Apple Cinnamon Pie
Double Crusted Homemade Apple Cinnamon Pie with a buttery lattice style crust will quickly become a go-to family recipe. This cozy, classic apple pie recipe with its deliciously gooey, cinnamon spiced apple filling is too good to pass up!
Servings: 8
Calories: 579kcal
Ingredients
- 3 cups all-purpose flour
- 1 cup butter cold, cut into cubes
- 5 tablespoons ice-cold water
- 2 tablespoons brown sugar
- Pinch of salt
- 1 egg beaten
For the filling:
- 5 medium apples (907 grams)
- ½ cup sugar
- 1 teaspoon ground cinnamon
- 2 ½ teaspoons corn flour
Instructions
- In a food processor, mix flour, butter and salt until crumbly.
- Gradually add cold water and pulse until the dough holds together when pressed, but should not be sticky. If it’s too crumbly, add more water, 1 tsp. at a time and pulse twice after each addition.
- Divide the dough in half. Shape each half into a disk and wrap in plastic separately. Refrigerate for 30-40 minutes or until firm.
- For homemade pie filling, peel, core and thinly slice the apples.
- In a large bowl, mix sugar, cinnamon and corn flour. Add sliced apples and toss to coat. Cover and let stand to allow apples to release juices.
- Preheat oven to 200°C.
- Lightly spray the pie plate with cooking spray.
- On a lightly floured surface, roll one half of the dough to a 11-inch circle. Carefully transfer it to a 9-inch pie dish. Gently press the pie dough into the bottom and sides of the pie dish.
- Trim pastry even and prick all over with a fork. If you want a flakier crust you can blind bake the crust for 10 minutes.
- Add the apple mixture into the pie crust and light press down with the back of a spoon.
- Roll remaining dough to a 11-inch circle. Cut it into 1-inch strips. Use the longer strips for the centre of the pie and short strips for the sides.
- Arrange the strips vertically across the pie, about ½ inch apart. Then place the remaining strips in the opposite direction over top of the first layer. Gently press the ends into pie crust edges.
- Brush the top of the crust with the beaten egg, and sprinkle with brown sugar.
- Bake for 45-50 minutes or until crust is golden brown and filling is bubbly. If the crust is turning too dark, cover the edges with aluminum foil.
- Remove the baked pie from the oven and cool on a wire rack.
- Serve Cinnamon Apple Pie with Vanilla Ice Cream or Frozen Custard.
Notes
- For a decorative touch, you can use cookie cutters to cut shapes out of the top crust before placing it over the apples.
- Leftover pie can be stored in the refrigerator for up to 3 days. Simply reheat slices in the microwave or oven before serving.
- You can add spices like ginger, nutmeg, cardamom, cloves and mace or a spice blend of 1 ½ tbsp. ground cinnamon, 1 tsp ground ginger and ¾ tsp of ground nutmeg.