Printable Area

Fairy Tale Apple Pie

By ellie_ on April 18, 2003

1 Reviews

Prep Time: 30 mins
Total Time: 2 hrs
Yield: 1 9inch pie

About This Recipe

"This apple pie is so good you'll tell yourself a fairy tale about how all the calories have been magically cooked out so you can have a second piece. Although time consuming this prize-winning recipe (originally printed in a newspaper) is delicious with an adult sauce that is optional."

Ingredients

Crust

9 tablespoons chilled butter, divided
3 cups flour, divided
1/2 teaspoon salt
1 cup chilled Crisco ( or other shortening)
6 tablespoons ice water

Filling

4 lbs golden delicious apples ( about 10)
2 cups sugar
1 tablespoon cinnamon
1 lemon, optional
1 teaspoon vanilla
4 tablespoons flour
1/3 cup butter

Egg wash

1 egg yolk, mixed with
1 tablespoon milk

Carmel-rum sauce

1 cup sugar (optional)
1/2 cup butter, cut into tablespoons (optional)
1 cup heavy cream (optional)
1 teaspoon vanilla (optional)
2 tablespoons dark rum ( may use brandy or bourbon instead) (optional)

Directions

To make crust: Preheat oven to 400-degrees F.
Mix butter, flour and salt with pastry blender or two knifes until it is crumbly and consistency of fine meal.
Cut in shortening until it resembles peas.
Add ice water and mix with pastry blender until it holds together.
Form into ball, divide in half and refrigerate.
Roll one half of dough into a large circle--large enough to overlap a 9-inch pie pan.
Place pastry in bottom of pie pan.
Dot with remaining tablespoon of butter and 2 teaspoons of flour.
Roll out top crust in same manner between sheets of plastic wrap.
Refrigerate both while making filling.
To make filling: Peel, core and slice apples.
Put apples in bowl and add sugar and cinnamon.
Toss.
Let stand until sugar dissolves.
Optional: if apples are dry add juice of one lemon.
Add vanilla.
Stir to mix well.
Add flour and toss.
Pour filling into pie shell and dot with butter.
Cover with top crust, crimping edges.
Make slashes in top crust and brush with egg wash.
Tent with foil and bake for 1-1/2 hours, removing foil during last 5 minutes of baking.
To make (optional) caramel-rum sauce: Melt sugar in saucepan over med-high heat until sugar is melted and light brown.
Add butter one tablespoon at a time until melted.
Turn off heat.
Add cream, salt, vanilla and rum (or other liquor if using).
To serve: Drizzle pie slices with caramel-rum sauce and vanilla ice-cream.

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (3805 g)

Servings Per Recipe: 1

Amount Per Serving: %
Calories 7354.9
Calories from Fat 3439: 46%

Amount Per Serving: %
Total Fat 382.2g: 588%
Saturated Fat 169.8g: 849%
Cholesterol 628.2mg: 209%
Sugars 590.8 g
Sodium 2382.5mg: 99%
Total Carbohydrate 980.3g: 326%
Dietary Fiber 63.4g: 253%
Sugars 590.8 g: 2363%
Protein 52.9g: 105%

Reviews

"A fitting name for a magical pie! Good stuff ellie!"

By Sharon123 on September 17, 2003 | 67911