Apple Pie with Cinnamon Crust (Print Version)
Buttery cinnamon-spiced crust envelops juicy apple filling, creating the ultimate cozy dessert that's both nostalgic and impressive.
# What You’ll Need:
→ Cinnamon Pie Crust
01 - 2 1/2 cups all-purpose flour
02 - 2 tbsp granulated sugar
03 - 1 tsp ground cinnamon
04 - 1 tsp salt
05 - 1 cup (2 sticks) unsalted butter, cold and cubed
06 - 6-8 tbsp ice water
→ Apple Filling
07 - 6 cups thinly sliced, peeled apples (about 5-6 medium, Granny Smith or Honeycrisp)
08 - 3/4 cup granulated sugar
09 - 1/4 cup brown sugar
10 - 1 1/2 tsp ground cinnamon
11 - 1/4 tsp ground nutmeg
12 - 2 tbsp all-purpose flour
13 - 1 tbsp lemon juice
14 - 1 tsp vanilla extract
→ Egg Wash
15 - 1 egg, beaten with 1 tbsp water
# How to Make It:
01 - In a large bowl, whisk together flour, sugar, cinnamon, and salt. Cut in cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time, mixing just until the dough comes together. Divide the dough into two discs, wrap in plastic wrap, and chill for at least 1 hour.
02 - In a large bowl, toss sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, flour, lemon juice, and vanilla. Set aside.
03 - Preheat oven to 400°F (200°C). Roll out one dough disc on a lightly floured surface and fit into a 9-inch pie plate. Fill with the apple mixture, mounding slightly in the center. Roll out the second dough disc and place over the filling. Trim excess dough and crimp the edges to seal. Cut small slits in the top crust to allow steam to escape. Brush with egg wash.
04 - Bake for 20 minutes at 400°F (200°C), then reduce oven temperature to 350°F (175°C) and bake for an additional 30-35 minutes, until the crust is golden and the filling is bubbling. If the crust is browning too quickly, cover the edges with foil. Let cool for at least 2 hours before slicing.
# Additional Tips::
01 -
- Double cinnamon flavor in both crust and filling creates layers of warmth
- Perfect balance of sweet and tart with carefully selected apples
- Makes your kitchen smell absolutely heavenly while baking
02 -
- Adds warm aromatics to your home for hours after baking
- Contains the perfect ratio of apples to filling for a pie that holds its shape when sliced
- Makes excellent use of fall and winter apples when they're at their peak season
03 -
- Allow the crimped edge to extend slightly beyond the pie plate to prevent shrinkage during baking
- Create a more interesting appearance by brushing the crust with heavy cream instead of egg wash and sprinkling with turbinado sugar before baking
- Check for doneness by looking for steady bubbling through the vents that has a thick, slow quality rather than a rapid boil