Food & Drink

Kushner's apple pie Hudson Valley style

pie crust dough:

4 cups flour (I use half all-purpose and half whole wheat)

1 1/2 cups sugar

2 tablespoons baking powder

1/2 teaspoon kosher salt

4 eggs, lightly beaten

1 cup canola oil

2 teaspoons vanilla

apple filling:

8 apples (gala, fuji or Granny Smith), peeled and chopped

2 tablespoons lemon juice

1/2 cup sugar

1 teaspoon ground cinnamon

1 tablespoon flour

cinnamon sugar topping:

1 tablespoon sugar

1/2 teaspoon ground cinnamon

Makes 8 to 10 servings.

To make dough: In a large mixing bowl, combine flour, sugar, baking powder and salt.

In another bowl, combine the eggs, oil and vanilla. Add the liquid ingredients to the dry ingredients and mix with your hands or a fork until just combined. Dust with a sprinkle of flour, cover and refrigerate.

To make filling: Combine the apples, lemon juice, sugar, cinnamon and flour.

To make topping: Combine sugar and cinnamon.

To assemble: Preheat the oven to 350 degrees. Remove the dough from the refrigerator.

If you want to make a 9-inch pie, divide the dough into 2 pieces. On a lightly floured surface, roll one dough section out using a floured rolling pin into an 11-inch circle. Place it in the pie pan. Place filling in the pan. Roll the other piece of dough out to a 10-inch circle and place on top. Crimp the edges. Sprinkle with topping mixture. Poke a few holes in the top crust to allow steam to escape.

To make a large rectangular pie, roll dough on a lightly floured surface into a 9-by-13 inch rectangle. Crimp onto rim of pan. Poke holes to let steam escape. Put apples into a 9-by-13-inch pan and top with dough rectangle. Sprinkle with cinnamon mixture.

Bake either pie 45 to 50 minutes until dough is cooked through and apples are tender.

Nutrition per serving: 598 calories, 36 percent calories from fat, 24 grams total fat, 2 grams saturated fat, 74 milligrams cholesterol, 91 grams carbohydrates, 2 grams total fiber, 54 grams total sugars, 89 grams net carbs, 7 grams protein, 350 milligrams sodium.

If you have questions about a vegetarian ingredient or recipes you would like Steve Petusevsky to make meatless for you, send them to Vegetarian Today, Sun-Sentinel, 200 E. Las Olas Blvd., Fort Lauderdale, FL 33301-2293. Or send an e-mail with your full name, address and telephone number to with "Vegetarian Today" in the subject line.