Chef Joey Z's Apple Pie With a Cream Cheese Crust |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 12 |
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The apple part of this recipe is a combination of a couple of recipes I have for apple pie filling. When I bake this type of pie it is for my DH who is an All American Boy. I made this yesterday and we topped it off with a big dollop of Tru-whip Natural Whipped Topping. It was really tasty. I got my Tru-Whip at my neighborhood Sunflower market. I slice my apples with my food processors slice blade. This saves a whole lot of time and cuts each piece uniform. I don't peel my apples, the added fiber is always something to consider. But do wash your apples well. I always use organic when I can as I feel they just taste better. The crust I used is a cream cheese crust and the recipe instructions are for one 9 inch crust. I used a non-dairy cream cheese in this pie. As I'm trying to use as little dairy as possible. I didn't double the recipe all at once. I made both crusts separately and though a little extra work it didn't take a lot of time to do and the crusts came out perfect. This is the first cream cheese pie crust I've made and I highly recommend it, I think I'll be making this one a lot more often in the future. BONUS: I had enough pieces of dough left after I trimmed the pie to make 5 turn- overs. I didn't have any apple filling left, so used cherry preserves. I cut out 5 squares, put a tbsp. of the cherry preserve in the middle. I added some slivered almonds on top (cream cheese would be nice in here too). I brushed the edges of the squares with some creamer, then I sealed the squares, put a vent hole in the top and brushed it with the silk creamer and sprinkled the squares with a little cinnamon sugar. I baked these for about 25-30 minutes. Ingredients:
8 cups granny smith apples (peeled, cored and thin sliced) |
3 tablespoons minute tapioca |
1/2 cup powdered sugar substitute (i used z-sweet) |
1/3 cup turbinado sugar |
1 teaspoon ground cinnamon |
1 teaspoon lemon juice (fresh or from the bottle) |
1/4 cup cold goat butter |
1/4 cup cinnamon sugar (optional) |
1 cup spelt flour (all purpose will work too) |
1/2 teaspoon sea salt |
1/3 cup vegetable shortening |
1/2 cup cream cheese (i used non-dairy) |
1 tablespoon cold water (filtered is best) |
1/4 cup cream (to brush on top of the pie-i used silk creamer) |
1 tablespoon powdered sugar substitute (i used z-sweet to sprinkle on top of the pie) |
Directions:
1. FOR THE PIE FILLING:.
2. Peel the apples, core them then cut them up thing using your thin slice blade on your food processor. Put in a big bowl.
3. Add the tapioca, powdered sweetener, turbinado sugar, ground cinnamon and lemon juice. Mix really well to distribute all the ingredients and coat the apples. Set aside.
4. Preheat your oven to 425'F.
5. FOR THE CRUST:.
6. As I said above, I make one crust at a time. This works much better then making two and trying to divide them evenly. I never seem to be able to get them exact. This recipe is just for one crust, I haven't made both crusts at once.
7. Put the flour and salt in the food processor, pulse it a few times to combine the ingredients and fluff up the flour.
8. Add the shortening and pulse to distribute. Add the cream cheese and pulse a few more times. You should have a course pebble texture when done.
9. Open the food processor and feel the dough. If its soft, but not sticky and stays together then its ready. However, if its a bit crumbly add a little cold water at a time and stop the machine, continue to feel the dough. Once it sticks together nicely its ready.
10. Because I used non-dairy cream cheese I didn't even need to add the water. There was enough moisture in it as it was.
11. Turn the dough out onto a board and form it into a disc. Refrigerate the disc while you make the second crust. You can refrigerate the second disc for about 20 minutes if you wish. This will make it much easier to handle.
12. Roll out the first disc to about 2 inches wider then your pie plate. Put the rolled dough into the plate and carefully press it down into the plate making sure all the air pockets are gone.
13. Add the apple pie filling. Dab the goat's butter on top of the apples.
14. Roll out the second disc and put it on top of the apples. Flute the edges with a fork or what ever way you like. Trim the excess dough from around the edge of the pie.
15. Put steam vents into the top crust then brush with the creamer and sprinkle with your Z-Sweetener. The sweetener will give it a nice crunch on top.
16. Bake the pie at 425'F for 12 minutes. Then reduce the heat to 350'F and bake for 25-40 minutes. I found 30 minutes was enough.
17. Before removing it from the oven, test the pie with a pointed knife to make sure that the apples have cooked through. Because I didn't peel my apples they took a little longer to cook.
18. Cool on a metal wrack and refrigerate after its cooled down. You can always heat up a piece in the microwave with a little piece of cheese on top. Or, if you eat it cold add a dollop of whipped cream as I did.
19. Bon Appetit!
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