Comida with Poco x Clay | Apple pie with Keveri and Abby Jane Bakeshop

Make the greatest pie with the best oven in market

by Clay Imports

It’s December and with it, the holiday season: the moment to recap on our ups and downs, the chance to share with friends and family and of course, the time to eat handmade food in almost every gathering. Because we don’t want you to be empty handed in your next dinner, that’s why we present you this delicious apple pie recipe in collaboration with Keveri and Abby Love of Abby Jane Bakeshop.

We had the chance to collaborate with Keveri when we co-host the Live Fire Event and after we all had the chance to see in action their H1 oven, we knew we wanted to keep working with them. The Keveri H1 is an all trick in one piece; you can use it as a vertical & pit smoker, as an outdoor charcoal grill or, as we are going to demonstrate with this recipe, as a high-temp grill, baker's oven.

Ingredients

This recipe by Abby Love will serve a party of 6. You will need:

For the Crust:

• 1 ¼ cups Barton Springs Mill All Purpose Flour
• ½ tsp salt
• ½ cup unsalted butter, chilled and cubed
• Ice cold water

For the Filling:

• 6-7 apples, peeled and cored, thinly sliced
• 1 lemon
• 1 cup sugar
• 1 ½  tsp cinnamon
• 1 tsp cardamom
• ½ tsp ground nutmeg

For the Crumble:

• ½ cup Barton Springs Mill All Purpose Flour
• ¼ cup brown sugar packed
• 2 tablespoons butter cubed
• ½ cup chopped pecans or walnuts
• 1 teaspoon ground cinnamon

We’ll be featuring the H1 in this recipe, that’s why we are also going to need 2-3 lb natural lump charcoal, The Sizzling Pack and High-Temperature Gloves for protection.

Preparation

Firstly, we are going to set up our Keveri H1 oven. Start by lighting the oven in Classic Mode at 350°F according to the manual instructions or the Masterclass video provided on their website.

Prepare the crust

Begin by mixing together the flour and salt. Next, add the butter pieces and use a pastry cutter until you achieve pea-sized crumbles.

Slowly incorporate chilled water into the crumbled mixture, stirring your dough until it comes together and forms a cohesive ball. Be cautious not to overdo it with the water; you want the dough to come together without becoming too sticky.

Wrap the dough in plastic wrap and shape it into a disc. Place it in the refrigerator to chill for at least one hour.

Get the Filling Ready

In a mixing bowl, combine the apples with the sugar, cardamom, cinnamon, and nutmeg. Add the lemon juice and toss the mixture thoroughly. Allow it to sit for about 10 minutes, allowing the sugar to dissolve partially.

To mix the crumble, combine the flour, sugar, and butter in a mixing bowl with a pastry blender. Stir in the nuts and cinnamon.

Putting the pie together

After the dough has chilled, allow it to sit at room temperature for a few minutes. Then, on a generously floured surface, roll out the dough to approximately a 1/4-inch thickness.

Next, fold the rolled-out dough in half and carefully transfer it to a cast iron skillet. Create the crust edges using your thumb and index finger to shape them.

Now, evenly pile the apple mixture into the pie crust. Top it with the crumble, and your pie is ready to be baked in your Keveri H1.

Place the pie inside the Keveri H1 and bake for about 45 minutes. Then, let it rest for at least an hour and you're ready to enjoy!