Apple Cinnamon Pie

There’s something undeniably comforting about the smell of apples and cinnamon baking in the oven. It fills the house with a warmth that just feels like home. For years, this Apple Cinnamon Pie recipe has been the centerpiece of our family gatherings, especially during the fall. From Thanksgiving feasts to cozy Sunday dinners, this pie is always the first dessert to disappear. What I love most about it is the perfect balance of sweet and tart apples, the warm spice of cinnamon, and the flaky, buttery crust that just melts in your mouth. It’s not overly complicated to make, yet it consistently delivers that classic, homemade pie flavor that everyone adores. Even my pickiest eaters, who usually turn their noses up at fruit desserts, can’t resist a slice of this warm, comforting apple cinnamon pie. Trust me, once you try this recipe, it will become a cherished tradition in your own family too.

Ingredients

• For the Crust:
  • 2 ½ cups all-purpose flour: Provides the structure for the pie crust, creating a tender and flaky texture.
  • 1 teaspoon salt: Enhances the flavors of the crust and other ingredients.
  • 1 cup (2 sticks) unsalted butter, chilled and cubed: The key to a flaky crust; cold butter creates layers of steam during baking, resulting in flakiness.
  • ½ cup ice water: Binds the dough together while keeping it cold, crucial for preventing gluten development and maintaining flakiness.
• For the Filling:
  • 6-8 medium apples (about 3 pounds), peeled, cored, and sliced: The star of the pie, providing sweetness, tartness, and a delightful texture. A mix of apple varieties is recommended for complex flavor.
  • ¾ cup granulated sugar: Adds sweetness to the filling and balances the tartness of the apples.
  • ¼ cup packed light brown sugar: Lends a deeper, caramel-like sweetness and moisture to the filling.
  • ¼ cup all-purpose flour: Helps to thicken the apple juices during baking, preventing a soggy bottom crust.
  • 2 teaspoons ground cinnamon: The quintessential spice that warms the pie and complements the apple flavor perfectly.
  • ½ teaspoon ground nutmeg: Adds a subtle warmth and depth of flavor to the spice blend.
  • ¼ teaspoon ground cloves: A small amount of cloves enhances the warmth and complexity of the spices.
  • ¼ teaspoon salt: Balances the sweetness and enhances the overall flavor of the filling.
  • 2 tablespoons unsalted butter, cut into small pieces: Adds richness and flavor to the filling as it melts during baking.
  • 2 tablespoons lemon juice: Brightens the flavors of the apples and spices, and prevents the apples from browning.
• For the Egg Wash (Optional):
  • 1 large egg: Provides a golden brown and glossy finish to the crust.
  • 1 tablespoon milk or water: Thins the egg wash for easier brushing and enhances the shine.
• For Sprinkling (Optional):
  • Coarse sugar or granulated sugar: Adds a sparkly finish and a touch of extra sweetness to the crust.

Instructions

1. Prepare the Pie Crust:

• In a large bowl, whisk together the flour and salt.
• Add the chilled, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. It’s crucial to keep the butter cold to ensure a flaky crust. Work quickly and avoid overmixing.
• Gradually add the ice water, one tablespoon at a time, mixing gently after each addition, until the dough just comes together. Do not add too much water; you want the dough to be moist but not sticky.
• Divide the dough in half, flatten each half into a disc about 1 inch thick, wrap each disc tightly in plastic wrap, and refrigerate for at least 1 hour, or preferably 2 hours. Chilling the dough allows the gluten to relax, making it easier to roll out and preventing shrinkage during baking.

2. Prepare the Apple Filling:

• While the dough is chilling, prepare the apple filling. Peel, core, and slice the apples into about ¼-inch thick slices. Consider using a mix of apple varieties like Granny Smith for tartness, Honeycrisp for sweetness and crispness, and Fuji for sweetness and moisture. This combination creates a more complex and flavorful filling.
• In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, cloves, and salt. Toss gently to coat the apples evenly with the sugar and spice mixture.
• Stir in the lemon juice. The lemon juice not only brightens the flavor but also helps prevent the apples from browning and adds a touch of acidity that balances the sweetness.
• Set the apple filling aside while you roll out the pie crust.

3. Assemble the Pie:

• Preheat your oven to 425°F (220°C). Starting with a higher temperature helps to set the crust quickly and prevent a soggy bottom.
• On a lightly floured surface, roll out one disc of chilled pie dough into a 12-inch circle. Roll from the center outwards, turning the dough frequently to ensure even thickness and prevent sticking. If the dough becomes sticky, lightly dust with more flour.
• Carefully transfer the rolled dough to a 9-inch pie plate. Gently press the dough into the bottom and up the sides of the pie plate, ensuring it fits snugly. Trim any excess dough hanging over the edge, leaving about a ½-inch overhang.
• Pour the apple filling into the pie crust, mounding it slightly in the center. Don’t worry if it seems like a lot of filling; the apples will cook down as they bake.
• Dot the top of the apple filling with the small pieces of butter. These butter pieces will melt and add richness and flavor to the filling as it bakes.
• Roll out the second disc of pie dough into another 12-inch circle. Gently place it over the apple filling.
• Trim the top crust to match the bottom crust overhang. Crimp the edges of the top and bottom crusts together to seal the pie. There are many ways to crimp a pie crust – you can use your fingers, a fork, or even a spoon to create a decorative edge.
• Cut several vents in the top crust using a sharp knife. Venting allows steam to escape during baking, preventing the crust from puffing up and cracking.
• Optional Egg Wash and Sugar Sprinkling: In a small bowl, whisk together the egg and milk or water to make an egg wash. Brush the top crust evenly with the egg wash. Sprinkle the top crust with coarse sugar or granulated sugar for a sparkly finish and added sweetness.

4. Bake the Pie:

• Place the pie on a baking sheet. Using a baking sheet catches any juices that might bubble over during baking, preventing a mess in your oven.
• Bake in the preheated oven at 425°F (220°C) for 15 minutes. This initial high heat helps to set the crust and prevent sogginess.
• Reduce the oven temperature to 375°F (190°C) and continue baking for another 40-50 minutes, or until the crust is golden brown and the filling is bubbly. The baking time may vary depending on your oven and the type of apples used. Check for doneness by inserting a knife into the center of the pie – it should go in easily and the apple filling should be tender.
• If the crust starts to brown too quickly, you can loosely tent the pie with aluminum foil during the last 15-20 minutes of baking. This prevents the crust from burning while allowing the filling to continue cooking.
• Remove the pie from the oven and let it cool on a wire rack for at least 2-3 hours before slicing and serving. Allowing the pie to cool completely helps the filling to set properly, making it easier to slice and preventing it from being too runny.

Nutrition Facts

Serving Size: 1 slice (1/8 of pie)
(Nutritional information is an estimate and may vary based on specific ingredients and portion sizes)

• Calories: Approximately 350-400 kcal
• Total Fat: 18-22g
  • Saturated Fat: 10-12g
• Cholesterol: 40-50mg
• Sodium: 200-250mg
• Total Carbohydrates: 45-55g
  • Sugars: 25-30g
• Protein: 3-4g

Preparation Time

• Prep time: 45 minutes (including dough chilling time)
• Bake time: 55-65 minutes
• Total time: Approximately 2-2.5 hours (including cooling time)

How to Serve

Apple Cinnamon Pie is incredibly versatile and delicious served in a variety of ways. Here are some popular serving suggestions:

• Warm: The classic way to enjoy apple pie! Serve it warm, slightly cooled from the oven, for the ultimate comfort dessert.
• With Vanilla Ice Cream: A timeless pairing. The cold, creamy vanilla ice cream perfectly complements the warm, spiced pie.
• With Whipped Cream: A lighter alternative to ice cream. Freshly whipped cream adds a touch of elegance and lightness.
• With Caramel Sauce: Drizzle warm caramel sauce over a slice of apple pie for an extra layer of sweetness and richness.
• With Cheddar Cheese: A surprisingly delicious and traditional pairing, especially in New England. A slice of sharp cheddar cheese on top of warm apple pie creates a sweet and savory combination.
• With Cinnamon Ice Cream: Enhance the cinnamon flavor by serving it with cinnamon ice cream for a double dose of spice.
• Plain: Sometimes, the simple perfection of apple pie needs no accompaniment. Enjoy a slice on its own to fully appreciate the flavors of the apples, spices, and buttery crust.
• For Brunch: Serve slices of apple pie alongside coffee or tea as a delightful brunch treat.
• As a Dessert Bar: Include apple pie as part of a dessert bar at parties or gatherings, offering a variety of toppings like ice cream, whipped cream, caramel sauce, and chopped nuts.

Additional Tips for the Best Apple Cinnamon Pie

1. Use a Mix of Apple Varieties: Combining different types of apples, like tart Granny Smiths, sweet Honeycrisps, and firm Fujis, creates a more complex and flavorful filling with varying textures.
2. Don’t Overwork the Dough: Overmixing the pie dough develops gluten, resulting in a tough crust. Mix just until the dough comes together, and handle it gently when rolling.
3. Keep Ingredients Cold: Cold butter and ice water are crucial for a flaky crust. Cold ingredients prevent the butter from melting into the flour, ensuring distinct layers of butter and dough that create flakiness when baked.
4. Chill the Dough Properly: Chilling the dough allows the gluten to relax, making it easier to roll out and preventing shrinkage during baking. Don’t skip the chilling step!
5. Pre-bake the Bottom Crust (Optional): For a guaranteed crispy bottom crust, you can pre-bake the bottom crust before adding the filling. Line the crust with parchment paper, fill with pie weights or dried beans, and bake at 375°F (190°C) for 15 minutes, then remove the weights and parchment and bake for another 5-7 minutes before adding the filling.
6. Don’t Overfill the Pie: While it’s tempting to pack the pie full of apples, overfilling can cause the filling to bubble over and make the bottom crust soggy. Mound the filling slightly in the center, but don’t overfill.
7. Let the Pie Cool Completely Before Slicing: Resist the urge to cut into the pie while it’s still hot. Allowing the pie to cool completely, for at least 2-3 hours, allows the filling to set properly and makes slicing much easier and cleaner. The flavors also meld and deepen as the pie cools.

FAQ About Apple Cinnamon Pie

Q1: Can I use store-bought pie crust instead of making my own?
A: Yes, absolutely! While homemade pie crust is truly special, using store-bought pie crust is a great time-saver and still yields a delicious pie. Just be sure to use a good quality refrigerated pie crust for the best results. You’ll typically need two crusts for a double-crust pie.

Q2: What are the best apples to use for apple pie?
A: The best apple pie uses a mix of apples for complexity in flavor and texture. Great options include Granny Smith (tart and firm), Honeycrisp (sweet and crisp), Fuji (sweet and juicy), Braeburn (sweet-tart and firm), and Gala (mildly sweet and crisp). A combination of 2-3 of these varieties will result in a fantastic pie. Avoid apples that are too soft or mushy when baked, like Red Delicious.

Q3: How can I prevent my apple pie crust from getting soggy on the bottom?
A: Several things can help prevent a soggy bottom crust:
* Pre-baking the bottom crust: As mentioned in the tips, this is a foolproof method.
* Thickening the filling: Using flour in the filling helps to absorb excess juices. You can also use cornstarch or tapioca starch.
* Don’t overfill the pie: Too much filling can release excess moisture.
* Bake at a higher temperature initially: Starting at 425°F (220°C) helps to set the crust quickly.
* Place the pie on the lower rack of the oven: This directs more heat to the bottom crust.

Q4: Can I make apple pie ahead of time?
A: Yes, apple pie is a great make-ahead dessert! You can bake the pie a day or two in advance and store it at room temperature, loosely covered, or in the refrigerator for longer storage (3-4 days). Reheat gently in a 350°F (175°C) oven for about 15-20 minutes to warm it through before serving.

Q5: Can I freeze apple pie?
A: Yes, you can freeze baked apple pie. Let the pie cool completely after baking. Wrap it tightly in plastic wrap, then wrap again in aluminum foil or place it in a freezer-safe container. Freeze for up to 2-3 months. To reheat, bake from frozen in a 350°F (175°C) oven for about 45-60 minutes, or until heated through and the crust is crisp. You can also thaw it overnight in the refrigerator and then reheat it.

Q6: Can I add other spices to my apple pie?
A: Absolutely! Feel free to customize the spice blend to your liking. Cardamom, ginger, allspice, or even a pinch of black pepper can add interesting and delicious nuances to your apple pie. Experiment and find your favorite spice combination! You can also add a splash of vanilla extract or bourbon to the filling for extra flavor depth.

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