Apple Cinnamon Pie With Vanilla Ice Cream
Serves: 4
Presley Zulauf
1 January 1970
Based on User reviews:
49
Spice
31
Sweetness
47
Sourness
46
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
All-Purpose Flour3.5 tsps
Ground Cinnamon1 tbsp
Cider Vinegar1 tsp
Salt1 cup
Honey1 tbsp
MilkDirections:
1
Position rack in bottom third of oven and preheat oven to 400° F
2
Combine sliced apples, 1/4 cup sugar, flour, 2 teaspoons ground cinnamon, vinegar and salt in large bowl; toss to blend
3
Roll out 1 dough disk on lightly floured surface to 13-inch round
4
Transfer to 9-inch-diameter deep-dish glass pie dish
5
Trim overhang to 1/2 inch
6
Brush edge of crust lightly with water
7
Transfer apple mixture to crust, mounding in center and pressing lightly to compact
8
Drizzle with honey
9
Sprinkle with 1 teaspoon cinnamon
10
Roll out second dough disk to 13-inch round
11
Place atop apples
12
Trim dough overhang to 1 inch
13
Fold top crust edge under bottom crust edge, pressing to seal
14
Crimp edge decoratively
15
Cut several slits in crust to allow steam to escape
16
Place apple pie on baking sheet
17
Bake 45 minutes
18
Combine remaining 1 tablespoon sugar and 1/2 teaspoon ground cinnamon in small bowl
19
Brush top crust of pie with milk
20
Sprinkle with sugar mixture
21
Bake until crust is golden brown, apples are tender and juices bubble thickly, covering crust edges with foil if browning too quickly, about 20 minutes
22
Transfer pie to rack and cool
23
Cut pie into wedges and serve with vanilla ice cream
24
Position rack in bottom third of oven and preheat oven to 400° F
25
Combine sliced apples, 1/4 cup sugar, flour, 2 teaspoons ground cinnamon, vinegar and salt in large bowl; toss to blend
26
Roll out 1 dough disk on lightly floured surface to 13-inch round
27
Transfer to 9-inch-diameter deep-dish glass pie dish
28
Trim overhang to 1/2 inch
29
Brush edge of crust lightly with water
30
Transfer apple mixture to crust, mounding in center and pressing lightly to compact
31
Drizzle with honey
32
Sprinkle with 1 teaspoon cinnamon
33
Roll out second dough disk to 13-inch round
34
Place atop apples
35
Trim dough overhang to 1 inch
36
Fold top crust edge under bottom crust edge, pressing to seal
37
Crimp edge decoratively
38
Cut several slits in crust to allow steam to escape
39
Place apple pie on baking sheet
40
Bake 45 minutes
41
Combine remaining 1 tablespoon sugar and 1/2 teaspoon ground cinnamon in small bowl
42
Brush top crust of pie with milk
43
Sprinkle with sugar mixture
44
Bake until crust is golden brown, apples are tender and juices bubble thickly, covering crust edges with foil if browning too quickly, about 20 minutes
45
Transfer pie to rack and cool
46
Cut pie into wedges and serve with vanilla ice cream