Recipe courtesy of Cheryl Smith
Chef's Apple Pie
- Level: Easy
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 720
- Total Fat
- 41
- Saturated Fat
- 25
- Carbohydrates
- 85
- Dietary Fiber
- 6
- Sugar
- 32
- Protein
- 7
- Cholesterol
- 103
- Sodium
- 534
Ingredients
Corn Pie Crust:
3 cups corn flour
2 1/3 cups flour
1/3 cup sugar
2 teaspoons salt
4 sticks unsalted butter, very cold and cut into pieces
3/4 cup cold (iced) water
Filling:
6 golden delicious apples, peeled, cored, wedged
3/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
Pinch nutmeg
Pinch cumin
Juice and zest of 1 lemon
1/4 teaspoon salt
1/4 stick unsalted butter
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.