Apple Cinnamon Pie


  1. For the crust whisk together flour, salt, and sugar. Now cut in lard until crumbles form. Slowly add milk to form dough. If too dry add more milk a tablespoon at a time. Wrap dough and place in cooler for 2 hours.
  2. To make the filling add sugar and cinnamon in bowl and blend. Add apple slices them toss with hands to evenly coat. Let sit for 2 hours at room temperature.
  3. Drain excess liquid from apples. Place liquid in a saucepan over medium heat with bourbon and cook for 20-25 minutes. Cool down.
  4. Toss drained apples with flour and salt.
  5. Split the dough into two pieces then roll out each piece to 1/8 inch thick.
  6. Place one piece of rolled dough in a 10-inch pie tin. Add apple mixture then pour in cooled bourbon syrup. Top with other rolled crust and pinch edges to seal. Combine heavy cream and brown sugar. Brush the top crust with brown sugar mixture then cut slits in the dough. Place pie on sheet pan. 
  7. Heat oven to 400° bake pie for 20 minutes. Drop oven to 350° then cook for another 45 minutes to an hour. Remove and cool for an hour then serve.


  • 2 1/2 cups West Creek® All-Purpose Flour
  • 1/2 tsp sea salt
  • 1 1/4 cup lard, cold
  • 6 tbsp Nature's Best Dairy® Milk
  • 9 cups Peak Fresh Produce® Apple(s), Granny Smith, cored, peeled, sliced
  • 2 1/2 cups West Creek® Sugar, Granulated
  • 2 tbsp West Creek® All-Purpose Flour
  • 1 tsp Roma® Cinnamon, Ground
  • 1 tbsp bourbon
  • 1/4 tsp sea salt
  • 3 tbsp Nature's Best Dairy® Butter, Unsalted
  • 3 tbsp Nature's Best Dairy® Cream, Heavy
  • 1 1/2 tbsp West Creek® Sugar, Brown