Werewolf Apple Pie

2012-02-26T09:00:00Z 2014-09-16T12:59:59Z Werewolf Apple PieBy Bill Barker, Devil’s Breath Chile Co. Feast Magazine | Inspired Local Food Culture/Midwest
February 26, 2012 9:00 am  • 

For an apple pie like Mom never made, try Bill Barker’s riff on the American classic. This recipe includes more cinnamon and nutmeg than usual plus a flavorful secret ingredient: Werewolf Everything Sauce.

Yield | one 9-inch pie |

  • 1½ cups sugar
  • ½ cup flour
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • 12 cups peeled and thinly sliced apples
  • ¼ cup Werewolf Everything Sauce
  • 2 prepared pie crusts
  • 2 Tbsp unsalted butter, cut into cubes

| Preparation | Preheat oven to 425ºF, or 400ºF if using a glass pie pan. In a large mixing bowl, combine sugar, flour, nutmeg and cinnamon. Stir in apples and Werewolf Everything Sauce.

Press bottom crust into a 9-inch pie pan. Fill with apple mixture and dot with butter. Cover with the top crust, sealing and fluting edges. Cut slits in top crust to allow steam to escape. Bake until juice begins to bubble through slits, about 1 hour. Remove from oven and let cool on a rack. Serve slightly warm.

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