Cinnamon and sugar apple pie

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Step 1

Preheat the oven to 400°.

Step 2

In a large bowl, whisk together the cinnamon and granulated sugar to combine. Transfer 2 tablespoons of the cinnamon sugar to separate small bowl and set aside for sprinkling over the assembled pie.

Step 3

To the large bowl with the remaining cinnamon, sugar mixture, add the brown sugar, corn, starch, orange zest, and salt, and whisk to combine. Add the apple slices, vinegar, vanilla, and bitters (if using) and toss the mixture with clean hands or large, flexible, spatula until the apples are evenly coated. Set the filling aside.

Step 4

Scrape all the apples into the pastry lined pie tin, along with any juices that accumulate in the bowl and mound the filling in the pie plate, pressing down to compact. Drizzle the apples with 2 tablespoons of the melted butter.

Step 5

Play second pastry over the pie, crimp and seal is desired.

Step 6

Brush the entire surface of the pie with the remaining 1 tablespoon melted butter, then sprinkle the reserved 2 tablespoons cinnamon sugar evenly over the top. Freeze the assembled pie until the dough is cold and firm, 10 to 15 minutes, then use the paring knife to cut several slits in the lid to allow steam to escape during baking.

Step 7

Place the pie on the bottom of the oven and bake for 20 minutes, then reduce the oven temperature to 350° and placed on a protected sheet pan and continue to bake until the surface is deeply brown. Bake for another one hour to one hour 30 minutes. Remove the pie from the oven and let cool completely before slicing.