MAKES ONE 9" PIE; TOTAL TIME:
1 3/4 HOURS + COOLING
Precook the apples and filling ingredients in a sauce pan on the stove until cooked down and crisp tender. Sometimes I add a little tapioca to the mix too.
Combine flour, sugar, and salt for the dough in a large bowl.
Blend in butter with a pastry blender or two knives until pea-size. Stir in water until dough adheres to itself but isn''t sticky. Portion dough in two disks, one a little larger for the top crust, wrap in plastic, and chill 30 minutes (may be made up to a day ahead).
Preheat oven to 450? with rack in the lower third.
Toss filling ingredients together in a large bowl and set aside.
Roll out the small dough disk on a floured surface to about 12" across and ?" thick; transfer to a 9" glass pie plate. Brush bottom crust with beaten egg white. Fill with apple filling, drizzling any juices over the fruit. Roll out the other dough disk to about 14" across. Transfer to the pie, crimp edges, and cut steam vents on top. Brush top with half and half, then sprinkle with "sugar in the raw." Place pie on a baking sheet and bake in the lower portion of the oven for 25 minutes, tear and shape aluminum foil and cover the outer edge of the crust for the first 25 minutes (or use an aluminum crust protector designed for this purpose). Reduce temperature to 350? and bake until crust is brown on the bottom and juices are bubbly and thick, about 40 more minutes. Cool completely on a rack before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (165g) | ||
Recipe Makes: 8 Servings | ||
|
||
Calories: 305 | ||
Calories from Fat: 9 (3%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 1g | 1 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 1.4mg | 0 % | |
Sodium 1033.8mg | 36 % | |
Potassium 161mg | 4 % | |
Total Carbohydrate 70g | 21 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 66.6g | ||
Protein 5g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 305
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.