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Photo: The Voorhes
Active Time:35 minsTotal Time:3 hrs 25 minsServings:12Jump to Nutrition Facts
Active Time:35 minsTotal Time:3 hrs 25 minsServings:12
Active Time:35 mins
Active Time:
35 mins
Total Time:3 hrs 25 mins
Total Time:
3 hrs 25 mins
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCrust1 ¼cupsall-purpose flour1 ¼cupswhole-wheat pastry flour½teaspoonsalt8tablespoons(1 stick) cold unsalted butter, cut into 1/2-inch pieces6tablespoonscold canola oil6-8 tablespoons ice waterFilling2cupsapple cider2tablespoonscornstarch2tablespoonsgranulated sugar1teaspoonground cinnamon⅛teaspoonground allspice⅛teaspoonground nutmeg¼teaspoonsalt4cupssliced peeled firm apples (1/4-inch-thick), such as Cortland or Granny Smith4cupssliced peeled soft apples (1/4-inch-thick), such as Macintosh or Empire1tablespoonlemon juice1large egg beaten with 1 tablespoon water for egg wash2teaspoonssanding sugar
Cook Mode(Keep screen awake)
Ingredients
Crust
1 ¼cupsall-purpose flour
1 ¼cupswhole-wheat pastry flour
½teaspoonsalt
8tablespoons(1 stick) cold unsalted butter, cut into 1/2-inch pieces
6tablespoonscold canola oil
6-8 tablespoons ice water
Filling
2cupsapple cider
2tablespoonscornstarch
2tablespoonsgranulated sugar
1teaspoonground cinnamon
⅛teaspoonground allspice
⅛teaspoonground nutmeg
¼teaspoonsalt
4cupssliced peeled firm apples (1/4-inch-thick), such as Cortland or Granny Smith
4cupssliced peeled soft apples (1/4-inch-thick), such as Macintosh or Empire
1tablespoonlemon juice
1large egg beaten with 1 tablespoon water for egg wash
2teaspoonssanding sugar
DirectionsTo prepare crust: Whisk all-purpose flour, whole-wheat flour and 1/2 teaspoon salt in the bowl of a stand mixer. Add butter; toss to coat. Refrigerate for 30 minutes. Mix with the paddle attachment on low speed until the butter forms almond-size pieces, 2 to 3 minutes. Add oil; mix for 15 seconds. Add 6 tablespoons water and mix until the dough just comes together. Add more water, 1 tablespoon at a time, if it seems dry. (Alternatively, combine the flours and salt in a food processor; pulse several times. Add butter and refrigerate for 30 minutes. Pulse until almond-size pieces form. Add oil and pulse several times. With the motor running, gradually add just enough water until the dough comes together.) Divide the dough in half and shape each piece into a 5-inch disk. Wrap each in plastic wrap and refrigerate for 1 hour.To prepare filling: Place cider in a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium and boil until reduced to 1/2 cup, 25 to 30 minutes. Let cool.Meanwhile, position racks in center and bottom of oven; preheat to 425°F. Line a baking sheet with parchment paper or foil.Whisk cornstarch, granulated sugar, cinnamon, allspice, nutmeg and salt in a small bowl. Combine apples, lemon juice and the reduced cider in a large bowl.Roll 1 dough disk out on a lightly floured surface into a 12-inch round. Transfer to a 9-inch (not deep-dish) pie pan. Trim dough flush with the pan rim. Freeze for 15 minutes. Roll the second disk into a 12-inch round. Use a 21/4-inch cutter to cut 26 diamonds (reroll scraps, if needed). Chill until ready to assemble the pie.Toss the spice mixture with the apples to coat. Spoon into the crust. Brush every other diamond with egg wash and sprinkle with sugar. Starting in the center, arrange diamonds over the filling, alternating the finishes. Trim edges flush with the rim. Refrigerate for 30 minutes.Place the pie on the center rack with the baking sheet on the rack below. Bake for 10 minutes. Reduce oven temperature to 350°. Bake until golden and bubbling, 50 to 60 minutes. Let cool on a wire rack for 1 hour before serving.To make aheadRefrigerate dough (Step 1) for up to 2 days or freeze for up to 6 months.Equipment9-inch (not deep-dish) pie pan, parchment paper, 2 1/4-inch diamond cutterOriginally appeared: EatingWell Magazine, September 2021
Directions
To prepare crust: Whisk all-purpose flour, whole-wheat flour and 1/2 teaspoon salt in the bowl of a stand mixer. Add butter; toss to coat. Refrigerate for 30 minutes. Mix with the paddle attachment on low speed until the butter forms almond-size pieces, 2 to 3 minutes. Add oil; mix for 15 seconds. Add 6 tablespoons water and mix until the dough just comes together. Add more water, 1 tablespoon at a time, if it seems dry. (Alternatively, combine the flours and salt in a food processor; pulse several times. Add butter and refrigerate for 30 minutes. Pulse until almond-size pieces form. Add oil and pulse several times. With the motor running, gradually add just enough water until the dough comes together.) Divide the dough in half and shape each piece into a 5-inch disk. Wrap each in plastic wrap and refrigerate for 1 hour.To prepare filling: Place cider in a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium and boil until reduced to 1/2 cup, 25 to 30 minutes. Let cool.Meanwhile, position racks in center and bottom of oven; preheat to 425°F. Line a baking sheet with parchment paper or foil.Whisk cornstarch, granulated sugar, cinnamon, allspice, nutmeg and salt in a small bowl. Combine apples, lemon juice and the reduced cider in a large bowl.Roll 1 dough disk out on a lightly floured surface into a 12-inch round. Transfer to a 9-inch (not deep-dish) pie pan. Trim dough flush with the pan rim. Freeze for 15 minutes. Roll the second disk into a 12-inch round. Use a 21/4-inch cutter to cut 26 diamonds (reroll scraps, if needed). Chill until ready to assemble the pie.Toss the spice mixture with the apples to coat. Spoon into the crust. Brush every other diamond with egg wash and sprinkle with sugar. Starting in the center, arrange diamonds over the filling, alternating the finishes. Trim edges flush with the rim. Refrigerate for 30 minutes.Place the pie on the center rack with the baking sheet on the rack below. Bake for 10 minutes. Reduce oven temperature to 350°. Bake until golden and bubbling, 50 to 60 minutes. Let cool on a wire rack for 1 hour before serving.To make aheadRefrigerate dough (Step 1) for up to 2 days or freeze for up to 6 months.Equipment9-inch (not deep-dish) pie pan, parchment paper, 2 1/4-inch diamond cutter
To prepare crust: Whisk all-purpose flour, whole-wheat flour and 1/2 teaspoon salt in the bowl of a stand mixer. Add butter; toss to coat. Refrigerate for 30 minutes. Mix with the paddle attachment on low speed until the butter forms almond-size pieces, 2 to 3 minutes. Add oil; mix for 15 seconds. Add 6 tablespoons water and mix until the dough just comes together. Add more water, 1 tablespoon at a time, if it seems dry. (Alternatively, combine the flours and salt in a food processor; pulse several times. Add butter and refrigerate for 30 minutes. Pulse until almond-size pieces form. Add oil and pulse several times. With the motor running, gradually add just enough water until the dough comes together.) Divide the dough in half and shape each piece into a 5-inch disk. Wrap each in plastic wrap and refrigerate for 1 hour.
To prepare filling: Place cider in a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium and boil until reduced to 1/2 cup, 25 to 30 minutes. Let cool.
Meanwhile, position racks in center and bottom of oven; preheat to 425°F. Line a baking sheet with parchment paper or foil.
Whisk cornstarch, granulated sugar, cinnamon, allspice, nutmeg and salt in a small bowl. Combine apples, lemon juice and the reduced cider in a large bowl.
Roll 1 dough disk out on a lightly floured surface into a 12-inch round. Transfer to a 9-inch (not deep-dish) pie pan. Trim dough flush with the pan rim. Freeze for 15 minutes. Roll the second disk into a 12-inch round. Use a 21/4-inch cutter to cut 26 diamonds (reroll scraps, if needed). Chill until ready to assemble the pie.
Toss the spice mixture with the apples to coat. Spoon into the crust. Brush every other diamond with egg wash and sprinkle with sugar. Starting in the center, arrange diamonds over the filling, alternating the finishes. Trim edges flush with the rim. Refrigerate for 30 minutes.
Place the pie on the center rack with the baking sheet on the rack below. Bake for 10 minutes. Reduce oven temperature to 350°. Bake until golden and bubbling, 50 to 60 minutes. Let cool on a wire rack for 1 hour before serving.
To make ahead
Refrigerate dough (Step 1) for up to 2 days or freeze for up to 6 months.
Equipment
9-inch (not deep-dish) pie pan, parchment paper, 2 1/4-inch diamond cutter
Originally appeared: EatingWell Magazine, September 2021
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Nutrition Facts(per serving)250Calories11gFat37gCarbs3gProtein
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.
