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Triple-A Apple Pie

1 h 55 m


  • Oil Pastry
    ¾ cup all-purpose flour
    ¼ cup whole wheat pastry flour or whole wheat flour
    ¼ teaspoon salt
    ¼ cup fat-free milk
    3 tablespoons cooking oil
    ¼ cup brown sugar or brown sugar substitute (see Tips)
    1 tablespoon all-purpose flour
    1 teaspoon apple pie spice
    4 medium red and/or green cooking apples, cored, quartered, and thinly sliced
    1 medium Anjou, Asian, or Bartlett pear, cored, quartered, and thinly sliced
    1 (15 ounce) can unpeeled apricot halves in light syrup, rinsed drained, and sliced


  • Preheat oven to 375°F.
    Oil Pastry: In a medium bowl, stir together all-purpose flour, whole wheat pastry flour or whole wheat flour, and salt. Add milk and oil all at once to the flour mixture. Stir lightly with a fork until all is moistened. Form into a ball. Cover and set aside.
    In a very large bowl, combine brown sugar, flour, and apple pie spice. Add apple slices, pear slices, and apricot slices or blueberries. Toss gently to coat. Transfer fruit mixture to a 9-inch pie plate.
    On a floured surface, use your hands to slightly flatten the pastry. Roll dough from center to edge into a circle about 12 inches in diameter. Cut 5 to 6 slits on top of crust. To transfer pastry,** wrap it around the rolling pin. Unroll pastry atop fruit mixture. Trim pastry to ½ inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired.
    Place pie plate on a foil-lined baking sheet. To prevent overbrowning, cover edge of pie with foil. Bake for 30 minutes; remove foil. Bake for 10 to 15 minutes more or until apples are tender and filling is bubbly. Cool about 1 hour. Serve slightly warm.