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.
# Ingredients:
→ 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
# Steps to Follow:
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 Notes:
01 -
For extra flavor, sprinkle a little cinnamon sugar on top of the pie before baking.
02 -
Best served with a scoop of vanilla ice cream or a dollop of whipped cream.
03 -
Store leftovers covered at room temperature for 2 days or refrigerated for up to 4 days.