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Unfried Apple Pies

Randy Mayor; Melanie J. Clarke
Yield 8 servings (serving size: 1 pie)
Hot milk dissolves the shortening in the pastry, resulting in a soft, easy-to-work dough.

Ingredients

  • Crust:
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/3 cup hot fat-free milk
  • 1/4 cup vegetable shortening
  • Filling:
  • 1 cup dried apples, chopped
  • 1/2 cup dried cranberries
  • 1/2 cup water
  • 1/2 cup apple cider
  • 1/4 cup packed brown sugar
  • Remaining ingredients:
  • Cooking spray
  • 1 large egg white
  • 1 tablespoon water
  • 1 1/2 teaspoons turbinado sugar or granulated sugar

Nutrition Information

  • calories 203
  • caloriesfromfat 27 %
  • fat 6.2 g
  • satfat 1.5 g
  • monofat 2 g
  • polyfat 1.6 g
  • protein 2.5 g
  • carbohydrate 34.2 g
  • fiber 1.9 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 188 mg
  • calcium 32 mg

How to Make It

  1. To prepare dough, lightly spoon the flour into a dry measuring cup; level with a knife. Combine flour, salt, and baking powder, stirring with a whisk. Combine the milk and shortening in a large bowl, stirring until shortening dissolves. Gradually add flour mixture to milk mixture, tossing with a fork just until blended. Turn dough out onto a piece of plastic wrap. Knead into a ball (dough will feel sticky). Cover and chill at least 2 hours.

  2. To prepare filling, combine dried apples, dried cranberries, 1/2 cup water, and apple cider in a small saucepan. Bring to a boil over medium-high heat. Cover; reduce heat, and simmer 10 minutes or until fruit is tender, stirring occasionally. Stir in brown sugar, and cool to room temperature.

  3. Preheat oven to 450°.

  4. Divide dough into 8 equal portions. Working with 1 dough portion at a time (cover remaining portions to prevent drying), roll each portion into a 6-inch circle on a lightly floured surface. Spoon about 2 tablespoons filling onto half of each circle; moisten edges of dough with water. Fold dough over filling; press edges together with a fork to seal. Place pies onto a baking sheet coated with cooking spray. Combine egg white and 1 tablespoon water, stirring with a whisk; brush over the pies. Sprinkle with turbinado sugar. Bake at 450° for 12 minutes or until golden. Place on a wire rack. Serve warm or at room temperature.