Apple Cinnamon Pie
2h+
3h
14
This apple pie is irresistible as the apples are stacked high in every slice. That’s because of an extra step of quickly baking the apple filling before assembly, which guarantees a gorgeous stacked apple pie, bursting with loads of apples. Remember to chill the filling completely before assembling with the pie dough. This step can also be done a day or two in advance.
In America, there's a saying that goes: "There's nothing more American than Mom, Baseball, and Apple Pie". At The American Pie Company, the Yo’Mama’s Apple Cinnamon pie is one of the crown jewels, this recipe embodies that old-school, down-to-earth food culture that is quintessentially American, and perfected over the years from generations of recipes handed down between families and friends.
Ingredients
Coarse Sugar
2tbspEgg Yolk
1Water
1tbsp
Apple Cinnamon Pie Filling
Baking Apple
12Cinnamon Powder
1 ½tspVanilla Extract
1tspCornstarch
2 ½tbspLemon
½White Sugar
¾ cupSalt
¼tsp
All-Butter Pie Crust
Cubes of Cold Butter
225gAll-Purpose Flour
300gSalt
½tspCold Water
100ml
Equipment
Pie Pan
Rolling Pin
Brush
Fluted Pastry Cutter
Dough Cutter
Apple Cinnamon Pie
The American Pie Company
Preheat an oven to 320ºF
Peel, core and slice 12 baking apples
Place the apples in a large baking dish. Juice ½ lemon on top
Add ¾cup of sugar
Add 2½tbps of cornstarch
Add 1½tsp of cinnamon powder
Add 1tsp of vanilla extract
Add ¼tsp of salt
Gently mix until the apples are coated
Bake apples for 15m until the juices start to run
Remove from the oven. Cool completely at room temperature
Refrigerate for at least 30 minutes to chill. The Apple Cinnamon Pie Filling is ready
Add 300g of all-purpose flour to a large bowl
Add ½tsp of salt and mix
Add 225g of cold, cubed butter
Quickly cut the butter into the flour mixture until pearl size beads are formed
Add 100ml of cold water, 50ml at a time. Stir to incorporate
Quickly and firmly knead the dough until it comes together. Divide into two equal pieces and form two balls
Wrap each ball in cling film and flatten slightly
Refrigerate for at least 30m until chilled and smooth
Remove the dough from the refrigerator. Let it rest for 10m at room temperature
Preheat an oven to 180ºC
Work one ball of dough with your hands to make it more malleable
Generously flour a clean surface. Shape the dough into a round disk
Roll the dough, working from the center outward. Continue until the dough is about 32cm wide
Fold the dough in half twice. Place the tip in the center of a 20cm pie pan and unfold
Spread the chilled apple cinnamon filling in the pan
Dust the work surface with more flour. Shape the second ball of dough into a round disk
Roll the dough, working from the center outward. Continue until the dough is about 32cm wide
Cut the dough into 8 strips with a fluted pastry cutter. Each strip should be approximately 2½cm wide
Lay alternate strips over the pie, about 1cm apart
Fold back two alternate strips. Place a new strip across, then unfold the original two strips. Repeat the process three more times, alternating the strips that are folded back
Trim the extra crust from around the top edge, leaving approximately 2cm of overhang
Roll the dough inward into the cavity. Press to seal
Pinch the dough with two hands all the way around to make a fluted edge
Separate the yolk from 1 egg
Whisk the egg yolk with 1tbsp of water
Brush the entire pie with the egg wash
Sprinkle the pie with 2tbsp of coarse sugar
Bake for 55m, until the pie begins to bubble slowly and the crust turns a deep golden brown
The Apple Cinnamon Pie is ready. Allow to cool slightly and enjoy!
Coarse Sugar
2tbspEgg Yolk
1Water
1tbsp
Apple Cinnamon Pie Filling
Baking Apple
12Cinnamon Powder
1 ½tspVanilla Extract
1tspCornstarch
2 ½tbspLemon
½White Sugar
¾ cupSalt
¼tsp
All-Butter Pie Crust
Cubes of Cold Butter
225gAll-Purpose Flour
300gSalt
½tspCold Water
100ml
Equipment
Pie Pan
Rolling Pin
Brush
Fluted Pastry Cutter
Dough Cutter