Cinnamon Apple Pie
Total Time Prep: 1 hour + chilling
Bake: 65 min. + cooling
Yield 10 servings
Ingredients:
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)
1 tablespoon bourbon, optional
2 tablespoons all-purpose flour
Dash salt
3 tablespoons cold butter, cubed
TOPPING:
1 tablespoon 2% milk
2 teaspoons coarse sugar
Directions:
In a large bowl, mix flour and salt; cut in lard until crumbly. Gradually add milk, tossing with a fork until the dough holds together when pressed. Divide the dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
For filling, in a large bowl, mix sugar, cinnamon and ginger. Add apples and toss to coat. Cover; let stand 1 hour to allow apples to release juices, stirring occasionally.
Drain apples, reserving syrup. Place syrup and, if desired, bourbon in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, until mixture thickens slightly and turns a medium amber color, 20-25 minutes. Remove from heat; cool completely.
Preheat oven to 400°. Toss drained apples with flour and salt. On a lightly floured surface, roll one half of the dough to a 1/8-in.-thick circle; transfer to a 10-in. cast-iron or other deep ovenproof skillet. Trim pastry even with rim. Add the apple mixture. Pour cooled syrup over top; dot with butter.
Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal, and flute the edge. Cut slits in the top. Brush milk over pastry; sprinkle with coarse sugar. Place on a foil-lined baking sheet. Bake 20 minutes.
Reduce oven setting to 350°. Bake until crust is golden brown and filling is bubbly, 45-55 minutes longer. Cool on a wire rack.
Notes:
Cinnamon Apple Pie Variations:
Experiment with the crust: If you prefer a different kind of fat in your crust, go for a shortening or butter pie crust instead of using lard. The Taste of Home Test Kitchen taste-tested butter, shortening, and lard pie crusts and liked the butter one best.
Swap spices: You can entirely shift the flavor profile of this pie by pivoting the spices in the filling. Omit the cinnamon and/or ginger and replace them with a little grated nutmeg, ground allspice, ground clove or homemade pumpkin pie spice. You can also try adding a cinnamon-based spice blend with a savory edge, such as baharat or Chinese five spice.
Change up the filling: To switch out the classic apple pie filling, experiment with different apple varieties or different types of alcohol to customize the flavor profile of your finished pie.
How to Store Cinnamon Apple Pie:
Once your pie is fully cooled, you can store it at room temperature in a pie dome, cake carrier or airtight container, or wrapped in foil, for up to two days. After two days at room temperature, it can go in the refrigerator, where it will last for an additional two days.
Can you freeze cinnamon apple pie?
Yes, you can absolutely freeze a pie. It’s best to freeze it before baking—although you can freeze it after baking. Place the pie (baked or unbaked) uncovered in the freezer. Once it’s frozen solid (two to three hours), wrap up the pie or store it in an airtight container or resealable bag, then place it back in the freezer. You can keep it frozen for three to four months.
When you’re ready, pull the pie out of the freezer to let it thaw while you preheat the oven to 350°. If it was baked before you put it in the freezer, it should take 25 to 30 minutes to heat through.
If you froze the pie unbaked, let it fully thaw before baking, then bake it according to the recipe directions.
How long will an apple and cinnamon pie last?
Fruit pies made with sugar, like cinnamon apple pie, can be covered with plastic or foil and stored at room temperature for up to two days. After that, pop it in the fridge for two more days. You can also freeze the unbaked pie. Place it in the freezer until firm. Wrap it tightly and return it to the freezer for two months.
Cinnamon Apple Pie Tips:
Is it better to bake an apple pie in glass or metal?
Both metal and glass pie plates work well for baking double-crust pies like this one. But for single-crust pies that are pre-baked, a metal plate is preferred because it heats more quickly and ensures a crisp crust. Find more pie-baking tips in our ultimate guide to baking pies.
What kind of apples can you use in this cinnamon apple pie recipe?
There are several kinds of apples you can use to make cinnamon apple pie. Granny Smiths are a great apple variety for pies because their tart flavor balances the sweet ingredients, while their firm texture means they keep their shape during baking. But feel free to also try Braeburn, Crispin, Cortland, Jonagold, Honeycrisp, Pink Lady, and Winesap. Or use a combination!
How can you make apple cinnamon pie your own?
There are several ways to make cinnamon sugar apple pie your own. No white sugar? Use light brown sugar instead. Replace the from-scratch pie crust with two sheets of refrigerated pie crust. Or substitute 1-1/2 teaspoons of homemade apple pie spice for the cinnamon and ginger.
Nutritional Facts:
1 piece: 633 calories, 30g fat (12g saturated fat), 34mg cholesterol, 169mg sodium, 90g carbohydrate (62g sugars, 2g fiber), 4g protein.
Recipe courtesy of Taste of Home.com