Vintage Red Cinnamon Apple Pie
A nostalgic 1950s apple pie with a flaky almond pastry crust and a bright red cinnamon-candy apple filling finished with a lattice top.
This recipe is American style, desserts, scaled for 8 servings, with 30 min prep and 40 min cook.
Prep: 30 min · Cook: 40 min · Total: 70 min · Serves: 8
Quick cooking notes
- Core ingredients include all-purpose flour, salt, blanched almonds, shortening.
- Follow all 13 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 8 servings.
Ingredients
- 2 cup all-purpose flour (for pastry)
- 0.5 tsp salt
- 0.25 cup blanched almonds (finely ground)
- 0.75 cup shortening
- 1 large egg (separated)
- 3 tbsp water (cold)
- 0.75 cup granulated sugar (for filling)
- 0.75 cup pineapple juice
- 0.5 cup red cinnamon candies
- 6 medium apples (peeled, cored, and sliced)
- 0.25 cup all-purpose flour (for coating apples)
- 1 tbsp granulated sugar (for topping)
- 1 tsp ground cinnamon (for topping)
Instructions
- Preheat the oven to 220°C (425°F).
- To make the pastry, sift 2 cups flour and salt into a mixing bowl. Stir in the ground almonds.
- Cut in the shortening until the mixture resembles coarse crumbs.
- Blend the egg yolk with the cold water. Sprinkle over the flour mixture, stirring with a fork until the dough is just moist enough to hold together. Reserve the egg white for brushing the lattice.
- Divide the dough in half, form into disks, flatten slightly, and roll out one portion into a circle about 1 1/2 inches larger than an inverted 9-inch pie pan. Fit it loosely into the pan.
- For the filling, combine 3/4 cup sugar, pineapple juice, and red cinnamon candies in a saucepan. Bring to a boil and cook for 5 minutes.
- Place the sliced apples in a bowl and coat them with 1/4 cup flour.
- Add the hot cinnamon syrup to the apples and cook over medium heat, stirring constantly, until the filling thickens slightly.
- Pour the filling into the pastry-lined pie pan.
- Roll out the remaining dough and cut it into 3/4-inch strips. Arrange the strips in a crisscross lattice over the filling. Trim and seal the ends, then fold the bottom crust over to cover and flute the edge.
- Brush the lattice strips with the reserved egg white, lightly beaten. Sprinkle with the topping mixture of 1 tablespoon sugar and 1 teaspoon cinnamon.
- Bake at 220°C (425°F) for 10 minutes, then reduce the oven to 175°C (350°F) and bake for 25 to 30 minutes more, until the crust is golden brown.
- Cool before slicing and serving.
Nutrition (per serving)
- Calories: 356
- Protein: 4 g
- Fat: 16 g
- Carbohydrates: 51 g
- Sugar: 24 g
- Sodium: 118 mg
Nutrition values are estimates based on stored ingredient totals and serving size.