Super Apple Pie

Need a lacto ovo vegetarian dessert? Super Apple Pie could be a great recipe to try. One serving contains 430 calories, 4g of protein, and 20g of fat. For 75 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 10. This recipe is typical of American cuisine. 14 people were impressed by this recipe. If you have table salt, lime juice, tapioca flour, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 7 hours and 45 minutes. It is brought to you by Foodnetwork. With a spoonacular score of 22%, this dish is rather bad. Apple Pie Super Protein Bars, Coconut Chicken: Super Quick -Super Easy- Super Yum, and Baked Apple Pie Cookie Cups with Apple Pie Mousse are very similar to this recipe.

Servings: 10

Preparation duration: 60 minutes

Cooking duration: 405 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Watch how to make this recipe. For the crust: Place the butter, shortening and applejack into the refrigerator for 1 hour. In the bowl of a food processor, combine the flour, salt and sugar by pulsing 3 to 4 times. Add the butter and pulse 5 to 6 times until the texture looks mealy. Add the shortening and pulse another 3 to 4 times until incorporated. Remove the lid of the food processor and sprinkle in 5 tablespoons of the applejack. Replace the lid and pulse 5 times. Add more applejack as needed, and pulse again until the mixture holds together when squeezed. Weigh the dough and divide in half. Shape each half into a disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to overnight. For the filling: Peel and core the apples. Slice into 1/2-inch thick wedges. Toss all of the apples with 1/4 cup of the sugar, place in a colander set over a large bowl and allow to drain for 1 1/2 hours. Transfer the drained liquid to a small saucepan, place over medium heat and reduce to 2 tablespoons. Set aside to cool. Toss the apples with the remaining sugar, tapioca flour, jelly, cider, lime juice, salt and grains of paradise. For assembling and baking the pie: Preheat oven to 425 degrees F. Remove one disk of dough from the refrigerator. Place the dough onto a lightly floured piece of waxed paper. Lightly sprinkle the top of the dough with flour and roll out into a 12-inch circle. Place into a 9 1/2 to 10-inch tart pan that is 2-inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary. Set a pie bird in the center of the bottom of the pan. Place the apples into the unbaked pie shell in concentric circles starting around the edges, working towards the center and forming a slight mound in the center of the pie. Pour over any liquid that remains in the bowl. Roll out the second pie dough as the first. Place this dough over the apples, pressing the pie bird through the top crust. Press together the edges of the dough around the rim of the pie. Brush the top crust with the reduced juice everywhere except around the edge of pie. Trim any excess dough. Place the pie on a half sheet pan lined with parchment paper and bake on the floor** of the oven for 30 minutes. Transfer to the lower rack of the oven and continue to bake another 20 minutes or until the apples are cooked through but not mushy. Remove to a rack and cool a minimum of 4 hours or until almost room temperature.

 

Step by step:

1. Watch how to make this recipe.

For the crust

1. Place the butter, shortening and applejack into the refrigerator for 1 hour.

2. In the bowl of a food processor, combine the flour, salt and sugar by pulsing 3 to 4 times.

3. Add the butter and pulse 5 to 6 times until the texture looks mealy.

4. Add the shortening and pulse another 3 to 4 times until incorporated.

5. Remove the lid of the food processor and sprinkle in 5 tablespoons of the applejack. Replace the lid and pulse 5 times.

6. Add more applejack as needed, and pulse again until the mixture holds together when squeezed. Weigh the dough and divide in half. Shape each half into a disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to overnight.

For the filling

1. Peel and core the apples. Slice into 1/2-inch thick wedges. Toss all of the apples with 1/4 cup of the sugar, place in a colander set over a large bowl and allow to drain for 1 1/2 hours.

2. Transfer the drained liquid to a small saucepan, place over medium heat and reduce to 2 tablespoons. Set aside to cool. Toss the apples with the remaining sugar, tapioca flour, jelly, cider, lime juice, salt and grains of paradise.

For assembling and baking the pie

1. Preheat oven to 425 degrees F.

2. Remove one disk of dough from the refrigerator.

3. Place the dough onto a lightly floured piece of waxed paper. Lightly sprinkle the top of the dough with flour and roll out into a 12-inch circle.

4. Place into a 9 1/2 to 10-inch tart pan that is 2-inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary. Set a pie bird in the center of the bottom of the pan.

5. Place the apples into the unbaked pie shell in concentric circles starting around the edges, working towards the center and forming a slight mound in the center of the pie.

6. Pour over any liquid that remains in the bowl.

7. Roll out the second pie dough as the first.

8. Place this dough over the apples, pressing the pie bird through the top crust. Press together the edges of the dough around the rim of the pie.

9. Brush the top crust with the reduced juice everywhere except around the edge of pie. Trim any excess dough.

10. Place the pie on a half sheet pan lined with parchment paper and bake on the floor** of the oven for 30 minutes.

11. Transfer to the lower rack of the oven and continue to bake another 20 minutes or until the apples are cooked through but not mushy.

12. Remove to a rack and cool a minimum of 4 hours or until almost room temperature.

Nutrition Information:

covered percent of daily need