Classic Apple Cinnamon Pie

Classic Apple Cinnamon Pie

Tender spiced apples baked in a flaky double crust until golden and bubbling.

Total 2 hr 15 min Makes 8 slices Calories 385/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

This double-crust pie layers thinly sliced apples with cinnamon and sugar for a tender, juicy filling beneath a golden, flaky crust. It's a staple for holiday tables and fall gatherings, best served slightly warm with a scoop of vanilla ice cream.

Ingredients

  • 2 refrigerated pie crusts, or homemade double pie crust
  • 3 pounds apples (a mix of Granny Smith and Honeycrisp), peeled, cored, and thinly sliced
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1 tablespoon lemon juice
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar, for topping

Method

  1. Preheat the oven to 425°F. Fit one pie crust into a 9-inch pie dish, pressing it gently into the bottom and up the sides.

  2. In a large bowl, toss the sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, and lemon juice until evenly coated.

  3. Pour the apple mixture into the prepared crust, mounding it slightly in the center, and scatter the butter pieces over the top.

  4. Cover the filling with the second crust, either as a full sheet with vents cut in or as a lattice, then trim excess dough and crimp the edges to seal.

  5. Brush the top crust with the beaten egg and sprinkle with coarse sugar.

  6. Place the pie on a baking sheet and bake at 425°F for 20 minutes.

  7. Reduce the oven temperature to 375°F and continue baking until the crust is deep golden and the filling bubbles through the vents, 30 to 35 minutes, tenting the edges with foil if they brown too quickly.

  8. Cool the pie on a wire rack for at least 2 hours before slicing to allow the filling to set.

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Classic Apple Cinnamon Pie

This double-crust pie layers thinly sliced apples with cinnamon and sugar for a tender, juicy filling beneath a golden, flaky crust. It's a staple for holiday tables and fall gatherings, best served slightly warm with a scoop of vanilla ice cream.

2 hr 15 min 8 slices 385 cal

Ingredients

  • 2 refrigerated pie crusts, or homemade double pie crust
  • 3 pounds apples (a mix of Granny Smith and Honeycrisp), peeled, cored, and thinly sliced
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1 tablespoon lemon juice
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar, for topping

Method

  1. 1

    Preheat the oven to 425°F. Fit one pie crust into a 9-inch pie dish, pressing it gently into the bottom and up the sides.

  2. 2

    In a large bowl, toss the sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, and lemon juice until evenly coated.

  3. 3

    Pour the apple mixture into the prepared crust, mounding it slightly in the center, and scatter the butter pieces over the top.

  4. 4

    Cover the filling with the second crust, either as a full sheet with vents cut in or as a lattice, then trim excess dough and crimp the edges to seal.

  5. 5

    Brush the top crust with the beaten egg and sprinkle with coarse sugar.

  6. 6

    Place the pie on a baking sheet and bake at 425°F for 20 minutes.

  7. 7

    Reduce the oven temperature to 375°F and continue baking until the crust is deep golden and the filling bubbles through the vents, 30 to 35 minutes, tenting the edges with foil if they brown too quickly.

  8. 8

    Cool the pie on a wire rack for at least 2 hours before slicing to allow the filling to set.