Cinnamon Apple Pie Recipe

If you’re craving that warm, comforting feeling that only a classic pie can bring, then you’ve hit the jackpot with this Cinnamon Apple Pie Recipe. I absolutely love how this pie combines the spice of cinnamon, the tartness of crisp apples, and a buttery, flaky crust that makes every bite feel like a cozy hug. Stick around, and I’ll walk you through every step to make sure your pie comes out just as dreamy as mine always does!

this Recipe

Ingredients You’ll Need

The ingredients for this Cinnamon Apple Pie Recipe come together in harmony—each playing a crucial part in the final flavor and texture. I always recommend choosing tart apples for that perfect balance with the sweet filling.

• All-purpose flour: Essential for the crust and thickening the filling; I use bleached for a lighter pastry.
• Salt: A pinch in the dough enhances all the flavors without being salty.
• Cold lard: This is my secret to a flaky crust; you can swap with butter if preferred, but lard really shines here.
• 2% milk: Cold milk helps bring the dough together without making it heavy.
• Sugar: Sweetens the apples perfectly; I stick to granulated white sugar for a clean taste.
• Ground cinnamon: The star spice of this pie, offering that warm, inviting scent and taste.
• Ground ginger: Adds a subtle zing that complements the cinnamon beautifully.
• Tart apples: About 9 medium—choose Granny Smith or similar for that crisp tartness.
• Bourbon (optional): Adds a layer of depth to the syrup, but feel free to skip if you want a kid-friendly version.
• Cold butter: Dotting the filling for richness and a luscious finish.
• Coarse sugar: For sprinkling on top to add a delightfully crunchy finish after baking.

Variations

One of the best things about this Cinnamon Apple Pie Recipe is how easy it is to make your own. I’m always tweaking little things depending on the season or what’s in my pantry. Don’t hesitate to personalize it to your taste!

• Bourbon Swap: I sometimes replace bourbon with apple cider for a kid-friendly, equally flavorful syrup.
• Spice it Up: Adding a pinch of nutmeg or cloves creates more depth; just a dash goes a long way.
• Crust Alternatives: Use butter instead of lard for a richer crust, or a gluten-free flour mix if needed—just expect a slightly different texture.
• Apple Mix: Try combining Granny Smith with Honeycrisp or Pink Lady for a combo of tartness and sweetness.

How to Make Cinnamon Apple Pie Recipe

Step 1: Prepare the Flaky Pie Dough

Start by mixing the flour and salt in a big bowl. Then, cut in the cold lard until the mixture looks crumbly—kind of like coarse sand. This step is crucial because lumps of fat create those buttery, flaky pockets in your crust. Gradually add the cold milk, tossing with a fork until the dough just holds together when you press it. Don’t overwork the dough; that’s a common mistake I used to make that ended up toughening my crust. Divide the dough into two disks, wrap them tightly in plastic, and pop them in the fridge for at least an hour or overnight if you have time. Trust me, this chilling step makes rolling out easier and improves the texture.

Step 2: Make the Apple Filling

While your dough chills, stir together sugar, cinnamon, and ginger in a large bowl. Toss in the thinly sliced, peeled apples and make sure they’re evenly coated. Cover and let it rest for an hour so the apples release their natural juices—it’s like a mini marinade that deepens flavor and keeps the filling juicy but not soggy. Give the mixture a stir every 15-20 minutes so the apples absorb as much spice as possible.

Step 3: Cook the Syrup

Drain the apples, saving that flavorful syrup. Pour the syrup and bourbon (if using) into a small saucepan and bring it to a boil. Then reduce the heat and let it simmer uncovered for about 20 to 25 minutes, stirring occasionally. You’re aiming for a thickened, amber-colored syrup that adds a caramelized note to your pie—not too runny, not too sticky. Let it cool completely before moving on to the next step.

Step 4: Assemble and Bake the Pie

Preheat your oven to 400°F. On a floured surface, roll out one dough disk to about 1/8 inch thickness, fitting a 10-inch deep ovenproof skillet or pie dish (I love using a cast-iron skillet for extra crispness). Trim pastry edges to be neat with the rim. Toss the drained apples with flour and salt, then fill the crust evenly. Pour the cooled syrup over the apples and dot with cubed cold butter; this little addition takes the filling to the next level. Roll out the second dough disk and cover the pie, trimming and sealing the edges with a flute or by pinching with your fingers. Cut a few slits on top for steam to escape, brush with a little milk, and sprinkle coarse sugar for that irresistible golden crunch. Bake at 400°F for 20 minutes, then reduce the oven to 350°F and continue baking for 45-55 minutes until the crust is golden and the filling bubbles joyfully. Cooling the pie on a wire rack is key to let everything set up perfectly before serving.

How to Serve Cinnamon Apple Pie Recipe

Garnishes

I love serving this pie with a scoop of vanilla ice cream or a dollop of freshly whipped cream—both add a cool and creamy contrast to the warm, spicy filling. A sprinkle of cinnamon on top of the cream gives it that finishing touch every time.

Side Dishes

This pie pairs beautifully with a hot cup of coffee or spiced chai tea. For brunch or a casual dessert, I throw together a simple green salad dressed lightly with lemon vinaigrette to balance out the sweetness of the pie.

Creative Ways to Present

For special occasions, I sometimes cut the pie into smaller mini tarts—makes sharing with guests so fun and elegant. You can also create a lattice crust top to show off that gorgeous apple filling or shape the top crust edges into leaves for a festive vibe.

Make Ahead and Storage

Storing Leftovers

After enjoying a slice or two, wrap the rest tightly in plastic wrap or store in an airtight container in the fridge. Pie tastes great chilled or at room temperature after a day. My family usually can’t resist finishing it within two days!

Freezing

I’ve frozen this pie before with good results. Wrap whole baked pie or individual slices tightly in foil and plastic wrap, then freeze for up to two months. To thaw, let it sit overnight in the fridge.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes to revive that fresh-baked aroma and crisp up the crust again. Avoid the microwave since it softens the crust too much.

FAQs

Final Thoughts

This Cinnamon Apple Pie Recipe holds a special place in my kitchen—and my heart—because it reminds me of cozy family gatherings and the joy of sharing homemade treats. The balance of spices, the tender apples, and that flaky, buttery crust come together in a way that’s both comforting and impressive. Give it a try; you’ll see why my family goes crazy for it every time I bake it. And who knows? It might just become your go-to holiday or weekend dessert that everyone raves about!

Print