Description
This classic Cinnamon Apple Pie features a flaky, buttery crust filled with sweet and tart spiced apples, enhanced by a homemade amber bourbon syrup. The pie is baked to golden perfection, creating a warm and comforting dessert perfect for any occasion.
Ingredients
Units
Scale
Crust:
- 2-1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1-1/4 cups cold lard
- 6 to 8 tablespoons cold 2% milk
Filling:
- 2-1/2 cups sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 9 cups thinly sliced peeled tart apples (about 9 medium)
- 1 tablespoon bourbon, optional
- 2 tablespoons all-purpose flour
- Dash salt
- 3 tablespoons cold butter, cubed
Topping:
- 1 tablespoon 2% milk
- 2 teaspoons coarse sugar
Instructions
- Prepare the Dough: In a large bowl, combine the flour and salt. Cut in the cold lard until the mixture is crumbly. Gradually add cold 2% milk, tossing with a fork until the dough holds together when pressed. Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or overnight for best results.
- Make the Filling: In a large bowl, mix the sugar, ground cinnamon, and ground ginger. Add the thinly sliced peeled tart apples and toss to coat thoroughly. Cover and let the mixture stand for 1 hour, stirring occasionally, to allow the apples to release their juices.
- Prepare the Syrup: Drain the apples, reserving the syrup. In a small saucepan, combine the reserved syrup and optional bourbon, then bring to a boil over medium heat. Reduce the heat and simmer uncovered until the mixture thickens and turns a medium amber color, about 20 to 25 minutes. Remove from heat and allow it to cool completely.
- Preheat Oven and Roll Dough: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out one half of the dough to a 1/8-inch thickness into a circle big enough to fit a 10-inch cast-iron or deep ovenproof skillet. Transfer the dough to the skillet and trim the edges even with the rim.
- Assemble the Pie: Add the drained apple mixture into the skillet over the dough. Toss the apples with the 2 tablespoons flour and a dash of salt before adding. Pour the cooled syrup over the filling and dot with cubed cold butter evenly on top.
- Top the Pie: Roll out the remaining dough to 1/8-inch thickness and place it over the filling. Trim, seal, and flute the edges to secure the top crust. Cut slits in the top crust to vent steam during baking.
- Finish and Bake (First Stage): Brush the top crust with 1 tablespoon of 2% milk and sprinkle 2 teaspoons of coarse sugar evenly over it. Place the pie on a foil-lined baking sheet to catch drips. Bake in the preheated oven at 400°F for 20 minutes.
- Bake (Second Stage): Reduce the oven temperature to 350°F (175°C) and continue baking the pie for an additional 45 to 55 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool: Remove the pie from the oven and cool it on a wire rack before serving to allow the filling to set.
Notes
- For a richer crust, use lard as specified; however, cold butter can be substituted.
- The bourbon in the syrup is optional but adds a depth of flavor to the pie.
- Using tart apples like Granny Smith ensures a balanced sweet-tart flavor and holds the shape well.
- Allowing the pie to cool completely helps the filling set for clean slices.
- This pie can be prepared a day ahead and reheated gently before serving.
Nutrition
- Serving Size: 1 slice (1/10 of pie)
- Calories: 380
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg
