A Unique Apple Pie

Slice of apple fennel pie topped with cream and fennel frond on a plate.

Lisa Keys

Apple and fennel make fantastic complimentary flavors in this homemade pie.

5 from 1 vote

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Prep Time 20

Cook Time 50

Total Time 1 10

Course Dessert

Cuisine American

Servings

Calories 159 kcal

Ingredients

Pastry for double crust pie
6 medium baking apples peeled, cored, thinly sliced
1 small fennel bulb thinly sliced, then chopped (1 cup), fronds reserved for garnish
½ cup dried sweetened cranberries
1 tablespoon fresh lemon juice
½ cup sugar
½ teaspoon cinnamon
2 tablespoons all purpose flour
pinch of salt

Instructions

Heat oven 425F. Roll out half of pie dough to fit 9-inch pie plate.
In large bowl, toss apples, fennel and cranberries with lemon juice.
Mix sugar, cinnamon, flour and salt; sprinkle over apple mixture and gently toss again.
Spoon filling into prepared crust.
With the tip of your finger moisten the edge of crust with some water.
Roll out remaining pie dough. Top pie with second crust wrapping any excess top crust under bottom crust edge pressing to seal. Flute edges.
Cut several slits in top crust with the tip of a knife to vent steam.
Bake 45 to 50 minutes or until crust is golden brown and filling is bubbling.
During last 15 minutes of baking time cover fluted edge of pie with a crust protector or foil to prevent excessive browning, if needed.
Cool before serving. Garnish with fennel fronds.

Nutrition

Serving: 1 sliceCalories: 159kcalCarbohydrates: 41gProtein: 1gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 17mgPotassium: 276mgFiber: 5gSugar: 33gVitamin A: 113IUVitamin C: 11mgCalcium: 25mgIron: 1mg

Keyword apple pie, fennel, holiday dessert, pie, tart

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