No-Added-Sugar Apple Pie

 

Quantity	Ingredient	Add
Pastry
Add Hy-Vee all-purpose flour	2 ½ c.  all-purpose flour
Add Hy-Vee salt	1 tsp. salt
Add Hy-Vee vegetable shortening	½  vegetable shortening
Add cold Hy-Vee unsalted butter	5 tbsp. cold unsalted butter
Add to 10 Tbsp. ice water	6 to 10 Tbsp. ice water
Filling
Add packed Swerve brown sugar replacement	¾ c. packed  brown sugar replacement
Add Hy-Vee all-purpose flour	3 tbsp.  all-purpose flour
Add apple pie spice	1 tsp. apple pie spice
Add Hy-Vee salt	¼ tsp. salt
Add medium Granny Smith apples , peeled, cored and cut into ½-in.-thick slices (about 5 cups)	4 medium apples , peeled, cored and cut into ½-in.-thick slices (about 5 cups)
Add medium Pink Lady apples, peeled, cored and cut into ½-in.-thick slices (about 4 cups)	3 medium Pink Lady apples, peeled, cored and cut into ½-in.-thick slices (about 4 cups)
Add fresh lemon juice	2 tsp. fresh lemon juice
Add cold Hy-Vee unsalted butter, chopped	1 tbsp. cold unsalted butter, chopped
Add No-added sugar vanilla ice cream, for serving	No-added sugar vanilla ice cream, for serving

For pastry, whisk together flour and salt in a large bowl. Cut in shortening and butter using a pastry blender until pieces are pea-size.

Drizzle 1 Tbsp. ice water over flour mixture; gently toss with a fork. Repeat with additional ice water, 1 Tbsp. at a time, until all of the flour mixture is moistened. Gather dough and gently press together. Divide dough in half; shape into 2 balls. Flatten each into ½-in.-thick disk. Wrap each in plastic wrap. Refrigerate for 30 minutes or up to 2 days.

If chilled for more than 1 hour, let pastry dough disks stand at room temperature for 15 minutes. Roll one disk, from center to edge, on a lightly floured surface into a 12½-in. round. Transfer pastry to a deep 9½-in. glass pie plate. Trim pastry ½ in. beyond the edge of pie plate; refrigerate.

Preheat oven to 375 degrees. For filling, stir together brown sugar replacement, flour, apple pie spice and salt in a large bowl. Add Granny Smith and Pink Lady apples, and lemon juice; toss to coat.

Roll out remaining pastry disk, from center to edge, on a lightly floured surface into a 12-in. round. Fill pastry shell with apple mixture; sprinkle with chopped butter. Place the 12-in. pastry round on filling. Trim top pastry 1 in. beyond edge of pie plate. Fold top pastry under bottom pastry edge. Press together to seal; crimp edge as desired. Cut several ¾-in. slits in top pastry.

Bake for 55 to 60 minutes or until apples are tender and pastry is golden brown. If necessary, cover edges with foil during the last 15 minutes of baking to prevent over browning. Cool on wire rack before serving. Serve with ice cream, if desired.