Duck Fat Apple Pie

Make & Chill the Duck Fat Crust: Whisk together 2.5 cups all-purpose flour, 1 teaspoons kosher salt, and 1 teaspoons sugar. Cut in chilled 0.5 cups Gourmet Premium Rendered Duck Fat (chilled) using a pastry cutter until the mixture resembles coarse crumbs. Drizzle in 4 tablespoons ice water one tablespoon at a time, mixing until dough just comes together. Divide in half, flatten into discs, wrap, and refrigerate for at least 60 minutes.

Preheat & Prep: Preheat oven to 425°F. Coat a 9-inch pie dish generously with Duck Fat Spray.

Make the Filling: Toss 6 large apples (Honeycrisp or Granny Smith), peeled & sliced with 0.8 cups brown sugar, 2 teaspoons cinnamon, 0.3 teaspoons nutmeg, 0.3 teaspoons allspice, 2 tablespoons lemon juice, 3 tablespoons cornstarch, 1 teaspoons vanilla extract, and 2 tablespoons Gourmet Premium Rendered Duck Fat (for filling). Let sit 15 minutes to draw out the juices.

Line & Fill: Roll out one dough disc and lay into the pie dish, trimming edges with a 1-inch overhang. Pour in the apple filling, mounding slightly in the center.

Top & Crimp: Roll out the second disc and lay over the top. Trim, fold, and crimp edges to seal. Cut 4–5 steam vents in the top crust.

Egg Wash & Spray: Brush crust with 1 egg + 1 tbsp water (egg wash). Sprinkle lightly with sugar. Spray crust edges with Duck Fat Spray for extra golden color.

Bake: Bake at 425°F for 80 minutes, then reduce to 375°F and bake another 35–40 minutes until crust is deep golden and filling is bubbling.

Cool & Serve: Cool at least 120 minutes before slicing so the filling sets properly