Rustic Apple Pie with Dried Cherries
* 1/2 cup whole-grain pastry flour or normal whole-wheat flour
* 1/2 cup all-purpose flour
* 2 teaspoons granulated sugar
* 1/8 teaspoon salt
* 4 tablespoons cold, unsalted butter, cut into smaller pieces
* 2 tablespoons lowfat buttermilk
* 3 tablespoons ice water
* 3 medium Golden Delicious apples, unpeeled
* 1 tablespoon lemon juice
* 1/3 cup dried tart cherries
* 1 tablespoon plus 1 teaspoon cornstarch
* 3 tablespoons light brown sugar
* 1/8 teaspoon ground cinnamon
* 1 teaspoon honey
* 1/4 teaspoon boiling regular water
To prepare the crust, put the whole-wheat pastry flour, all-purpose flour, granulated sugar and salt in the bowl of a food processor and pulse 3 moments to mix. Add the butter and pulse about 12 periods, until finally you get a pebbly course texture. In the small bowl merge the buttermilk and ice consuming h2o. Add the buttermilk-water combination and pulse 3 to 5 occasions much more to mix. Pat the dough right into a 4-inch round and wrap in plastic wrap. Place within the freezer for 10 minutes, or make ahead and refrigerate for up to 1 day.
In the meantime, preheat the oven to 425 degrees F, and prepare the filling. Core the apples and reduce them into 1/4-inch slices. In a huge bowl toss the apple slices with the lemon juice. Add the dried cherries then sprinkle within the cornstarch, brown sugar and cinnamon and toss right up until the apples are evenly coated. Set aside.
On a lightly floured surface, roll the chilled dough into a huge circle about 9 inches in diameter. Line a baking sheet with parchment paper, and draping the dough around the rolling pin, transfer it to the prepared baking sheet. If the dough breaks, patch it up together with your fingers.
Arrange the apple mixture within a mound inside the center on the dough, leaving a 1 to 2-inch border. Fold the border over the filling. It’ll only cover the filling partially and doesn’t need to be even.
Bake the pie at 425 levels F for 15 minutes, and then minimize the oven temperature to 350 degrees F, keeping the pie within the oven all the even though, and bake for an additional 40 minutes, until the apples are tender and the crust is golden brown.
Inside a tiny bowl stir together the honey and boiling water to make a glaze. When the pie is performed remove it through the oven and brush the honey glaze all over the top of your fruit and crust. Transfer to a plate to cool slightly. Cut into 6 wedges and serve warm or at room temperature.
Calories 230; Total Extra fat 8 g; (Sat Body fat 5 g, Mono Body fat 2 g, Poly Body fat 0 g) ; Protein 3 g; Carb 39 g; Fiber 3 g; Cholesterol 20 mg; Sodium 60 mg
Beneficial source of: Fiber, Vitamin A, Thiamin