Sunday, December 8, 2013

Deep Dish Apple Pie



I am so excited to be sharing this recipe with you!
My husband and I perfected it this year, and my oh my is it good.
What makes it so good? The compote!
Sugary, sweet, and thick sauce that smothers your apples and bakes that pie to perfection.


The second best part? The crust!
We wanted to keep it whole wheat but this time we used white whole wheat flour which truly made all the difference.



I hope you enjoy!
Adapted by Eatingwell.com and Inside BruCrew Life
Ingredients: 
Crust
2 1/2 cups white whole flour
2 tbs sugar
1/2 tsp salt
1/4 cup plain Greek yogurt
3 tbs canola oil
4tbs butter, unsalted, cubed
1/4cup cold water
Compote
1/2 cup brown sugar
1/8 cup white sugar
1/4 cornstarch
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
2cups water
Filling
5 cups apples, cubed
1tbs lemon juice
1/4 tsp cinnamon

Directions: 
Start with the crust:  In a large bowl, whisk flour, salt, and sugar together. With pastry blender or hands mix in cubed butter until dough starts to become crumbly.  Then, fold in Greek yogurt and slowly pour cold water in as your are kneading the dough together. Turn out the dough and knead on a lightly floured surface until dough is just holding together. Divide dough in half and shape into 5inch wide disks. Wrap the disks in plastic wrap and refrigerate for and hour.
Filling: Peel and chop up the apples to small cubes. Fold in lemon juice and cinnamon and set aside.
Compote: Add sugars, cinnamon, nutmeg, salt, and water to a small pot. Bring to a boil, and let boil for 2min, constantly stirring.Fold in apple mixture, reduce heat to medium low and let simmer covered for 10-12min. Remove from heat.

Preheat oven 425 degrees F. Place a baking rack on the bottom shelf.

Let refrigerated dough sit out for 5min to get to room temperature. Place  parchment paper over disks and roll each out to ~13inch. Carefully lay one rolled-out dough into a 9 1/2-10inch pie pan. Trim over hanging edges. Evenly add apple compote mixture and then carefully lay the other rolled-out dough on top and gently tuck top dough into bottom. You can then make or pinch any pie decorations  would like. Add at least 4 holes or slices to the top of the dough for ventilation.

*Optional:Whisk an egg white with 1/4 tsp cinnamon together and glaze top of dough for a shinny finish.

Bake pie at 425 for 20 min (you may want to cover with aluminum foil to keep the top from browning too much). Then reduce heat to 375 degrees and bake for another 20-30min until top is a light golden brown (remove aluminum foil during this stage).

 Let cool for 20 min.



ENJOY!!!!





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