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Saturday, December 01 2012

Dried fruit and a little lemon peel make this double-crust pie extra special for the holidays.

 


 
Christmas Apple Pie
Recipe from 
Servings: Makes 8 servings.
Prep Time: 45 mins
Total Time: 2 hrs 15 mins
 
 
ingredients
  •  
        Rich Pie Pastry (see recipe)
  •  
     cup  snipped dried cranberries, tart cherries, apricots, and/or golden raisins
  •  
    3/4  cup  granulated sugar
  •  
     tablespoons  unbleached all-purpose flour or all-purpose flour
  •  
     to 3 teaspoons  finely shredded lemon peel
  •  
    1/2  teaspoon  ground cinnamon
  •  
    1/4  teaspoon  salt
  •  
     cups  thinly sliced and peeled Granny Smith apples (about 1-1/2 pounds)
  •  
     cups  thinly sliced and peeled Braeburn or McIntosh apples (about 1 1/2 pounds)
  •  
        Half-and-half, light cream or milk
  •  
        Crystallized sugar or granulated sugar
  •  
 
directions
Prepare Rich Pie Pastry.
 
For fruit filling: Pour boiling water over dried fruit. Let stand for 5 minutes; drain. In a very large bowl, combine 3/4 cup sugar, flour, lemon peel, cinnamon, and salt. Stir in drained fruit and apples; set aside.
 
On lightly floured surface, roll 1 dough disk from center to edges into 12-inch circle. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate being careful not to stretch pastry. Transfer fruit filling to the pastry-lined pie plate. Trim pastry to edge of pie plate. Brush edge with a little water.
 
Roll remaining dough disk into a circle about 12 inches in diameter. Cut slits to allow steam to escape. Place remaining pastry on filling; trim 1/2 inch beyond edge of plate. Fold top pastry under bottom pastry. Crimp edge as desired. Brush with half-and-half, light cream, or milk. Sprinkle with some sugar. To prevent overbrowning, cover edge of pie with foil. Place pie on a cookie sheet to catch any drips.
 
Bake in a 375 degree F oven for 35 minutes. Remove foil. Bake for 25 to 35 minutes more or until top is golden and filling is bubbly. Cool on a wire rack. Makes 8 servings.
 

rich pie pastry
In a large bowl, stir together 2-1/4 cups unbleached all-purpose flour or all-purpose flour, 2 tablespoons sugar and the 3/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup cold butter and 1/3 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon cold water at a time (total 7 to 8 tablespoons cold water), until all the dough is moistened. Divide in half. Using your fingers, gently knead the dough just until a ball forms. Use your hands to flatten each dough ball into a 6-inch disk. Cover dough with plastic wrap and refrigerate for at least 30 minutes. Continue as directed in step 3.
 

make-ahead tip
Prepare pie; cool. Let stand at room temperature up to 8 hours before serving.
 

test kitchen tip
If you like, omit the Rich Pie Pastry and use one 15-ounce package rolled refrigerated unbaked piecrust (2 crusts). Ease 1 piecrust into pie plate being careful not to stretch pastry.Transfer fruit filling to the pastry-lined pie plate. Brush edge with a little water. Add second pastry and continue as above.
 
nutrition information
Per serving: Calories 466, Total Fat 17 g, Saturated Fat 6 g, Monounsaturated Fat 7 g, Polyunsaturated Fat 3 g, Cholesterol 22 mg, Sodium 352 mg, Carbohydrate 77 g, Total Sugar 34 g, Fiber 5 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 10%, Calcium 2%, Iron 11%. Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 10:46 am   |  Permalink   |  0 Comments  |  Email
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