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Blue-Ribbon Apple Pie

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  All purpose flour 2 Cup (32 tbs)
  Salt 1⁄2 Teaspoon
  Chilled butter 1⁄4 Cup (4 tbs), cut into small pieces
  Vegetable shortening 1⁄4 Cup (4 tbs)
  Cider vinegar 1⁄2 Teaspoon
  Ice water 7 Tablespoon
  Thinly sliced pared tart apples 2 Cup (32 tbs) (Granny Smith / Newtown / Pippin / Crispin)
  Sliced peeled all purpose apple 2 Cup (32 tbs) (Braeburn / Empire)
  Sliced peeled firm baking apple 1 Cup (16 tbs) (Rome / Baldwin / Winesap)
  Sliced peeled tender apple 1 Cup (16 tbs) (McIntosh / Gravenstein / Jonathan)
  Fresh lemon juice 1 Tablespoon
  Granulated sugar 1⁄2 Cup (8 tbs)
  Packed brown sugar 1⁄4 Cup (4 tbs)
  All purpose flour 3 Tablespoon
  Ground cinnamon 3⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Cooking spray 1

1. To prepare crust, lightly spoon 2 cups flour into dry measuring cups,-level with a knife. Combine 2 cups flour and 1/2 teaspoon salt,- cut in butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add vinegar and ice water, 1 tablespoon at a time, tossing with a fork just until moist. Divide dough in half. Gently press each dough half into a 4-inch circle on heavy-duty plastic wrap,-cover with additional plastic wrap. Roll one half of dough, still covered, into a 12-inch circle,- chill. Roll other half of dough, still covered, into an 1 1 -inch circle,- chill.
2. Preheat oven to 450°.
3. To prepare the filling, combine apples and juice in a large bowl. Combine 1/2 cup granulated sugar, brown sugar, 3 tablespoons flour, cinnamon, and 1/4 teaspoon salt. Sprinkle over apple mixture, tossing well to combine.
4. Remove 1 sheet of plastic wrap from 12-inch circle,- fit dough, plastic-wrap side up, into a 9-inch pie plate coated with cooking spray, allowing the dough to extend over edge of plate. Remove top sheet of
plastic wrap. Spoon apple mixture into crust. Remove 1 sheet of plastic wrap from 11 -inch circle,- place dough, plastic-wrap side up, on top of apple mixture. Remove top sheet of plastic wrap,- press edges of dough together. Fold edges under,- flute.
5. Cut 6 (1-inch) slits into top of pastry using a sharp knife. Brush top and edges of pie with milk,- sprinkle with 1 tablespoon sugar. Place pie on a baking sheet,- bake at 450° for 15 minutes. Reduce oven temperature to 375° (do not remove pie from oven). Bake an additional 45 minutes or until golden (shield crust with aluminum foil if it gets too brown). Cool on a wire rack.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3305 Calories from Fat 904

% Daily Value*

Total Fat 103 g158%

Saturated Fat 42.6 g213.1%

Trans Fat 6.7 g

Cholesterol 121 mg40.3%

Sodium 1490.8 mg62.1%

Total Carbohydrates 572 g190.6%

Dietary Fiber 32 g127.9%

Sugars 298.1 g

Protein 34 g67.6%

Vitamin A 36.5% Vitamin C 1137.3%

Calcium 47.3% Iron 84.8%

*Based on a 2000 Calorie diet

Blue-Ribbon Apple Pie Recipe