Cinnamon Apple Pie

5 from 2 votes

Highlight the flavor of apples with this simplified cinnamon apple pie recipe. It uses an all-butter pie crust (filled with tons of flaky layers), along with Honeycrisp and Granny Smith apples and the perfect touch of cinnamon and brown sugar.

Prep Time1

Cook Time1 44

Chilling Time2 45

Total Time5 29

Course: Dessert

Cuisine: American

Servings: servings

Calories: 665kcal

Author: Jessica Mode

Equipment

mixing bowl
whisk
bench scraper
plastic wrap
Rolling Pin
9 inch (23 cm) aluminum metal pie plate
kitchen scissors or sharp paring knife
large saucepan
wooden spoon
wheel pastry cutter or pizza wheel cutter
pastry brush
parchment paper
light colored baking sheet
aluminum foil (as needed)
wire cooling rack

Ingredients

Pie Crust

3 ¼ cups all purpose flour
½ teaspoon fine sea salt
1 cup (2 sticks) cold unsalted butter cut into ½ inch (1 cm) pieces
½ cup cold water plus more as needed (add a few ice cubes to keep the water cold)

Apple Filling

5 medium Granny Smith apples peeled, cored, thinly sliced into ¼ inch (7mm) pieces (about 6 cups)
5 medium Honeycrisp apples peeled, cored, thinly sliced into ¼ inch (7mm) pieces (about 6 cups)
1 cup firmly packed light brown sugar
2 tablespoons vanilla extract
2 teaspoons ground cinnamon
½ teaspoon fine sea salt
2 tablespoons water
2 tablespoons cornstarch
1 large egg
turbinado sugar for garnish

US Customary - Metric

Instructions

For Pie Crust

Add flour and salt to a large mixing bowl and whisk to combine. Add cold, cubed butter and toss to coat each piece in flour.
Using clean hands, work the butter and flour together by flattening the butter with your fingers. Once all the butter is flattened, ensure all pieces are coated in flour.
Add ½ cup (114 grams) of water (no ice) to the flour and butter mixture and toss to combine. Push the dough together to check the hydration level. The dough should easily hold together, but not feel too wet or sticky. You'll need to add more water if the dough isn't holding together or you notice dry patches of flour. Add an additional 1 tablespoon (14 grams) of water at a time until no dry spots remain.
Pour the dough onto a clean work surface. Pat any excess flour into the dough, then shape into a rectangle and tightly wrap with plastic wrap. Rest in the refrigerator for 30 minutes - 1 hour, until the dough has fully chilled.
Lightly flour a clean work surface. Roll the dough out into a large rectangle, about ¼ inch (6 mm) thick. Fold the dough in thirds, bringing the right side of the dough to the middle then overlapping the left side of the dough on top. Cut the dough in half with a bench scraper or knife (so you have two smaller rectangles) and stack them on top of each other. Repeat this process one additional time, at which point the butter should be evenly laminated within the pie dough (no large chunks remaining). If at any point during this process you notice the crust sticking to the counter or the rolling pin, add a light dusting of flour. Cut the dough in half and shape each piece into a circle and tightly wrap with plastic wrap. Rest in the refrigerator for at least 1 hour or overnight, until the butter has fully solidified and chilled.

For Apple Filling

Add apples, brown sugar, vanilla extract, cinnamon, and salt in a large saucepan. Cook over medium heat stirring occasionally until the apples are softened and tender, about 15 minutes.
Whisk water and cornstarch together until combined. Add to apple mixture, and continue to cook for about 2 – 4 minutes, until thickened. Allow the filling to fully cool before assembling the pie.
Lightly flour a clean work surface. Grab one piece of dough at a time and roll into a circle that's slightly larger than a 9 inch (23 cm) aluminum metal pie plate and ¼ inch (6mm) - ⅛ inch (3mm) thick. Place the dough inside the pie plate. Use kitchen scissors or a sharp paring knife to trim any excess dough, leaving a ½ inch (1- 2 cm) of overhang. Tuck the end of the pie crust underneath itself and press together to make a uniform crust that's flush with the edge of pie plate. Lightly cover with plastic wrap and rest in the refrigerator.
Remove the second piece of dough and roll into a circle that's slightly larger than your pie dish and ¼ inch (6mm) - ⅛ inch (3mm) thick. Cut 1 inch (3 cm) strips of dough using a wheel pastry cutter or pizza wheel cutter. You'll need at least 8 strips.
Remove the pie plate from the refrigerator and fill with the cooled apple pie filling. Arrange the strips of pie dough into a lattice pattern, placing half of the strips parallel to each other across the pie. Weave the remaining strips horizontally over and under the first set until the pie is covered. Use longer strips in the center and shorter strips toward the edges. Use kitchen scissors or a sharp paring knife to trim any excess dough so the strips are flush with the bottom crust. Press the edges together to seal, then create a fluted edge by gently pushing the dough outward from the inside with your knuckle while pinching it between your thumb and index finger to form a distinct V shape. Refrigerate for 30–45 minutes, until the dough is thoroughly chilled.
Heat oven to 425°F (220°C).
Whisk egg with 1 tablespoon (14 grams) of water to create an egg wash. Brush on the pie crust with a pastry brush, then sprinkle with turbinado sugar.
Place the pie on a parchment lined light colored baking sheet (to catch any drips). Bake on the middle oven rack for 25 - 30 minutes, until the pie crust has become golden brown. Reduce oven heat to 375°F (190°C) and continue to bake for 50 - 55 minutes, until the crust is very golden brown and the filling is bubbly. If you notice the pie is browning too much, place a piece of foil around the crust.
Transfer the pie to a wire cooling rack until it reaches room temperature. Store leftovers covered in the refrigerator for up to 3 days.

Notes

Pie Dough Storage: You can keep pie dough tightly wrapped in plastic wrap in the refrigerator for up to 3 days. For longer-term storage, tightly wrap in plastic wrap, then place into a freezer friendly Ziplock bag for up to 3 months. Place in the refrigerator overnight to thaw before rolling out.

Quickly Cool Apple Pie Filling: To quickly cool the pie filling, spread it out in a thin layer on a baking sheet and place in the freezer for 20 - 30 minutes, until completely cool to the touch, but not frozen.

Reheat: Heat oven to 350°F (175°C). Cover the pie pan with foil and bake for 15 - 20 minutes, until the filling is heated through and the crust is crispy. If you're reheating a single slice, wrap it in foil and bake for 5 - 10 minutes until the filling is heated through and the crust is crispy.

Freeze Pie: You can make the pie ahead of time, and freeze it (crust and filling together) until you're ready to serve. Place the pie in the freezer just until firm. Remove the frozen pie and tightly wrap it in plastic wrap. Place it in the freezer for up to 1+ month. To help prevent freezer burn for longer-term storage, vacuum seal the frozen pie or place it in a freezer storage bag.

To bake frozen apple pie, first whisk 1 egg with 1 tablespoon (14 grams) of water to create an egg wash. Brush on the frozen pie crust with a pastry brush, then sprinkle with turbinado sugar. Heat oven to 425°F (220°C). Place the pie (still frozen) on the middle oven rack on a parchment lined light colored baking sheet (to catch any drips). Bake for 35 - 40 minutes, until the pie crust has become golden brown. Reduce oven heat to 375°F (190°C) and continue to bake for 60 - 65 minutes, until the crust is very golden brown and the filling is bubbly. If you notice the pie is browning too much, place a piece of foil around the crust.

Additional (Optional) Spices: If you enjoy the fall spice blend in a traditional apple pie, add ¼ teaspoon ground cloves and ¼ teaspoon ground nutmeg in addition to the cinnamon listed in the recipe.

Nutrition