HEALTHY DEEP DISH APPLE PIE

HEALTHY DEEP DISH APPLE PIE image

Yield 8 servings

Number Of Ingredients 21

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Ingredients

Crust
1 1/4 cups whole-wheat pastry flour, (see Ingredient Note)
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon salt
4 tablespoons cold unsalted butter
1/4 cup reduced-fat sour cream
3 tablespoons canola oil
4 tablespoons ice water
Filling
6 cups thinly sliced peeled McIntosh apples, (about 2 pounds)
6 cups thinly sliced peeled Granny Smith apples, (about 2 pounds)
2/3 cup packed light brown sugar
1 tablespoon lemon juice
1 1/4 teaspoons ground cinnamon, divided
1/8 teaspoon ground nutmeg
Pinch of ground allspice
Pinch of salt
2 tablespoons all-purpose flour
1 teaspoon granulated sugar
1 large egg white, lightly beaten, for brushing

Steps:

1. Whisk whole-wheat flour, 1 1/4 cups all-purpose flour, 2 Tbsp sugar and 1/2 tsp salt in a large bowl. Cut butter into small pieces and, with your fingers, quickly rub them into the dry ingredients until the pieces are smaller but still visible. Add sour cream and oil; toss with a fork to combine with the dry ingredients. Sprinkle water over the mixture. Toss with a fork until evenly moist. Knead the dough with your hands in the bowl a few times the mixture will still be a little crumbly. Turn out onto a clean surface and knead a few more times, until the dough just holds together. Divide the dough in half and shape into 5-inch-wide disks. Wrap the dough in plastic and refrigerate for at least 1 hour. 2. Combine apples, brown sugar, lemon juice, 1 tsp cinnamon, nutmeg, allspice and pinch of salt in a large bowl. Reserving 4 cups, transfer the rest of the apple mixture to a Dutch oven. Cook over medium heat, stirring, until the apples are tender and beginning to break down, 10 min. Remove from the heat, stir in the reserved apples and 2 Tbsp flour; cool for 30 min. 3. Position a rack in lower third of oven; preheat to 425°F. 4. Remove dough from the refrigerator; let stand for 5 min. Roll one portion between sheets of parchment or wax paper into a 13-inch circle. Put dough into a 9 1/2-inch deep-dish pie pan. Scrape filling into the crust. Roll remaining dough into another 13-inch circle and put onto the fruit. Trim the crust so it overhangs evenly. Tuck the top crust under the bottom crust, sealing the two together and making a plump edge. Flute the edge with your fingers. Combine 1 tsp sugar and the remaining 1/4 tsp cinnamon in a small bowl. Brush the crust with egg white and sprinkle with the cinnamon-sugar. Cut 6 steam vents in the top crust. 5. Bake the pie for 20 min. Reduce temperature to 375° and continue baking until the crust is golden brown and the filling is bubbling, 25 to 35 min more. Cool on a wire rack for 1 1/2 hours before serving.