French Apple Pie

Recipe: Megan Marshall


7 Granny Smith Apples 

1 ½ + 2 Cups AP Flour, divided in half. 

2/3 Cup + 1 TBSP. Sugar 

2 Sticks Unsalted Butter, very cold 

1 Stick Salted Butter 

½ Cup Brown Sugar 

½ tsp. Cinnamon 

¼ tsp. Nutmeg 

½ tsp. Salt 

2 tsp. Lemon Juice 

4 TBSP. Cold Water 

2 tsp. Corn Starch 

1 tsp. Baking Powder 


Bottom Pie Crust

  1. Mix together half of the flour, 1 TBSP. sugar, and salt.
  2. Cut cold butter into pieces, using a pastry blender or food processor pulse until mixture resembles course crumbs. Add cold water 1 tbsp. at a time, just until dough comes together.
  3. Wrap in plastic and let chill in fridge for at least an hour. 
  4. Roll out dough to fit a deep 9” or 10” pie pan. 

Apple Filling

  1. Peel and slice apples.
  2. Place apples into a large mixing bowl, add brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Stir until combined.
  3. Pour into prepared pie crust. 

Streusel Topping

  1. Melt salted butter in microwave, be careful not to burn.
  2. In a medium bowl mix together remaining flour, sugar, and baking powder. Pour in melted butter and stir until crumbs form, there shouldn’t be any dry patches left.
  3. Pour over the apple filling, pushing down lightly when necessary. 

Baking Instructions

Bake for 40-45 minutes. Crust should be gold brown and apples should be tender in the middle. 

Pumpkin Ice Cream

Recipe: Megan Marshall


2 Cups Heavy Whipping Cream 

1 Cup Whole Milk 

6 Egg Yolks 

2/3 Cup Sugar 

1 Cup Pumpkin Puree 

2 tsp. Pumpkin Pie Spice 


  1.  In a small pot, simmer cream, milk, and sugar until the sugar dissolves. This will take about 5 minutes. Turn off heat.
  2. In a small bowl whisk egg yolks. Whisking constantly, add a small amount of the hot cream to the yolks to temper, roughly 1/3 of the mixture. Add yolk mixture back to the pot of cream, continuing to whisk. Turn heat on to medium-low. Cook mixture until thick enough to coat a spoon (170°F).
  3. Strain through a sieve into a heat safe bowl. Mix in pumpkin puree and pumpkin pie spice. Cover and chill at least 4 hours. 
  4. Churn in an ice cream machine. The instructions for this step will differ depending on what type of ice cream machine you use, please follow the instructions for the manufacturer.