Old-fashioned Brown Sugar and Cinnamon Apple Pie

Yield: One 9-inch pie

Your rating: None (53 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Brown sugar, butter and cinnamon give this pie the unmistakable savor of autumn. Try mixing apple varieties for a fun study in flavors!

Ingredients

Preparation

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.

Notes

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 Lynne Vea, PCC Chef

Lynne Vea

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.

Learn more about our recipes. View guidelines »

More about: apples, cinnamon, desserts

Comments

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love this recipe

It is so simple and perfect! I make them into individual servings using 1/2 pint canning jars then freeze them and bake one as we each want one. Perfect for one or two!

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