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Photo: Leigh Beisch
Active Time:1 hrTotal Time:6 hrsServings:12Jump to Nutrition Facts
Active Time:1 hrTotal Time:6 hrsServings:12
Active Time:1 hr
Active Time:
1 hr
Total Time:6 hrs
Total Time:
6 hrs
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCrust¾cupwhole-wheat pastry flour¾cupall-purpose flour¼teaspoonsalt4tablespoons(1/2 stick) cold unsalted butter, cut into 1/2-inch pieces3tablespoonscanola oil, chilled3tablespoonsice waterFilling6tablespoons(3/4 stick) unsalted butter2tablespoonspacked brown sugar plus 3/4 cup, divided2mediumgreen baking apples, such as Granny Smith, thinly sliced2red baking apples, such as Cortland, thinly sliced¾teaspoonground cardamom¼teaspoonsaffron threads2large eggs¾cupwhole milk¼teaspoonsalt½cupall-purpose flour
Cook Mode(Keep screen awake)
Ingredients
Crust
¾cupwhole-wheat pastry flour
¾cupall-purpose flour
¼teaspoonsalt
4tablespoons(1/2 stick) cold unsalted butter, cut into 1/2-inch pieces
3tablespoonscanola oil, chilled
3tablespoonsice water
Filling
6tablespoons(3/4 stick) unsalted butter
2tablespoonspacked brown sugar plus 3/4 cup, divided
2mediumgreen baking apples, such as Granny Smith, thinly sliced
2red baking apples, such as Cortland, thinly sliced
¾teaspoonground cardamom
¼teaspoonsaffron threads
2large eggs
¾cupwhole milk
½cupall-purpose flour
DirectionsTo prepare crust: Whisk whole-wheat flour, all-purpose flour and salt in the bowl of a stand mixer. Add 4 tablespoons butter. Refrigerate until firm, 30 minutes to 1 hour.Mix on low speed with the paddle attachment until the butter forms almond-size pieces, 2 to 3 minutes. Add oil and mix for 30 seconds to incorporate. Add 3 tablespoons water and mix until the dough just comes together, with flecks or streaks of butter. Add up to 1 tablespoon water if it seems dry. Form the dough into a disk, wrap in plastic wrap and refrigerate for at least 1 hour or up to 2 days.Preheat oven to 375°F. If the dough has been refrigerated for more than 1 hour, let it stand at room temperature for 20 minutes. Roll the dough out on a lightly floured surface to a 12 1/2-inch round. Transfer to a 9-inch deep-dish pie pan. Crimp the edges. Freeze the crust for 15 minutes.Line the crust with parchment paper and fill with pie weights (or dried beans). Bake until the edges are golden brown, about 15 minutes. Remove the paper and pie weights. Bake until the crust is golden brown, about 10 minutes more. Transfer to a wire rack.Reduce oven temperature to 350°.Meanwhile, prepare filling: Melt butter in a large skillet over medium heat until bubbling. Add 2 tablespoons brown sugar and apple slices. Cook until the apples start to become tender, about 5 minutes. Add cardamom and saffron; remove from heat. Drain the butter from the apples through a fine-mesh sieve into a small bowl and let cool for 10 minutes.Whisk eggs, milk, salt and the remaining 3/4 cup brown sugar in a large bowl. Slowly drizzle in the butter, whisking constantly. Whisk in flour until the custard is smooth. Arrange the apple slices in the crust. Pour the custard over the apples. Use a small knife to separate the slices so custard seeps into the crevices.Bake the pie until the custard is set, about 1 hour. Let cool completely on a wire rack, about 2 hours. Cover and refrigerate until chilled, about 1 hour.To make aheadRefrigerate dough (Steps 1-2) or up to 2 days or freeze for up to 1 month. Refrigerate pie for up to 1 day.Equipment9-inch deep-dish pie pan, parchment paper, pie weights (or dried beans)Originally appeared: EatingWell Magazine, November 2021
Directions
To prepare crust: Whisk whole-wheat flour, all-purpose flour and salt in the bowl of a stand mixer. Add 4 tablespoons butter. Refrigerate until firm, 30 minutes to 1 hour.Mix on low speed with the paddle attachment until the butter forms almond-size pieces, 2 to 3 minutes. Add oil and mix for 30 seconds to incorporate. Add 3 tablespoons water and mix until the dough just comes together, with flecks or streaks of butter. Add up to 1 tablespoon water if it seems dry. Form the dough into a disk, wrap in plastic wrap and refrigerate for at least 1 hour or up to 2 days.Preheat oven to 375°F. If the dough has been refrigerated for more than 1 hour, let it stand at room temperature for 20 minutes. Roll the dough out on a lightly floured surface to a 12 1/2-inch round. Transfer to a 9-inch deep-dish pie pan. Crimp the edges. Freeze the crust for 15 minutes.Line the crust with parchment paper and fill with pie weights (or dried beans). Bake until the edges are golden brown, about 15 minutes. Remove the paper and pie weights. Bake until the crust is golden brown, about 10 minutes more. Transfer to a wire rack.Reduce oven temperature to 350°.Meanwhile, prepare filling: Melt butter in a large skillet over medium heat until bubbling. Add 2 tablespoons brown sugar and apple slices. Cook until the apples start to become tender, about 5 minutes. Add cardamom and saffron; remove from heat. Drain the butter from the apples through a fine-mesh sieve into a small bowl and let cool for 10 minutes.Whisk eggs, milk, salt and the remaining 3/4 cup brown sugar in a large bowl. Slowly drizzle in the butter, whisking constantly. Whisk in flour until the custard is smooth. Arrange the apple slices in the crust. Pour the custard over the apples. Use a small knife to separate the slices so custard seeps into the crevices.Bake the pie until the custard is set, about 1 hour. Let cool completely on a wire rack, about 2 hours. Cover and refrigerate until chilled, about 1 hour.To make aheadRefrigerate dough (Steps 1-2) or up to 2 days or freeze for up to 1 month. Refrigerate pie for up to 1 day.Equipment9-inch deep-dish pie pan, parchment paper, pie weights (or dried beans)
To prepare crust: Whisk whole-wheat flour, all-purpose flour and salt in the bowl of a stand mixer. Add 4 tablespoons butter. Refrigerate until firm, 30 minutes to 1 hour.
Mix on low speed with the paddle attachment until the butter forms almond-size pieces, 2 to 3 minutes. Add oil and mix for 30 seconds to incorporate. Add 3 tablespoons water and mix until the dough just comes together, with flecks or streaks of butter. Add up to 1 tablespoon water if it seems dry. Form the dough into a disk, wrap in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
Preheat oven to 375°F. If the dough has been refrigerated for more than 1 hour, let it stand at room temperature for 20 minutes. Roll the dough out on a lightly floured surface to a 12 1/2-inch round. Transfer to a 9-inch deep-dish pie pan. Crimp the edges. Freeze the crust for 15 minutes.
Line the crust with parchment paper and fill with pie weights (or dried beans). Bake until the edges are golden brown, about 15 minutes. Remove the paper and pie weights. Bake until the crust is golden brown, about 10 minutes more. Transfer to a wire rack.
Reduce oven temperature to 350°.
Meanwhile, prepare filling: Melt butter in a large skillet over medium heat until bubbling. Add 2 tablespoons brown sugar and apple slices. Cook until the apples start to become tender, about 5 minutes. Add cardamom and saffron; remove from heat. Drain the butter from the apples through a fine-mesh sieve into a small bowl and let cool for 10 minutes.
Whisk eggs, milk, salt and the remaining 3/4 cup brown sugar in a large bowl. Slowly drizzle in the butter, whisking constantly. Whisk in flour until the custard is smooth. Arrange the apple slices in the crust. Pour the custard over the apples. Use a small knife to separate the slices so custard seeps into the crevices.
Bake the pie until the custard is set, about 1 hour. Let cool completely on a wire rack, about 2 hours. Cover and refrigerate until chilled, about 1 hour.
To make ahead
Refrigerate dough (Steps 1-2) or up to 2 days or freeze for up to 1 month. Refrigerate pie for up to 1 day.
Equipment
9-inch deep-dish pie pan, parchment paper, pie weights (or dried beans)
Originally appeared: EatingWell Magazine, November 2021
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Nutrition Facts(per serving)305Calories15gFat40gCarbs4gProtein
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.
