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Buxton Hall's Pastry Chef Ashley Capps shares her Spicewalla Thanksgiving Pie Recipe

Buxton Hall's Pastry Chef Ashley Capps shares her Spicewalla Thanksgiving Pie Recipe

It's no secret that we're big ol' fans of our sister restaurant Buxton Hall, right down the way in the South Slope neighborhood here in Asheville. Acclaimed for NC BBQ as well as their bakery program, which has been featured in Southern Living and Bon Appétit, just to name a few. 

Our lovely pal Ashley Capps, one of the most talented pastry chefs in all the land, shared her Apple Pie recipe with us, and it's out of this world. Even better, it's easy peasy, because of our Apple Pie Spice blend we've created. Packed with flavor and pretty dang delicious. We're got a small tin (1.6 oz) available for $4 and large options available here, or just get the whole Holiday Collection. For $15.00 you get Mulling Spice, Pumpkin Pie Spice, and Apple Pie Spice.

Yield: 3 9" top and bottom crusts + filling
Time: 2+ hours

Ingredients

For the apple filling:
Apples, fresh, different varieties, sliced thin (you can finely chop some of the apples for different consistency)
1/2 lemon's worth of juice
1 Tbsp Spicewalla Apple Pie Spice
1 tsp Salt
1 cup Brown sugar
2 Tbsp Flour
2 Tbsp Cold butter
Egg wash (1 egg whisked with 1 Tablespoon water) as needed for brushing on the top crust
Sugar in the raw for top sprinkling on crust
as needed

For the pie dough:
12 oz. AP flour
2 Sticks Butter (8 oz.), diced and cold
1 tsp Salt
1 tsp Sugar
3-4 oz. Ice Cold Water
1 tsp Vinegar, add to water

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Preparation

To assemble:

  1. Have bottom pie shell lined, and top crust (crust recipe below) rolled out, both very cold.  
  2. Toss apple with lemon juice, and all other ingredients except egg wash and sugar in the raw
  3. Layer apples well, in the corners and all the way up. Aim for a tall, compact apple pie.
  4. Dot the top with the butter.
  5. Cut any holes or decor in the top crust, then place it on top of the apples.
  6. Press to adhere and join the top and bottom edge of dough.
  7. Trim the edges with knife or scissors to 1/2 inch over the lip of the pie plate.
  8. Roll the edges underneath itself to ‘fasten’ or seal in pie.  
  9. Shape edges with fork or crimp by pinching.  
  10. Lightly egg wash pie crust. Place in refrigerator or freezer for 15 min to keep dough very cold.
  11. Set your oven to 400°F. Bake for 10 minutes and reduce heat.
  12. Reduce oven to 325°F and continue baking for about 25-30 minutes or longer until crust is completely brown and filling is gooey and bubbly.
  13. Allow to cool at room temp for 1 hour before slicing.

For the pie dough:

  1. Dice butter and refrigerate.
  2. Sift flour. Add salt and sugar to mixer bowl.
  3. Add cold butter pieces
  4. Using paddle, mix on low speed until fat is medium-dice or walnut-sized.
  5. Add water/vinegar and mix on low for 1-2 min until dough begins to come together. The dough should be shaggy, more dry in appearance but can be formed into a mass by hand. The fat pieces should be visible.
  6. Shape into 2 round, flat disks for top and bottom crusts. Chill for one hour.

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