This one’s a classic, made better! We take a mound of local Ida Red apples from Nemeth’s Farms in Milan, Michigan (with the gorgeous peels left on!); toss them in cinnamon and sugar; and hand-fold them inside a rustic-looking, tender, flaky, all-butter crust made with award-winning Vermont Creamery Cultured Butter* and freshly milled high extraction soft white winter wheat flour we get from our friends at Janie’s Mill in Ashkum, Illinois. We then top the finished pie with even more cinnamon and sugar. You really can taste the difference. It’s scrumptious simplicity.
*Vermont Creamery’s Unsalted Cultured Butter with 82% butterfat—our go-to butter—brings rich cultured flavor to our all-butter pie crusts. It’s earned serious praise too—2nd-Place winner at the 2026 American Cheese Society (ACS) Competition and a near perfect score of 99.95 out of 100 at the 2024 World Championship Cheese Contest.
