Apple Pie Recipes

The Best Healthier Apple Pie Fit Mitten Kitchen

WEBNov 19, 2018 · Toss with brown sugar, tapioca flour or cornstarch, cinnamon, vanilla and lemon juice; set aside for 20-3o minutes. Preheat …

Rating: 4.9/5(8)
1. Cut frozen butter or shortening into 1/2 ” cubes and set aside. In small bowl, add ice cubes to water; set aside. In large bowl or food processor combine flour and salt. Cut in the extra cold butter and shortening into flour mixture using S-blade of food processor, or dough blender if mixing by hand; combine until small pieces of butter remain. Slowly add about 5 tablespoons of ice water, using wooden spoon or processor to combine. Add apple cider vinegar and continue adding ice water until dough comes together. I used 12 tablespoons of water for the whole wheat pastry flour dough. Shape dough into round disc, then cut in half and reshape into disc; wrap the discs tightly in plastic wrap or parchment paper and place back in fridge for 2 hours before rolling out. You must chill the dough for 2 hours to prevent crust from falling.
2. Peel and core apples, cut down half of apple then place flat side down and cut into 1/4″ slices. I stored my peeled apples in a bowl of lemon water, then continued with slicing. You will need about 6 cups of apples. Toss with brown sugar, tapioca flour or cornstarch, cinnamon, vanilla and lemon juice; set aside for 20-3o minutes. Preheat oven to 400ºF while the apples sit.
3. Sprinkle flour on flat surface and place one disc down and sprinkle top of disc as well. (Leave other disc in fridge for now.) Gently roll out pie dough, doing quarter turns after each roll (sprinkling more flour as necessary) until you have a 12″ circle. Fold the pie dough in half, then again creating a triangle to move the dough to the pie dish. Unfold the dough and press into pie plate and up sides. Crimp sides of dough with knuckle and pinch with forefinger and thumb.
4. Take apple slices and start placing round side of apple against edge of pie plate, working your way in with one layer then adding the next layer. Spoon about 2 tablespoon of the leftover juices over filling.

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Dutch Apple Pie (A Healthier Recipe) Fed & Fit

WEBDec 20, 2017 · Toss the apples, lemon juice, lemon zest, coconut sugar, cinnamon, nutmeg, and sea salt together in a large bowl. Let them …

Rating: 4.5/5(2)
1. Place the arrowroot, almond flour, coconut flour, coconut sugar, and sea salt together in a large bowl
2. Toss the apples, lemon juice, lemon zest, coconut sugar, cinnamon, nutmeg, and sea salt together in a large bowl. Let them macerate (sit still) on the countertop for 30 minutes – 2 hours.
3. Combine all the ingredients in a chilled mixing bowl and turn stand mixer on medium/high for 5 minutes, or until stiff peaks form.

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DeepDish Apple Pie EatingWell

WEBApr 22, 2024 · Remove the dough from the refrigerator; let stand for 5 minutes to warm slightly. Roll one portion between sheets of parchment …

Rating: 4.6/5(7)
1. To prepare crust: Whisk whole-wheat flour, 1 1/4 cups all-purpose flour, 2 tablespoons sugar and 1/2 teaspoon salt in a large bowl. Cut butter into small pieces and, with your fingers, quickly rub them into the dry ingredients until the pieces are smaller but still visible. Add sour cream and oil; toss with a fork to combine with the dry ingredients. Sprinkle water over the mixture. Toss with a fork until evenly moist. Knead the dough with your hands in the bowl a few times--the mixture will still be a little crumbly. Turn out onto a clean surface and knead a few more times, until the dough just holds together. Divide the dough in half and shape into 5-inch-wide disks. Wrap the dough in plastic and refrigerate for at least 1 hour.
2. Meanwhile, make filling: Combine apples, brown sugar, lemon juice, 1 teaspoon cinnamon, nutmeg, allspice and pinch of salt in a large bowl. Reserving 4 cups, transfer the rest of the apple mixture to a Dutch oven. Cook over medium heat, stirring, until the apples are tender and beginning to break down, about 10 minutes. Remove from the heat, stir in the reserved apples and 2 tablespoons flour; let cool for about 30 minutes.
3. To assemble & bake pie: Position a rack in lower third of oven; preheat to 425 degrees F.
4. Remove the dough from the refrigerator; let stand for 5 minutes to warm slightly. Roll one portion between sheets of parchment or wax paper into a 13-inch circle. Peel off the top sheet and invert the dough into a 9 1/2-inch deep-dish pie pan. Peel off the remaining paper. Scrape the filling into the crust. Roll the remaining portion of dough between sheets of parchment or wax paper into another 13-inch circle. Peel off the top sheet of paper and invert the dough onto the fruit. Peel off the remaining paper. Trim the crust so it overhangs evenly. Tuck the top crust under the bottom crust, sealing the two together and making a plump edge. Flute the edge with your fingers. Combine 1 teaspoon granulated sugar and the remaining 1/4 teaspoon cinnamon in a small bowl. Brush the crust with egg white and sprinkle with the cinnamon-sugar. Cut 6 steam vents in the top crust.

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