Blue Ribbon Apple Pie- Lighter Version

Name: Blue Ribbon Apple Pie- Lighter Version
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1 pie
Ingredients: 2 cups all-purpose flour; 1/2 teaspoon salt; 1/4 cup butter, chilled and cut into small pieces; 1/4 cup vegetable shortening; 1/2 teaspoon cider vinegar; 5 -7 tablespoons ice water; 2 cups granny smith apples, thinly sliced and peeled (about 1 lb.); 2 cups braeburn apples or 2 cups empire apples, same as above; 1 cup rome apples (about 1/2 lb) or 1 cup winesap apple, thinly sliced and peeled (about 1/2 lb); 1 cup mcintosh apples or 1 cup jonathan apple, same as above; 1 tablespoon fresh lemon juice; 1/2 cup sugar; 1/4 cup brown sugar; 3 tablespoons flour; 3/4 teaspoon ground cinnamon; 1/4 teaspoon salt; 2 teaspoons milk; 1 tablespoon sugar

Submitted by kda949

"The recipe comes from a lowfat/lowcal cookbook I have. Not that it is lowfat/lowcal- just lowERfat/lowERcal then some! I made this last Thanksgiving and my brother-in-law said it was the best apple pie he had ever tasted (everyone else like it too- he just raved on and on!). I think what makes it unique from any other apple pie I've tasted is that it uses 4 different kinds of apples. I wouldn't substitute and use just one kind- then it would be just like every other apple pie!"

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Ready In:: 1hr 30mins
Ingredients:: 18
Yields:: 1 pie

ingredients

Crust
2 cups all-purpose flour
¹⁄₂ teaspoon salt
¹⁄₄ cup butter, chilled and cut into small pieces
¹⁄₄ cup vegetable shortening
¹⁄₂ teaspoon cider vinegar
5 -7 tablespoons ice water
Filling
2 cups granny smith apples, thinly sliced and peeled (about 1 lb.)
2 cups braeburn apples or 2 cups empire apples, same as above
1 cup rome apples (about 1/2 lb) or 1 cup winesap apple, thinly sliced and peeled (about 1/2 lb)
1 cup mcintosh apples or 1 cup jonathan apple, same as above
1 tablespoon fresh lemon juice
¹⁄₂ cup sugar
¹⁄₄ cup brown sugar
3 tablespoons flour
³⁄₄ teaspoon ground cinnamon
¹⁄₄ teaspoon salt
2 teaspoons milk
1 tablespoon sugar

directions

For Crust: Combine flour and salt in a bowl.
"Cut in" butter and shortening until it resembles coarse meal.
Add vinegar and sprinkle with ice water, 1 Tbsp at a time, mixing with a fork in between until dough is moist and crumbly.
Divide in half. Press each half together and wrap loosely in plastic wrap. Roll each into 11 inches rounds and chill 1 hour.
For Filling: Preheat oven to 450°F.
Combine apples and lemon juice in a large bowl.
In a small bowl combine sugar, brown sugar, flour, cinnamon and salt. Sprinkle over apples in large bowl and toss to combine.
Remove 1 round of crust dough from fridge, unwrap and place in a 9-inch pie pan lightly coated with cooking spray or a little butter. Allow extra dough to extend over the edge.
Spoon apple mixture into crust dough. Top with remaining crust dough half from fridge (unwrapped of course). Press edges of bottom and top together to seal in the apples- making it pretty if you can! Cut 6 1-in. slits across crust dough with a sharp knife.
Brush with milk and sprinkle with sugar. Place on a baking sheet and bake at 450°F for 15 minutes.
Reduce oven temp to 375°F and bake an additional 45 minutes. Cover edges of crust with tin foil if they brown too much before the time is up.

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RECIPE SUBMITTED BY

kda949

I live in sunny So. Cal with my hubbie and two daughters. We live close to the beach and spend as much time there as possible- especially my husband who surfs as much as possible! We love to go camping, travel to Hawaii and hang out around the house with friends and neighbors (when I'm not shuttling kids here and there!) I enjoy cooking and have a passion for cookbooks, but since I found this website and allrecipes.com I can't find an excuse to buy any more!

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