Cinnamon Sugar Apple Pie
This is the best apple pie you will ever eat, it uses sweet vinegar and cinnamon to create a unique taste.
This is the best apple pie you will ever eat, it uses sweet vinegar and cinnamon to create a unique taste.
- 1 teaspoon salt
- 1/2 cup brown sugar
- 1 tablespoon cider vinegar
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1 cup sugar
- 2 tablespoons flour
- 1/2 teaspoon cinnamon
- 1 tablespoon lemon juice
- 1 tablespoon sugar
- 1 crust
- 6 tablespoons butter
- 6 tablespoons shortening
- 6 tablespoons ice water
- 1/2 teaspoon nutmeg
- 1 filling
- 4 large crisp apples peeled
- Carbohydrate 135.024746247984 g
- Cholesterol 68.228 mg
- Fat 36.9682358333074 g
- Fiber 6.26129600427369 g
- Protein 8.85424041639378 g
- Saturated Fat 19.9707549166626 g
- Serving Size 1 1 Serving (376g)
- Sodium 173.689999999947 mg
- Sugar 128.76345024371 g
- Trans Fat 2.57400174999141 g
- Calories 893 calories
Step-by-step
- Warm the butter in the microwave until it is soft, but not melted.
- Mix in a large bowl 2 cups all-purpose flour, I teaspoon salt, 1 tablespoon sugar
- Then cut in using the dough blender 6 tablespoons butter, 6 tablespoons shortening, 6 to 8 tablespoons ice water, 1/2 teaspoon Nutmeg, 1/2 teaspoon Cinnamon
- Wrap your pie crust in plastic wrap. Then place in refrigerator for 20 or more minutes, while you make the pie filling.
- Peel and slice your apples.
- Soak them in water with a tablespoon of lemon juice. This will prevent the first apple cut from.
- Mix in large mixing bowl 1 cup sugar, 2 tablespoons flour, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, 1 tablespoon vinegar
- Now, drain the water off of the apples and mix them with the spices.
- Now that you have finished the filling, it is time to assemble your pie.
- Now that your pie crust has had plenty of time to cool, divide it into two, equal halves.
- Roll one of the balls of pie crust out until it is around 1/8th of an inch thick.
- Once you have rolled out the dough, wrap it around the rolling pin and unroll it onto your pie pan.
- Once you have shaped it to fit the inside of the pan, take a fork and poke holes in the bottom of the crust. This will let the steam out as the pie bakes.
- Dump all of the apples in the pie. Place about 4 chunks of butter and four spoons of brown sugar on top of apple filling. This will give the filling rich flavor.
- Ok, we are almost done!
- Roll out the remaining pie dough and place it on top.
- Create a pattern around the edge of the pie by using the back of a knife.
- Cut long strips of tinfoil and place them around the edge of the pie.
- This will prevent the crust's edge from burning while it bakes. You will want to take the tinfoil off about ten minutes before the pie is done. This way, the apple pie will have a golden brown edge.
- Bake your pie at 400 degrees for 50-60 minutes.
- For a glossy effect, brush a small portion of egg white on top of the crust when you remove the tinfoil. Sprinkle a small amount of Cinnamon Sugar over the top of the egg white for a sweet, sugary kick to your pie.
Baking a standard nine-inch pie pan requires precision when scaling components up or down, as doubling pastry fats alters gluten development and moisture retention. When adjusting this formula for larger gatherings, increase the flour and shortening proportionally while maintaining exact ice water measurements by weight rather than volume to preserve flaky stratification.
- Soak sliced fruit in acidic water containing lemon juice to halt enzymatic browning before mixing with dry spices.
- Shield perimeter edges with aluminum strips during the initial 40 minutes at 400 degrees Fahrenheit to prevent premature burning.
- Remove foil shields ten minutes prior to completion, then brush the top sheet with protein wash and granulated crystals for a glossy crunch.
- Assemble unbaked pastries completely before wrapping them in multiple layers of plastic wrap for freezer storage up to three months.
Frozen unbaked pastries go directly into a hot oven without thawing, though total baking times must increase by fifteen to twenty minutes. Monitor internal bubbling through the upper vent holes to confirm the thickeners have fully activated.
