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Categories:
flour flour cake flour sugar salt butter vegetable shortening milk flour golden sugar old-fashioned oats cinnamon butter Golden brown Delicious apples sugar lemon juice apricot preserves egg yolk whipping cream
Viewed: 51 - Published at: 2 years agoIngredients
- 1 c. all-purpose flour plus
- 2 Tbsp. all-purpose flour
- 1/2 c. cake flour
- 2 Tbsp. sugar
- 1/2 tsp salt
- 1/2 c. unsalted butter - (1 stick) chilled, and cut into 1/2" cubes
- 3 Tbsp. solid vegetable shortening frzn, and cut into 1/2" cubes
- 5 Tbsp. chilled whole lowfat milk or possibly more if needed
- 1 c. all-purpose flour
- 3/4 c. golden sugar - (packed)
- 1/2 c. old-fashioned oats
- 1 tsp grnd cinnamon
- 6 Tbsp. unsalted butter - (3/4 stick) melted
- 4 x Golden brown Delicious apples - (8 to 9 ounce ea) peeled, quartered, cored, sliced 1/4" thick, each slice cut crosswise into 3 pcs
- 1 Tbsp. sugar
- 1 Tbsp. fresh lemon juice
- 3 Tbsp. apricot preserves
- 1 x egg yolk beaten with
- 1 Tbsp. whipping cream for glaze
Method
- For Crust: Blend first 4 ingredients in processor.
- Add in butter and shortening; using on/off turns, process till butter is reduced to pea-size pcs.
- Add in 5 Tbsp.
- lowfat milk and blend till moist clumps form, adding more lowfat milk by teaspoonfuls if dough is dry.
- Gather dough into ball; flatten into disk.
- Wrap in plastic; refrigerateat least 1 hour and up to 1 day.
- For Topping: Combine first 4 ingredients in medium bowl.
- Gradually add in butter, stirring till moist clumps form.
- (Can be made 1 day ahead.
- Cover; chill.)
- For Filling: Stir apples, sugar and lemon juice in large bowl to blend.
- To Assemble: Preheat oven to 400 degrees.
- Roll out dough on lightly floured sheet of parchment paper to 14-inch round, occasionally lifting and turning dough to prevent sticking.
- Transfer dough on parchment to rimless baking sheet.
- Leaving 2-inch plain border, spread preserves over center of dough.
- Sprinkle preserves with 3/4 c. topping mix.
- Spoon apple mix over topping, mounding slightly in center; sprinkle apples with remaining topping.
- Using parchment as aid, fold dough border in over apple filling (border won't cover filling completely).
- Press border firmly to hold shape and keep in place.
- Carefully peel back parchment.
- Brush border generously with glaze.
- Bake pie till crust is set, about 25 min.
- Reduce temperature to 325 degrees.
- Bake till apples are tender, covering topping loosely with foil if browning too quickly, about 40 min longer.
- Cold pie on baking sheet at least 30 min.
- Serve hot or possibly at room temperature.
- This recipe yields 8 servings.
- Comments: This free-form apple pie is shaped and cooked on a baking sheet-eliminating the need for a pie dish.
- Using lowfat milk instead of water in the crust makes it tender.
