Shades of Autumn Apple Pie

prep time:: 1 hr
total time:: 4 hr including baking and cooling

Makes 12 servings

The season’s best apples - plus a pear for its delicate flavor - fill this wholesome pie. To make this pie even more homey, use fresh picked apples and pear from your own back yard if possible! A touch of ginger imparts fragrance and warmth. Serve with low-fat vanilla ice cream or vanilla yogurt. I like to serve it with vanilla icecream mixed with a hint of cinnamon!

ingredients

Pie Filling Ingredients

INGREDIENTS:
Reduced-Butter Pie Pastry (Homemade pie dough recipe in book)
6 cups thinly sliced peeled apples (2 1/4 pounds), such as Northern Spy, Rhode Island Greening and/or Gravenstein
1 large firm pear, peeled and thinly sliced
1/3 cup plus 2 tablespoons sugar
2 teaspoons freshly grated lemon zest (Optional)
1 tablespoon lemon juice
1 1/2 tablespoons cornstarch
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 tsp Apple pie spice
1 tsp Cinnamon

Pecan Crumb Topping

INGREDIENTS:
3/4 cup whole-wheat or all-purpose flour
1/2 cup packed light brown sugar
1/2 cup pecan halves or almonds
1 teaspoon ground cinnamon
3 tablespoons cold unsalted butter, cut into small pieces
1 1/2 tablespoons milk

directions

1
DIRECTIONS:
2
Prepare pie pastry; refrigerate as directed
3
Coat a 9-inch pie pan with cooking spray
4
On a lightly floured surface, roll the dough into a 12 1/2-inch circle
5
Drape the dough over the rolling pin and transfer it to the prepared pan
6
Press to fit and trim the pastry
7
Fold the edges under and flute
8
Cover the pie shell and place in the freezer while you prepare the filling
9
Combine apples, pear, 1/3 cup sugar, lemon zest(optional) and lemon juice, in a large bowl; toss to coat
10
Set aside for 10 minutes
11
Preheat oven to 400°F
12
Mix the remaining 2 tablespoons sugar, cornstarch, ginger, apple pie spice, cinnamon, and nutmeg in a small bowl
13
Add to the fruit and toss well to combine
14
Scrape the filling into the cold pie shell, smoothing the top so the slices don’t stick up and scorch in the oven
15
Bake the pie on the center rack for 30 minutes
16
Cover loosely with foil and bake for 10 minutes more

1
DIRECTIONS:
2
While the pie is baking, prepare pecan crumb topping
3
Place flour, brown sugar, pecans (or almonds) and cinnamon in a food processor; pulse 5 or 6 times to chop the nuts
4
Scatter butter over the dry ingredients
5
Pulse again repeatedly until the butter is broken into fine bits
6
Turn the machine on again and add the milk in a stream (Stop as soon as it has been added)
7
Empty the mixture into a bowl and gently rub it between your fingers until it looks and feels a little like damp sand
8
After the pie has baked for 40 minutes, reduce oven temperature to 350°F
9
Place the pie on a baking sheet
10
Spread the crumb topping evenly over the apples, patting down gently
11
Bake the pie until the fruit is tender when pierced with the tip of a knife and you can see the juices bubbling at the edge, 20 to 30 minutes more
12
Keep a close eye on the topping: once it starts to brown, lay a large sheet of foil over the pie to prevent any further darkening
13
Transfer the pie to a wire rack and let cool for at least 1 hour before serving

notes

Nutritional Facts: Per serving Calories 142 Fat 12g Sat. fat 5g 3g mono Cholesterol 35 mg Carbs 46g Protein 4g Fiber 4g Sodium 56mg Substitute sugar with a sugar substitute for an even lower calorie dessert!

Source: Corey