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The secret to a great apple pie is using more than one kind of apple. The
bottom crust of a fruit pie often gets soggy and underbaked. This recipe solves
the problem by skipping it entirely. The terrific top crust bakes to a richly
Fat: 8 g
Cholesterol: 12 mg
Sodium: 69 mg
Protein: 2 g
Carbohydrate: 50 g
Fiber: 2 g
1¼ cups all-purpose flour
2 teaspoons granulated sugar
¼ teaspoon salt
3 tablespoons cold unsalted butter, cut into 8 pieces
2 tablespoons vegetable oil
1 teaspoon cider vinegar
2 to 3 tablespoons ice water
¾ cup granulated sugar
2 tablespoons all-purpose flour
½ teaspoon grated lemon peel
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
4 cups thinly sliced pared and cored tart crisp apples, such
as Granny Smith (about 1¼ pounds apples)
2 cups thinly sliced pared and cored sweet crisp apples, such
as Golden Delicious (about ¾ pound apples)
1 tablespoon fresh lemon juice
2 teaspoons low-fat milk
2 teaspoons granulated sugar
To make the pastry in a food processor, pulse together the flour,
sugar, and salt. Distribute the butter over the flour and pulse
until fine crumbs form. With the motor running, pour in the oil,
vinegar, and 2 tablespoons ice water. Process just until the dough
begins to form a ball, adding up to 1 tablespoon more water if the
dough seems too dry. Stop processing just as soon as the dough
gathers together; do not overprocess. To make the pastry by hand,
whisk together the flour, sugar, and salt in a large mixing bowl.
Use two knives to cut in the butter until the mixture forms fine
crumbs. Add the oil, vinegar, and ice water and stir just until
combined to form a dough. Transfer the dough to a piece of plastic
wrap, flatten into a ½-inch-thick disk, and wrap and refrigerate
the dough for 30 minutes to 1 hour.
Preheat the oven to 425ºF. To make the filling, stir together the
sugar, flour, lemon peel, cinnamon, and nutmeg. Add the apples and
lemon juice and toss to coat the apples with the sugar mixture.
Spoon the apples into a deep 9-inch pie plate or pan.
Remove the pastry disk from the refrigerator. Between sheets of
plastic wrap, roll the dough to a rough 11-inch circle. Remove the
top sheet of plastic wrap and invert the pastry onto the apples.
Peel off the remaining plastic wrap. Fold the pastry edges under,
then press the pastry to the edge of the pie plate and crimp the
edges. Make several slits in the pastry to allow steam to escape.
Brush the pastry with the milk and sprinkle with the granulated
Bake the pie for 15 minutes, then reduce the oven temperature to
350ºF and continue to bake until the pastry turns a rich golden
brown and the apples are tender and bubbly, 35 to 40 minutes
longer. Cool the pie on a rack for at least 1 hour before serving
warm or at room temperature.