Apple Pie

Apple Pie
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Nutritional Info
  • Servings Per Recipe: 14
  • 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

View full nutritional breakdown of Apple Pie calories by ingredient
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Introduction

This is a full-fledged pie recipe. The crust turns out perfectly flaky. You could, optionally, use extra virgin olive oil, if using the crust recipe for something savory.

Also, and this is important to note: This makes one pie, plus an extra apple pie pocket, depending on how you roll your dough. I generally cut my pie into 12 slices, and will bake off the pie pocket as its own two-serving item.
This is a full-fledged pie recipe. The crust turns out perfectly flaky. You could, optionally, use extra virgin olive oil, if using the crust recipe for something savory.

Also, and this is important to note: This makes one pie, plus an extra apple pie pocket, depending on how you roll your dough. I generally cut my pie into 12 slices, and will bake off the pie pocket as its own two-serving item.

Number of Servings: 14

Ingredients

    Crust:

    2 cups flour
    1 stick unsalted margarine
    1/4 cup safflower oil
    1/4 tsp salt (I just grind a little sea salt in)
    1 tsp cinnamon
    1/2 tsp cardamon
    5 Tbsp very cold water plus 1 Tbsp white vinegar.

    Filling:

    2 pounds apples
    1/3 cup packed brown sugar
    1/4 cup flour
    1 tsp cinnamon
    1 tsp ground ginger

Tips

Place a cookie sheet under your pie pan, just in case the juices spill out from inside.


Directions

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

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