|2 servings||calories per servings 390||protein serving 2 g||carbs per serving 40 g||total fat per serving 27 g|
Making the perfect pie crust can seem intimidating, but it’s actually quite simple… one might even say “easy as pie!” A make-ahead dough gives you flexibility- you can prep in one go, or take your time with it. With seasonal sweet apples from Mercier Orchards located in Blue Ridge, Georgia, and a made-from-scratch organic crust, you can serve a classic dessert the whole family will love. Pie Provisions provides the organic dry ingredients with a no-fail recipe to make homemade pie crust that’s not only delicious but also so approachable. Be prepared to amaze yourself if it’s your first time! Serve each slice with a scoop of vanilla ice cream or a slice of sharp cheddar cheese melted over the top - whatever you’re into!
|Nutrition Facts||/ Per Serving|
|Total Fat||27 g|
|Saturated Fat||14 g|
|Trans Fat||0 g|
|Total Carbohydrates||40 g|
|Dietary Fiber||2 g|
At least 2 hours before baking (up to a day), make pie dough according to Pie Provisions instructions (included in box). You’ll use butter and water.
MISE EN PLACE
• Quarter apples through stem end. Cut away core and seeds, and discard. Thinly slice apple quarters crosswise.
• Halve lemon. Squeeze juice from 1/2 lemon over apple slices to prevent browning.
In a mixing bowl, combine apples, brown sugar, spice blend and heavy cream.
• Roll out 1 pie dough disk, and transfer to a pie pan, allowing crust to hang over edges of pan.
• Stir apple mixture well, and spoon into pie crust, leaving any excess liquid in the bowl.
• Roll out remaining pie crust disk, and use to top pie as desired.
• Crimp edges to seal.
• Chill at least 30 minutes before baking.
• While pie chills, heat oven to 375°F.
• Bake pie 30 minutes.
• Rotate pan, and bake until pie is golden brown, 20-30 minutes more.
Remove pie from oven, and allow to cool at least 15 minutes before serving. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...