Cinnamon Crusted Apple Pie
A classic apple pie just gets better when cinnamon is added to every layer.
Serves: 8Hands-on: 30 minutesTotal: 3 hours 15 minutesDifficulty: Medium
- 1⁄2 cup solid shortening
- 1⁄3 cup plus 3 Tbsp. softened butter, divided
- 2 1⁄4 cups plus 2 Tbsp. all-purpose flour, divided
- 2 tsp. cinnamon, divided
- 1⁄4 tsp. salt
- 1⁄4 cup granulated sugar
- 6 Tbsp. apple juice, divided
- 3 lbs. apples, peeled and sliced
- 1 Tbsp. lemon juice
- 1⁄2 tsp. nutmeg
- 2⁄3 cup brown sugar
- 2 Tbsp. coarse sugar
- In small bowl, combine shortening and 1⁄3 cup butter and mix well. Place in refrigerator for 1 hour to chill.
- In a large bowl, combine 2 1⁄4 cups flour, 1⁄2 teaspoon cinnamon, granulated sugar, and salt and mix well. Cut in chilled shortening mixture until particles are fine. Drizzle 4 tablespoons apple juice over mixture and work together until a dough forms. Form into a ball, wrap in plastic wrap, and chill for 1 hour.
- Divide dough in half and roll each into a 12-inch circle on lightly floured surface. Fit one circle into a 9-inch pie plate, letting edges hang over.
- Prepare apples and place in large bowl, sprinkling with 2 tablespoons apple juice and lemon juice as you work. Sprinkle with 2 tablespoons flour, 1 teaspoon cinnamon, nutmeg, and brown sugar and toss to coat. Pile into pie crust and dot with 2 tablespoons butter.
- Preheat oven to 425°F. Top pie with second pie crust. Roll edges together to seal, then flute. Cut decorative holes in top to release steam. Melt remaining tablespoon butter and brush over pie. In small bowl, combine coarse sugar and 1⁄2 teaspoon cinnamon; sprinkle over pie.
- Bake pie for 15 minutes, then reduce heat to 350°F and bake for 45 minutes longer or until crust is browned and crisp and juices are bubbling in center of pie. Cool for at least one hour before serving.