Ingrédients pour Red Cinnamon Apple Pie
- All Purpose Flour
- 1 teaspoon salt
- Blanched Almond
- 1 cup shortening (or 1/2 cup butter + 1/2 cup shortening)
- 1 large egg
- 2-4 tablespoons ice water
- 1 cup granulated sugar
- 1/2 cup pineapple juice
- Red Cinnamon Candies
- 6 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and sliced
- Cinnamon
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Comment préparer Red Cinnamon Apple Pie
- Preheat oven to 425°F (220°C).
- In a large bowl, whisk together 3 cups flour and 1 teaspoon salt.
- Cut in 1 cup shortening (or 1/2 cup butter and 1/2 cup shortening) using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a small bowl, whisk together 1 large egg and 2-4 tablespoons of ice water until just combined.
- Gradually add the egg mixture to the flour mixture, stirring with a fork until the dough just comes together. Add more water, one tablespoon at a time, if needed.
- Divide the dough in half, form into balls, and flatten to about 1/2-inch thickness.
- On a lightly floured surface, roll out one portion of dough into a 12-inch circle (1 1/2 inches larger than a 9-inch pie pan).
- Carefully transfer the dough to the pie pan, pressing it gently into the bottom and up the sides. Trim and crimp the edges.
- In a saucepan, combine 1 cup sugar, 1/2 cup pineapple juice, and 1/4 cup crushed cinnamon candies. Bring to a boil, then reduce heat and simmer for 5 minutes, or until slightly thickened.
- In a separate bowl, toss 6 peeled, cored, and sliced apples with 2 tablespoons of flour.
- Add the apples to the warm sugar syrup and cook over medium heat, stirring frequently, until the apples are softened and the mixture has thickened slightly.
- Pour the apple filling into the prepared pie crust.
- Roll out the remaining dough and cut it into 3/4-inch wide strips.
- Arrange the strips over the filling in a lattice pattern. Trim and seal the edges, folding the bottom crust over the top to create a neat edge.
- Crimp the edges to seal. Brush the lattice strips with the reserved, slightly beaten egg white.
- Sprinkle the top with the sugar-cinnamon mixture.
- Bake for 10 minutes at 425°F (220°C), then reduce the oven temperature to 350°F (175°C) and bake for another 25-30 minutes, or until the crust is golden brown and the filling is bubbly. Let cool completely before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
100 g
Sugar
971g
Fat
188g
Carbs
162g
