Friday, November 18, 2011

Thanksgiving Recipes - Crumb Topped, Brown Sugar Apple Pie with a Whole Wheat, Pat in the Pan, No Roll Crust

From the Kitchens of Cheesecake Farms

No one will ever guess that this is a "pat in the pan" crust

Thanksgiving is just around the corner and it wouldn't be Thanksgiving without pies.

Here's a super nutritionally charged pie that tastes every bit as good as it looks. 

Don't tell anyone how healthy it is...... you don't want to scare them away from a second slice!

Crumb Topped
Brown Sugar Apple Pie with a Whole Wheat
Pat in the Pan - No Roll Crust

Sneak extra fiber and nutrition into desserts with a whole wheat crust.  Not too sweet but so wonderfully yummy! 

The best part is that you pat the crust into the pan.  No rolling required!

Easy enough for novice bakers but fancy enough for pros.

Makes one (9 inch) deep dish pie

1/2 cup whole wheat flour
3/4 cup all purpose (white) flour
2 tablespoons sugar
1/4 cup white vegetable shortening (like Crisco or Natural Balance - see Karla Tip below)
1/2 stick butter (4 tablespoons)
2 to 3 tablespoons ice water

Make ice water by putting an ice cube into a half glass of water. Set aside. 

Pulse all ingredients (except ice water) in the food processor until uniform looking - about 30 seconds.

Add 2 tablespoon ice water (no cubes) and pulse until it comes together into a ball - about 45 seconds. If necessary, add an additional tablespoon of water.

Remove dough from processor and pat evenly into pan a bit at a time.

Make the top rim of the pie crust thicker and flute. 

Put crust into the refrigerator or freezer while preparing the filling and crumbs.

7 cups baking apples (peeled, cored and sliced 1/4 inch thick - like York, Granny Smith or Winesap - about 9 three inch apples)
2 tablespoon lemon juice
1 tablespoon instant tapioca
1/2 cup dark brown sugar (packed)
1/4 teaspoon nutmeg

Toss all filling ingredients together and spread into crust. Press mixture down lightly to shift fruit and fill in gaps. Make crumbs.

1/2 cup all purpose flour
6 tablespoons brown sugar (packed)
3 tablespoons butter
2 tablespoons wheat germ

Pulse everything together until uniform looking. Remove from processor and squeeze together making random sized crumbles. Sprinkle evenly over top of pie.

Position oven rack so pie will bake in lower third. Preheat oven to 400 degrees.

Put pie on a cookie sheet to catch drips.

Bake 50-55 minutes or until apples are tender and juice is bubbling. 
If crust is getting too brown, tent with aluminum foil.

Karla's Tip - Shortening
The healthy trend is to use shortening without trans fats.  This kind of shortening is also called non-hydrogenated shortening and is readily available in grocery stores every where but you have to carefully read the labels. There are many brands available.  Check the health food aisle as well as the baking aisle.

Natural Balance brand shortening is non-hydrogenated.  It doesn't have any trans fats.  It's vegan and made from expeller pressed (first cold press) oils.

It looks like clear margarine when you unwrap the sticks.  Not cheap, but a nice alternative. Natural Balance shortening is found in the refrigerator case near the butter and margarine.

Old fashioned lard, btw, is a non -transfat shortening.

No comments: