Seven-Layer Chocolate Apple Pie
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Enjoy. What could be better, chocolate and apples together in one pie.
2 2/3 cups all-purpose flour
3/4 cup oil (canola, corn or sunflower)
1/4 cup plus 1 tablespoon milk
2 1/2 pounds Jonathon apples, peeled, cored, sliced thin
1/4 teaspoon ground cinnamon
1/3 cup sugar
1 cup 70 to 85 percent dark chocolate, broken into small pieces
Preheat oven to 450 degrees.
To prepare crust, sift flour into a bowl. Measure and mix oil and cold milk with a fork or wire whip in a bowl or cup (oil and milk must be thoroughly mixed). Pour oil/milk mixture over flour. Using a fork, mix until moistened. Divide dough into 2. Roll 1/2 of dough between 2 sheets of waxed paper.
Put in pie pan, flute edges and chill before baking.
To prepare filling, peel, core and thinly slice apples. Combine cinnamon and sugar (you may need more).
Place 1 layer of apple slices on the bottom crust. Sprinkle two tablespoons cinnamon sugar. Repeat twice.
Spread broken chocolate pieces over top. Using remaining apples, make 3 more apple/cinnamon sugar layers.
Top with second crust and seal edges. Make a cut on top or prick with fork in a few places.
Bake for 15 minutes (until golden). Lower heat to 350 and bake another 25 to 30 minutes or until apples are tender (insert tip of knife into pie to test apples).
Remove pie from oven and cool on wire rack.
Ron Fischer, Orion