Cinnamon Apple Pie Recipe

If you love warm, cozy desserts that smell like autumn itself, you’re going to adore this Cinnamon Apple Pie Recipe. I absolutely love how the buttery crust perfectly cradles those tender, spice-kissed apples, and if you stick around, I’ll share some insider tips to make sure your pie comes out picture-perfect every single time. Trust me, this pie isn’t just delicious—it’s downright magical.

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Ingredients You’ll Need

These ingredients come together beautifully to build those perfect layers of flavor and texture. I recommend fresh, tart apples and cold lard for the crust—it might sound old-school, but it’s the secret to that flaky crust I rave about.

• All-purpose flour: The base for crust and thickening the filling, so fresh flour is key for the best texture.
• Salt: Just a pinch to bring out flavors in the crust and balance the sweetness.
• Cold lard: I found this really makes the crust flakier than butter alone—keep it cold to avoid greasy dough.
• Cold 2% milk: Helps bind the dough gently without making it tough.
• Sugar: Balances the tartness of the apples, and using regular granulated sugar keeps it classic.
• Ground cinnamon: The star spice for that unmistakable apple pie warmth.
• Ground ginger: Just a touch enhances the spice complexity without overpowering.
• Tart apples: Granny Smith or any firm, tangy apple works best for that perfect pie filling texture.
• Bourbon (optional): Adds a subtle smoky sweetness to the syrup—my family loves this twist.
• Cold butter: Cubed to dot the filling and create little pockets of richness.
• Coarse sugar: Sprinkled on top for a delightful sparkle and crunch after baking.

Variations

I love how versatile this Cinnamon Apple Pie Recipe is—feel free to make it your own! Whether you want to dial up the spice or swap out the crust, it’s forgiving and delicious every time.

• Use butter instead of lard: I’ve made it both ways. Butter gives a richer flavor but lard yields flakier layers—try whichever you prefer.
• Add nutmeg or cloves: For a spicier, more complex filling, adding a pinch of nutmeg or cloves works wonders.
• Mix apple varieties: Combining Granny Smith with Honeycrisp adds sweet-tart depth and avoids mushy filling.
• Make it vegan: Swap lard with cold vegan shortening and use plant-based milk; you can also substitute the butter with vegan butter.

How to Make Cinnamon Apple Pie Recipe

Step 1: Make the Flaky Pie Dough

Start by mixing your flour and salt in a large bowl. Then cut in the cold lard with a pastry cutter or two knives until the mixture looks like coarse crumbs—that’s the secret to flakiness here. Gradually add the cold milk, tossing with a fork, until the dough just holds when you press it. Don’t overwork it! Divide the dough in half, shape into disks, wrap each in plastic, and pop them in the fridge for at least an hour or even overnight. Chilling is key—it helps the fat firm up, so the crust bakes up tender and flaky instead of tough.

Step 2: Prepare the Apple Filling

While the dough chills, toss together the sugar, cinnamon, and ginger in a large bowl. Add peeled, thinly sliced tart apples and stir until they’re completely coated. Let this mixture sit covered for about an hour; I know it’s tempting not to, but this step lets the apples release their juices and really brings the flavors together.

Step 3: Make the Syrup with a Boozy Twist

Drain the apples, reserving the liquid they released. Pour that syrup into a small saucepan and optionally add a splash of bourbon. Bring it to a boil, then reduce heat and let it simmer uncovered. It’ll thicken and darken to a beautiful amber in about 20-25 minutes. Be patient here—this syrup is what ties the whole pie filling together with rich flavor and sweetness. Once done, remove it from heat and let it cool completely.

Step 4: Assemble Like a Pro

Preheat your oven to 400°F. On a lightly floured surface, roll out one disk of dough to about 1/8 inch thick—big enough to fit a 10-inch skillet or deep pie pan. Transfer it carefully to your pan (I love using cast iron for a crispier crust). Trim the edges running even with the pan. Now add the drained apples over the crust, pour the cooled syrup all over, and dot with those cubes of cold butter for added richness and moisture.

Step 5: Top It and Bake

Roll out the remaining dough as before and lay it gently over the filling. Trim, seal, and flute the edges to keep it sealed tight. Cut a few slits in the top crust to let steam escape—this keeps your crust from getting soggy. Brush the top with a little milk and sprinkle coarse sugar for a sparkle and crunch after baking. Pop the pie onto a foil-lined baking sheet (because spills happen) and bake for 20 minutes at 400°F.

Then reduce the oven heat to 350°F and bake for another 45-55 minutes until the crust is beautifully golden and the filling is bubbling through the vents. Once out of the oven, cool on a wire rack—resist the urge to cut it right away to let the filling set nicely.

How to Serve Cinnamon Apple Pie Recipe

Garnishes

I love to top this pie with a scoop of vanilla ice cream or a dollop of freshly whipped cream—there’s nothing like that creamy, cold contrast with the warm pie. A light dusting of powdered sugar or a drizzle of caramel sauce also amps the dessert up for special occasions.

Side Dishes

This pie pairs beautifully with a strong cup of coffee or a chai latte in cooler months. For a brunch spread, I like serving it alongside savory dishes like bacon or sausage for a perfect sweet-savory balance.

Creative Ways to Present

For holidays or dinner parties, I sometimes slice the pie into mini servings and serve them in individual ramekins with a cinnamon stick garnish. It feels extra special and super cozy, not to mention less messy!

Make Ahead and Storage

Storing Leftovers

My family and I usually cover leftover pie loosely with foil or plastic wrap and keep it in the refrigerator. It stays good and tastes great for up to 4 days—though it rarely lasts that long in my house!

Freezing

If I need to save some for later, I freeze the unbaked pie—assembled and wrapped tightly—to bake fresh later. This way, the crust doesn’t get soggy. When I want a slice later, I thaw and reheat it for the best texture and flavor.

Reheating

I’ve found reheating slices in a 350°F oven for about 15 minutes gives you a warm pie with a beautifully crisp crust. Microwaving works in a pinch but can make the crust soggy, so I avoid that if I can.

FAQs

Final Thoughts

When I first tried this Cinnamon Apple Pie Recipe, it instantly became a staple in my kitchen. There’s something so comforting about the perfectly spiced filling wrapped in that tender, flaky crust that just says “home.” I hope you’ll give it a try and see how easy it is to make a classic apple pie that tastes like it came from a bakery, but with all the love of homemade. Prepare for compliments—and maybe even requests for seconds!

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