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Fresh Apple Cinnamon Pie

Barbara
A delicious apple pie with extra cinnamony goodness baked right into the crust.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 8 servings

Equipment

  • Pie plate
  • Pastry cutter

Ingredients
  

Cinnamon Pie Crust

  • ⅔ cup shortening, plus 2 tablespoons
  • 2 cups all purpose flour
  • 1 tsp salt
  • 4-5 tbsp cold water
  • 2 tsp cinnamon

Apple Pie Filling (8 inch pie)

  • ½ cup sugar
  • 3 tbsp all purpose flour
  • ½ tsp nutmeg
  • ½ tsp cinnamon
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 6 cups tart apples, peeled, cored, and thinly sliced
  • 2 tbsp butter

Instructions
 

To make apple filling:

  • Mix together sugar, flour, nutmeg, cinnamon, and salt in a large bowl.
  • Add sliced apples.
  • Stir to combine. Set aside.
  • Preheat oven to 425°

To make pie crust:

  • Cut shortening into the flour and salt until particles are the size of peas.
  • Add cinnamon and water, 1 tablespoon at a time, tossing with a fork until all the flour is moistened.
  • Gather pastry together to form a ball.

To assemble and bake pie:

  • Place dough on floured surface. Cut dough in ½. Wrap one ½ in plastic wrap and place in the fridge.
  • Roll out other half and place in the bottom of pie dish; trim off excess dough from the edges.
  • Turn filling onto bottom pie crust in pie dish and dot with the 2 tablespoons butter.
  • Roll out second ½ of dough and place over filling.
  • Trim off excess dough and seal with the tines of a fork.
  • Cut 3-4 slits in the top of the pie.
  • Roll out excess dough and cut out decorative shapes. Place on the top of the pie.
  • Brush the top of the pie with a little milk and sprinkle with cane sugar.
  • Cover edge of pie with foil strips or pie ring.
  • Bake for 40-50 minutes, until crust is brown and juice begins to bubble through the slits in the top crust.
  • Cool to room temperature before serving.