Description
This classic Cinnamon Apple Pie features a flaky, buttery crust filled with tender, cinnamon-spiced tart apples simmered in a rich amber syrup. With hints of ginger and optional bourbon, the pie is topped with a golden, sugar-crisp crust, making it a perfect dessert for cozy gatherings or festive occasions.
Ingredients
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 of salt
- 3 tablespoons cold butter, cubed
Topping:
- 1 tablespoon 2% milk
- 2 teaspoons coarse sugar
Instructions
- Make the dough: In a large bowl, combine the flour and salt. Cut in the cold lard with a pastry blender or fork until the mixture resembles coarse crumbs. Gradually add cold 2% milk, tossing with a fork until the dough holds together when pressed. Divide the dough in half and shape each half into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour or overnight to chill.
- Prepare the filling: In a large bowl, mix sugar, ground cinnamon, and ground ginger. Add the sliced tart apples and toss well to coat evenly. Cover the bowl and let it stand for 1 hour to allow the apples to release their juices, stirring occasionally.
- Cook the syrup: Drain the apples, reserving the juice. Pour the reserved syrup and bourbon (if using) into a small saucepan. Bring to a boil over medium heat, then reduce heat and simmer uncovered. Continue cooking until the syrup thickens slightly and turns a medium amber color, about 20-25 minutes. Remove from heat and allow to cool completely.
- Preheat the oven and prepare crust base: Preheat oven to 400°F (200°C). On a lightly floured surface, roll out one half of the dough to a 1/8-inch thick circle. Place it into a 10-inch cast-iron or other deep ovenproof skillet, trimming the pastry evenly to the rim.
- Assemble filling: Toss the drained apples with flour and a dash of salt. Spread the apple mixture evenly over the bottom crust in the skillet. Pour the cooled syrup over the apples and dot the surface with cold butter cubes.
- Top crust and prepare for baking: Roll out the remaining dough to a 1/8-inch thick circle. Place this over the filling, trim excess dough, seal the edges by fluting, and cut slits on top to vent steam. Brush the top crust with 2% milk and sprinkle with coarse sugar. Place the skillet on a foil-lined baking sheet to catch drips.
- Bake the pie: Bake at 400°F for 20 minutes. Then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 45-55 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool: Remove the pie from the oven and place it on a wire rack to cool before serving to allow the filling to set.
Notes
- Allowing the apple filling to stand for an hour helps the fruit release juices, which intensifies flavor and improves texture.
- Using lard in the crust creates a tender, flaky pastry, but it can be substituted with cold butter for a different flavor.
- The optional bourbon adds a subtle depth and warmth to the filling but can be omitted for a non-alcoholic version.
- Use tart apples such as Granny Smith for the best balance of sweetness and acidity.
- Make sure to cool the syrup completely before pouring over the apples to prevent melting the butter too quickly.
- To avoid soggy bottoms, use a deep ovenproof skillet like cast iron for baking.
- The foil-lined baking sheet catches drips and makes cleanup easier.
Nutrition
- Serving Size: 1 slice (1/10th of pie)
- Calories: 410
- Sugar: 32g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 25mg
