Braeburn Apple Pie with Cinnamon Infused Crust
Pastry crust is infused with cinnamon and filled with apples sweetened with sugar and spices
Prep Time: 45 minutes
Total Time: 1 hour 30 minutes
Makes: 8 servings (1 slice)
Ingredients
| Pastry: |
| 2 |
cups Eagle Mills® All-Purpose Unbleached Flour with Ultragrain® |
| 2 |
tablespoons granulated sugar |
| 1/2 |
teaspoon ground cinnamon |
| 1/2 |
teaspoon salt |
| 1/2 |
cup vegetable shortening |
| 1/4 |
cup cold Fleischmann's® Original Margarine-stick |
| 5 to 6 |
tablespoons cold water |
| Filling: |
| 3/4 |
cup granulated sugar |
| 2 |
tablespoons Eagle Mills® All-Purpose Unbleached Flour with Ultragrain® |
| 1 |
teaspoon ground cinnamon |
| 1/4 |
teaspoon ground nutmeg |
| 6 |
cups peeled sliced cooking apples, such as Braeburn or Granny Smith (about 5) |
| 1 |
tablespoon lemon juice |
| Topping: |
| 1 |
tablespoon water |
| 1 |
tablespoon coarse granulated sugar |
Directions
- Prepare pastry: Combine 2 cups flour, 2 tablespoons sugar, 1/2 teaspoon cinnamon and salt in medium bowl. Cut in shortening and Fleischmann's with pastry blender or 2 knives until particles are the size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with a fork until flour is moistened and pastry almost clings to side of bowl (add 1 to 2 teaspoons more water, if necessary). Gather pastry into a ball.
- Divide dough in half and shape each into a round flat disc. Wrap each in plastic wrap and refrigerate 30 minutes.
- Filling: Combine 3/4 cup sugar, 2 tablespoons flour, 1 teaspoon cinnamon and nutmeg in large bowl. Add apples and lemon juice; toss lightly.
- Preheat oven to 425°F. Flatten 1 disc of dough gently using your hands on lightly floured surface. Roll dough from center into circle 12-inches in diameter. Transfer dough to a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch dough. Spoon filling into pastry. Trim pastry even with rim of pie plate.
- Roll remaining disc of dough into circle 12-inches in diameter. Carefully place pie crust over filling; trim 1/2-inch beyond edge of pie plate. Wrap excess top crust under bottom crust; press edges together to seal. Flute edge. Brush top crust with water and sprinkle with sugar. Cut 5 or 6 slits in top crust in spoke pattern to allow steam to escape.
- Bake 45 minutes, or until crust is golden brown. Cover edge with foil during last 20 minutes of baking to prevent excessive browning. Cool completely on wire rack. Cut into 8 slices.
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