Make an old-fashioned apple pie special for the holidays by topping it with a streusel topping and drizzling with a fat- free caramel sauce.
1.1 ounces all-purpose flour (about 1/4 cup)
1/4 cup packed light brown sugar
2 tablespoons chilled butter, cut into small pieces
5.6 ounces all-purpose flour (about 1 1/4 cups)
1/4 teaspoon salt
3 tablespoons chilled butter, cut into small pieces
2 tablespoons chilled vegetable shortening, cut into small pieces
3 tablespoons ice water
1/4 cup granulated sugar
2 tablespoons cornstarch
4 cups thinly sliced peeled Granny Smith apple (about 1 1/4 pounds)
3 cups thinly sliced peeled Fuji apple (about 1 pound)
1/2 cup fat-free caramel sundae syrup
1/8 teaspoon kosher salt
How to Make It
To prepare the topping, weigh or lightly spoon 1 ounces (about 1/4 cup) flour in a dry measuring cup; level with a knife. Combine flour, brown sugar, and 2 tablespoons butter in a food processor; pulse 10 times or until crumbly. Transfer topping to a bowl; cover and chill.
To prepare crust, weigh or lightly spoon 6 ounces (about 1 1/4 cups) flour in dry measuring cups; level with a knife. Combine flour and 1/4 teaspoon salt in a food processor; pulse 2 times or until combined. Add 3 tablespoons butter and shortening; pulse 4 times or until mixture resembles coarse meal. With processor on, add 3 tablespoons water through food chute, processing just until combined (do not form a ball). Press mixture gently into a 4-inch circle on plastic wrap; cover and chill 15 minutes. Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap dough, and place on plastic wrap. Cover with 2 additional sheets of overlapping plastic wrap. Roll dough into an 11-inch circle. Freeze dough 5 minutes or until plastic wrap can be easily removed.
Preheat oven to 375°.
Discard top 2 sheets of plastic wrap; let dough stand 1 minute or until pliable. Fit dough, plastic-wrap side up, into a 9-inch pie plate coated with cooking spray. Discard plastic wrap. Press dough into bottom and sides of pan. Fold edges under; flute.
To prepare filling, combine granulated sugar and cornstarch in a bowl; stir with a whisk. Add apples; toss to combine. Arrange apple mixture in crust, mounding slightly in the center. Bake at 375° for 25 minutes. Remove from oven; sprinkle evenly with topping. Bake at 375° for 25 additional minutes or until golden. Cool on a wire rack 20 minutes.
To prepare sauce, combine caramel syrup and salt. Slice pie into 12 wedges, and serve with sauce.
This turned out very nicely. I did use store-bought pie crust, otherwise followed the recipe to a T. I think the combination of Granny Smith and Fuji is perfect. When these apples are sliced thinly, they cook up very well; not underdone, and not mushy. I would definitely make this again. Not necessary to add spices. This is a caramel apple pie, and caramel apples are not made with cinnamon and nutmeg.
I wanted this to be better but encountered two issues:
1. The apples were a bit undercooked - I followed the directions exactly so am not sure if this was the recipe or my error. If anyone has a tip, please let me know.
2. There was not nearly enough topping to cover the pie - I had to double it.
Overall it was okay but I would probably find another apple pie recipe next time...
I was wonderfully surprised with the results of this pie! I had three pies total for Thanksgiving and this was the best out of the three (and the only one that was 'light'). I plan to make this for many years to come!
I noticed there was no cinnamon or other spices to mix in with the apples so I added some. The crumb topping kinda disappeared and wasn't very crumby or anything special. The recipe calls for thinly sliced apples, which is what I did but they lost all their shape; probably would have been better in more generous slices.
Very good besides the fact the recipe calling for 5.6oz. of flour and saying that it is about 1.25cups, when we should all know that 1 cup equals 8oz. so what were we really supposed to use, 5.6oz or 1.25cups?????
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