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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Prep: 20 minutes; Cook: 40 minutes. Ingredients:
2 cups all-purpose flour, plus more for rolling out dough |
1/2 cup whole-wheat flour |
1/4 teaspoon baking powder |
1/2 teaspoon sugar |
1/4 teaspoon salt |
1 1/4 sticks chilled unsalted butter, cut into small pieces |
6 tablespoons block-style, reduced-fat cream cheese |
1/4 cup very cold water |
2 teaspoons fresh lemon juice |
cooking spray |
3 pounds peeled apples (a mix of gala and granny smith), cored and cut into 1/2-inch-thick wedges |
1/4 cup granulated sugar |
1/4 cup brown sugar |
1/4 cup all-purpose flour |
1 tablespoon vanilla extract |
2 tablespoons fresh lemon juice |
1 teaspoon cinnamon |
1/2 teaspoon freshly ground nutmeg |
1 large egg white, lightly beaten |
2 cups vanilla low-fat ice cream |
Directions:
1. Place flours, baking powder, sugar, and salt in a food processor; pulse 15-20 times. Add butter and cream cheese; pulse until mixture resembles coarse meal. Add water and lemon juice; pulse just until dough forms.
2. Transfer dough to a floured surface; form into a disk. Separate disk into 2 halves; wrap both tightly in plastic wrap. Chill at least 1 hour.
3. Preheat oven to 375°. Coat a 9-inch glass pie plate with cooking spray. Turn 1 dough half out onto a lightly floured surface. Roll into a 13-inch round; transfer to parchment paper. Cover and refrigerate. Fit remaining circle of dough into pie plate; trim edge, leaving a 1/2-inch overhang. Using a fork, lightly pierce dough all over; chill until firm (about 20 minutes), or freeze 10 minutes.
4. In a large bowl, combine apples and next 7 ingredients (through nutmeg). Spoon filling into dough in pie plate; top with chilled dough. Fold overhang under edge of bottom dough; crimp overlap decoratively. Brush egg over dough; bake in middle of oven 40-50 minutes or until crust is golden and apples are tender. Let cool. Cut into 8 slices, top with 1/4 cup ice cream; serve.
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