Dutch Apple "Pizza" Pie

 

If a picture is worth a 1,000 words than this one is worth a million yums. I "leveled" this thing off so many times that a 1/4 of the pie turned into a half within minutes. If you like Dutch apple pie [apple pie with streusel crumbs on top] and pizza's shape, this little mini is for you. And the best part is, I kept this light so it's 185 calories per slice. I'd say that's a slice of heaven!  

RECIPE NOTES

• Make the pie crust and crumb topping at the same time. 
• Make the apple mixture just before baking.

4 servings
1 serving: 184 cals/7.25g saturated fat/31g carbs/1.75g protein/12.75g sugar

PIE CRUST:

1/2 cup all-purpose flour
1 1/2 tbs water [1 tbs + 1 1/2 tsps] water
1/4 tsp cider vinegar
1 1/2 tsps Truvia powdered sugar [or powdered sugar]
pinch of Kosher salt
2 tbs shortening

1. In small bowl, combine 2 tbs flour with the water and vinegar.
2. In separate bowl, combine 6 tbs flour, sugar and salt. Cut in shortening. I used my hands and let dime sized pieces remain. Add the flour/water/vinegar mixture. Fold into the flour a few times and then dump onto the counter. Using a small scraper, if you have one, fold the mixtures together until a dough forms. Be patient, the dough may look dry and crumbly. Keep folding. I didn’t need to use more water but if still dry add water a tsp at a time. Once dough comes together put it on parchment, top it with parchment and roll into a 7 1/2 inch circle. Chill for at least several hours. Bring to room temperature for 15 minutes before shaping into pie.

CRUMB TOPPING:

2 tbs all-purpose flour
2 tbs granulated sugar
1 tbs full fat butter, melted and cooled a bit [use full fat only]

Mix together the flour and sugar. Stir in the butter until a sandy mixture forms. I chilled the crumb topping for the same amount of time as the pie crust and then warmed in the microwave at 10 second intervals until I could break apart the crumb topping. Be careful not to melt the sugar and flour. What you want is just to loosen this enough so you can add it to the "pie".

APPLE MIXTURE:

1 large Cortland apple
1 tsp Swerve granular
1 tsp granulated sugar
1/2 tsp my fall spice blend [recipe below]
1/8 tsp + 1/4 tsp cornstarch
I Can't Believe It's Not Butter

Thinly slice the apple. Each apple should be about an 1/8 inch thick. Gently toss the apples with the sugars, spice blend, and cornstarch. Then add approximately 5 spritzes of I Can't Believe It's Not Butter. 

ASSEMBLY:

Preheat oven to 350 F. I used the convection setting but this isn't necessary. Fold over approximately 1/8 inch edge of the pie dough and make a scalloped edge. Arrange the apple mixture over the crust. Top with crumb topping. Bake for approximately 25-30 minutes, rotating the pan half way. Pie is done when the pie crust and streusel topping is golden brown. 

JILL'S FALL SPICE BLEND:

1/2 tsp each ground cardamon, ground allspice, freshly ground nutmeg & ground ginger 
1 tsp ground cinnamon
1/4 tsp ground cloves

Combine. Store in air-tight jar.