Braeburn Apple Pie with Cinnamon-Infused Crust

Recipes | Dessert
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Prep Time: 90 minutes
Yields: 8 slices
ConAgra Mills

There’s a special place for apple pie in the heart and history of the USA. That’s why we always hold a spot on the table for our spicy take on the American classic


  • Pastry:
  • 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 tablespoons to 6cold water
  • Filling
  • 3/4 cup granulated sugar
  • 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
  • 2 tablespoons Eagle Mills® All-Purpose Unbleached Flour with Ultragrain®
  • 1 tablespoon coarse granulated sugar
  • 1 tablespoon water

Try this tasty recipe for Braeburn Apple Pie with Cinnamon-Infused Crust, which is not only packed with grains but is also under 500 calories.


  1. 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.
  2. Divide dough in half and shape each into a round flat disc. Wrap each in plastic wrap and refrigerate 30 minutes.
  3. 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.
  4. 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.
  5. 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. Filling combine 3/4 cup sugar, 2 tablespoons flour, 1 teaspoon cinnamon and nutmeg in large bowl. Add apples and lemon juice; toss lightly.