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 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
- 1 egg beaten with 1 tablespoon water (optional) Add to list
- Cinnamon sugar, for garnish (optional) 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 top crust over fruit. Crimp or flute the pastry together. You may brush the surface with a little egg wash and sprinkle with cinnamon and sugar if you like.
Bake pie for 10 minutes, and then reduce the temperature to 350° F. Bake for 35 to 40 minutes longer or until pastry is golden brown and 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. Feel free to experiment!
Recipe by, PCC Chef