This cinnamon swirl pie crust has everything you want in a top crust. It is flaky, slightly sweet and the cinnamon adds a lovely pairing for the apples inside.
Cinnabon Apple Pie
Ingredients
Crust
Instructions
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Slice apples and place in sauce pan on the stove over low heat adding sugar and simmering while preparing the crust.
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Make sure all of your ingredients are cold. Cut the plant butter into your flour and then working quickly add the salt, water and vinegar. The dough will look rough, that's okay. Avoid the temptation to add more water. Pour the bowl out onto your cutting board and gather together and kneed gently until a ball is formed. Do not over work the dough and do not be concerned if there is excess flour that does not readily incorporate into your ball. Divide the ball in two. Roll one of the balls into a large circle to fit the bottom crust. Gently lift the dough up and into a 9" pie plate. When your apples have begun to soften, pour them into your bottom crust. To begin the top crust, start by rolling a large rectangle. Melt the plant butter and pour it over the top of your dough, then sprinkle with the cinnamon and sugar mixture. Roll the dough, long side.
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With a sharp knife slice 1/4 inch circles.
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Arrange the cinnamon swirls on a piece of parchment paper. Cover with a second piece of parchment and Roll out your top pie crust Carefully transfer to the top of your apples and pinch the sides to seal Bake in a 350° oven for 45 minutes or until the top crust is brown and flaky.
