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Double Crusted Apple with a Cinnamon Twist

Recipe By: Susan Boyle
Year Submitted: 2019
Winner Second Place


Sift 2 cups all purpose flour
¼ teaspoon salt
½ cup cold butter
1 teaspoon vanilla

2 pounds gala apples, 1 pound granny smith apples, 1 pound ida red apples
Cut into small thin slices and soak in lemon infused ice water.
1 teaspoon cinnamon
1 cup light brown sugar
½ teaspoon apple pie spice
2 tablespoons apple jelly
¼ cup all purpose flour

Brandy cinnamon caramel sauce
1 cup heavy whipping cream
¼ cup butter
2 tablespoons brandy
1 teaspoon of vanilla
1 ½ cups light brown sugar.


Use a pastry blender to cut in butter until flour mixture resembles corn meal. Add 4 oz. of cold cream cheese cut this into flour mixture. Add vanilla. Knead divide dough into half shape into round disk wrap in saran wrap chill before rolling out.

Cut into small thin slices and soak in lemon infused ice water.
Toss all ingredients together

Brandy cinnamon caramel sauce
In saucepan bring to boil whipping cream add sugar and butter whisk until smooth. Remove from heat add vanilla and brandy. Cool add to bottom of crust before filling with apple mixture. Roll out top crust decorate with cuts or design in dough cover apples and flute. Bake425 for 15 minutes turn down oven and bake for an additional 40 minutes at 350.