Old-fashioned Brown Sugar and Cinnamon Apple Pie
Yield: One 9-inch pie
Brown sugar, butter and cinnamon give this pie the unmistakable savor of autumn. Try mixing apple varieties for a fun study in flavors!
- Pastry dough for a 2-crust pie Add to list
- 1 cup light brown sugar Add to list
- 1/2 teaspoon cinnamon Add to list
- 4 tablespoons flour Add to list
- 6 cups of peeled, cored and thinly sliced apples (see note) Add to list
- 1 tablespoon lemon juice Add to list
- 2 tablespoons butter, cut into small cubes Add to list
Preheat oven to 425° F.
Line a 9-inch pie pan with half the dough. Combine brown sugar with cinnamon and flour and toss with apples and lemon juice.
Pour apple mixture into prepared pie shell. Dot butter across the filling.
Roll out remaining dough to form the top crust. Cut decorative vents in crust with small cookie cutters, or just slit it in a few places with a knife. Lay the top crust over the fruit. Crimp or flute the pastry together. You may brush the surface with a little beaten egg and sprinkle with cinnamon and sugar if you like.
Bake the pie for 10 minutes, then reduce the temperature to 350° F. Bake for 35 to 40 minutes longer or until the pastry is golden brown and the filling is bubbly.
If you mix varieties, you can choose from so many different apple flavors and textures. Here are a few of my pie favorites: Granny Smith, Pink Lady, Honeycrisp, Braeburn and Fuji. However, there are so many other delicious varieties, so feel free to experiment!
Recipe by, PCC Chef
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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