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Better than Apple Pie – Apple Pizza

Total time:1 hour 15 minutes
Prep time:45 mins
Cook time:30 mins

Servings:

10
Author:

Using shortening along with whole wheat flour, instead of just all purpose flour, gives the tender, flaky crust you look for with a pie.

This recipe came about when my mother wanted to make apple pie but didn’t have enough apples. Apple “pizza” was born and is now the favorite pie in our family – the perfect apple to crust ratio.

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Ingredients

Crust
  • 1 1/3 cups whole wheat flour
  • 1 1/3 cups unbleached all purpose flour
  • 1 tsp salt
  • 1 cup shortening
  • 7-8 tablespoons ice water
Filling
  • 4 medium Granny Smith apples (about 4 cups)
  • 1/2 cup raw sugar, plus 1 tsp for finishing
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon cinnamon
  • 1 tablespoon tapioca (dry granules)
  • dash salt
  • 1 tablespoon butter
  • 12″ round low-sided baking pan

Directions

  1. In large bowl combine flours and salt.
  2. Add the shortening and cut the shortening into the flour mixture with a pastry cutter until the mixture looks like pea-sized crumbs.
  3. Add one tablespoon of ice water and toss mixture with a fork. Add one tablespoon of ice water at a time tossing with a fork after each addition.
  4. Press the dough together and split in half into two balls of dough.
  5. Press the dough slightly to form a disc and wrap with plastic wrap.
  6. Place the two dough discs into the refrigerator for 30 minutes.
  7. In the meantime, peel the apples and cut into quarters. Remove the cores.
  8. Cut each quarter into thirds.
  9. Place the apple slices into a bowl and add the ½ cup sugar, nutmeg, cinnamon, tapioca and salt.
  10. Toss the apples making sure to coat each slice. Set aside for apples to begin to release some of their juice.
  11. After 30 minutes in the refrigerator, remove the dough.
  12. Preheat oven to 425 degrees.
  13. Sprinkle flour onto a cool surface and roll the dough out so that it will cover the baking pan and overlap the sides slightly.
  14. Roll the dough onto your rolling pin and then roll it back out over your pan.
  15. Pour the sliced apples into the pan laying them out into a single layer without leaving any area open. If there are any juices or sugar left in the bowl pour it on top of the apples.
  16. Roll out your second disc of dough on a floured surface until it is large enough to overlap the sides of the pan.
  17. Cut the butter into small chucks and evenly place the chunks on top of the apples.
  18. Roll the dough onto your rolling pin and then roll it back out over your pan.
  19. Roll the edge of the top dough over the edge of the bottom dough so that you seal the sides cutting off any excess dough.
  20. Crimp the edge of the dough with your fingers or the tines of a fork so that the edge is completely sealed.
  21. With a pastry brush or your fingers, lightly brush water onto the top of the crust.
  22. Sprinkle the dampened crush with the remaining teaspoon of raw sugar.
  23. With the tines of a fork puncture holes into the top crust to vent.
  24. Bake the apple pizza in the oven 30 minutes.
  25. Cool 20 minutes before cutting into squares (not pie shaped pieces).