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An apple a day is said to keep the doctor away, and as seniors age, this statement is as true as ever. The fruit is known for its low-fat and vitamin benefits, and older adults may want to consider incorporating more apples into their diet.
Self Magazine reports that apples are very low in saturated fat, cholesterol and sodium, making them a great choice for snacking. Additionally, the fruit is considered a good source of vitamin C, which has been shown to protect the body against cardiovascular and eye diseases. The nutrient could also stave off some of the pesky wrinkles that come with old age.
While eating apples in their whole form makes for a great snack, who says seniors can't enjoy the fruit for dessert as well? Sunrise Senior Living has developed a take on the all-American apple pie, and diners will know they're in for a sweet treat after just one bite.
Old Fashioned Apple Pie
3 cups all-purpose flour
2 tbsp white sugar
1 teaspoon salt
1 1/2 sticks of cold unsalted butter, cut into cubes
8 cups peeled and thinly sliced apples
3/4 cup white sugar
1/4 cup flour
2 tbsp fresh lemon juice
1/2 tsp ground cinnamon
1/2 tsp vanilla
2 tbsp butter, cut into cubes
1 egg white, beaten
1 egg with 1 tbsp water, beaten
Place a cookie sheet in the oven and preheat the oven to 450˚f.
Place the flour, sugar, and salt in the bowl of a food processor. Add the butter and pulse a few times until the mixture resembles small peas. Slowly add the water a tablespoon at a time, pulsing quickly between additions. Stop adding water when the dough just starts to hold together when pressed between two fingers.
Turn the dough out onto a lightly floured counter. Divide into two portions and knead a few times until it comes together into a ball shape. Wrap the balls in plastic wrap and flatten with the palm of your hand. Place the dough in the fridge to rest while making the filling.
Combine the apples, sugar, flour, lemon juice, cinnamon, and vanilla to make the filling.
Remove the dough from the fridge and let sit at room temperature for 10 minutes.
Lightly flour the counter and a rolling pin. Roll out one dough round into a circle that is about 1 inch bigger in diameter than a 9-inch pie plate. Roll the dough up onto the pin and transfer to the pie plate.
Brush the dough with the egg white. This will help prevent a soggy bottom crust. Add the filling. Dot the top of the filling with the 2 tbsp of butter cubes.
Roll out the second dough round into a circle that is about 1 inch bigger in diameter than the pie.
Roll the dough up onto the pin and transfer to the pie, making sure to cover the filling evenly on all sides. Trim the excess dough so there is about ½ inch of overhang. Pinch the dough overhang and then tuck underneath to seal. Press the edges with a fork or finger to make a decorative edge.
Brush the top of the pie with the beaten egg / water. Using a paring knife, carefully cut a small circle out of the dough in the middle of the top pie crust to let steam escape. Place the pie on the hot cookie sheet in the oven and bake for 10 minutes. Without opening the oven, turn the temperature down to 350˚f and continue to bake until the crust is golden brown and the filling is bubbling, about 45 minutes. Remove the pie from the oven and let rest for at least 30 minutes before slicing and serving.
Serving: 1 slice
Fat: 17 gm
Sat Fat: 10 gm
Cholesterol: 65 mg
Sodium: 250 mg
Carbohydrates: 71 gm
Protein: 5 gm