Apple Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
Crust:2 cups flour1 stick unsalted margarine1/4 cup safflower oil1/4 tsp salt (I just grind a little sea salt in)1 tsp cinnamon1/2 tsp cardamon5 Tbsp very cold water plus 1 Tbsp white vinegar.Filling:2 pounds apples1/3 cup packed brown sugar1/4 cup flour1 tsp cinnamon1 tsp ground ginger
Preheat oven to 450 F.
Crust: Place cold water and vinegar in a cup and chill in freezer while you prepare the rest of your dough. Mix flour, salt, cinnamon and cardamon. Cut in butter and oil. Slowly cut in water mixture, transitioning to kneading by hand when dough gets sticky. Cover and place in refrigerator 15-20 minutes, to ensure easy handling.
Filling: While your dough is chilling, peel, core and cut up your apples. Toss with brown sugar, flour, cinnamon and ground ginger.
Assemble: Divide dough into two halves. Put one back in the fridge and roll out the other. Place in 9 inch pie pan. Add the filling, being careful not to overfill. Roll out the second ball of dough and place on top. Seal edges with fingers or fork and cut of excess. I generally have enough extra filling and dough to make a six-inch, extra apple pie pocket, which amounts to two extra servings.
Bake at 450 for 15 minutes, then reduce temperature to 350 and bake 40 minutes more.
Serving Size: 12 slices of pie, plus extra
Crust: Place cold water and vinegar in a cup and chill in freezer while you prepare the rest of your dough. Mix flour, salt, cinnamon and cardamon. Cut in butter and oil. Slowly cut in water mixture, transitioning to kneading by hand when dough gets sticky. Cover and place in refrigerator 15-20 minutes, to ensure easy handling.
Filling: While your dough is chilling, peel, core and cut up your apples. Toss with brown sugar, flour, cinnamon and ground ginger.
Assemble: Divide dough into two halves. Put one back in the fridge and roll out the other. Place in 9 inch pie pan. Add the filling, being careful not to overfill. Roll out the second ball of dough and place on top. Seal edges with fingers or fork and cut of excess. I generally have enough extra filling and dough to make a six-inch, extra apple pie pocket, which amounts to two extra servings.
Bake at 450 for 15 minutes, then reduce temperature to 350 and bake 40 minutes more.
Serving Size: 12 slices of pie, plus extra
Nutritional Info Amount Per Serving
- Calories: 198.2
- Total Fat: 8.3 g
- Cholesterol: 0.0 mg
- Sodium: 44.1 mg
- Total Carbs: 31.8 g
- Dietary Fiber: 2.4 g
- Protein: 2.2 g
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