Cinnamon Apple Pie

Lynnda Cloutier


A modern rendition of classic apple pie, this version is really easy to make and always a favorite. Serve it warm with a scoop of vanilla ice cream for the perfect match.
Serves 8Unknown Source

pinch tips: How to Melt Chocolate




1 stick unsalted butter, 4 oz
1/4 cup sugar
7 golden delicious apples, peeled and cored: 4 for filling) cut into 1/2 inch cubes, and 3 (for top decoration) cut into thin slices
1 tsp. cinnamon
almond tart dough, recipe follows
1/4 cup apricot glaze, recipe follows
2 tbsp. water
one standard 9 inch pie plate

Directions Step-By-Step

Preheat oven to 375.
Heat large skillet over medium heat and add butter and sugar. Cook til butter melts and sugar turns a light caramel color
Add the 4 cubed apples and cinnamon and cook over low heat til apples have soaked up caramel liquid and are nearly dry, 30 to 40 minutes.
Set apples aside to chill. They can be made a day in advance and refrigerated.
Working on a well floured surface, roll out dough to a thickness of about 1/8 inch. Carefully place sheet of dough into pie plate, using your fingers to gently press dough into bottom and up sides. Trim excess edges of dough, roll into ball, cover with plastic wrap and freeze for future use.
Pour caramelized apples on top of dough. Arrange the 3 slices apple on top of caramelized apples, starting at the edges and overlapping in a fan like manner, finishing in the center. Bake for 35 minutes.
Shortly before end of baking process, heat apricot glaze and water in small pan over medium heat til mixture is smooth.
transfer baked pie to wire rack and immediately pour on the glaze evenly. Let cool for 30 minutes and serve or store in sealed container at room temperature for up to 2 days.
Almond Tart Dough

2 sticks very cold unsalted butter, 8 oz

1/2 cup powdered sugar

1/2 cup blanched almonds, finely ground

1 egg

2 Tbsp. cold water

1/2 tsp. salt

2 cups flour

Put butter and 1/4 cup powdered sugar in food processor fitted with metal blade. On pulse setting mix for 2 minutes

Add almonds and remaining powdered sugar and pulse for another 2 minutes, til mixture is smooth.

Add egg, water, salt and half the flour. Pulse for another two minutes til mixture forms dough. Add remaining flour and pulse for another minute, til ball of dough is formed. Remove ball of dough from food processor, cover in plastic wrap and refrigerate for a least an hour before using. To make a chocolate crust, add one tablespoon of unsweetened cocoa powder when you add the almonds and remaining powdered sugar.

This dough stores in the freezer, well wrapped for up to two months, and thawed in the refrigerator.
Apricot Glaze

1 cup water

2 Tbsp. sugar

One 16 can apricots, including the syrup

3 golden delicious apples, coarsely chopped, with skin and core

1 Tbsp. powdered pectin

Put water, sugar, apricots and apples in large pan over high heat and bring to a boil.

Lower heat and stir in powdered pectin. Cook over low heat for about 30 minutes.

Press glaze through a strainer and let stand til it reaches room temperature.

The glaze can be kept in sealed container in refrigerator for up to 6 months. Makes 5 cups

The glaze, known in French as “napage”, is very easy to make. It brightens the appearance of baked goods, giving them a fresh look, as if they were just taken out of the oven.

About this Recipe

Course/Dish: Fruit Desserts