2 1/2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup Hill Country Fare Shortening
1 tablespoon sour cream (regular oR fat free)
1/2 cup plus 1 tablespoon chilled water
2 1/2 pounds Granny Smith apples (about 7)
1 cup Splenda
1 teaspoon cinnamon
4 tablespoons butter, melted
2 tablespoons all-purpose flour
1 egg yolk
For Crust: In a large bowl, sift flour and salt.
Using an electric mixer on low speed, add shortening and mix for 1 minute until mixture looks like coarse meal. Add sour cream to flour mixture and mix with your fingers. Gradually add chilled water and continue to mix with your fingers until the dough holds together.
Form dough into two flat balls, wrap in plastic wrap and chill for 30 minutes.
For Filling: Peel, core and slice apples into wedges 1/2-inch thick.
Combine apple slices, Splenda and cinnamon in a large skillet. Heat skillet over Medium-High heat and cook apple slices for 5 minutes, stirring occasionally. Remove apple slices from sugar-cinnamon sauce and place in a large bowl.
Continue cooking sugar-cinnamon sauce 5 more minutes or until it is reduced to about 1/2 cup. Add sauce to apple slices; set aside.
Combine melted butter and flour in a small bowl and stir into apple mixture.
Heat oven to 425 degrees.
Roll 1 dough ball into a 13-inch round on a lightly floured surface. Fold crust in half and carefully place into a 9 1/2-inch deep-dish pie pan. Trim crust edge leaving a 1/2-inch edge over pie pan rim. Fill pie with the apple filling.
Roll the remaining dough ball into a 12-inch round, place on top of apple filling and fold the edge under the bottom crust. Pinch the edge with fingers to seal and make a decorative edge. Make 5 to 6 steam slits on the top crust.
Mix 1 tablespoon water with egg yolk in a small bowl and brush top crust.
Bake on middle oven rack for 35 minutes or until crust is golden brown. Cool before serving.
No Nutritional Information Available
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