Apple Pie

Preparation time: 40 minutes
Cooking time: 55 minutes
Makes: 10 servings/slices

Ingredients:

Crust:

• 2 cups all-purpose flour, divided
• 6 tbsps ice water
• 1 tsp cider vinegar
• 2 tbsps powdered sugar
• 1/2 tsp salt
• 7 tbsps vegetable shortening

Filling:

• 2 cups all-purpose flour, divided
• 6 tbsps ice water
• 1 tsp cider vinegar
• 2 tbsps powdered sugar
• 1/2 tsp salt
• 7 tbsps vegetable shortening

Remaining ingredients:

• Cooking spray
• 1 large egg white, lightly beaten
• 1 tbsp sugar

Directions:

Preheat oven to 230°C.

To prepare crust, lightly spoon 2 cups flour into dry measuring cups; level with a knife.

Combine 1/2 cup flour, ice water and vinegar, stirring with a whisk until well blended to form a slurry. Combine remaining 1-1/2 cups flour, powdered sugar, and 1/2 tsp salt in a large bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; toss with a fork until flour mixture is moist.

Divide dough in half. Gently press each half into a 4-inch circle on 2 sheets of overlapping heavy-duty plastic wrap; cover with 2 additional sheets of overlapping plastic wrap. Roll 1 dough half, still covered, into a 12-inch circle. Roll other dough half, still covered, into an 11-inch circle. Chill dough 10 minutes or until plastic wrap can be easily removed.

To prepare filling, combine the apples and lemon juice in a large bowl. Combine 2/3 cup sugar, 1/4 cup Fibresure, 3 tbsps flour, cinnamon, nutmeg, and 1/8 tsp salt in a small bowl. Sprinkle sugar mixture over apples; toss well to coat.

Remove top 2 sheets of plastic wrap from 12-inch dough circle; fit dough, plastic wrap side up, into a 9-inch deep-dish pie plate coated with cooking spray, allowing dough to extend over edge. Remove remaining plastic wrap. Spoon filling into dough; brush edges of dough lightly with water.

Remove top 2 sheets of plastic wrap from 11-inch dough circle; place, plastic wrap side up, over filling. Remove remaining plastic wrap. Press edges of dough together. Fold edges under and flute. Cut 4 (1-inch) slits into top of pastry using a sharp knife. Brush top and edges of pie with egg white; sprinkle with 1 tbsp sugar.

Place pie on a baking sheet; bake at 230°C for 15 minutes. Reduce oven temperature to 180°C (do not remove pie from oven) and bake an additional 40 minutes or until golden.

Cool on a wire rack. (Reprinted with permission from Cooking Light, ©2003.)

Per serving:

Calories 293 (29% from fat); Fat 9.6g (sat 2.4g, mono 4g, poly 2.5g); Protein 3.3g; Carbohydrates 50.1g; Fibre 5.5g; Cholesterol 0mg; Iron 1.4mg; Sodium 153mg; Calcium 10mg.