Recipe courtesy of Cheryl Smith
Chef's Apple Pie
Getting reviews...
- Level: Easy
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 720
- Total Fat
- 41 g
- Saturated Fat
- 25 g
- Carbohydrates
- 85 g
- Dietary Fiber
- 6 g
- Sugar
- 32 g
- Protein
- 7 g
- Cholesterol
- 103 mg
- Sodium
- 534 mg
- Level: Easy
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 720
- Total Fat
- 41 g
- Saturated Fat
- 25 g
- Carbohydrates
- 85 g
- Dietary Fiber
- 6 g
- Sugar
- 32 g
- Protein
- 7 g
- Cholesterol
- 103 mg
- Sodium
- 534 mg
Ingredients
Corn Pie Crust:
Filling:
Directions
- For the crust: Combine half of dry ingredients into a food processor. Add half of butter pieces into mixture and pulse until it resembles coarse meal. Turn out into a bowl. Repeat with remaining half of ingredients. Add ice water to bowl with dough. Press together and divide corn crust into 2 equal parts. One will be used for this pie, and the other refrigerate for future use. Press 3/4 of crust into a pie dish and refrigerate for 20 minutes. Rest of crust will be for crumbling on top of pie later.
- For the filling: Combine all of the ingredients for the filling, except butter, and pour into pie crust. Crumble rest of crust mixture over the top and dot with unsalted butter. Bake in a preheated oven at 375 degrees for 35 to 50 minutes, until top is golden and bubbling.
