I’m so excited to share with you my favorite apple and cinnamon pie recipe. This classic dessert has been a staple in our household for years, and for good reason. The combination of tender apples, warm cinnamon, and a hint of sweetness is absolute perfection.
My kids can’t get enough of it, and I love watching them devour slice after slice of this delicious pie. As a busy mom, I appreciate how easy it is to make – just peel and chop those apples, mix with some sugar and flour, and pour into a pre-made crust. It’s a recipe that’s perfect for any occasion, whether it’s a family dinner or a holiday gathering.
And the best part? It’s surprisingly healthy too – the apples provide fiber and antioxidants, while the cinnamon has anti-inflammatory properties. We like to serve it warm with a scoop of vanilla ice cream or whipped cream, but it’s also great at room temperature or even straight from the fridge.
I’ve made this pie countless times over the years, but I still get excited every time I take it out of the oven – the aroma alone is worth the effort! My family loves it when I make this pie for special occasions like birthdays or Thanksgiving. And let me tell you, it never lasts long in our house – we devour it in no time!
So if you’re looking for a new dessert to add to your repertoire, give this apple and cinnamon pie recipe a try. You won’t regret it! The flaky crust is made from scratch using butter and ice-cold water – don’t skip this step if you want that perfect flaky texture.
Classic Apple and Cinnamon Pie
4.9 from 1758 votes
This classic apple pie features a buttery, flaky crust and a warm, spiced filling with plenty of cinnamon. The apples are tender and juicy, perfectly balanced with a hint of sugar and lemon.
6 cups peeled and sliced Granny Smith apples (about 6 medium apples)
3/4 cup granulated sugar
2 tbsp all-purpose flour
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp lemon juice
2 tbsp unsalted butter, cut into small pieces
For the Egg Wash
1 large egg
1 tbsp milk
👨🍳Directions
1Prepare the pie crust: In a large mixing bowl, whisk together the flour, salt, and sugar.
2Add the cold cubed butter and use a pastry cutter or two forks to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces.
3Drizzle 6 tablespoons of ice water over the mixture and stir with a fork until the dough begins to come together.
4If needed, add more ice water, 1 tablespoon at a time, until the dough holds together when pressed.
5Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.
6Make the apple filling: In a large bowl, combine the sliced apples, granulated sugar, flour, cinnamon, nutmeg, and lemon juice.
7Toss until the apples are evenly coated.
8Let the mixture sit for 15 minutes to allow the apples to release some juice.
9Preheat the oven to 425°F (220°C).
10On a lightly floured surface, roll out one disc of dough into a 12-inch circle, about 1/8-inch thick.
11Carefully transfer the dough to a 9-inch pie dish, gently pressing it into the bottom and up the sides.
12Trim the excess dough, leaving a 1/2-inch overhang.
13Pour the apple filling into the prepared crust, mounding it slightly in the center.
14Dot the filling with the small pieces of butter.
15Roll out the second disc of dough into another 12-inch circle.
16Place it over the filling.
17Trim the overhang to about 1/2 inch, then fold the edges under and crimp as desired.
18Cut several slits in the top crust to allow steam to escape.
19In a small bowl, whisk together the egg and milk to make the egg wash.
20Brush the top crust evenly with the egg wash.
21Place the pie on a baking sheet to catch any drips.
22Bake at 425°F for 15 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for 35 to 40 minutes, until the crust is golden brown and the filling is bubbling through the slits.
23If the edges brown too quickly, cover them loosely with foil.
24Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing.
For a more intense cinnamon flavor, add an extra 1/2 teaspoon of cinnamon. You can also substitute half of the Granny Smith apples with Honeycrisp or Braeburn for a sweeter filling. If the pie crust edges brown too quickly, tent them with aluminum foil halfway through baking.
Watch Video Of How Classic Apple and Cinnamon Pie Works
This apple and cinnamon pie recipe has been a staple in our household for years – my family loves it whenever I make it. One thing that sets this recipe apart is its versatility; whether you’re looking for a dessert to serve at your next family gathering or just want something easy to whip up on weeknights, this pie delivers every time.
And let me tell you – reheating leftovers is always a breeze! Simply pop them back into a warm oven or microwave until they’re nice and hot again.
❓ Frequently Asked Questions About Apple and Cinnamon Pie
Q: What type of apples should I use for this pie?
A: For this recipe, you’ll want to use a mix of sweet and tart apples – Granny Smith work well because they hold their shape during baking. Avoid using too many overly sweet apples like Red Delicious as they’ll make the filling too sugary.
Q: Can I substitute other spices for the cinnamon?
A: While cinnamon is traditional in this pie, you can experiment with other warm spices like nutmeg or cardamom if you prefer.
Q: Do I need to pre-bake the crust before adding the filling?
A: Yes, pre-baking the crust ensures it doesn’t become soggy during baking. Simply bake the crust for 10-15 minutes before adding the filling.
Q: Can I make this pie ahead of time?
A: Yes, you can prepare the filling up to 24 hours in advance and store it in the fridge until baking. However, assemble and bake the pie within 2 hours of serving for optimal results.
Q: What’s the best way to store leftover pie?
A: Store leftover pie at room temperature in an airtight container for up to 3 days or freeze individual slices for later use.
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