The good ‘ol Apple Pie. This one turned out really good, from the crumble on top to the crust. It was really tasty with a little scoop of vanilla bean ice cream on the side. (Although what isn’t tasty with ice cream on the side?)
At the end of this post I listed types of apples that can be substituted for the ones called for in the recipe. Apples don’t all cook down the same, hence the two types of apples.
(Recipe from: Eating Well)
2 tablespoons canola oil
3 tablespoons ice water
Whisk flour, whole-wheat flour and salt in a medium bowl. Cut in butter and the cream cheese using a pastry blender or a fork until the mixture is pebbly. Add oil; stir until evenly moistened. Sprinkle water over the mixture; toss with a fork to combine. Knead the dough in the bowl a few times. Gather into a ball, press into a disk and wrap in plastic. Refrigerate for at least 30 minutes.
Roll the dough into a 14-inch circle between 2 large pieces of parchment or wax paper. Peel off the top sheet and invert the dough into a 9-inch pie pan. Peel off the remaining paper. Press the dough firmly into the bottom and up the sides of the pan. Tuck the overhanging dough under, forming a double-thick edge. Crimp the edge with your fingers. Using a fork, prick the dough in several places. Refrigerate the crust for 15 minutes.
Position a rack in the lower third of the oven; preheat to 375°F.
Bake the crust for 15 minutes. Remove from the oven and let cool, about 30 minutes.
3 med Granny Smith apples, peeled and thinly sliced (Shapely)
3 med McIntosh apples, peeled and thinly sliced (Saucy)
½ cup packed light brown sugar
1 tablespoon lemon juice
½ teaspoon ground cinnamon
2 tablespoons all-purpose flour
Combine apples, 1/2 cup brown sugar, lemon juice and 1/2 teaspoon cinnamon in a large bowl. Let stand for 10 minutes. Sprinkle 2 tablespoons all-purpose flour over the apples and toss again; mound the filling into the cooled crust. Coat the crust edges with cooking spray, return the pie to the oven and bake for 30 minutes.
½ cup whole-wheat pastry flour
⅓ cup old-fashioned rolled oats
¼ cup packed light brown sugar
½ teaspoon ground cinnamon
⅛ teaspoon salt
2 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons frozen orange juice concentrate, thawed
¼ cup coarsely chopped walnuts
Meanwhile, prepare topping: Combine 1/2 cup whole-wheat flour, oats, 1/4 cup brown sugar, 1/2 teaspoon cinnamon and 1/8 teaspoon salt in a medium bowl. Cut in 2 tablespoons butter with a pastry blender or a fork until evenly distributed. Stir in orange juice concentrate and nuts.
After the pie has baked for 30 minutes, remove it from the oven and scatter the topping over the apples. Return it to the oven (covering the edges of the crust with foil if they’re browning too quickly) and bake until the topping is golden and the juices are bubbling around the edges, 20 minutes more. Cool for at least 1 hour before serving.
Types of Apples to try (This list also came from Eating Well):
Shapely: Granny Smith, Golden Del, Jonathan, Jonagold, Northern Spy, Ida Red
Saucy: McIntosh, Cortland, Paula Red, Empire, Macoun, Mutsu (Crispin)