Ceylon Cinnamon Aple pie cookie crust

By mrboyton

the following recipes come together to make the pie:

http://www.keyingredient.com/recipes/8332322/ceylon-cinnamon-aple-pie-cookie-crust/
http://www.keyingredient.com/recipes/8350028/ceylon-cinnamon-apple-pie-filling/
http://www.keyingredient.com/recipes/8353021/ceylon-cinnamon-apple-pie-part-3/

Ingredients

• Cookie Crust
• This recipe makes enough for a deep-dish pie with a lattice top, or a regular pie with a top crust.
• 2 1/2 Cups all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1/2 Cup butter, room temperature
• 1/2 Cup granulated white sugar
• 2 eggs
• 2 tsp. PURE VANILLA EXTRACT

Preparation

Step 1

Have all ingredients at room temperature. Sift together flour, baking powder and salt, set aside. Cream butter and sugar, add eggs, one at a time, and PURE VANILLA EXTRACT. Mix until combined, then add flour mixture in three parts, combining after each addition. A hand mixer or a food processor works well, or the dough can be blended by hand. Divide the dough into two parts, about 2/3 in one part and 1/3 in the other. Lay down a piece of waxed paper and pat one dough ball into a flat circle about 1/2 inch thick (this makes rolling the crust out easier). Place another sheet of waxed paper on top and refrigerate. Repeat with the other ball of dough. Now you can clean up and rest until tomorrow. If you insist on doing it all at once, have the filling ready to go and turn on the oven before starting the dough making. Instead of refrigerating the pie dough after dividing it, proceed directly to rolling out the crust.