Recipe: Apple Pie & Crust Recipe

This pie was light and delicious with lots of apples and only a portion of the sugar found in regular apple pies.  I wanted to make a more healthful pie and found a good recipe in my Cooking Light Cookbook.  This was so quick and easy that I'll be making it all the time.  I called my mum as soon as it came out of the oven as she's famous for her apple pies and I knew she'd be delighted that I'd made my first one.

PIE CRUST

from Everyday Food Magazine June 2010

1-1/4 cups all-purpose flour, plus more for rolling

1/2 teaspoon coarse salt

1 teaspoon granulated sugar

1/2 cup (1 stick) col unsalted butter, cut into small pieces

3 to 5 Tablespoons of water (I used 3 each time I made a crust)

In a food processor, pulse flour, salt, and sugar until combines.  Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining.  Sprinkle with 3 Tablespoons ice water.  Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 Tablespoons water, 1 Tablespoon at a time).  Do not overmix.  Form dough into a disk (I use my glass stovetop as it makes a good non-stick surface - must be cold), wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to overnight).

Last step when the dough comes together.

APPLE PIE

from The All-New Complete Cooking Light Cookbook
 
8 cups thinly sliced peeled Braeburn apples (about 8 medium - I used Johnathan apples)
1 Tablespoon fresh lemon juice
2/3 cup sugar
3 Tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
 
1 large egg white
1 Tablespoon sugar (I used sugar in the raw)
 

Preheat oven to 450 degrees.  To prepare filling, combine apple and lemon juice in a  large bowl.  Combine 2/3 cup sugar and next 4 ingredients in a small bowl.  Sprinkle sugar mixture over apple, toss well to coat.
 
Fit dough into 9-inch deep dish pie plate (I used a quish dish) allowing dough to extend over edge.  Spoon filling into dough, brush edges lightly with water.
 

Place top dough over filling.  Press edges of dough together.  Cut 4 slits into top of pastry using a sharp knife.  Brush top and edges of pie with egg white, sprinkle with 1 Tablespoon of sugar.
 

Place pie on a baking sheet, bake at 450 degrees for 15 minutes.  Reduce oven temperature to 350 degrees (do not remove pie from oven), and bake an additional 40 minutes until golden.  Cool on a wire rack.

 

Printable Recipe

 

Happily submitted to the Make-It-From-Scratch Carnival #167.  Lots of inspirational recipes all made from scratch!

Enjoy!

from the book "I Want To Read!"

by Betty Ren Wright

illustrated by Aliki

1970, Western Publishing Co.