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featherweight apple pie

(1 rating)
review
Private Recipe by
Annacia *
Moose Jaw, SK

What says home and comfort better than apple pie in the fall. This creation offers you all the best that an apple pie has to offer. Warm tender apples with spice but without the high fat content that usually comes with it. I like to use a variety of apples such as McIntosh, Granny Smith and Jonagold.

(1 rating)
yield 8 serving(s)
prep time 30 Min
cook time 50 Min
method Bake

Ingredients For featherweight apple pie

  • CRUST:
  • 1 c
    all-purpose flour
  • 2 tsp
    sugar or splenda
  • 3 Tbsp
    unsalted butter, cut into small chunks
  • 2 Tbsp
    ice water (or more if needed)
  • FOR THE FILLING:
  • 4 md
    apples, peeled, cored and sliced no less than 1/4-inch thick
  • 1/4 c
    sugar or splenda
  • 1 Tbsp
    all-purpose flour
  • 1 tsp
    ground cinnamon
  • 1/2 tsp
    ground nutmeg
  • 1 tsp
    fresh lemon juice
  • 1 Tbsp
    water, at room temperature
  • CRUMB TOPPING:
  • 2 Tbsp
    unsalted butter, melted
  • 3/4 c
    rolled oats
  • 5 Tbsp
    all-purpose flour
  • 2 Tbsp
    sugar or splenda

How To Make featherweight apple pie

  • 1
    Place oven rack in middle of oven. Preheat oven to 400F. Coat a 9-inch pie plate with cooking spray.
  • 2
    To make crust: combine flour, sugar and salt in bowl of a food processor fitted with a steel blade; whiz to combine.
  • 3
    Scatter butter over flour mixture; pulse until dough resembles coarse meal. Slowly add water, adding another tablespoon if needed, until dough comes together.
  • 4
    Place dough in prepared pan and press dough up sides and around bottom to form a crust, prick bottom of crust with a fork 5 or 6 times.
  • 5
    To make filling: Combine all filling ingredients in a medium bowl and toss gently to combine; evenly spread filling over crust.
  • 6
    To make crumble: in small saucepan, melt butter. Add oats, flour and sugar; stir to combine and scatter over apples.
  • 7
    Bake for 20 minutes.
  • 8
    Reduce heat to 350F and continue baking until crust and crumble are golden and apples are juicy, about 30 to 40 minutes.
  • 9
    If pie crust or crumble is getting too dark, cover with foil for last 20 minutes of baking. Let rest at least 30 minutes before slicing into 8 pieces and serving.
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