Description: For this pie we started with organic Okanagan-grown honey crisp apples. We wanted to showcase the bright floral notes of the honey crisp apples so we only added a touch of sugar and a splash of lemon juice.
For the Shortbread Cookie Crust we chose our locally-grown, organic Red Fife flour for its wonderful nutty flavour. We mill the grain right before we use it and leave it unsifted, making it 100% whole wheat. This ensures maximum flavour and freshness. We then incorporated butter and organic sugar and rolled it out into a beautiful pie crust. It's sweet, just like a shortbread cookie, but with a buttery flakey texture.
The crumble topping is a mixture of brown sugar, cinnamon, old-fashion oats, Red Fife flour, melted butter and a hint of salt to balance out the sweetness of the apple filling. The chewy oats and caramelized brown sugar give the pie layers of texture that make every bite a magical experience.
The final result is an elegant apple pie with a myriad of flavours and textures that will have your family begging for another slice!
Details: Each pie is 9 inches.The pies are frozen so let them thaw on the counter for about 4 hours before baking.
Filling: Organic honey crisp apples, sugar, organic lemon juice, organic true cinnamon.
Crust: Freshly milled organic Red Fife flour (grown by Fieldstone Organics, Armstrong, milled by Confluence Farms), butter, organic sugar, pink Himalayan salt.
Crumble: Brown sugar, organic oats, organic true cinnamon, butter, salt, freshly-milled Red Fife flour (grown by Fieldstone Organics, Armstrong, milled by Confluence Farms).
Thaw the pie on the counter uncovered for about 3 hours.
Heat the oven to 450 f.
Place your baking rack on the middle setting. Place a thick bottomed baking sheet or baking stone in the oven to preheat.
Place the pie on the preheated baking sheet.
Bake for 10 min.
While the pie is still in the oven, lower the temperature to 350 f and bake for an additional 40 minutes or until the edges are golden brown.
Remove the pie from the oven and place it on a cooling rack and let cool for 30 minutes.