Few desserts embody the comfort and cozy nostalgia of a homemade pie quite like the Classic Baked Cinnamon Apple Pie. With each forkful, you’re greeted by a symphony of textures and tastes: the flaky, golden crust yielding to tender apple slices cloaked in a cinnamon-spiced embrace. Every bite is a little journey back to childhood kitchens, laughter around the table, and the irresistible tug of warmth that only a freshly baked treat can deliver. Whether you’re baking for a holiday gathering, a casual Sunday afternoon, or simply to brighten your week, this pie promises to fill your home with that signature, welcoming feeling we all crave.
What makes this pie truly timeless is the balance of sweet and tart, thanks to crisp Granny Smith apples that stand up beautifully to sugar and spice. The brown and granulated sugars swirl together, while a hint of nutmeg adds depth, and a squeeze of lemon juice ties it all together with a refreshing zing. Then there’s the buttery crust—intermediate bakers rejoice! You’ll learn the secrets to keeping your butter cold, achieving those precious flaky layers, and crafting a visually stunning lattice or full top crust. With a total commitment of about three hours— including preparation, baking, and resting—plus roughly 400 calories per slice, this dessert earns its place as a crowd-pleasing classic you’ll return to again and again.
KEY INGREDIENTS IN CLASSIC BAKED CINNAMON APPLE PIE
Before we roll up our sleeves and preheat the oven, let’s get acquainted with the heroes of this recipe. Each ingredient plays a crucial role: from creating a sturdy yet flaky crust to infusing the filling with warm, aromatic spices. Understanding these components not only helps you measure and mix correctly, but it also gives you the confidence to tweak or substitute when your pantry demands creativity.
- All-Purpose Flour
This forms the backbone of both the crust and the filling’s thickening agent. In the crust, it binds with butter to create those irresistible flaky layers; in the filling, it helps absorb apple juices so your pie doesn’t turn soggy.
- Salt
A pinch of salt might seem small, but it enhances flavor and balances the sweetness. In the crust, it rounds out the richness of the butter; in the filling, it sharpens the taste of the apples and spices.
- Sugar
Granulated sugar adds bright sweetness to the filling, ensuring the tart apples are perfectly complemented without becoming overly sweet.
- Brown Sugar
With its molasses notes, brown sugar brings warmth and depth to the filling, enriching the cinnamon and nutmeg for a cozy spice profile.
- Unsalted Butter
Cold and diced in the crust to create flaky pockets, then dotted on top of the filling for extra buttery richness as it bakes.
- Ice Water
Critical for forming the dough without melting the butter. A cold environment guarantees a tender, flaky pie crust.
- Granny Smith Apples
Their natural tartness ensures the filling isn’t too sweet, providing structure and a satisfying snap in each slice.
- Ground Cinnamon
The star spice that gives this pie its namesake flavor, warming the apples and marrying the sweet and tart components.
- Ground Nutmeg
A little goes a long way—this spice adds a subtly nutty warmth that elevates the overall spice blend.
- Lemon Juice
Brightens the filling and prevents apple slices from browning, making each piece look as fresh as it tastes.
- Egg Yolk and Milk
Combined to create an egg wash that gives the top crust a beautiful, golden sheen and a slight crispness when baked.
HOW TO MAKE CLASSIC BAKED CINNAMON APPLE PIE
Let’s dive into the heart of the process. From mixing the dough to scooping those cinnamon-kissed apples, these instructions will guide you step by step through creating a show-stopping dessert. Keep your ingredients cold, prep diligently, and remember: patience yields the flakiest crust and the juiciest filling.
1. In a large bowl, combine the flour, salt, and sugar. Add the diced butter and use a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs, ensuring pockets of butter remain intact for flakiness.
2. Gradually add the ice water, one tablespoon at a time, mixing gently until the dough just begins to come together. Avoid overworking—stop when the dough holds. Divide it in half and shape each into a disk. Wrap in plastic and refrigerate for at least 1 hour to chill and firm up.
3. Preheat your oven to 425°F (220°C) so it’s hot and ready when your pie arrives.
4. In a large mixing bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Toss until every slice is evenly coated with the aromatic spice-sugar blend.
5. On a lightly floured surface, roll out one dough disk to fit the bottom of a 9-inch pie dish. Transfer and gently press the dough into the dish, making sure it reaches snugly into the corners and along the sides.
6. Spoon the apple filling into the dough-lined pie dish in an even layer, and dot with small pieces of butter to create bursts of richness inside the filling as it bakes.
7. Roll out the second dough disk and carefully cover the pie. Trim any excess dough, then crimp or flute the edges to seal in all those delicious juices.
8. In a small bowl, whisk together the egg yolk and milk to form an egg wash. Brush it over the top crust for a glossy, golden finish.
9. Cut several slits in the top crust—steam vents ensure your pie bakes evenly and avoids a soggy top.
10. Bake in the preheated oven for 15 minutes. Then reduce the heat to 350°F (175°C) and bake for an additional 35–45 minutes, or until the apple filling is bubbling and the crust is a deep, golden brown.
11. Remove the pie from the oven and let it cool on a wire rack before slicing. Cooling locks in structure so each slice holds together beautifully.
SERVING SUGGESTIONS FOR CLASSIC BAKED CINNAMON APPLE PIE
Once your pie has cooled just enough, it’s time to think about presentation and accompaniments. Serving this classic treat is an opportunity to showcase your style and elevate every slice with contrasts in temperature, texture, and flavor. Whether you love a melting scoop of ice cream or a dollop of tangy cream, these ideas will help you turn your homemade pie into a truly memorable dessert experience.
- A generous scoop of vanilla ice cream placed atop a warm slice creates that perfect hot-and-cold sensation. The melting ice cream seeps into the crust, making each bite extra luscious.
- A lightly sweetened whipped cream flavored with a hint of vanilla or a sprinkle of cinnamon adds a soft, airy contrast to the dense fruit filling. Use a piping bag for elegant swirls.
- For an extra layer of indulgence, drizzle caramel sauce over each slice. The buttery caramel weaves through the spices and apples, creating a rich, gooey topping.
- A side of sharp cheddar cheese (yes, really!) offers a delightful savory counterpoint. Thinly sliced or shredded, it pairs beautifully with the sweetness of the filling, just like at classic Americana diners.
HOW TO STORE CLASSIC BAKED CINNAMON APPLE PIE
Keeping your pie fresh and delicious for days means paying attention to temperature and packaging. Proper storage ensures the crust remains tender and the filling retains its flavor. Whether you’re preparing ahead for gatherings or enjoying leftovers slowly, follow these tips to maintain that just-baked quality.
- Room Temperature Method
Store the cooled pie (covered loosely with a pie dome or clean tea towel) on your countertop for up to 2 days. This preserves the crust’s slight crispness and keeps the filling juicy.
- Refrigeration Method
For longer storage (up to 5 days), wrap the cooled pie tightly in plastic wrap or place it in an airtight container. The chill slows bacterial growth, though the crust may soften slightly. Warm individual slices in the microwave or oven for a minute to restore flakiness.
- Freezing Whole Pie
Freeze a fully assembled, unbaked pie by wrapping it in two layers of plastic wrap and a layer of foil. Store for up to 2 months. When ready, bake directly from frozen, adding about 15–20 minutes to the total baking time.
- Freezing Slices
Once baked and cooled, cut the pie into slices and freeze on a baking sheet until firm. Wrap each slice individually in plastic and foil. Thaw in the refrigerator overnight before reheating in a 350°F oven for about 10 minutes.
CONCLUSION
As you’ve seen, creating the Classic Baked Cinnamon Apple Pie is both a rewarding journey and an invitation to craft memories around the table. From mastering the flaky, buttery crust to balancing sweet and tart with perfectly spiced apples, this recipe sits squarely in the “Intermediate” category—but with clear, step-by-step guidance, you’ll conquer it with confidence. The preparation time of about an hour, plus an hour of baking and another hour of resting, adds up to a three-hour commitment that unfolds into a golden masterpiece. Each slice, delivering roughly 400 calories, is a comforting indulgence that’s perfect for dessert after a hearty meal, tea time with friends, or a midnight snack by candlelight.
Feel free to print this article and save it for your recipe collection. Keep it handy in your kitchen, and you’ll always have a tried-and-true pie for celebrations or simple moments of joy. Below, you’ll find a FAQ section to answer any lingering questions about technique, ingredient swaps, or troubleshooting. And, of course, I’d love to hear from you—drop a comment with your baking tips, ask any questions if you hit a snag, or share how this pie turned out for you. Your feedback and stories bring this recipe to life, and I can’t wait to see how you make it your own. Happy baking!
Classic Baked Cinnamon Apple Pie
Description
Each slice of this pie offers a perfect balance of sweet and tart, surrounded by a flaky, buttery crust, making it a comforting favorite during any season.
Ingredients
Instructions
-
In a large bowl, combine the flour, salt, and sugar. Add the diced butter and use a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.
-
Gradually add the ice water, one tablespoon at a time, mixing until the dough begins to come together. Divide the dough in half and form each half into a disk. Wrap in plastic and refrigerate for at least 1 hour.
-
Preheat your oven to 425°F (220°C).
-
In a large mixing bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Toss the ingredients until the apples are well coated.
-
Roll out one dough disk on a lightly floured surface to fit the bottom of a 9-inch pie dish. Transfer the rolled dough into the pie dish and gently press it into the bottom and sides.
-
Spoon the apple filling into the dough-lined pie dish and dot it with small pieces of butter.
-
Roll out the second dough disk and cover the pie with it. Trim excess dough, and crimp the edges to seal.
-
In a small bowl, whisk together the egg yolk and milk to make an egg wash. Brush this mixture over the top crust of the pie.
-
Cut several slits in the top crust to allow steam to escape.
-
Bake in the preheated oven for 15 minutes. Reduce the temperature to 350°F (175°C) and continue baking for an additional 35 to 45 minutes, or until the apples are tender and the crust is golden brown.
-
Remove the pie from the oven and let it cool on a wire rack before serving.
Note
- Granny Smith apples are preferred for their tartness, which balances the sweetness of the pie.
- Ensure the butter stays cold during the dough preparation for a flakier crust.
- Pie can be stored at room temperature for two days or refrigerated for up to five days.
- Serve with vanilla ice cream or whipped cream for an additional treat.
