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Add a photoWhen it comes to apple pie, I love mixing up the apple variety in the filling.
I use Cortland and Honeycrisp apples. Cortland's will give the filling and applesauce like smoothness. While the Honeycrisp will remain firm when cooked. Finally a buttery brown sugar topping is a fabulous variation on this classic American apple pie.
This combination makes for an texture explosion in your mouth.
Ingredients
- Crust:
- 1 Cup All Purpose Flour
- 1/2 Tsp. Salt
- 1/3 Cup Butter Flavored Shortening, Chilled
- 1/4 Cup Water, Chilled
- Filling:
- 3 Medium Cortland Apples, Peeled, Cored & Cubed
- 4 Medium Honeycrisp Apples, Peeled, Cored & Cubed
- 1/2 Cup Granulated Sugar
- 1 Tsp. Ground Cinnamon
- 1/4 Tsp. Ground Nutmeg
- 1/4 Tsp. Salt
- 1 Tbsp. Flour
- Topping:
- 3/4 Cup Dark Brown Sugar
- 3/4 Cup All Purpose Flour
- 1/2 Tsp. Ground Nutmeg
- 1/2 Cup Butter, Chilled & Diced
Directions
- Place oven rack in lowest position. Preheat oven to 400°F.
- Prepare Crust: In a medium bowl, mix together flour and salt. Using a pastry blender or 2 knives, cut shortening into flour mixture until coarse crumbs form.
- Add water, 1 tablespoon at a time, tossing with a fork, until a dough forms. Shape into a disk, wrap in plastic wrap, and chill for 30 minutes.
- On a floured surface, using a floured rolling pin, roll dough into a 12-Inch circle. Fit into a 9-Inch pie pan. Trim excess dough, leaving a 1-Inch overhang; make a decorative edge.
- Par-bake crust at 400°F for 5 - 8 minutes; do not cook until golden brown. When crust looks opaque/dry, remove from oven and let cool completely.
- Prepare Filling: Mix together all ingredients. Spoon into crust.
- Prepare Topping: In a small bowl, mix together brown sugar, flour and nutmeg. Using pastry blender or 2 knives, cut butter into brown sugar mixture until coarse crumbs form. Sprinkle apples evenly with topping.
- Bake pie until topping is lightly browned and filling is bubbly, 35 minutes. If pie is over browning, cover loosely with aluminum foil.
- Transfer to a wire rack to cool completely.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 8 servings | |
| Calories 401 | |
| Calories from Fat 172 | 43% |
| Total Fat 19.54g | 24% |
| Saturated Fat 12.25g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 361mg | 15% |
| Potassium 66mg | 2% |
| Total Carbs 54.72g | 15% |
| Dietary Fiber 1.0g | 3% |
| Sugars 32.66g | 22% |
| Protein 3.18g | 5% |
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