Christmas Apple Pie
- Makes: 8 servings
- Prep 45 mins
- Chill 30 mins
- Bake 1 hr
Dried fruit and a little lemon peel make this double-crust pie extra special for the holidays.
Ingredients
-
Rich Pie Pastry (see recipe)
-
1
cup
snipped dried cranberries, tart cherries, apricots, and/or golden raisins
-
3/4
cup
granulated sugar
-
3
tablespoons
unbleached all-purpose flour or all-purpose flour
-
2 -3
teaspoons
finely shredded lemon peel
-
1/2
teaspoon
ground cinnamon
-
1/4
teaspoon
salt
-
4
cups
thinly sliced and peeled Granny Smith apples (about 1-1/2 pounds)
-
4
cups
thinly sliced and peeled Braeburn or McIntosh apples (about 1 1/2 pounds)
-
Half-and-half, light cream or milk
-
Crystallized sugar or granulated sugar
Directions
- Prepare Rich Pie Pastry.
- For fruit filling: Pour boiling water over dried fruit. Let stand for 5 minutes; drain. In a very large bowl, combine 3/4 cup sugar, flour, lemon peel, cinnamon, and salt. Stir in drained fruit and apples; set aside.
- On lightly floured surface, roll 1 dough disk from center to edges into 12-inch circle. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate being careful not to stretch pastry. Transfer fruit filling to the pastry-lined pie plate. Trim pastry to edge of pie plate. Brush edge with a little water.
- Roll remaining dough disk into a circle about 12 inches in diameter. Cut slits to allow steam to escape. Place remaining pastry on filling; trim 1/2 inch beyond edge of plate. Fold top pastry under bottom pastry. Crimp edge as desired. Brush with half-and-half, light cream, or milk. Sprinkle with some sugar. To prevent overbrowning, cover edge of pie with foil. Place pie on a cookie sheet to catch any drips.
- Bake in a 375 degree F oven for 35 minutes. Remove foil. Bake for 25 to 35 minutes more or until top is golden and filling is bubbly. Cool on a wire rack. Makes 8 servings.
Tip
- Test Kitchen Tip: If you like, omit the Rich Pie Pastry and use one 15-ounce package rolled refrigerated unbaked piecrust (2 crusts). Ease 1 piecrust into pie plate being careful not to stretch pastry.Transfer fruit filling to the pastry-lined pie plate. Brush edge with a little water. Add second pastry and continue as above.
Make Ahead Tip
- Prepare pie; cool. Let stand at room temperature up to 8 hours before serving.
Rich Pie Pastry
Ingredients
- 2 1/4
cups
unbleached all-purpose flour or all-purpose flour
- 2
tablespoons
sugar
- 3/4
teaspoon
salt
- 1/3
cup
cold butter
- 1/3
cup
shortening
- 7 - 8
tablespoons
cold water
Directions
- In a large bowl, stir together flour, sugar and salt. Using a pastry blender, cut in butter and shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon cold water at a time , until all the dough is moistened. Divide in half. Using your fingers, gently knead the dough just until a ball forms. Use your hands to flatten each dough ball into a 6-inch disk. Cover dough with plastic wrap and refrigerate for at least 30 minutes. Continue as directed in step 3.
Nutrition Facts
(Christmas Apple Pie)
Servings Per Recipe 8, cal. (kcal) 466, pro. (g) 4, calcium (mg) 20, vit. A (IU) 292, iron (mg) 2, vit. C (mg) 6, carb. (g) 77, Thiamin (mg) 0, Fat, total (g) 17, Riboflavin (mg) 0, chol. (mg) 22, Niacin (mg) 2, sat. fat (g) 6, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 7, Folate (µg) 69, Polyunsaturated fat (g) 3, fiber (g) 5, sugar (g) 34, sodium (mg) 352, Potassium (mg) 170