Double Crust Spiced Apple Pie

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Added Oct 24th, 08 by
FoodConnect.com Test Kitchen


  • Prep Time: 15 mins
  • Cook Time: 120 mins


Nutritional Facts

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Per serving% Daily Value*
Calories 58829%
Fat 25g39%
Cholesterol 37mg12%
Sodium 377mg 16%
Carbohydrates 87g29%

More facts>>

FoodConnect Nutritionals

My husband, who can be quite picky about his apple pie, declared this pie perfect. The apples are soft as silk, the flavor is light, and everything is wrapped up in a rich, crisp crust. I dedicate this pie to you, Jay. Recipes from THE COMPLETE BOOK OF PIES by Julie Hasson (Robert Rose, Inc.; October 2008; $24.95/trade paperback)

Ingredients

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                    [componentid] => 1
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                    [title_custom] => (10 mL) granulated sugar
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                    [title_custom] => (5 mL) salt
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                    [title] => butter, regular, pat
                    [ingredientid] => 4387
                    [ingredientuuid] => 377e83ff-53a8-41d4-4df3-6d4d1d062654
                    [quantity] => 0.50
                    [measure] => cup
                    [title_custom] => (125 mL) cold butter
                    [componentid] => 1
                    [method] => cut into small pieces
                )

            [8fa8636f-f2cf-9ed4-ed61-6b4134243fa6] => Array
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                    [title] => shortening, vegetable
                    [ingredientid] => 29395
                    [ingredientuuid] => 8fa8636f-f2cf-9ed4-ed61-6b4134243fa6
                    [quantity] => 0.50
                    [measure] => cup
                    [title_custom] => (125 mL) cold vegetable shortening
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                    [quantity] => 0.33
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                    [title_custom] => (75 mL) sour cream
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                    [quantity] => 2.00
                    [measure] => tablespoons
                    [title_custom] => (25 mL) ice water
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                    [ingredientuuid] => 6fe9f67a-355e-5b04-f564-4144d64b4d92
                    [quantity] => 6.00
                    [measure] => pieces
                    [title_custom] => large Granny Smith apples
                    [componentid] => 2
                    [method] => peeled, cored and thinly sliced
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            [31806517-e4eb-4194-594f-2bb98cb9d3f9] => Array
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                    [method] => (see Tips, below)
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                    [title_custom] => (50 mL) all-purpose flour
                    [componentid] => 2
                    [method] => (see Tips, below)
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                    [title_custom] => (15 mL) sweet Marsala
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                    [method] => optional
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                    [title_custom] => (5 mL) ground cinnamon
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                    [title] => creamer, soy milk, plain
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)

Sour Cream Pastry

  • 2 1/2 cups (625 mL) all-purpose flour
  • 2 teaspoons (10 mL) granulated sugar
  • 1 tsp (5 mL) salt
  • 1/2 cup (125 mL) cold butter cut into small pieces
  • 1/2 cup (125 mL) cold vegetable shortening
  • 1/3 cup (75 mL) sour cream
  • 2 tablespoons (25 mL) ice water

Filling

  • 6 pieces large Granny Smith apples peeled, cored and thinly sliced
  • 1 cup (250 mL) granulated sugar (see Tips, below)
  • 1/4 cup (50 mL) all-purpose flour (see Tips, below)
  • 1 tbsp (15 mL) sweet Marsala optional
  • 1 tsp (5 mL) ground cinnamon
  • 1 tsp (5 mL) ground nutmeg
  • 1/2 tsp (2 mL) ground allspice
  • tsp Cream, milk or soy milk
  • tsp Coarse or granulated sugar

Recipe Method

Divide pastry dough into 2 pieces, one slightly larger than the other. On a lightly floured surface, roll out larger piece of dough into a circle large enough to fit pie plate, dusting work surface and dough as necessary to keep the dough from sticking (or roll between 2 pieces of waxed or parchment paper). Press dough into prepared pie plate. Place pie plate in freezer or refrigerator for 15 to 20 minutes to chill while you prepare the filling. Roll out remaining dough for top crust and set aside at room temperature on sheet of parchment paper.

(search for Sour Cream Pie Pastry Dough)

Filling 1. In a large bowl, gently combine apples, sugar, flour, Marsala, if using, cinnamon, nutmeg and allspice, making sure apples are well coated. Transfer filling to prepared bottom crust, gently pressing the apples into pastry with your hand and mounding them slightly in the center. Lightly brush edge of pastry with a little water. Place top crust over apples, trimming and fluting edge. Cut steam vents in top of pie. Brush top with cream and sprinkle with sugar.

2. Place pie plate on baking sheet and bake in preheated oven for 25 minutes. Reduce heat to 350°F (180°C) and continue baking for 50 to 60 minutes more or until top is nicely browned, apples are tender and juices are bubbling. Insert a knife through one of the vents in top of pie to make sure that apples are tender. If pie starts to get too brown before it's finished baking, cover loosely with a piece of tented foil. Let cool on a wire rack for 1 hour before serving.

Tips You may need slightly more sugar, depending on the tartness of the apples. Add an additional tablespoon (15 mL) all-purpose flour if your apples are very juicy. To easily peel, core and thinly slice apples, look for one of the many available apple peeler/slicer/corer gadgets. I love mine and have used it for years.

Variation Substitute your favorite spirit for the Marsala, such as whiskey, bourbon or rum.

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