Better than Apple Pie – Apple Pizza
| Total time: | 1 hour 15 minutes |
| Prep time: | 45 mins |
| Cook time: | 30 mins |
Servings: | 10 |
| Author: | Cheryl B. |
Using shortening along with whole wheat flour, instead of just all purpose flour, gives the tender, flaky crust you look for with a pie.
This recipe came about when my mother wanted to make apple pie but didn’t have enough apples. Apple “pizza” was born and is now the favorite pie in our family – the perfect apple to crust ratio.
Ingredients
Crust
- 1 1/3 cups whole wheat flour
- 1 1/3 cups unbleached all purpose flour
- 1 tsp salt
- 1 cup shortening
- 7-8 tablespoons ice water
Filling
- 4 medium Granny Smith apples (about 4 cups)
- 1/2 cup raw sugar, plus 1 tsp for finishing
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon cinnamon
- 1 tablespoon tapioca (dry granules)
- dash salt
- 1 tablespoon butter
- 12″ round low-sided baking pan
Directions
- In large bowl combine flours and salt.
- Add the shortening and cut the shortening into the flour mixture with a pastry cutter until the mixture looks like pea-sized crumbs.
- Add one tablespoon of ice water and toss mixture with a fork. Add one tablespoon of ice water at a time tossing with a fork after each addition.
- Press the dough together and split in half into two balls of dough.
- Press the dough slightly to form a disc and wrap with plastic wrap.
- Place the two dough discs into the refrigerator for 30 minutes.
- In the meantime, peel the apples and cut into quarters. Remove the cores.
- Cut each quarter into thirds.
- Place the apple slices into a bowl and add the ½ cup sugar, nutmeg, cinnamon, tapioca and salt.
- Toss the apples making sure to coat each slice. Set aside for apples to begin to release some of their juice.
- After 30 minutes in the refrigerator, remove the dough.
- Preheat oven to 425 degrees.
- Sprinkle flour onto a cool surface and roll the dough out so that it will cover the baking pan and overlap the sides slightly.
- Roll the dough onto your rolling pin and then roll it back out over your pan.
- Pour the sliced apples into the pan laying them out into a single layer without leaving any area open. If there are any juices or sugar left in the bowl pour it on top of the apples.
- Roll out your second disc of dough on a floured surface until it is large enough to overlap the sides of the pan.
- Cut the butter into small chucks and evenly place the chunks on top of the apples.
- Roll the dough onto your rolling pin and then roll it back out over your pan.
- Roll the edge of the top dough over the edge of the bottom dough so that you seal the sides cutting off any excess dough.
- Crimp the edge of the dough with your fingers or the tines of a fork so that the edge is completely sealed.
- With a pastry brush or your fingers, lightly brush water onto the top of the crust.
- Sprinkle the dampened crush with the remaining teaspoon of raw sugar.
- With the tines of a fork puncture holes into the top crust to vent.
- Bake the apple pizza in the oven 30 minutes.
- Cool 20 minutes before cutting into squares (not pie shaped pieces).
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