Unfried Apple Pies

Unfried Apple Pies Recipe
Randy Mayor; Melanie J. Clarke
Hot milk dissolves the shortening in the pastry, resulting in a soft, easy-to-work dough.

Yield:

8 servings (serving size: 1 pie)

Recipe from

Nutritional 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

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

Preparation

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.

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.

Preheat oven to 450°.

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.

Note:

Ronni Lundy,

January 2004
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