Traditional Apple Pie
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
Must have whipped cream? Make homemade whipped cream instead of using pre-made store-bought versions that contain preservatives and excess sugar. To whip cream at home, place 1 cup of chilled whipping cream in mixing bowl, begin to beat using a hand mixer at medium-high speed. Add 1/4 cup powdered sugar while whipping. Whip until stiff peaks form. Pay attention not to over-whip as the cream will separate and you will have to start over. Variations: add 1 tablespoon of lemon zest or 1 tablespoon of Grand Marnier.
Healthy Apple Pie
Fresh apples are sauteed with sugar and spices and baked into a whole wheat crust
- 1 1/4 cups whole-wheat pastry flour, (see Ingredient Note)
- 1 1/4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 4 tablespoons cold unsalted butter
- 1/4 cup reduced-fat sour cream
- 3 tablespoons canola oil
- 4 tablespoons ice water
- 6 cups thinly sliced peeled MacIntosh apples, (about 2 pounds)
- 6 cups thinly sliced peeled Granny Smith apples, (about 2 pounds)
- 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
- 1 teaspoon granulated sugar
- 1 large egg white, lightly beaten, for brushing
- Whisk whole-wheat flour, 1 1/4 cups all-purpose flour, 2 tablespoons sugar and 1/2 tsp salt in a large bowl.
- Cut butter and rub the butter into the flour mixture with your fingers.
- 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 then 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; can be made ahead of time.
- 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.
- Preheat oven to 425.
- Remove the dough from the refrigerator; let stand for 5 minutes to warm slightly.
- Roll one portion between sheets of parchment 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 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.