Apple Pie with Kernza® Crust

Warming spices, brown sugar, and sherry make this apple pie perfect with our Kernza pie crust. Pro tip: Enjoy a glass of sherry alongside your slice!

Make ahead of time! For best results we recommend making the crust the day before. Use our Kernza Pie Crust recipe – “Double Crust”.

Method

1. Roll out one pie dough - This will be the bottom.
2. Flour your counter, the top of the dough, and your rolling pin with all purpose flour.
3. Begin rolling toward you from the middle of the dough.
4. Rotate the dough slightly (about 1/8th), and roll toward you again.
5. Repeat this process until the dough expands roughly one inch past a nine inch pie dish the entire way around. 
   
   
   The dough may split in some areas, don’t hesitate to press it together with your fingers. Do this early on, and it will minimize splitting as you roll.
6. If the dough sticks to the counter, just lay down a little more flour.
7. Once the dough is the appropriate size, wrap it around your rolling pin.
8. Start from the top of the sheet, and bring the dough up and over the rolling pin towards you.
9. Begin rolling your pin towards you until the dough has wrapped around it completely. 
   
   
10. With your pie dish in front of you, pick up your rolling pin and, moving away from you, unroll the dough over and on to the pie dish.
    
    
11. When the dough is in the dish, tuck it down to the bottom by lifting an edge and gently pressing down. Do this all the way around the pie until the entire inside of the dish is in contact with dough.
    
    
12. Place the dish in the fridge.
13. Peel the apples, slice each one into quarters, and remove the core.
14. Slice each quarter lengthwise into thin slices - Make about five to six cuts per quarter.
15. Place the apple slices in a large mixing bowl.
16. In a separate bowl, combine your flour, brown sugar, salt, cinnamon, clove, and allspice.
17. Mix thoroughly until larger clumps have disappeared.
18. In another container, combine the sherry, lemon juice/zest, and vanilla extract. Whisk.
19. Add the flour mixture to the apples, and mix until each slice is coated.
20. Add the sherry mixture to the apples and mix again.
21. Place the apples in the fridge.
22. Roll out your second pie dough using the same process as the first.
23. Take your pie dish (with the dough) and apples out of the fridge, give your apples one last stir, and begin adding them to the pie pan. 
    
    
24. Try to build one layer at a time by laying the slices flat in a circular pattern. This will minimize open spaces in the pie and help to prevent the top crust from falling during the bake.
25. Once all of the apples are in the dish, roll the other dough sheet over them using the technique in step 2.
26. Before trimming the excess dough hanging over the pie dish, gently press the top and bottom layers together with your fingers.
27. Use a scissors to trim the excess dough leaving a ½ inch of overhang around the entire dish.
28. Tuck the overhanging dough underneath itself so it is resting on the edge of the dish. 
    
    
29. Crimp the edge of the pie. If you are unfamiliar with crimping techniques, use a fork to seal the ridge of the dough to the rim of the pie dish, or head over to YouTube.
30. Brush the top of the pie (including the crimped area) with a whisked egg.
31. Sprinkle demerara sugar over the entire pie.
32. With a knife, make four “vents” in the top of the pie by slicing into the crust. Cut into some apples, it’s fine.
    
    
33. Move the pie to the fridge, and set the oven to 425 degrees. When the oven has preheated, the pie can go straight in.
34. Bake the pie on a lower rack for 40-45 minutes, rotating it 180 degrees halfway through.
35. Rest it out of the oven for at least an hour and a half, or until you can comfortably hold it in the palm of your hand.