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Simple & Delicious

Braeburn Apple Pie with Cinnamon-Infused Crust

Pastry crust is infused with cinnamon and filled with apples sweetened with sugar and spices

Recipe Rating

1 ratings.


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Time:

Hands On: 45 minutes
Total Time: 1 hour 30 minutes

Servings:

Makes 8 servings (1 slice each)
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-stick
  • 5 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 sliced peeled apples, such as Braeburn or Granny Smith (6 cups = about 5)
  • 1 tablespoon lemon juice
    Topping
  • 1 tablespoon water
  • 1 tablespoon coarse granulated sugar
  •   Reddi-wip® Original Whipped Light Cream
Directions
  1. Make Pastry: Combine the 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. Make Filling: Combine the 3/4 cup sugar, 2 tablespoons flour, 1 teaspoon cinnamon and nutmeg in large bowl. Add apples and lemon juice; toss lightly.
  4. Preheat oven to 425°F. Flatten 1 disc of dough gently using 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.
  5. 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. For Topping: Brush top crust with the 1 tablespoon water and sprinkle with coarse sugar. Make 5 or 6 cuts in top crust in spoke pattern to allow steam to escape.
  6. 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. Top each slice with a serving of Reddi-wip just before serving.

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on 04/01/10

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Nutrition Facts

Amount per Serving
Calories
413
% Daily Value*
Total fat
28%
18 g
Saturated fat
23%
5 g
Cholesterol
1%
2 MG
Sodium
8%
193 MG
Carbohydrate
20%
60 g
Dietary fiber
19%
5 g
Sugars
3%
34 g
Protein
9%
4 g
Vitamin A
5%
Vitamin C
2%
Calcium
1%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet
About Our Nutrition Information