Braeburn Apple Pie with Cinnamon-Infused Crust
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
Servings Prep Time
8slices 90minutes
Servings Prep Time
8slices 90minutes
  • Pastry:
  • 2cups Eagle Mills® All-Purpose Unbleached Flour with Ultragrain®
  • 2tablespoons granulated sugar
  • 1/2teaspoon ground cinnamon
  • 1/2teaspoon salt
  • 1/2cup vegetable shortening
  • 1/4cup cold Fleischmann’s® Original Margarine-stick
  • 5tablespoons to 6cold water
  • 3/4cup granulated sugar
  • 1teaspoon ground cinnamon
  • 1/4teaspoon ground nutmeg
  • 6cups peeled sliced cooking applessuch as Braeburn or Granny Smith (about 5)
  • 1tablespoon lemon juice
  • 2tablespoons Eagle Mills® All-Purpose Unbleached Flour with Ultragrain®
  • 1tablespoon coarse granulated sugar
  • 1tablespoon water
  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.
Recipe Notes

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.