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Eight Cup High Apple Pie

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For crust
  Butter 2 Tablespoon
  Vegetable oil 1⁄2 Cup (8 tbs) (Preferably Canola Oil)
  All purpose flour 2 1⁄2 Cup (40 tbs)
  Sugar 2 Tablespoon
  Salt 1 Teaspoon
  Skim milk 6 Tablespoon
For filling
  Brown sugar 1⁄2 Cup (8 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Sugar 1⁄2 Teaspoon
  All purpose white flour 2 Tablespoon (Depending On Juiciness Of Apples)
  Ground cinnamon 1 Teaspoon
  Salt 1 Pinch
  Apples 3 1⁄2 Pound, peeled, cored and cut into 1/2 inch thick slices (About 8 Cups)
  Lemon juice 1 Tablespoon
  Pure vanilla extract 1⁄2 Teaspoon
  Skim milk 1 Tablespoon

To make crust: In a small saucepan, melt butter over low heat.
Cook until light nutty brown, about 1 1/2 to 2 minutes.
Do not burn.
Pour the butter into a pie plate.
Add oil and 1 cup flour; blend with a fork until smooth.
Freeze 30 minutes.
In a large bowl, combine remaining 1 1/2 cups flour, sugar and salt; place in the freezer for 30 minutes.
Working quickly with a pastry cutter or two knives, cut the cold oil-flour mixture into the cold flour-salt mixture until the fat is in pea-sized lumps.
Sprinkle cold milk over the dough, 1 tbsp at a time, stirring lightly with a fork, and adding just enough so the dough holds together.
Gently knead the dough until it is smooth and holds together.
Form the dough into two flattened disks, one slightly larger than the other.
Wrap in plastic and refrigerate for 30 minutes.
To make filling and bake pie: Position rack in lower third of oven and preheat to 425 degrees F.
In a large bowl, mix together brown sugar, 1/4 cup granu- lated sugar, flour, cinnamon and salt.
Add apples and toss to coat.
Stir in lemon juice and vanilla and set aside.
Place the large piece of dough between 2 unfloured sheets of wax paper and roll it out into an 11-inch circle, turning and readjusting paper as necessary to eliminate any wrinkles.
Peel off the top sheet and turn crust into a 9-inch pie plate.
Gently press the crust into the bottom of the pie plate and peel off wax paper.
If the pastry cracks or breaks, patch it with scraps of dough.
Arrange apples in pastry, roll out the smaller piece of dough in the same manner and lay it over the apples.
Fold the edges of the bottom pastry over the top crust and crimp edges together.
Lightly brush the pie with milk and sprinkle with remaining 1/2 tsp sugar.
Cut several slits in the top crust and place the pie on a baking sheet.
Bake for 15 minutes.
Reduce heat to 350 degrees F and bake until the pastry is golden and the apples are tender, about 40 to 45 minutes.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4014 Calories from Fat 1239

% Daily Value*

Total Fat 141 g216.4%

Saturated Fat 30.8 g154.1%

Trans Fat 0 g

Cholesterol 66.6 mg22.2%

Sodium 2275.2 mg94.8%

Total Carbohydrates 674 g224.7%

Dietary Fiber 50.1 g200.2%

Sugars 354.4 g

Protein 44 g87.2%

Vitamin A 32.6% Vitamin C 135.3%

Calcium 33.7% Iron 101.6%

*Based on a 2000 Calorie diet

Eight Cup High Apple Pie Recipe