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Sep 30
From Our Blog

Classic Apple Pie Recipe

One of the best parts of the holidays is the endless sweet treats – be the star of the Thanksgiving or Christmas table with this Apple Pie recipe. Crafted to perfection by our Pastry Chef, this recipe is everything you love about classic desserts. So grab your rolling pin and get to baking!

FILLING to make about 2-3 9’’ pies

5 – apples (before peeled & cored)

¾ c – brown sugar

¾ c – granulated sugar

5 tbs – all-purpose flour

¼ tsp – salt

1 ½ tsp – cinnamon

¾ tsp – nutmeg

  1. Peel, core, and cut apples to about 1/2 inch dice.
  2. Put all ingredients together in a pot, stir to combine.
  3. Turn heat on medium. The mixture will thicken as it heats up. Cook for about 30 min or until apples are soft, stirring occasionally. Cool.
  4. Fill pie shells with apples depending on preference, top shell with a layer of pie crust, using egg wash to glue.
  5. Make a few slits on the top crust and help release steam from the pie during the bake. Bake @ 350 until golden brown.


1 lbs 1.2 oz – butter, cold, cubed

½ c – milk, cold

1.5 – egg yolks

½ tsp – salt

2.6 oz – sugar

1.8lb – AP flour

  1. In a mixing bowl, add dry ingredients and cold butter. Mix at low speed until the mixture becomes pea-size mix.
  2. Add egg yolks and milk, mix to combine but do not overmix.
  3. Roll dough out to about ¼ in thickness. Chill dough before cutting. The dough is easier to handle when cold. You’ll need the crust to line the bottom of the pan and the top of the pie.
  4. Line pan with rolled-out crust. Dock the dough before adding the filling. Then add the top crust.

2 cups whipping cream


Step 1

Melt chocolate and butter over a double boiler, and then let cool.

Step 2

Separate the egg yolks and egg whites. Whisk the whites to stiff peaks (be careful not to overmix). Add the sugar to the yolks and whisk until pale and able to form a ribbon.

Step 3

Add the cooled chocolate to the yolk and sugar mixture, and mix well. Fold in the egg whites, a third of the batch at a time, folding so you don’t deflate the mixture.

Step 4

Pour the batter into a greased 9×9 pan. Bang the pan on the counter to release any air bubbles before baking.  

Step 5

Bake for 45 min at 350 degrees, rotating the pan halfway through baking. When cooled, use a circle cutter or glass to cut out individual cakes.

Step 6

For the Nutella Creme topping, whisk the whipped cream into soft peaks (don’t whip all the way; do only a par-whip). At this point, add the Nutella and mascarpone, and whisk all together to form stiff peaks (again, be careful not to overwhip).

Step 7

To assemble, put a small amount of whipped cream on the plate. Place the chocolate cake on top. Add a couple of spoonfuls of Nutella Creme. Sprinkle with powdered sugar and garnish with a sprig of mint.


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