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1
For Crust: Blend first 4 ingredients in processor.
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2
Add in butter and shortening; using on/off turns, process till butter is reduced to pea-size pcs.
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3
Add in 5 Tbsp.
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4
lowfat milk and blend till moist clumps form, adding more lowfat milk by teaspoonfuls if dough is dry.
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5
Gather dough into ball; flatten into disk.
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6
Wrap in plastic; refrigerateat least 1 hour and up to 1 day.
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7
For Topping: Combine first 4 ingredients in medium bowl.
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Gradually add in butter, stirring till moist clumps form.
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9
(Can be made 1 day ahead.
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10
Cover; chill.)
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11
For Filling: Stir apples, sugar and lemon juice in large bowl to blend.
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To Assemble: Preheat oven to 400 degrees.
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13
Roll out dough on lightly floured sheet of parchment paper to 14-inch round, occasionally lifting and turning dough to prevent sticking.
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14
Transfer dough on parchment to rimless baking sheet.
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15
Leaving 2-inch plain border, spread preserves over center of dough.
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16
Sprinkle preserves with 3/4 c. topping mix.
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17
Spoon apple mix over topping, mounding slightly in center; sprinkle apples with remaining topping.
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18
Using parchment as aid, fold dough border in over apple filling (border won't cover filling completely).
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19
Press border firmly to hold shape and keep in place.
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20
Carefully peel back parchment.
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21
Brush border generously with glaze.
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22
Bake pie till crust is set, about 25 min.
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23
Reduce temperature to 325 degrees.
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24
Bake till apples are tender, covering topping loosely with foil if browning too quickly, about 40 min longer.
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25
Cold pie on baking sheet at least 30 min.
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26
Serve hot or possibly at room temperature.
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27
This recipe yields 8 servings.
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28
Comments: This free-form apple pie is shaped and cooked on a baking sheet-eliminating the need for a pie dish.
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29
Using lowfat milk instead of water in the crust makes it tender.
