Apple pie is apple pie, right? Wrong. Not all pies are made the same, this Cinnamon Apple Pie recipe is out of this world.
A delicious fall dessert doesn’t get any better than a good old apple pie. After apple picking, I’m always on the hunt for the best apple recipes. But there’s something just so classic about a slice of warm apple pie.
The combination of apples, cinnamon and a buttery pie crust on a cool fall day just can’t be beat.
Best Cinnamon Apple Pie Recipe
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It’s a bold statement to say you have THE BEST of anything when it comes to recipes, but I’m pretty confident that this recipe is one of the best, if not #1. It was part of my “Friendsgiving” event about a month ago.
I asked my closest friends to bring me their star dish from the holidays. My neighbor Giovanna, a fellow foodie, brought over her classic Apple Pie. It was pretty amazing and darn pretty too!
Types of Apples
What are the keys to a magnificent apple pie? Well, first of all, let’s clarify this one is traditional, not Amish or sour cream or any of the other varieties. It is absolutely a classic take on apple pie.
Of course you can use any variety of apple that you choose, but it’s best to use tart apples. For me, I like something that is a little sweet and a little tart. Kinda sticky, but not too thick.
I prefer to use fresh apples rather than a store bought apple pie filling. We’re already taking a shortcut with the flaky crust, and a homemade filling doesn’t take a long time to make. It does, however, make the perfect apple pie.
Pie Crust is one of the few things I feel is better bought than made from scratch. Although easy enough, it can be very challenging to get the right pliability and consistency to create a beautiful crust.
Now, you can choose to make your own if you are feeling adventurous, but if not, it is just as easy to get a frozen pie crust from your local grocery store and sometimes even your local bakery.
The presentation is the last element to this Cinnamon Apple Pie. Use a small leaf cookie cutter and layer over the top as the top crust. A light egg wash will create dimension and color to really make your pie pop.
If you don’t have a cutter like that, you can certainly make a lattice crust instead. Cut the flaky pie crust into strips and place on top of your pie in an alternating pattern making a lattice top.
Pro Tip: To prevent your apples from browning, squeeze some fresh lemon juice over the raw apples while you’re preparing the rest of the apple fillings.
Cinnamon Apple Pie Ingredients
- Pie crusts – We need two crusts for this recipe. One for the bottom crust and one for the top of the pie. If you’re making a lattice pie crust, you will cut the second one into strips. If decorating with pie crust leaves, you will use a cutter. It’s easiest to do this on a floured surface.
- Sugar – Because we are using tart apples for this homemade apple pie recipe, we need an element of sweet. Granulated white sugar will work perfectly.
- Flour – All purpose flour is perfect. This helps to hold the pie filling together.
- Apple pie spice – Using apple pie spice envelops all the warm spices of your favorite apple pie while only having to use one
- Apples – We need these cored, peeled and thinly sliced. Granny smith apples are the best apples to use for this cinnamon apple pie filling. They’re perfectly tart and not too sweet. Although you can use any kind of apples you want like pink lady, honey crisp, golden delicious or red delicious apples. Just be aware you won’t get that tart flavor.
- Butter – Not only do we have a buttery crust, but we also add a little bit of cubed butter on top of the pie filling too.
- Egg – Brushing an egg wash over the top pie crust is the best way to get that perfectly golden-brown crust.
- Vanilla Bean Ice Cream – You can’t enjoy a classic apple pie recipe without topping it with a scoop of vanilla ice cream. You could also add a drizzle of caramel sauce over the whole thing to really complement the sweet apples.
How to Make Cinnamon Apple Pie Recipe
- Prepare oven and pie pan. Preheat oven and line a 9-inch pie plate with one of the prepared pie crusts. Press on the bottom and sides of crust with a fork to remove any air bubbles.
- Make pie filling. Add apple slices to a large bowl. Mix sugar, flour and apple pie spice in a small bowl, then sprinkle over sliced apples and toss to coat well. Pour apple mixture into the prepared pie plate, then dot with butter.
- Top with perfect pie crust. Using pie crust cutters, cut a variety of different size leaves out of the remaining pie crust. I took my leaves and lined them around the top in a circle, spiraling in towards the center, but feel free to be creative and place them as you like! The most important thing is to cover the entire top of the apples with pie crust leaves. Once the leaves are in place, brush with a beaten egg and sprinkle with additional sugar, if desired.
- Bake. Bake until crust leaves are golden brown and the filling is bubbling. Allow pie cool to room temperature before serving as is or with vanilla ice cream.
Storage and Freezing
Storage: You can leave the cinnamon apple pie in the pie dish and cover with aluminum foil, or slice into individual slices, wrap in plastic wrap and keep in an airtight container. Fruit pies will last for up to three days in the refrigerator.
Freezing: You can also freeze this pie and bring it our for a special occasion. Just be sure to wrap it tightly with plastic wrap and it will last for three to four months.
More Fall Desserts
Cinnamon Apple Pie
- 1 package refrigerated pie crusts 2 crusts
- 1 cup sugar
- 1/4 cup flour
- 1 1/2 teaspoons Apple Pie Spice
- 3 lbs Granny Smith Apples cored peeled and thinly sliced
- 1 tablespoon butter
- 1 egg beaten
- Fall leaf pie crust cutters
- Vanilla Bean Ice Cream for serving
- Preheat oven to 400°F. Line a 9-inch pie plate with one of the prepared pie crusts. Press on the bottom and sides of crust with a fork to remove any air bubbles.
- Add apples to a large bowl. Mix sugar, flour and apple pie spice in a small bowl, then sprinkle over apples and toss to coat well. Pour mixture into the prepared pie plate, then dot with butter.
- Using pie crust cutters, cut a variety of different size leaves out of the remaining pie crust. I took my leaves and lined them around the top in a circle, spiraling in towards the center, but feel free to be creative and place them as you like! The most important thing is to cover the entire top of the apples with pie crust leaves. Once the leaves are in place, brush with a beaten egg and sprinkle with additional sugar, if desired.
- Bake 45 minutes or until crust leaves are golden brown and the filling is bubbling. Cool before serving as is or with vanilla ice cream.
- If you’ve tried this recipe, come back and let us know how it was!