Red Ribbon Apple Pie Recipe

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Red Ribbon Apple Pie
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Ingredients
17
Count
Nutrition
486
Calories
Total time
475
Minutes
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Ingredients:

Directions:

  1. Cut butter into 3/4” cubes and freeze for at least 30 minutes.
  2. Mix flour, salt and baking powder and freeze for at least 30 minutes.
  3. Put flour mixture into food processor and process for a few seconds to combine.
  4. Cut cream cheese into 4 pieces and add to flour. Process for about 10 seconds.
  5. Add frozen butter cubes and pulse until none of the butter is larger than the size of a large pea.
  6. Add water and vinegar, pulse until butter is reduced to the size of small peas. Adjust water until the mixture only just holds together when pinched (it will still be crumbly, and not holding together in a mass).
  7. Spoon mixture into large plastic bag and squeeze and press with heel of hand or knuckles until it comes together in one piece.
  8. Flatten into two discs, wrap in plastic wrap and refrigerate for at least 45 minutes – or overnight.
  9. Roll out bottom crust and line Pyrex pan. Refrigerate for at least 30 minutes.
  10. Slice apples 1/4 inch thick. Thinly sliced apples fill the pie pan more neatly. In a large bowl, combine apples, lemon juice, sugars, spices and salt and toss to mix. Macerate for 30 min-3 hours Collect the juices by putting apples in colander. Toss remaining apples with cornstarch until it disappears. The apples will have released about 1/2 cup liquid. In a small saucepan, boil down the juices and the butter over medium-high heat. Swirl but do not stir. When it has caramelized and reduced to about 1/3 cup, remove from heat and pour over apples. Do not worry if it hardens, it will dissolve again during baking.
  11. Put apples in bottom crust. Roll out top crust into a 12 inch circle and place on top. Wet the rim of the bottom crust and fold the top crust over the bottom rim, tucking it under. Crimp edges and make 5 slashes radiating out from the centre of the pie.
  12. Pre-heat oven to 425F, cover a baking stone or baking sheet with foil and put it on a rack set at the lowest level. Set the pie directly on top of this foil and cook pie for 45-55 min, or until pie is golden, including bottom crust, and the juices have bubbled up through the slashes. If the edges start to overbrown, protect with foil.
  13. Cool the pie on a rack for at least 4 hours before cutting, so that it will hold its shape.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 486.27 Kcal (2036 kJ)
Calories from fat 291.81 Kcal
% Daily Value*
Total Fat 32.42g 50%
Cholesterol 82.81mg 28%
Sodium 369.59mg 15%
Potassium 100.72mg 2%
Total Carbs 45.76g 15%
Sugars 25.87g 103%
Dietary Fiber 1.22g 5%
Protein 3.82g 8%
Vitamin C 18.5mg 31%
Vitamin A 0.2mg 8%
Iron 0.8mg 4%
Calcium 64.2mg 6%
Amount Per 100 g
Calories 199.72 Kcal (836 kJ)
Calories from fat 119.85 Kcal
% Daily Value*
Total Fat 13.32g 50%
Cholesterol 34.01mg 28%
Sodium 151.8mg 15%
Potassium 41.37mg 2%
Total Carbs 18.79g 15%
Sugars 10.63g 103%
Dietary Fiber 0.5g 5%
Protein 1.57g 8%
Vitamin C 7.6mg 31%
Vitamin A 0.1mg 8%
Iron 0.3mg 4%
Calcium 26.4mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.2
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free

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