Cinnamon Apple Pie
Thursday, November 5th, 2009There is nothing better or comforting than home-made apple pie. This version combines the sweet taste of apples with the spicy flavour of cinnamon in a tender-crisp crust. This pie can rival ‘Mom’s’ apple pie! Try it today.
PASTRY:
- 2 ½ cups flour
- 2 TBSP. white sugar
- 5 TBSP. cold water (approximately)
- 2/3 cup shortening
- 1 tsp. salt
FILLING:
- 1 lb. bag of firm cooking apples (spy, granny smiths, etc.)
- 2 TBSP. + 2 TBSP. cinnamon
- 2 TBSP. + 3 TBSP. white sugar
- 1 TBSP. cornstarch
Egg Wash -made up of one beaten egg + small amount of water
Sugar to sprinkle on top
Preheat oven to 450?F.
Measure all pastry ingredients, except water into food processor. Pulse a few times until mixture is the size of small peas. Through top, add just enough cold water until dough forms a ball. (Do not over-blend or pastry will be tough.) Cut dough in approximately thirds- two-thirds will be used for the bottom crust, and one-third for top. Roll out two-thirds of dough on lightly floured surface and line a pie plated with dough. Sprinkle 2 TBSP. cinnamon and 2 TBSP. sugar on bottom of crust.
Peel apples and slice and place in piecrust. Sprinkle cornstarch over apples, then 2 TBSP. cinnamon and 3 TBSP. white sugar. Roll out dough for top crust and spread over pie.
Crimp edges to seal. Brush egg wash over top crust and sprinkle with a little white sugar. Cut vent holes in top of crust with a sharp knife.
Bake for 1 hour 15 minutes.
