Remove from Favorites Add to Favorites Remove from Favorites Add to Favorites

EAST COAST ORDER BY 12/26 TO GET ORDERS BY NYE

Stock Your Pantry! Save up to 25% with code NEWPANTRY

Limited Time Offer: Take 50% Off The Membership

Photo Credit: Elizabeth Newman

Apple Parmesan Pie

35 MINPrep Time
45 MINCook Time
10Servings
by Giada De Laurentiis
Beginner
Photo Credit: Elizabeth Newman
You must be signed in as a member to print this content
star

Apple Parmesan Pie

Servings

22

Prep Time

35 minutes

Cook Time

45 minutes

Image of Apple Parmesan Pie

Ingredients

    For the dough:

  • 2 cups all purpose flour
  • 1 teaspoon kosher salt
  • 14 tablespoons unsalted butter (cubed and chilled)
  • 1 cup freshly grated parmesan cheese
  • 1/2 cup ice water
  • For the filling:

  • 2 pounds apples (such as granny smith, peeled cored and cut into 1/3 inch wedges)
  • 1/4 cup sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon all purpose flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1 large egg (beaten)
  • 2 tablespoons freshly grated parmesan cheese

Instructions

  1. Chill the bowl and blade of a food processor for 1 hour before starting.
  2. To the food processor add the flour and salt and pulse to combine. Add the cold butter and the cheese and pulse 3 or 4 times or until chick pea sized pieces of butter remain. With the machine running, drizzle in the ice water until the dough just starts to come together. Turn the dough out on to a piece of plastic wrap and form into a flat disk. Wrap tightly and refrigerate for at least an hour or up to 2 days.
  3. Preheat the oven to 400 degrees F. Position an oven rack on the lower third of the oven.
  4. In a medium bowl combine the apples, sugar, lemon juice, flour, salt and cinnamon. Toss well to coat evenly. Divide the dough in half. Roll out one of the doughs to an approximate 11inch round and line the bottom of a 9inch pie plate. Fill the pie crust with the apple mixture. Roll out the remaining dough into another 11inch round and place on top. Trim the edges so there is 1/2 inch over hang around the plate. Tuck the overhang under itself and press down to seal the edge. Using 2 knuckles and your tip of a finger, crimp the edges to make a decorative edge. Cut an x in the center of the top pie crust and open the corners to make a small whole in the center of the pie. Brush the pie evenly with the egg and sprinkle with the parmesan cheese. Place on a rimmed baking sheet and bake for about 45 minutes or until the crust is deep golden brown and the mixture inside is bubbling. Remove to a wire rack and cool for at least 2 hours before serving.

Nutrition

Nutrition

Nutrition Serving Size
22
per serving
Calories
0
Amount/Serving % Daily Value
Carbs
9 grams
Protein
2 grams
Fat
4 grams
Saturated Fat
1 grams
Cholestrol
13 milligrams
Sodium
25 milligrams
Sugar
3 grams
Facebook Instagram Pinterest Twitter YouTube Play Cart Email Mailing List Search Dairy Free Nut Free Gluten Free Vegan Vegetarian Delete Close Admin Star Badge Like Comment View More Right Arrow Left Arrow Down Arrow Food Submit Recipe Shop Video Entertaining Living Recipes Ask Giada Family Live Stream Pets Checkmark Lock Lock
nut free
vegetarian

0 comments

Please sign in or create an account to review or comment on recipes.