Try this Honeycrisp Apple Pie recipe, or contribute your own.
Suggest a better description1. Melt butter in a large saute pan set over medium-high heat and add apples to the pan. Stir to coat fruit with butter and cook, stirring occasionally. Meanwhile, whisk together the spices, salt and 3/4 cup sugar, and sprinkle this over the pan, stirring to combine. Lower heat and cook until apples have started to soften, approximately 5 minutes. Sprinkle the flour and cornstarch over the apples and continue to cook, stirring occasionally, another 3 minutes. Remove pan from heat, add cider vinegar, stir and scrape fruit mixture into a bowl and allow to cool completely.
2. Place a large baking sheet on the middle rack of oven and preheat to 425. Remove one disc of dough from the refrigerator and, using a pin, roll it out on a lightly floured surface until it is roughly 12 inches in diameter. Fit this crust into a 9-inch pie plate, trimming it to leave a 1/2 inch overhang. Place this plate, with the dough, in the freezer.
3. Roll out the remaining dough on a lightly floured surface until it is roughly 10 or 11 inches in diameter.
4. Remove pie crust from freezer and put the cooled pie filling into it. Cover with remaining dough. Press the edges together, trim the excess, then crimp the edges with the tines of a fork. Using a sharp knife, cut three or four steam vents in the top of the crust. Lightly brush the top of the pie with egg wash and sprinkle with remaining tablespoon of sugar.
5. Place pie in oven and bake on hot baking sheet for 20 minutes, then reduce temperature to 375. Continue to cook until the interior is bubbling and the crust is golden brown, about 30 minutes more. Remove and allow to cool on a kitchen rack, about two hours.
If you are pressed for time, substitute two frozen pie shells, available at your local grocer, for the all purpose pie dough, allowing one to thaw and be used to cover the other frozen one with the cooled pie filling in it.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (22g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 35 | ||
Calories from Fat: 26 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 7.6mg | 2 % | |
Sodium 5270.7mg | 182 % | |
Potassium 6.7mg | 0 % | |
Total Carbohydrate 2g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.8g | ||
Protein 0.2g | 0 % | |
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: 35
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All Purpose Pie Dough
I recommend pairing it with this recipe
— rolftowe
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