What is fall without apple pie? This is a classic recipe for apple pie but in essence the pie can be filled with your favorite fruit pie filling such as cherries, blueberries, pumpkins and then some. Your imagination is the limit with ways of decorating your apple pie.
Ingredients
Servings 8
Crust for Classic Homemade Pies:
- 2 1/2 cups all-purpose flour spooned and leveled
- 1 tsp salt
- 1 tsp sugar
- 16 Tbs 2 sticks trans fat free margarine cut into pieces
- 1/4 to 1/2 cup ice water
Apple Pie:
- 3 pounds mixed apples such as Granny Smith, Gala and McIntosh
- 2/3 cup granulated sugar
- 2 tablespoons fresh lemon juice
- 6 tablespoons oil
- 1 tablespoon all-purpose flour plus more for dusting
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 large egg beaten
- Coarse sugar for sprinkling
Nutritional Facts
Nutrition Facts
Decorated Classic Fall Apple Pie
Amount per Serving
Calories
603
% Daily Value*
Fat
34
g
52
%
Saturated Fat
6
g
38
%
Trans Fat
0.04
g
Polyunsaturated Fat
9
g
Monounsaturated Fat
18
g
Cholesterol
20
mg
7
%
Sodium
602
mg
26
%
Potassium
249
mg
7
%
Carbohydrates
72
g
24
%
Fiber
5
g
21
%
Sugar
35
g
39
%
Protein
6
g
12
%
Vitamin A
1124
IU
22
%
Vitamin C
9
mg
11
%
Calcium
30
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
Crust for Classic Homemade Pies:
- In a food processor, combine flour, salt, and sugar; pulse to combine.
- Add margarine and pulse until mixture resembles coarse meal.
- Sprinkle with 1/4 cup ice water and pulse until dough is crumbly but holds together when squeezed; add more water 1 tablespoon at a time if necessary, being careful not to over process.
- Transfer half the crumbly dough onto plastic wrap, form into a 3/4 inch thick disk, and wrap tightly. Repeat with the remaining dough.
- Refrigerate dough disks until firm, at least 1 hour and up to 3 days.
Apple Pie:
- Preheat oven to 425 degrees F with a baking sheet on the lowest rack for 30 minutes.
- Peel, core, and slice the apples 1/4 inch thick, then toss with granulated sugar and lemon juice.
- Heat 4 tablespoons oil in a large skillet over medium-high heat. Add apples and cook until tender, about 10 minutes.
- Stir in the flour, cinnamon, and salt; cook until thickened, about 1 minute, then let cool.
- Roll out one dough disk into a 12-inch round on a floured surface and ease into a 9-inch pie plate.
- Add the cooled apples, mounding them in the center, and dot with the remaining 2 tablespoons oil.
- Roll out the second dough disk into a 12-inch round and lay it over the filling.
- Press edges together, fold the overhang under itself, and crimp to seal.
- Brush with the beaten egg, sprinkle with coarse sugar, and cut a few slits in the top crust.
- Chill the assembled pie for 1 hour; decorate with dough shapes if desired.
- Place the pie on the hot baking sheet and lower oven temperature to 375 degrees F.
- Bake for 1 hour to 1 hour and 10 minutes until golden, covering edges with foil if they brown too quickly. Cool on a rack.
