Best Ever Apple Pie

BEST EVER APPLE PIE

Time: 1 hour and 30 minutes // Servings: 36 Scoops or Cookies

INGREDIENTS

Apple Compote

• 1 1/2 tbsp butter

• 3/4 tsp cinnamon

• 1/4 tsp nutmeg

• 1/8 tsp all spice

• 1 1/4 honey crisp apples, peeled and diced

• 3/4 granny smith apple, pealed and diced

• 1/4 cup brown sugar

• 2 tbsp granulated sugar

• 2 tbsp water

• 3/4 tbsp honey

• 1/2 tsp vanilla extract

Pie Crust

• 1/2 cup all purpose flour

• 1 1/2 tsp sugar

• 1/8 tsp salt

• 1/2 stick (4 tbsp) unsalted butter, cold

• 1 1/2 tsp water, ice cold

Oatmeal Cookie Dough

• 1 1/2 cup oats

• 1 cup all-purpose flour

• 1 tsp cornstarch

• 1/2 tsp baking soda

• 1/2 tsp cinnamon

• 1/2 tsp salt

• 1 stick (8 tbsp) unsalted butter, at room temperature

• 1/4 cup granulated sugar

• 1 cup brown sugar

• 1/4 cup pasteurized egg whites, at room temperature

• 1 tbsp vanilla extract

DIRECTIONS

For Apple Compote

• Melt butter and spices in a medium size pot over medium high heat.

• Stir in apples, sugars, and 2 tbsp water.

• Drizzle in honey and vanilla extract and mix well.

• Cover and cook, stirring occasionally until the apples are soft

  • If mixture seems watery, stir together 1/2 tbsp of cornstarch and 1 tbsp of water and slowly add to apple mixture.

• Once apples are soft, remove from heat and let cool completely.

• While apples are cooling, make pie crust.

For Pie Crust

• Preheat the oven to 375 degrees.

• In a food processor, combine the flour, sugar, and salt and pulse to mix.

• Add the butter in 1-tablespoon chunks and continue to pulse until a coarse meal forms. With the food processor running, gradually add the ice water in 1/2-teaspoon increments just until moist clumps form. You may not need all the water.

• Remove the dough from the processor and form into a ball. Place the dough between two sheets of parchment paper and use a rolling pin to flatten it to about 1/4 inch thick.

• Place dough on a baking sheet and remove the top piece of parchment. Bake for 15-20 minutes until golden and crisp but not yet brown.

• Remove from the oven and cool completely.

• While pie crust cools, make the cookie dough.

For Cookie Dough

• In a food processor or blender, pulse the oats 3-4 times, until they have a roughly chopped consistency. The oats shouldn’t be as fine as flour but should be more powdery than whole oats.

• Heat-treat the oats and flour together by placing them in a microwave-safe bowl. Microwave on high for 30 seconds at a time, stirring after each interval. Stir well to make sure none of the mixture burns (microwaves have those tricky hot spots). Use an instant-read thermometer to test in several places to make sure it has reached 165°F throughout. If you get a lower reading in one area, just stir and heat for an additional 30 seconds until it’s all ready! Let cool completely.

• Once cooled, whisk in the cornstarch, baking soda, cinnamon, and salt. Set aside.

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 2 minutes. Add the granulated and brown sugars and mix on medium until light and fluffy; about 4 minutes. Use a rubber spatula to scrape the bowl. Add egg whites and vanilla and mix util fully incorporated, about 2 minutes.

• Add half of the flour mixture to the bowl and mix on low just until the powdery texture of the flour disappears, about 15 seconds. Immediately add the rest of the flour mixture and mix until combined. Scrape the bowl and mix a final 15 seconds.

Put it all together!

• Once the crust has cooled, use your hands or a knife to roughly break it into small pieces until you have one cup.

• Remove the bowl from the mixer and use a rubber spatula to fold in the crust pieces.

• Drop apple pie mixture in 1-tablespoon scoops in four different locations in the bowl. Use the rubber spatula to gently swirl until you see thick ribbons of the apple mixture. Don’t over mix!

Serve in individual dishes - and with a scoop of vanilla ice cream if you have room!!