Directions

Dough

• Dice butter into small cubes and place in refrigerator to keep cold
• Mix all dry ingredients together
• Place butter and half of the dry mixture in a food processor and pulse until the butter is lentil size
• Add the rest of the flour and pulse quickly to combine
• Add buttermilk and pulse until dough comes together
• Wrap dough in plastic wrap and refrigerate until firm
• Using a rolling pin, flatten dough to ¼ inch thick then cut into ½ inch wide strips
• Lattice unto apple pie, then brush with egg wash and sprinkle with demerara sugar
• Bake in a 350 F oven until crust is golden brown and filling is bubbling
• Either serve immediately or reheat briefly in a 350 f oven when ready

Apple Filling

• Peel and core apples, then slice ¼ inch thick.
• Toss in lemon juice to prevent oxidation
• Combine apples with the rest of the ingredients (except the butter)
• Melt butter in a sauté pan and once foamy, add apple mixture 
• Cook over medium heat until thickened and apples soften slightly
• Spoon into individual cast iron pans or one large pan
• Refrigerate until cool