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Nutrition Facts
Serving Size 202 g
(Approx. 10 Servings)
Amount Per Serving
Calories 490 Calories From Fat 180
% Daily Value*
Total Fat 20 g 31%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 30 mg 10%
Sodium 160 mg 7%
Total Carbohydrate 66 g 22%
Dietary Fiber 5 g 20%
Sugars 32 g
Protein 5 g
Vitamin A 2% Iron 15%
Vitamin C 15% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Flaky Deep Dish Apple Pie With Splenda

Prep Time
30 minutes
Cook Time
35 minutes
Total Time
1 h 5 m
10  People


Recipe makes 10 Servings

2 1/2 cup(s) H-E-B Baker's Scoop All Purpose Flour
1/2 Tsp H-E-B Iodized Salt
3/4 cup(s) Hill Country Fare Vegetable Shortening
1 Tbsp H-E-B Sour Cream, regular
1/2 cup(s) water, chilled
1 Tbsp water, chilled
2 1/2 Lb granny smith apple
1 cup(s) Splenda
1 Tsp ground cinnamon
4 Tbsp H-E-B Salted Butter, melted
2 Tbsp H-E-B Baker's Scoop All Purpose Flour
1 H-E-B Large Grade AA Eggs, yolk
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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°F.
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.



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