There is something about the fog rolling in in the afternoon and as it did yesterday and our trees faded from green to a foggy gray silhouette. I couldn't help but to put an apple pie into the stove. With the average apple pie consisting of 750 calories and 30 grams of fat I looked to see if there was a recipe out there that would reduce some of that. Eatingwell.com had a great recipe for the pie crust found with the deep dish apple pie recipe, which brought the calories down to 344 and the fat down to 10 grams. They reduced the butter, subsitituted some canola oil and used reduced fat sour cream. Because we only had normal sour cream, I used that... but the crust turned out great (hopefully it will still be great with the reduced fat sour cream). I also think that this crust recipe would be good to use for quiches and any other non-sweet meal as well. When using this crust for the pie they had you brush the top layer of the crust with egg white and then sprinkle it with cinnimon surgar... it looked great and tasted even better.
Crust
1 1/4 cups whole-wheat pastry flour
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon salt
4 tablespoons cold unsalted butter
1/4 cup reduced-fat sour cream
3 tablespoons canola oil
4 tablespoons ice water
Preparation:
1. To prepare crust: Whisk whole-wheat flour, 1 1/4 cups all-purpose flour, 2 tablespoons sugar and 1/2 teaspoon salt in a large bowl. Cut butter into small pieces and, with your fingers, quickly rub them into the dry ingredients until the pieces are smaller but still visible. Add sour cream and oil; toss with a fork to combine with the dry ingredients. Sprinkle water over the mixture. Toss with a fork until evenly moist. Knead the dough with your hands in the bowl a few times"the mixture will still be a little crumbly. Turn out onto a clean surface and knead a few more times, until the dough just holds together. Divide the dough in half and shape into 5-inch-wide disks. Wrap the dough in plastic and refrigerate for at least 1 hour.
2. Roll each disk of the dough out to a 13"x13" circle, place one in the bottom of the pie dish, and use the other as the top. If wanted brush an egg white over the top and then sprinkle with cinnimon and sugar. Cut 6 vent lines into the top.
1 1/4 cups whole-wheat pastry flour
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon salt
4 tablespoons cold unsalted butter
1/4 cup reduced-fat sour cream
3 tablespoons canola oil
4 tablespoons ice water
Preparation:
1. To prepare crust: Whisk whole-wheat flour, 1 1/4 cups all-purpose flour, 2 tablespoons sugar and 1/2 teaspoon salt in a large bowl. Cut butter into small pieces and, with your fingers, quickly rub them into the dry ingredients until the pieces are smaller but still visible. Add sour cream and oil; toss with a fork to combine with the dry ingredients. Sprinkle water over the mixture. Toss with a fork until evenly moist. Knead the dough with your hands in the bowl a few times"the mixture will still be a little crumbly. Turn out onto a clean surface and knead a few more times, until the dough just holds together. Divide the dough in half and shape into 5-inch-wide disks. Wrap the dough in plastic and refrigerate for at least 1 hour.
2. Roll each disk of the dough out to a 13"x13" circle, place one in the bottom of the pie dish, and use the other as the top. If wanted brush an egg white over the top and then sprinkle with cinnimon and sugar. Cut 6 vent lines into the top.
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