APPLE PIE & CRUST
INGREDIENTS
Pie Dough
3 cups Dry Storage Rouge de Bordeaux Flour
1 tablespoon sugar
1 teaspoon kosher salt
2 sticks cold unsalted butter, cubed
8–10 tablespoons ice water
Apple Filling
7–8 medium apples, peeled and sliced ¼-inch thick (Granny Smith, Honeycrisp or Pink Lady works best)
¾ cup brown sugar
¼ cup Dry Storage Rouge de Bordeaux Flour
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1½ teaspoons ground cinnamon
¼ teaspoon freshly grated nutmeg
½ teaspoon kosher salt
/ FLOUR TO MAKE CRUST \
Instructions
In a large bowl, whisk together the Rouge de Bordeaux Flour, sugar, and salt.
Add the cold butter and work it into the flour using your fingertips or a pastry cutter until the mixture resembles coarse crumbs with a few pea-sized and walnut-sized pieces of butter remaining.
Add the ice water, one tablespoon at a time, mixing gently until the dough just comes together when pressed between your fingers. Be careful not to overwork the dough.
Divide the dough into two equal discs, wrap tightly, and refrigerate for at least 2 hours.
Heat the oven to 425°F.
In a large bowl, toss together the apples, brown sugar, Rouge de Bordeaux Flour, lemon juice, vanilla, cinnamon, nutmeg, and salt until evenly coated.
Roll one disc of dough into a 12-inch circle and fit it into a 9-inch pie plate. Spoon in the apple filling, mounding it slightly in the center.
Roll out the second disc and place it over the filling. Trim any excess dough, crimp the edges, and cut several vents in the top crust.
Whisk together the egg and water. Brush the crust generously with the egg wash and sprinkle with coarse sugar.
Bake for 20 minutes at 425°F. Reduce the oven temperature to 375°F and continue baking for 35–45 minutes, or until the crust is deeply golden and the filling is bubbling through the vents. If the edges begin to brown too quickly, loosely cover them with foil.
Let the pie cool for at least 3 hours before slicing. Serve on its own or with a scoop of vanilla ice cream.
From our kitchen to yours.
BRUTØ RYE BROWNIES
INGREDIENTS
12 oz dark chocolate chips
6 oz semi sweet chocolate chips
2 cups (4 sticks) butter, unsalted
4c sugar
8 large eggs plus one yolk
3 1/4 c rye flour
/ FLOUR TO MAKE BROWNIES \
Instructions
Preheat the oven to 350°F.
In a heatproof bowl set over a saucepan of barely simmering water (or in a small saucepan over very low heat), melt the chocolate and butter together, stirring until smooth. Remove from the heat.
Whisk the sugar into the warm chocolate mixture until fully incorporated with no lumps remaining. Let cool for 5 minutes.
Add the eggs and whisk until combined. Fold in the BRUTØ Rye Flour until the batter is smooth. If using, sprinkle chopped walnuts over the top.
Lightly grease a full-size sheet pan with butter or pan spray. For easier removal, you can also line the bottom with parchment paper.
Pour the brownie batter into the prepared pan and spread it evenly to the edges.
Bake on the center rack for 30–35 minutes, or until the top is set and the center no longer jiggles.
Let the brownies cool completely before cutting into squares.
From our kitchen to yours.
PEACH COBLER
INGREDIENTS
Peach Filling
4 lbs ripe peaches, peeled and cut into 1-inch chunks
2 Tbsp brown sugar
2 Tbsp Colorado honey
1 Tbsp cornstarch
1 Tbsp lemon juice
1 tsp vanilla extract
½ tsp cinnamon
Pinch of nutmeg
Pinch of kosher salt
Brown Butter Biscuit Topping
2¼ cups (280g) Dry Storage Functional Flour
½ cup sugar
1½ tsp baking powder
¼ tsp baking soda
½ tsp kosher salt
½ cup unsalted butter
½ cup cold buttermilk
1 egg + 1 Tbsp buttermilk, for egg wash
Coarse sugar for finishing (optional)
/ FLOUR TO MAKE CRUST \
Instructions
Brown the butter by placing it in a small saucepan over medium heat. Cook until the milk solids turn golden brown and smell nutty. Transfer to a bowl and refrigerate until firm, then cut into small cubes.
Heat the oven to 350°F.
In a large bowl, combine the peaches, brown sugar, honey, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and salt. Transfer the mixture to a greased 9 × 13-inch baking dish and bake for 10 minutes. Remove from the oven and set aside.
While the peaches bake, prepare the biscuit topping. In a large bowl, whisk together the Functional Flour, sugar, baking powder, baking soda, and salt.
Cut the chilled brown butter into the dry ingredients until the mixture resembles coarse crumbs with a few pea-sized pieces remaining.
Pour in the buttermilk and stir just until combined. The dough should be shaggy and slightly sticky.
Flatten small handfuls of dough and arrange them over the warm peaches, leaving a few gaps for the fruit to bubble through. Brush the tops with egg wash and sprinkle with coarse sugar, if desired.
Bake for 40–50 minutes, or until the biscuit topping is deeply golden and the peaches are bubbling around the edges.
Let the cobbler cool for 10 minutes before serving. Enjoy warm with vanilla ice cream and a pinch of flaky sea salt.
From our kitchen to yours.