Best The Worlds Healthiest Apple Pie By Chef Aj Recipes

The Best Apple Pie Ever image

Provided by Laura

Time 1h15m

Yield 8

Number Of Ingredients 7

¼ cup white sugar
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 pastry for a 9-inch double crust pie
5 apples, peeled, cored, and sliced
2 tablespoons maple syrup
2 teaspoons vanilla extract

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Stir together the sugar, cinnamon, and nutmeg in a small bowl; set aside. Press one of the pastries into the bottom of a 9-inch pie pan; reserve the crust.
Toss the apples with maple syrup and vanilla extract. Spread 1/3 of the apples into the pie pan and sprinkle with the sugar mixture. Repeat the layers with the remaining apples and sugar. Cover the pie with the top crust and pinch the edges to seal.
Bake in the preheated oven until the crust is golden brown, 30 to 35 minutes. Allow to cool before serving.

Nutrition Facts : Calories 314.7 calories, Carbohydrate 42.6 g, Fat 15.2 g, Fiber 4 g, Protein 3 g, SaturatedFat 3.8 g, Sodium 235.3 mg, Sugar 18.5 g

Perfect Apple Pie image

Provided by Martha Stewart

Yield Makes one 9-inch pie

Number Of Ingredients 10

Handmade Pastry
3 tablespoons all-purpose flour, plus more for dusting
3 pounds apples such as Rome, Cortland, or Granny Smith, or a combination, peeled, cored, and cut into 3/4-inch wedges (about 8 cups)
1/2 cup sugar, plus more for sprinkling
1/2 to 3/4 teaspoon ground spices (combination of cinnamon, ginger, allspice, nutmeg, and clove)
1 tablespoon freshly squeezed lemon juice (or orange juice)
1 teaspoon grated lemon zest (or orange zest), optional
Pinch of salt
2 tablespoons unsalted butter, cut into pieces
2 tablespoons heavy cream

Steps:

Preheat oven to 400 degrees. On a lightly floured surface, roll one disc of dough into a 12-inch round that's 1/8-inch thick. Fit into a 9-inch pie plate. Set aside in the refrigerator.
In a large bowl, combine apples, sugar, flour, spices, lemon juice, zest, and salt; toss to combine. Pour into lined pie plate. Dot with butter. Roll second disc of dough into a 12-inch round that's 1/8 inch thick. Lay dough over fruit. Cut vents into top crust. Trim edges to 1 inch over pie pan, and seal, crimping edges with thumb and forefinger. Chill for 30 minutes.
Remove pie from refrigerator. Brush crust with heavy cream, and sprinkle with sugar. Place on a baking sheet; this will catch any juices that may overflow during baking. Bake until pastry is golden and juices in center of pie are bubbling, 45 to 60 minutes. Cool for 1 hour before serving.