With a traditional high-fat pie dough, it's easy to go wrong because the dough must be chilled and rolled out while the butter or shortening is still cold - a relatively small window of time (especially for beginners). Nuts and nut oil replace most of the butter in this pie crust, so the timing is less particular. The dough doesn't need to be refrigerated, which cuts down on preparation time, and because it is rolled out between sheets of plastic wrap, it won't stick to the countertop and it can be easily lifted.
Active Time: 35 minutes |
Total Time: 2 1/2 hours (including cooling time)
1 1/2 tablespoons lemon juice
1 teaspoon vanilla extract
1 1/2 pounds tart apples, (about 6 apples)
2/3 cup plus 1 tablespoon granulated sugar, divided
1/4 cup cornstarch
2 cups fresh or frozen blackberries, (not thawed)
1 recipe Walnut Pastry Dough, (recipe follows)
Preheat oven to 350°F. Coat a 9-inch deep-dish pie pan with nonstick spray.
Combine lemon juice and vanilla in a large bowl. Peel, core and cut apples into 3/4-inch chunks, tossing them in the lemon juice mixture as you work.
Mix 2/3 cup sugar and cornstarch and toss with apples. Add blackberries.
Place 2 overlapping sheets of plastic wrap on a work surface. Set the larger disk of dough in the center and cover with 2 more sheets of plastic wrap. Roll the dough into a 13-inch circle. Remove top sheets and invert dough into the prepared pan, letting excess dough hang over the edges. Gently press the dough into bottom and sides of pan. Pull off plastic wrap. With a rubber spatula, scrape the apple-blackberry filling into pie shell.
Roll out smaller disk of dough as above, making an 11-inch circle. Remove top sheets of plastic and invert dough over filling. Pull off plastic wrap. Press together edges of pastry to seal. With the tip of a sharp knife, cut 3 or 4 short slashes to vent steam. Moisten a pastry brush with water and lightly brush top of pie. Sprinkle with the remaining 1 tablespoon sugar. Place the pie on a baking sheet with sides.
Bake until crust is golden and filling bubbles, 45 to 55 minutes. Cool on a wire rack for about 1 hour. Serve warm or at room temperature.
Per serving :
13 g Fat;
3 g Sat;
2 g Mono;
8 mg Cholesterol;
62 g Carbohydrates;
5 g Protein;
5 g Fiber;
293 mg Sodium;
221 mg Potassium