Deep-Dish Apple-Blackberry Pie
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.
Source: EatingWell Magazine, September 1997
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Ingredients
Directions
Associated Recipes
Nutrition Facts
Per Serving:
377 calories; protein 4.9g; carbohydrates 62.4g; dietary fiber 4.7g; sugars 32.7g; fat 13.2g; saturated fat 2.8g; cholesterol 7.6mg; vitamin a iu 175.9IU; vitamin c 13mg; folate 16.8mcg; calcium 28.1mg; iron 2mg; magnesium 29mg; potassium 220.2mg; sodium 294mg; thiamin 0.2mg.
Exchanges:
1 1/2 starch, 1 fruit, 1 1/2 other carbohydrate, 2 1/2 fat