This is made with Cinnamon Apple Passion Pancake Syrup.  This is a terrific syrup made by Pioneer Valley.  Because it has cinnamon oil in it, it tastes like Vietnamese cinnamon.  In this recipe, we strengthened that flavor with the addition of Vietnamese cinnamon.

4 1/2 to 5 cups 1/4–inch thick sliced apples (4 or 5 medium whole apples)
1/2 cup Original Clearjel
1/3 cup brown sugar
1 teaspoon Vietnamese cinnamon
3/4 cup Pioneer Valley Cinnamon Apple Passion Syrup or equal
2 tablespoons lemon juice
4 tablespoons butter
pie crust mix or recipe to make a double crust
1 tablespoon melted butter
1 tablespoon turbinado sugar

Preheat the oven to 375 degrees.

  1. Combine the brown sugar, cinnamon, and Clearjel in a medium saucepan.  Mix well.  Add the syrup, melted butter, and lemon juice.  Cook over medium heat, stirring constantly with a whisk, until it thickens and just begins to bubble.  Take it off the heat immediately.  Do not overcook.  The slurry will thicken more when baking.  Add the apple slices and flavor and stir.
  2. Form the pie shell.  Add the filling to the pie shell.  Add the top and crimp the edges or make a lattice top.  Brush the butter over the crust and sprinkle with the turbinado sugar.  Unless you are using a lattice top, cut slits in the crust to allow the steam to escape.
  3. Place a pie shield over the crust edges to avoid over-cooking the edges of the pie crust.  Bake for 45 to 50 minutes or until the crust is lightly browned.
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