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Deep-Dish Apple Pie

Source: © EatingWell Magazine
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Rating: 2   Reviews: 1 See Reviews
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Active Time:  1 Hour 15 Minutes
Total Time:  4 Hours
  10 servings
With all that delicious fruit an apple pie should be healthy, but the truth is a slice can have as much as 750 calories and 30 grams of fat. For the most part, the culprit is the crust. We use whole-wheat pastry flour to add fiber and lower the saturated fat by replacing some of the butter with canola oil. The brown sugar-sweetened filling in this pie is made with two kinds of apples for the perfect balance. A slice has half the calories of a typical version and only 10 grams of fat—sweet!

Make Ahead Tip: Prepare the crust (Step 1), wrap tightly and refrigerate for up to 2 days or freeze for up to 6 months. | Equipment: 9 1/2-inch deep-dish pie pan
RECIPE INGREDIENTS
For Crust:
1 1/4 cups  whole-wheat pastry flour
1 1/4 cups  all-purpose flour
2 tablespoons  granulated sugar, plus 1 teaspoon for sprinkling
1/2 teaspoon  salt
4 tablespoons  cold unsalted butter
1/4 cup  reduced-fat sour cream
3 tablespoons  canola oil
4 tablespoons  ice water
1   egg white, lightly beaten, for brushing
For Filling:
6 cups  thinly sliced peeled McIntosh apples (about 2 pounds) (see Tip)
6 cups  thinly sliced peeled Granny Smith apples (about 2 pounds) (see Tip)
2/3 cup  packed light brown sugar
1 tablespoon  lemon juice
1 1/4 teaspoons  ground cinnamon, divided
1/8 teaspoon  ground nutmeg
Pinch of  ground allspice
Pinch of  salt
2 tablespoons  all-purpose flour

Ingredient Note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large super markets and natural-foods stores. Store in the freezer.
Deep-Dish Apple Pie Recipe at Cooking.com
DIRECTIONS
To prepare crust: Whisk whole-wheat flour, 1 1/4 cups all-purpose flour, 2 tablespoons sugar and 1/2 teaspoon salt in a large bowl. Cut butter into small pieces and, with your fingers, quickly rub them into the dry ingredients until the pieces are smaller but still visible. Add sour cream and oil; toss with a fork to combine with the dry ingredients. Sprinkle water over the mixture. Toss with a fork until evenly moist. Knead the dough with your hands in the bowl a few times—the mixture will still be a little crumbly. Turn out onto a clean surface and knead a few more times, until the dough just holds together. Divide the dough in half and shape into 5-inch-wide disks. Wrap the dough in plastic and refrigerate for at least 1 hour.


Meanwhile, make filling: Combine apples, brown sugar, lemon juice, 1 teaspoon cinnamon, nutmeg, allspice and pinch of salt in a large bowl. Reserving 4 cups, transfer the rest of the apple mixture to a Dutch oven. Cook over medium heat, stirring, until the apples are tender and beginning to break down, about 10 minutes. Remove from the heat, stir in the reserved apples and 2 tablespoons flour; let cool for about 30 minutes.


To assemble & bake pie: Position a rack in lower third of oven; preheat to 425°F.


Remove the dough from the refrigerator; let stand for 5 minutes to warm slightly. Roll one portion between sheets of parchment or wax paper into a 13-inch circle. Peel off the top sheet and invert the dough into a 9 1/2-inch deep-dish pie pan. Peel off the remaining paper. Scrape the filling into the crust. Roll the remaining portion of dough between sheets of parchment or wax paper into another 13-inch circle. Peel off the top sheet of paper and invert the dough onto the fruit. Peel off the remaining paper. Trim the crust so it overhangs evenly. Tuck the top crust under the bottom crust, sealing the two together and making a plump edge. Flute the edge with your fingers. Combine 1 teaspoon granulated sugar and the remaining 1/4 teaspoon cinnamon in a small bowl. Brush the crust with egg white and sprinkle with the cinnamon-sugar. Cut 6 steam vents in the top crust.


Bake the pie on the bottom rack for 20 minutes. Reduce the oven temperature to 375° and continue baking until the crust is golden brown and the filling is bubbling, 25 to 35 minutes more. Let cool on a wire rack for about 1 1/2 hours before serving.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2009
Part of These Recipe Collections Find Similar Recipes »
 Apple Pies, Tarts & Crisps
Nutrition Facts per Serving
Yield:   10 servings
Calories: 344
Fat. Total: 10g
Protein: 4g
Carbohydrates, Total: 62g
Fat, Saturated: 4g
Fiber: 5g
Cholesterol: 14mg
Sodium: 143mg
% Cal. from Fat: 26%
Spotlight Recipe Review See all 1 reviews »

Rating: 2
by: Robert Reviewed: 11/18/2009
IT ABOUT THE CRUST
Pie is about crust; almost anyone can prepare a pie filling, but not everyone can make a great pie crust. The pie crust formula for this deep dish apple pie does not do the filling justice, and therefore, I can not recommend this pie - 2 cups at best.
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