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Cinnamon Apple Pie Recipe

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4.1 from 13 reviews

This classic Cinnamon Apple Pie recipe features a flaky, tender crust made with cold lard and a spiced apple filling macerated with cinnamon, ginger, and sugar. The filling is enhanced by a reduced apple syrup, optionally enriched with bourbon, and topped with a buttery crust brushed with milk and coarse sugar. Baked to golden perfection, this pie is a deliciously warm and comforting dessert perfect for any occasion.

Ingredients

Pie 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 apples)
  • 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

  1. Mix and chill the pie crust dough: In a large bowl, combine the flour and salt. Cut in the cold lard using a pastry cutter or fingers until the mixture is crumbly. Gradually add cold 2% milk, tossing with a fork until the dough holds together when pressed. Divide the dough into two halves and shape each into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour or overnight.
  2. Macerate the apples: In another large bowl, mix sugar, ground cinnamon, and ground ginger. Add the thinly sliced peeled tart apples and toss well to coat. Cover and let stand for 1 hour, stirring occasionally to allow the apples to release their juices.
  3. Reduce the spiced apple syrup: Drain the apples, reserving the syrup. In a small saucepan, combine the syrup and optional bourbon. Bring to a boil, reduce heat and simmer uncovered for 20 to 25 minutes until the syrup thickens slightly and deepens to a medium amber color. Remove from heat and let cool completely.
  4. Create the bottom crust and add the filling: Preheat oven to 400°F (200°C). Toss drained apples with flour and a dash of salt. On a lightly floured surface, roll one dough disk into a 1/8-inch thick circle. Transfer to a 10-inch deep ovenproof skillet, like a cast-iron skillet, trimming the edges even with the rim. Add the apple mixture evenly, pour cooled syrup over apples, and dot with cubed cold butter.
  5. Add the top pie crust: Roll the remaining dough disk to 1/8-inch thickness. Place it over the filling, trim excess, seal and flute edges. Cut slits in the top crust to vent steam. Brush the top with 1 tablespoon 2% milk and sprinkle with 2 teaspoons coarse sugar. Place the pie on a foil-lined baking sheet.
  6. Bake at high temperature: Bake at 400°F for 20 minutes to set the crust and start browning.
  7. Lower the temperature and finish baking: Reduce oven temperature to 350°F (175°C). Continue baking for 45 to 55 minutes until the crust is golden brown and filling bubbles through vents. Remove from oven and cool on a wire rack before serving.

Notes

  • Using cold lard in the crust ensures a flaky texture.
  • Allowing the apples to macerate releases their natural juices, intensifying flavor.
  • The bourbon in the syrup is optional but adds a rich depth of flavor.
  • Placing the pie on a foil-lined baking sheet helps catch any drips and keeps your oven clean.
  • Let the pie cool completely to allow the filling to set for easier slicing.

Find it online: https://cookedbysarah.com/cinnamon-apple-pie-recipe/