined with Flagship dough.
- Cover with remaining round of dough, tucking the overhanging dough under the bottom crust edges and press down all around to seal together. Crimp the dough with your fingers or a fork.
- Cut 4 or 5 vent holes in the top to let steam escape.
- Refrigerate for 1 hour before baking. This will help prevent the crust from shrinking and help with flakiness.
- Preheat the oven to 425 degrees 20 minutes before baking.
- Line a baking sheet with aluminum foil (to catch drips and make for easy clean up) and bake for approx. 1 to 1¼ hours.
- After 30 minutes, cover the edges of the crust with foil to prevent over-browning.
- Reduce oven temperature to 375 degrees, rotate the pan, and continue to bake until the juices are bubbling and the crust is deep golden brown.
- Let the pie cool on a wire rack until the filling has set, about 3 hours; serve slightly warm.