Apple Season~ Homemade Apple Pie

Fall is one of my favorite times of the year, probably because some of my favorite flavors are fall flavors. It’s pie season, and one of my favorite all American comfort foods is apple pie.

Today I have a recipe for you for homemade apple pie from Todd Adelman, Director of Nutritional Services for the Block Institute. Todd is the co-author of the James Beard Award nominated book Special Foods for Special Kids: Practical Solutions & Great Recipes for Children with Food Allergies.

This is a great recipe to let the kids get in the kitchen. Let them help you roll the crust, or measure the ingredients. Homemade Pie Crust
(Yields two 9 inch crusts)

Ingredients:

• 3 cups all-purpose flour
• ½ cup margarine
• ½ cup vegetable shortening
• 6-8 Tbsp. ice water

1. Combine the flour, margarine & vegetable shortening in bowl.
2. Add ice water, 1 Tbsp at a time to form stiff dough.
3. Divide into two equal portions.
4. Freeze in wax paper for 20 minutes.
5. Roll out the dough according to pie recipe.

NUTRITIONAL ANALYSIS:
(for base recipe)
Serving Size = 1/10 of crust
Calories (kcal): 153.7 Total Fat (g): 9.9 Saturated Fat (g): 2.1
Cholesterol (mg): 0 Carbohydrate (g): 14.2 Protein (g): 2.0
Sodium (mg): 61.8 Dietary Fiber (g): 0.5

Homemade Apple Pie
(Yields one 9 inch apple pie)

Ingredients:

• “Homemade Pie Crust” (see recipe above)
• 5 large apples, peeled & cored
• 2 tsp. lemon juice
• ½ cup plus 3 tsp. sugar
• 1 tsp. vanilla
• 1 ¼ tsp. cinnamon
• 2 Tbsp. all-purpose flour
• 1 Tbsp. margarine

To Make The Pie Filling:

1. Cut apples into chunks.
2. Combine the apple chunks with lemon juice.
3. Add ½ cup sugar, brown sugar, vanilla, 1 tsp. cinnamon & flour.
4. Stir to coat.
5. Preheat the oven to 450° F.

To Assemble The Pie:

1. Roll out 1 portion of dough on lightly floured board ¼ inch think to cover 9 inch pie shell
2. Place in pie tin, removing excess dough from edge of pan.
3. Pat down the dough to fin pan.
4. Prick the bottom with fork.
5. Fill with apple mixture.
6. Dot with margarine.
7. Roll out the second portion of dough to cover pie.
8. Place on the top pie crust, sealing edges with tines of fork or thumb.
9. Prick the top with fork to allow air to escpae.
10. Mix remaining cinnamon & sugar in separate bowl.
11. Pat crust with water.
12. Sprinkle the crust with cinnamon & sugar mixture.
13. Bake on cookie sheet for 10 minutes.
14. Reduce the heat to 350° F & bake for additional 30-35 minutes or until golden brown.

The pie can be served warm or cold. Wouldn’t it be fabulous served warm with a dollop of vanilla ice cream on top? Yum!

Nutritional Analysis:
(for base recipe)
Serving Size = 1/10 of crust Calories (kcal): 258.7 Total Fat (g): 11.2
Saturated Fat (g): 2.3 Cholesterol (mg): 0 Carbohydrate (g): 38.3
Protein (g): 2.2 Sodium (mg): 63.0 Dietary Fiber (g): 1.9

Image and recipe courtesy of Todd Adelman. Todd’s book Special Foods for Special Kids: Practical Solutions & Great Recipes for Children with Food Allergies, is available at Amazon and other major bookstores.