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Cook Time:1 hrAdditional Time:2 hrs 15 minsTotal Time:3 hrs 15 minsServings:10Yield:10 servingsJump to Nutrition Facts
Cook Time:1 hrAdditional Time:2 hrs 15 minsTotal Time:3 hrs 15 minsServings:10Yield:10 servings
Cook Time:1 hr
Cook Time:
1 hr
Additional Time:2 hrs 15 mins
Additional Time:
2 hrs 15 mins
Total Time:3 hrs 15 mins
Total Time:
3 hrs 15 mins
Servings:10
Servings:
10
Yield:10 servings
Yield:
10 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsButter Pastry Dough2 ¼cupsall-purpose flour¾teaspoonsalt12tablespoonscold unsalted butter (1 1/2 sticks), cut into chunks4-5 tablespoons ice waterFilling8cupspeeled and thinly sliced apples (6-8 apples), a mix of sweet and tart, such as Cortland and/or McIntosh¼cupall-purpose flour¼cuppure maple syrupFinely grated zest of 1 lemon2teaspoonsground cinnamon1teaspoongrated fresh ginger½teaspoonsalt1large egg, beatenSugar for sprinkling (optional)Whipped cream (optional)
Cook Mode(Keep screen awake)
Ingredients
Butter Pastry Dough
2 ¼cupsall-purpose flour
¾teaspoonsalt
12tablespoonscold unsalted butter (1 1/2 sticks), cut into chunks
4-5 tablespoons ice water
Filling
8cupspeeled and thinly sliced apples (6-8 apples), a mix of sweet and tart, such as Cortland and/or McIntosh
¼cupall-purpose flour
¼cuppure maple syrup
Finely grated zest of 1 lemon
2teaspoonsground cinnamon
1teaspoongrated fresh ginger
½teaspoonsalt
1large egg, beaten
Sugar for sprinkling (optional)
Whipped cream (optional)
Directions
To prepare filling & bake pie: Preheat oven to 400 degrees F.
Roll one portion of dough between sheets of parchment paper into a 12-inch circle. Peel off the top sheet and invert the dough into a 9-inch pie pan (not deep-dish). Remove the second sheet.
Toss apples in a large bowl with flour, maple syrup, lemon zest, cinnamon, ginger and salt until evenly coated. Spoon the apple mixture into the crust. Roll the second portion of dough between the sheets of parchment into a 13-inch circle. Peel off the top sheet and invert the dough onto the fruit. Peel off the remaining sheet. Tuck the top crust under the bottom crust, sealing the two together. Flute the edge of the crust with your fingers or crimp with a fork. Brush the crust with egg, cut several slits in the top and sprinkle with sugar (if using).
Place the pie on a baking sheet to catch any drips. Bake for 20 minutes.
Reduce oven temperature to 325 degrees . Continue baking until the crust is golden and the filling is bubbling, 50 minutes to 1 hour more.
Let cool completely on a wire rack before serving. Serve with whipped cream, if desired.
Tips
Make Ahead Tip: Prepare pastry dough (Step 1) and refrigerate for up to 2 days. Loosely cover pie and store at room temperature for up to 1 day.
Originally appeared: EatingWell Magazine, November/December 2014
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Nutrition Facts(per serving)308Calories15gFat41gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
