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Apple Pie |
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Serves: 8 Print this RecipeThis wonderfully flavored pie doesn’t need a top crust (and all that extra fat). Instead, it’s topped with a crunchy streusel and prettily shaped cutouts made from the dough scraps left over from the bottom crust (try leaf, star, diamond, or crescent shapes). The filling gets its sweetness and thickening from the apples alone, so be picky about which ones you use. Include some that will hold their shape when cooked, and some that will fall apart and give body to the filling. Streusel/Crust 1 tablespoon quick rolled oats 1 tablespoon firmly packed dark brown sugar 1 tablespoon all-purpose flour 1/8 teaspoon cinnamon 1 teaspoon canola oil 1 Buttery Pie Crust (p.185), prepared but not prebaked (reserve the leftover dough scraps) Filling 1 tablespoon unsalted butter or margarine 3 large firm-cooking apples, such as Rome, Braeburn, or Granny Smith, peeled, cored and sliced 2 large soft-cooking apples such as Macintosh, Haralson, or Cotrland, peeled, cored, and sliced 1 tablespoon granulated sugar 1 teaspoon vanilla extract 1/2 teaspoon cinnamon 1/8 teaspoon ground allspice To prepare the streusel and crust: 1. Arrange the oven racks to divide the oven into thirds. Preheat the oven to 375°F. Spray a baking sheet with nonstick cooking spray. 2. In a small bowl, combine the oats, brown sugar, flour, and cinnamon; add the oil and combine with your fingers until evenly moistened. Spread evenly in a small baking dish or pie plate (a separate dish from the pie crust). 3. With a fork, pierce the pie crust in the pan in several places. Cover with foil and fill with pie weights or dried beans. 4. Gather the remaining pie crust dough scraps together into a ball and flatten. Place between 2 sheets of plastic wrap and roll 1/8 inch thick. With a 2-inch cookie cutter, cut the dough into shapes, re-rolling and using the scraps. Place on the prepared baking sheet. 5. Bake the pie crust and streusel dish on the top oven rack and the cutout shapes on the bottom rack until the cutouts are lightly browned and the streusel is golden, about 10 minutes. Remove the cutouts and streusel; cool on a rack. Remove the foil and pie weights from the pie and continue baking until the crust is golden, 7-10 minutes more. Cool on a rack while you prepare the filling. To prepare the filling: 1. In a large nonstick skillet over low heat, melt the butter and continue cooking, stirring gently, until golden brown and fragrant, 2-3 minutes(do not allow to burn). 2. Raise the heat to medium; add the apples, sugar, vanilla, cinnamon, and allspice. Cover and cook, stirring occasionally, until the apples are softened, about 10 minutes; uncover and continue cooking, stirring as needed, until the softer apples have fallen apart and the juices have thickened, about 5 minutes more. 3. Pour the filling into the warm crust. Sprinkle evenly with the streusel topping and arrange the cutouts on top in an attractive pattern. EXCHANGES Carbohydrate 2 1/2 Fat 2 NUTRITION FACTS Calories 251(Calories from Fat 100) Total Fat 11 g Saturated Fat 2 g Cholesterol 8 mg Sodium 74 mg Carbohydrate 37 g Dietary Fiber 3 g Sugars 19 g Protein 2 g This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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