Happy new year, everyone!!
Well, I have a few recipes pending from the holiday season that I need to write up and I figured we should start off the new year on a sweet note…so let’s talk about pie!
Now I’m sure most of you just made some resolutions along the lines of “eat healthier” and “lose weight” so you’re wary of any dessert recipes. After all, you’re only a week into the resolution and it’s too soon to fall off the wagon. But fear not because I am in the same boat as you! And you should know by now that, as much as possible, I like to keep my recipes healthy. So believe me when I say that this apple pie is not going to bust your beltline.
For starters, it’s an open-faced pie! So not only does it have a pretty design that catches your eye…it also means only one sheet of pie crust rather than the usual two you get with apple pies. See, already cutting the calories! The other great thing about apple pies is that apples are pretty sweet so you really don’t need to add much sugar to get a really great tasting pie. Have I eased your fears yet? You’re still reading so I’ll assume that you’re opening your mind to the possibility. Besides, you deserve some sweetness in your life. And if you’re still feeling guilty, just cut yourself a small slice 🙂
This recipe comes from Erica over at Honestlyyum, which is a very appropriate name for this pie. I followed her recipe almost exactly apart from using a different pie crust so you can head to her website for the recipe or keep reading below.
- 1 pie crust (I used this recipe…and honestly, I rolled it out thinly enough that I was able to get 3 crusts out of it…cut calories where you can!)
- 2 lbs of apples
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp freshly grated nutmeg
- 1/4 tsp kosher salt
- 1 1/2 tsp fresh lemon juice
- 3 tbsp apricot preserves
- Preheat the oven to 425°.
- Press pie crust into a pie dish and set aside.
- Peel the apples, cut in half and remove the cores gently with a spoon.
- With the cut side down, slice the apples and place them in a large bowl. (And yes, I am wearing reindeer leggings. Gotta get into the holiday spirit!)
- Combine white and brown sugar, cinnamon, nutmeg, and salt in a separate bowl. Pour over the apple slices. Squeeze lemon juice over the apple slices. Gently toss with your hands to coat the apples in the sugar mixture and lemon juice.
- Set the apple slices aside for 30-40 minutes. This allows for the apples to soften and some of the juices to seep out of the slices.
- Drain the apples through a sieve, reserving the liquid. Simmer the liquid butter until it’s reduced to at least half to thicker consistency.
- Overlap the apple slices in the pie shell, starting from the outside edge and spiraling towards the center. Use leftover apple slices to fill in any gaps so that the slices are packed tightly together.
- Pour half of the reduced liquid over the apples. Dissolve the preserves to the remaining liquid and keep warm.
- Cover the pie with foil and poke some steam vents with a fork. Bake for 30-40 minutes until the apples are tender.
- Remove the foil and brush the preserve mixture over the top of the pie.
- Bake for another 10-15 minutes until the crust is golden brown and the pie is bubbling.
- Allow the pie to cool or serve warm with a scoop of ice cream.
Enjoy the pie, everyone! And good luck with your resolutions!