Adreena Barmakian and Jayne Cohen's Apple Pie

Cooking Light
Adreena Barmakian and Jayne Cohen's Apple Pie Recipe
Becky Luigart-Stayner; Cindy Barr
Barmakian and Cohen teamed up to create this traditional pie. They used Cortland apples; we found that Pacific Rose apples also work well.
10 servings (serving size: 1 slice)


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2 1/2 cups all-purpose flour (about 11 1/4 ounces)
3/4 teaspoon salt
6 tablespoons chilled butter, cut into small pieces
2 tablespoons vegetable shortening, cut into small pieces
1 tablespoon fresh lemon juice
3/4 cup ice water
2 1/2 cups thinly sliced peeled Braeburn apple (about 1 pound)
2 1/2 cups thinly sliced peeled Cortland apple (about 1 pound)
1 cup sugar
1/4 cup all-purpose flour (about 1 ounce)
1/4 teaspoon ground cinnamon
1/8 to 1/4 teaspoon ground allspice
Cooking spray
1 tablespoon chilled butter, cut into small pieces
1/2 teaspoon vanilla extract
1 tablespoon whole milk


Lightly spoon 2 1/2 cups flour into dry measuring cups; level with a knife. Combine 2 1/2 cups flour and salt in a large bowl; cut in 6 tablespoons butter and vegetable shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add lemon juice. Sprinkle surface with ice water, 1 tablespoon at a time, and toss with a fork until moist and crumbly. Shape dough into a ball, and wrap in plastic wrap. Chill 1 hour.

Divide dough into 2 equal portions. Gently press each portion into a 1-inch-thick circle on heavy-duty plastic wrap; cover and freeze 10 minutes.

Preheat oven to 350°.

Place apples in a large bowl. Combine sugar, 1/4 cup flour, cinnamon, and allspice in a small bowl. Sprinkle sugar mixture over apples; toss well to coat.

Working with 1 dough portion at a time, roll dough into a 12-inch circle on a lightly floured surface. Fit dough circle into a 9-inch pie plate coated with cooking spray, allowing dough to extend over the edge. Roll the remaining dough portion into a 10-inch circle on a lightly floured surface. Spoon apple mixture into prepared pie plate, and dot with 1 tablespoon butter. Drizzle apple mixture with 1/2 teaspoon vanilla. Top with 10-inch dough circle. Press edges of dough together. Fold edges under, and flute. Brush surface of dough with milk. Cut 3 (1-inch) slits in the top of dough to allow steam to escape. Bake at 350° for 1 hour or until the apples are tender.

Created date

September 2007

Nutritional Information

Calories 326
Caloriesfromfat 30 %
Fat 10.8 g
Satfat 6 g
Monofat 2.8 g
Polyfat 1.2 g
Protein 3.8 g
Carbohydrate 54.1 g
Fiber 2.3 g
Cholesterol 21 mg
Iron 1.7 mg
Sodium 233 mg
Calcium 14 mg