Splendid Apple Pie by Therese Chaffee
(One 9" pie, 8 servings -best served slightly warm- also great for breakfast, warmed or chilled)
Pie Shell:
(pie shell recipe for two 9" pie shells -use one for this pie- form and freeze the other for another use)
-2 2/3 cups All Purpose Flour
-1 1/2 Teaspoon salt
-1 cup (one stick) Crisco shortening
-Approximately 1/2 cup ice cold water (you may need 1 or 2 Tablespoons less, depending on the humidity)
Preheat oven to 450 degrees.
SIFT together flour and salt; With a pastry blender or two knives, CUT in half of the shortening, until the size of peas, and then CUT in the other half until small crumb is achieved. Gradually DRIZZLE most of the ice water over crumb mixture, while STIRRING and LIFTING with a fork to incorporate, until mixture begins to come together.
Gently FORM a ball and CUT pastry in half with knife; lightly FLATTEN one half into a circular shape; gently ROLL from center out to an 11 to 12" circle; with care, FOLD pastry in half, PLACE in 9" pie pan; UNFOLD pastry and EASE down into the pie pan; TRIM any excess, leaving about a 1/2 inch overhang; FOLD under edge of pastry; CRIMP edge.
**Tips** I prefer to use glass pie pans. Always work in a cool place, keep utensils cool, use very cold water, be gentle in rolling the pastry; keep work surface and rolling pin liberally dusted with flour, and occasionally pick up pastry and dust surface and rolling pin with additional flour. When freezing pastry, place unwrapped, formed pastry shell in freezer 20 minutes, then wrap with foil or plastic wrap. For fruit pies, protect bottom of oven with a piece of foil or a pan just large enough to catch drips.
Apple Filling:
-7 medium Braeburn or sweet/tart apples
-1 Tablespoon fresh lemon juice
-2/3 cup Splenda Sugar Blend
-2 teaspoons ground cinnamon
-3 Tablespoons All Purpose flour
-1/4 teaspoon salt
CORE, PEEL, and SLICE apples thinly; DRIZZLE lemon juice over sliced apples; COMBINE Splenda Sugar Blend, cinnamon, flour, and salt; TOSS apples in this mixture; ARRANGE apple mixture in 9" unbaked pie shell.
Crumb Topping:
-1/2 cup Splenda Brown Sugar Blend
-1/2 cup All Purpose Flour
-1/2 cup Quaker Oats
-1/4 teaspoon salt
-1/2 cup unsalted butter
COMBINE Splenda Brown Sugar Blend, flour, oats, and salt; CUT in butter with pastry blender until medium crumb is achieved. Carefully SPOON mixture on top of apples and gently PRESS onto pie.
Baking Instructions:
BAKE at 450 degrees for 15 minutes; REDUCE HEAT to 375 degrees, COVER edge of pie crust with a pie protector or aluminum foil, and continue to BAKE for an additional 60 minutes. If top is browning too quickly, then loosely cover with foil tent during last 30 minutes of baking time. Remove from oven; apply Caramel-Pecan finish.
Caramel-Pecan Finish:
-1/4 cup Smucker's Sugar Free Caramel Topping
-1/4 cup chopped pecans
While pie is warm, WARM and then DRIZZLE half the Smucker's topping over the pie; SPRINKLE with pecans; then DRIZZLE with remaining warm Smucker's topping.
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