Deep-Dish Apple Pie
This all-American dessert features apple slices spiced with cinnamon and topped with a flaky pastry crust.
Prep Time:
30 mins
Total Time:
1 hr 10 mins
Servings:
8 servings
Ingredients
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6 cups thinly sliced, peeled cooking apples (about 2 pounds total)
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1/4 cup sugar
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1 teaspoon ground cinnamon
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1 tablespoon cornstarch
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1/8 teaspoon salt
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3/4 cup all-purpose flour or 1/2 cup all-purpose flour plus 1/4 cup whole wheat flour
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Dash ground nutmeg
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3 tablespoons butter or margarine
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2 to 3 tablespoons cold water
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Fat-free milk
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Frozen vanilla yogurt (optional)
Directions
1.
Place apples in a 2-quart square baking dish.
2.
In a small bowl combine sugar and cinnamon; set aside 1 teaspoon of the mixture. Stir the cornstarch and salt into the remaining sugar mixture; sprinkle evenly over the apples in the baking dish.
3.
In a medium bowl stir together the flour and nutmeg. Using a pastry blender, cut in butter until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon at a time, until all the flour mixture is moistened. Form into a ball.
4.
On a lightly floured surface, slightly flatten dough. Roll dough from center to edges into a 10-inch square. Cut decorative vents in pastry. Carefully place pastry over apples. Using the tines of a fork, press edges to sides of dish. Brush pastry with milk and sprinkle with the reserved sugar mixture.
5.
Bake in a 375 degree F oven about 40 minutes or until the apples are tender and the crust is golden. Serve warm. If desired, serve with frozen yogurt. Makes 8 servings.
Nutrition information
Calories 166, Total Fat 5 g, Saturated Fat 3 g, Cholesterol 12 mg, Sodium 84 mg, Carbohydrate 30 g, Fiber 2 g, Protein 1 g. Daily Values: Vitamin A 0%, Vitamin C 5%, Calcium 1%, Iron 4%. Exchanges: Fruit 1.5, Starch .5, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Classic Apple Pie
For best results, bake this pie at least a few hours before you plan to cut into it; otherwise, the filling may be soupy. With time, the fruit reabsorbs the juices, and the pie will cut like a charm. A pastry cloth and a rolling pin stocking, or sleeve, are simple tools that make it easier to roll out the dough.
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