Cinnamon Apple Pie

Ingredients

• 2 1/4 cups (550 mL) all-purpose flour, divided

• 2/3 cup (150 mL) Becel® salted margarine sticks

• Ice water

• 1/4 cup (60 mL) PLUS 1 Tbsp. (15 mL) granulated sugar, divided

• 1/4 cup (60 mL) firmly packed brown sugar

• 2 tsp. (10 mL) ground cinnamon

• 3 lbs. (1.5 kgs) apples (Granny Smith and McIntosh), peeled, cored and sliced, (about 8 cups)

• 1 Tbsp. (15 mL) milk

Instructions

1. For crust, add 2 cups (500 mL) flour in medium bowl. Cut in Becel® salted margarine sticks with pastry blender or two knives until coarse crumbs form. Add 4 to 5 Tbsp. (60 to 75 mL) ice water, 1 Tbsp. (15 mL) at a time, until dough forms. Knead dough with floured hands and shape into two discs, one slightly larger than the other. Wrap in plastic wrap and refrigerate until chilled, about 30 minutes.

2. Preheat oven to 425°F (220°C). Preheat baking sheet. Unwrap larger disc of dough and roll on floured* surface from center to edges to form 13-in. (33 cm) circle. Press into 9-in. (23 cm) pie plate; set aside.

3. For filling, combine 1/4 cup (60 mL) granulated sugar, brown sugar, remaining 1/4 cup (60 mL) flour and cinnamon in large bowl. Add apples; toss until coated. **Unwrap remaining pie dough and roll on lightly floured surface to form 10-in. (25 cm) circle. Cut decorative vent holes, if desired; or weave a lattice. Carefully place the pastry over the apples. Brush with milk and sprinkle with remaining 1 Tbsp. (15 mL) granulated sugar.

4. Arrange pie on heated baking sheet and bake 10 minutes. Decrease oven to 375°F (190°C). Bake 1 hour or until juices are bubbling. Cover with foil if top gets too brown. Cool on wire rack.

*For easier rolling and transfer of crust, roll dough between plastic wrap.

**Variation: Save remaining dough for another use such as mini-pies, pot pies, or the top for another 9-in. (23 cm) pie and use our Oatmeal Crumble Topping recipe instead! See nutrition information for calorie and sugar content.