Braeburn Apple Pie with Cinnamon-Infused Crust
You'll want an extra slice of this cinnamon-infused apple pie recipe! Made with delicious Braeburn apples and baked to perfection, it's just asking for a scoop of ice cream on top.
Prep Time: 30 minutes
Cook Time: 45 minutes
Ingredients
Pie dough
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup vegetable shortening
- 1/4 cup butter
- 5-6 tablespoons cold water
Filling
- 5 Braeburn or Granny Smith apples peeled, sliced
- 3/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Topping
- 1 tablespoon coarse granulated sugar
Instructions
To make the pie dough:
- Combine flour, sugar, cinnamon and salt in medium bowl. Cut in shortening and butter 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.
To make the pie:
- Preheat oven to 425°F.
- In a large bowl, toss apples with sugar, lemon juice, cinnamon and nutmeg. Set aside.
- 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 dough into pie plate, being careful not to stretch it. Spoon apple 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.
- Remove from oven and let cool completely on wire rack. Cut into 8 slices.