Cinnamon Apple Pie

This cinnamon apple pie is a ticket to the best autumn has to offer. Its tender crust, lusciously spiced fruit filling and comforting aroma will transport you with nostalgic flavor and aroma. Though the finished pie has a classic appearance, the recipe includes some smart pie-professional techniques that probably weren’t in your grandmother’s baking tool belt. Macerating the fruit and sugar together is nothing new, but by collecting and cooking down the juices they release, you can create a deeply spiced apple syrup. Whether you’re a seasoned baker or a kitchen novice, this pie is a worthy endeavor that will reward you with a taste of autumn’s bounty.

Cinnamon Apple Pie Ingredients

• All-purpose flour: Versatile all-purpose flour forms the base of the tender pie crust, providing structure and preventing the dough from becoming tough. A few more spoonfuls in the filling help the apple juices to thicken.
• Lard: A classic fat to use in pastry, lard makes pie dough that has a short, crumbly and very tender texture.
• Milk: A little cold milk provides just enough moisture to help the pie crust come together into a cohesive dough. Brushed on top of the pie once it’s assembled, milk also helps the pastry go shiny and brown in the oven as it bakes.
• Sugar: Once combined with the apples, the sugar helps draw moisture out of the fruit to create a syrup to sweeten the finished pie.
• Spices: Cinnamon and ginger add heaps of warm, autumnal aroma to this richly spiced apple pie. This is a great time to use that jar of single-origin cinnamon in your pantry, as it’s such an important flavor in this recipe.
• Apples: A hefty apple pie, this one requires 9 cups of thinly sliced peeled tart apples, or about nine medium apples. You can’t go wrong with Granny Smith, which have a nice tartness and hold their shape well. If you like options, here’s our guide to the best apples for baking, cooking and eating fresh.
• Bourbon (optional): Though it’s not required, adding a spoonful of bourbon to the reduced apple and sugar mixture layers in complex flavor notes of vanilla and oak.
• Butter: A few spoonfuls of cubed cold butter in the pie filling melt as it bakes, emulsifying in the apple and sugar juices to create a velvety sauce.
• Coarse sugar: Coarse sugar sprinkled on top of the pie just before baking adds crunch and a little sparkle to the crust.

Directions

Step 1: Mix and chill the pie crust dough

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In a large bowl, mix the flour and salt, then cut in the lard until crumbly. Gradually add the milk, tossing with a fork until the dough holds together when pressed. Divide the dough in half, then shape each half into a disk. Wrap them in plastic, and refrigerate the dough for one hour or overnight.

Step 2: Macerate the apples

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For the filling, in a large bowl, mix the sugar, cinnamon and ginger. Add the apples and toss them to coat. Cover the bowl and let it stand for one hour to allow the apples to release their juices, stirring occasionally.

Step 3: Reduce the spiced apple syrup

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Drain the apples, reserving the syrup. Place the syrup and, if desired, the bourbon in a small saucepan, and bring the mix to a boil. Reduce the heat, then simmer, uncovered, until the mixture thickens slightly and turns a medium amber color, 20 to 25 minutes. Remove the pan from the heat and let the syrup cool completely.

Step 4: Create the bottom crust, add the fruit filling

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Preheat the oven to 400°F. Toss the drained apples with the flour and salt. On a lightly floured surface, roll half the dough to a 1/8-inch-thick circle. Transfer the dough round to a 10-inch cast-iron or other deep ovenproof skillet. Trim the pastry so it’s even with the rim. Add the apple mixture, pour the cooled syrup over the top, then dot with butter.

Step 5: Add the top pie crust

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Roll the remaining dough to a 1/8-inch-thick circle. Place it over the filling, then trim, seal and flute around the edge. Cut slits in the top. Brush the milk over the pastry, then sprinkle the coarse sugar over the top. Place the pie on a foil-lined baking sheet, and bake it for 20 minutes.

Step 6: Lower the temp, finish baking

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Reduce the oven setting to 350°. Continue baking the pie until the crust is golden brown and the filling is bubbly, 45 to 55 minutes longer. Let the pie cool on a wire rack.

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Cinnamon Apple Pie Variations

• Experiment with the crust: If you prefer a different kind of fat in your crust, go for a shortening or butter pie crust instead of using lard. The Taste of Home Test Kitchen taste-tested butter, shortening and lard pie crusts and liked the butter one best.
• Swap spices: You can entirely shift the flavor profile of this pie by pivoting the spices in the filling. Omit the cinnamon and/or ginger and replace them with a little grated nutmeg, ground allspice, ground clove or homemade pumpkin pie spice. You can also try adding a cinnamon-based spice blend with a savory edge, such as baharat or Chinese five spice.
• Change up the filling: To switch out the classic apple pie filling, experiment with different apple varieties or different types of alcohol to customize the flavor profile of your finished pie.

How to Store Cinnamon Apple Pie

Once your pie is fully cooled, you can store it at room temperature in a pie dome, cake carrier or airtight container, or wrapped in foil, for up to two days. After two days at room temperature, it can go in the refrigerator, where it will last for an additional two days.

Can you freeze cinnamon apple pie?

Yes, you can absolutely freeze a pie. It’s best to freeze it before baking—although you can freeze it after baking. Place the pie (baked or unbaked) uncovered in the freezer. Once it’s frozen solid (two to three hours), wrap up the pie or store it in an airtight container or resealable bag, then place it back in the freezer. You can keep it frozen for three to four months.

When you’re ready, pull the pie out of the freezer to let it thaw while you preheat the oven to 350°.  If it was baked before you put it in the freezer, it should take 25 to 30 minutes to heat through.

If you froze the pie unbaked, let it fully thaw before baking, then bake it according to the recipe directions.

How long will apple and cinnamon pie last?

Fruit pies made with sugar, like cinnamon apple pie, can be covered with plastic or foil and stored at room temperature for up to two days. After that, pop it in the fridge for two more days. You can also freeze the unbaked pie. Place it in the freezer until firm. Wrap it tightly and return it to the freezer for two months.

Cinnamon Apple Pie Tips

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Is it better to bake an apple pie in glass or metal?

Both metal and glass pie plates work well for baking double-crust pies like this one. But for single-crust pies that are pre-baked, a metal plate is preferred because it heats more quickly and ensures a crisp crust. Find more pie-baking tips in our ultimate guide to baking pies.

What kind of apples can you use in this cinnamon apple pie recipe?

There are several kinds of apples you can use to make cinnamon apple pie. Granny Smiths are a great apple variety for pies because their tart flavor balances the sweet ingredients while their firm texture means they keep their shape during baking. But feel free to also try Braeburn, Crispin, Cortland, Jonagold, Honeycrisp, Pink Lady and Winesap. Or use a combination!

How can you make apple cinnamon pie your own?

There are several ways to make cinnamon sugar apple pie your own. No white sugar? Use light brown sugar instead. Replace the from-scratch pie crust with two sheets of refrigerated pie crust. Or substitute 1-1/2 teaspoons of homemade apple pie spice for the cinnamon and ginger.