Adreena Barmakian and Jayne Cohen's Apple Pie

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.

Yield: 10 servings (serving size: 1 slice)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 326
  • Calories from fat: 30%
  • Fat: 10.8g
  • Saturated fat: 6g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 1.2g
  • Protein: 3.8g
  • Carbohydrate: 54.1g
  • Fiber: 2.3g
  • Cholesterol: 21mg
  • Iron: 1.7mg
  • Sodium: 233mg
  • Calcium: 14mg

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. Preheat oven to 350°.
  4. 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.
  5. 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.
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