Unfried Apple Pies

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 203
  • Calories from fat: 27%
  • Fat: 6.2g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1.6g
  • Protein: 2.5g
  • Carbohydrate: 34.2g
  • Fiber: 1.9g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 188mg
  • Calcium: 32mg

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

  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.
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