Cinnamon-and-Sugar Apple Pie Recipe | King Arthur Baking

Preheat the oven to 400°F with a rack inside the lower third. Line a baking sheet with a silicone baking mat or foil and put apart.

In a giant bowl, whisk collectively the cinnamon and granulated sugar. Swap 2 tablespoons of the cinnamon sugar to a separate small bowl and put apart for sprinkling over the assembled pie.

To the massive bowl with the remaining cinnamon-sugar mixture, add the brown sugar, cornstarch, orange zest, and salt. Whisk to combine. Add the apple slices, vinegar, vanilla, and bitters. Toss the mix with clear palms or a giant versatile spatula until the apples are evenly coated. Set the filling aside.

Let 1 portion of the dough sit at room temperature for a minute or two to soften barely, then unwrap it and place on a frivolously floured flooring. Use a rolling pin to beat the dough all through the ground to make it additional pliable. Mud the dough and your work flooring with additional flour, then roll out the dough, dusting with additional flour as needed, proper right into a 13″ spherical about 1/8″ thick.

Swap the spherical to a 9″ pie pan, centering it and letting the pastry hunch down the sides into the underside. Firmly press the pastry into the underside and up the sides of the pan, guaranteeing contact in every single place and taking care to not stretch it. Swap the lined pie pan to the fridge. Roll out the second portion of dough merely as you in all probability did the first and set it aside at room temperature.

Take away the lined pie pan from the fridge and change about 1/4 of the apple filling into the pan. Match the apple slices throughout the bottom of the pan to scale back gaps (this will help reduce the filling from shrinking all through baking). Add the rest of the apples along with any juices that collected inside the bowl. Mound the filling inside the pie pan, pressing proper right down to compact the apples so that you have a good, tightly packed dome of apples.

Drizzle the apples with 2 tablespoons of the melted butter. To see the recipe developer, Claire Saffitz assemble her apple pie, see our video Claire’s Favorite Apple Pie Strategies.

Brush the outer fringe of the pie pastry with water. Place the second spherical of pastry over the pie, letting it hunch over the filling. Press very firmly all the easiest way throughout the rim of the pie pan alongside along with your fingertips to seal the underside and excessive layers of pastry collectively, then use a paring knife to trim away the excess pastry from throughout the rim. Using the tines of a fork, press throughout the border of the pie as soon as extra to crimp it, dipping the tines in flour if needed to cease sticking.

Brush your total flooring of the pie with the remaining 1 tablespoon melted butter, then sprinkle the reserved 2 tablespoons cinnamon sugar evenly extreme. Freeze the assembled pie until the pastry is chilly and company, 10 to fifteen minutes, then use a paring knife or kitchen shears to cut various slits inside the excessive to allow steam to flee all through baking.

Place the pie on the prepared baking sheet and bake for 20 minutes, then reduce the oven temperature to 350°F and proceed to bake until the crust is deeply browned and you will see apple juices effervescent up by the use of the vents, one different 1 hour to 1 hour half-hour.

Take away the pie from the oven and let cool absolutely sooner than slicing and serving with vanilla ice cream, if desired.

Storage instructions: Retailer the cinnamon apple pie lined loosely at room temperature for as a lot as 4 days. The pastry could be essentially the most crisp on the first and second day.