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For the Pate Brisee, 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 1/8-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
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Peel, core, and spiral-slice apples in seconds — pie prep
Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Apple wood — mild, sweet smoke for poultry and pork
Compact sous vide circulator with app — Bluetooth control, 1100W