Miyoko's butter takes your baking to the next level. Chef Nicole Rucker, head chef of Fat + Flour LA, shares her flaky, delicious pie recipe– perfect for all your holiday gatherings.
Recipe credit: Chef Nicole Rucker
Prep time: 3 hours and 30 minutes (2 hours+ for chilling the dough)
Cook time: 1 hour and 10 minutes
Make The Dough
STEP ONE
In a measuring cup, combine the sugar, apple cider vinegar, and salt with the hot water.
STEP TWO
Stir until the sugar has dissolved. Add the ice cubes and stir to melt them in the sugar syrup until you have a nice cold liquid. Leave it in the fridge until you are ready to start the rest of the dough.
STEP THREE
Mix cubed butter with flour (if you have a stand mixer, do this on a low speed.)
STEP FOUR
Slowly drizzle cold sugar mixture into mixer until dough comes together.
Shape Dough
STEP ONE
Divide and form dough into two discs on a floured surface.
STEP TWO
Wrap in plastic and chill two (or more) hours.
Roll and Crimp
STEP ONE
Roll on a floured surface, then transfer to a pie plate.
STEP TWO
Roll edges around pie plate and crimp with fingers.
STEP THREE
Freeze for 15 minutes.
STEP FOUR
Preheat the oven to 350° F
Make the Filling
STEP ONE
Combine the apples, sugar, sour cherries, cornstarch, cardamom, bourbon, vanilla and lemon juice in a large mixing bowl.
STEP TWO
Toss the fruit together with the seasoning.
STEP THREE
Let the mixture stand for at least 30 minutes.
Prepare the Crumble
STEP ONE
In a medium bowl, combine the flour, oats, brown sugar and salt.
STEP TWO
Add the vegan butter and smash the cubes up into smaller lumps, rubbing it into the dry mixture a little bit. Use a fork or your hands to fluff the mixture until the vegan butter is distributed throughout.
STEP THREE
Squeeze a few handfuls of the crumb mixture into large clumps. Refrigerate the crumble until ready to use.
Assemble and Bake
STEP ONE
Smooth cream cheese layer over frozen shell bottom.
STEP TWO
Spoon filling into crust and top with crumble, then freeze for 15 minutes.
STEP THREE
Place the pie on the center rack of the oven.
STEP FOUR
Bake at 350° F for 1 hour to 1 hour and 30 minutes. (If the pie crust is browning too quickly after 1 hour and 30 minutes has passed, but the juices have not begun to boil, loosely tent the edge of the pie with tinfoil.)
STEP FIVE
Remove the pie from the oven and transfer to a wire rack. Let cool for 1-2 hours, then serve!
