I have made enough chunky apple sauce from bruised and scavenged apples to last until spring. This Thanksgiving I used the apple sauce as the filling for a quick pie.

Last week my friend Mike gave me the recipe for the crust, and so I present my first from-scratch apple pie.

1 – Start by making the apple sauce.

2 – The crust is pretty straight forward. Mix two cups of flour with one teaspoon of salt and two-thirds cup of butter. I used goat butter, which can give the pie kind of a goaty flavor but I like it.

3 – When the dough starts to have a flaky texture and about half the pieces are pea-sized, start adding ice water in tablespoon increments. Don’t add any more than five tablespoons of water.

4 – Form the dough into a ball.

5 – Roll the dough out on wax paper. No wax paper? Just sprinkle some flour on a cutting board or countertop to avoid sticking. I started with a roller but ended up just using my hands to flatten the dough.

6 – Use half of the dough to line a nine inch pie pan.

7 – Add a bit of flour, no more than a tablespoon, to your apple sauce to thicken it up.

8 – Pour enough sauce into the pie dish to get it almost to the top of the dish. Add some honey to the top of the filling.

9 – Use the other half of the dough to cover the pie. I did the lattice top. Sprinkle with cinnamon if you have it.

10 – Bake at 450 degrees for ten minutes then reduce heat to 350 and bake for another forty minutes or until browned.

Crust recipe is from Mike and is adapted from Cooking Southern Vegetarian Style.