Yummy, a favorite dessert pie
- Carbohydrate 23.3692443946218 g
- Cholesterol 0 mg
- Fat 0.115763543529412 g
- Fiber 1.52621084326082 g
- Protein 0.262780514957983 g
- Saturated Fat 0.0190046931092437 g
- Serving Size 1 1 Serving (77g)
- Sodium 0.644415394957983 mg
- Sugar 21.843033551361 g
- Trans Fat 0.0556550016806723 g
- Calories 90 calories
Step-by-step
- Let piecrust come to room tempurature and split 1 pie crust into to balls.
- Between wax paper roll out two crusts and place one in pie plate.
- Mix apples and rest of ingredients and then place in pie shell.
- Place second crust on top and crimp together.
- Make about 8 slashes for steam and spray lightly with Pam.
- Bake at 400 for 45 to 50 min. (I baked at 400 for 15 min, then reduced to 300 for 30-35)
Golden pastry flakes shatter under the fork while the interior apple slices retain a tender resistance rather than collapsing into mush. Achieving this textural balance requires managing internal moisture before it ruins the crust. Tart varieties like Granny Smith work best because their cellular walls hold structure under prolonged heat. Sweet baking apples break down too quickly and release excess liquid, leading to a soggy bottom crust.
Flour mixed into the dry sweetener acts as a critical binding agent. It absorbs juices as the fruit heats, transforming potential puddles into a thick glaze. Rolling dough between sheets of wax paper prevents sticking without adding excess dusting flour, which toughens pastry. Slicing the fruit uniformly ensures even heat penetration throughout the baking cycle.
Ventilation dictates whether the top crust browns or steams itself into a leathery layer. Cutting eight distinct slashes provides necessary escape routes for water vapor. Baking at a high initial temperature of 400 degrees Fahrenheit sets the fat layers in the pastry quickly before they melt away. Dropping the oven to 300 degrees Fahrenheit midway through allows the fruit centers to cook thoroughly without scorching the edges.
Leftover pie softens significantly by the second day as starches retrogress and moisture migrates from the fruit into the pastry. Reheating slices in a dry skillet over medium-low heat for five minutes restores bottom crust crispness effectively.
