Name: Cinnamon Apple Pie Recipe
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: PT-489266H29M
Cuisine: American
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; 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; 1 tablespoon 2% milk; 2 teaspoons coarse sugar

If you’ve ever dreamed of the perfect homemade dessert that fills your kitchen with warm, cozy spice aromas, you’re in the right place. This Cinnamon Apple Pie Recipe is my absolute favorite comfort food treat — flaky crust, tender cinnamon-spiced apples, and a luscious syrup that sets it apart from the rest. Trust me, once you try this recipe, you’ll understand why my family goes crazy for it every fall and winter!

💜

Why You’ll Love This Recipe

Irresistibly Flaky Crust: I use cold lard instead of butter for the flakiest, most tender crust you’ll ever make at home.
Depth of Flavor: The cinnamon-ginger combo combined with a touch of bourbon syrup really takes this apple pie to the next level.
Perfectly Balanced Sweetness: The tart apples and cinnamon-spiced sugar filling keep it sweet but not overwhelming.
Family-Approved Every Time: Whether it’s a weeknight dessert or the centerpiece of a holiday table, this recipe never disappoints.

The image shows a round apple pie with a golden, crumbly top crust that is slightly browned and sugar-sprinkled. One slice is removed, revealing layers inside: a thick, light brown layer of cooked apple pieces with a soft texture resting above a dark, glossy layer at the pie's base. The pie is in a dark baking pan placed on a white marble surface. Behind the pie, there is a white plate with a slice of the same pie topped with a scoop of off-white ice cream, and nearby are green apple slices. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic is all in combining simple pantry staples with fresh apples to create a pie that’s rich in flavor and texture. I always recommend using tart apples for that nice tang to cut through the sweetness, and don’t skip the cinnamon and ginger—they add a warm spice that fills your entire kitchen.

All-purpose flour: The base for your crust and filling thickener; make sure it’s fresh and well-sifted for a tender dough.
Salt: Enhances all the flavors in both the crust and filling.
Cold lard: This is the secret for a flaky crust; cold fat creates those perfect layers.
Cold 2% milk: Helps bring the dough together without making it tough.
Sugar: Sweetens the filling; feel free to use less if you like your pie less sweet.
Ground cinnamon: Classic spice that makes this a true cinnamon apple pie recipe.
Ground ginger: Adds a subtle warm kick that pairs beautifully with cinnamon.
Tart apples: Granny Smiths or similar varieties work best for that crisp, tangy bite.
Bourbon (optional): A splash in the syrup adds a lovely caramel depth; totally optional but worth trying.
Cold butter: Small cubes dotted in the filling add richness and moisture.
Coarse sugar: Sprinkled on top for a crisp, shiny crust finish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Cinnamon Apple Pie Recipe the classic way, but sometimes I like to tweak it depending on mood or occasion. Don’t be afraid to experiment with different flours for crust or apples for filling — it’s your pie adventure!

Gluten-Free Crust: I swapped half the flour for almond flour once and it made the crust nutty and tender, plus it worked perfectly.
Spiced Up: Adding a pinch of nutmeg or cardamom to the filling gave it an exciting aromatic twist that my friends really loved.
Bourbon-Free Syrup: If kids are around or you want less alcohol flavor, just simmer the syrup without bourbon – it’s still delicious.
Crumb Topping: Instead of a double crust, I sometimes sprinkle a cinnamon-oat crumble on top for a cozy texture contrast.

How to Make Cinnamon Apple Pie Recipe

Step 1: Prepare the Flaky Pie Dough

This dough is everything! Start by mixing the flour and salt in a large bowl. Then, cut in the cold lard until the mixture looks crumbly — like course breadcrumbs. This is a game changer compared to butter: the cold lard makes the dough incredibly flaky. Next, slowly toss in cold milk with a fork, just until the dough comes together when pressed. Don’t overwork it or you’ll risk a tough crust. Wrap the dough halves into disks and refrigerate for at least an hour or overnight—that chill step is key for easy rolling and extra flakiness.

Step 2: Mix and Macerate the Apple Filling

Toss the sugar, cinnamon, and ginger together in a big bowl before adding the thinly sliced peeled apples. Letting the apples sit in this spice mixture for about an hour really helps them release their juices and soak in the flavors. Stir them once or twice so every piece gets coated. Patience here pays off with a juicy, flavorful filling.

Step 3: Make That Special Syrup

Drain your apples but reserve the fruity syrup they released. This syrup is pure gold! Combine it with the optional bourbon in a small saucepan, then boil and simmer gently for 20-25 minutes. It thickens and turns a gorgeous amber color that adds richness to your pie. Cool it completely before using it as the finishing touch for your filling—you’ll find this step makes a huge difference!

Step 4: Assemble the Pie Like a Pro

Roll out one half of your chilled dough on a floured surface to about 1/8 inch thickness. Transfer it carefully to your 10-inch deep skillet or pie dish, trimming edges flush with the rim. Toss the drained apples with flour and a pinch of salt, then layer them in the crust. Pour the cooled syrup over and dot with small cubes of butter — this boosts the buttery richness in the filling. Roll out the second dough disk, place it on top, then trim and flute the edges. Cut a few slits on top to let steam escape. Brush with milk, sprinkle with coarse sugar, and pop it on a foil-lined baking sheet to catch drips.

Step 5: Bake to Golden Perfection

Start baking at 400°F for 20 minutes—this jumpstart helps set the crust. Then reduce the oven to 350°F and bake until the crust is beautifully golden brown and the filling is bubbly, usually about 45 to 55 more minutes. Don’t rush cooling; letting the pie rest on a wire rack helps everything set up so you get clean slices that hold their shape.

👨‍🍳

Pro Tips for Making Cinnamon Apple Pie Recipe

Keep Ingredients Cold: I learned that keeping your fat and liquids cold makes for flakier crusts—warm dough is tough to work with and heavy.
Don’t Skip Macerating: Letting the apples sit with sugar and spices releases juices and softens them just right—skipping this step can make your pie dry.
Simmer Syrup Slowly: The syrup thickens better at a low simmer—be patient and you’ll get that gorgeous color and flavor.
Use a Deep Dish or Skillet: I prefer a cast-iron skillet for this pie because it helps everything bake evenly and gives an authentic rustic touch.

How to Serve Cinnamon Apple Pie Recipe

A golden brown apple pie with a flaky crust sits in a black pan on a white marbled surface. The pie has a thick top crust with a slightly uneven, crumbled texture and a shiny, sugar-coated finish. One slice is removed, showing two thick layers inside: the top layer made of soft, cooked apple pieces with a warm brown color and the bottom layer with a dark, syrupy filling. Nearby is a white plate with a slice of the pie topped with a scoop of vanilla ice cream, and a woman's hand holding a fork ready to eat. Around the scene are gold spoons, cinnamon sticks, and green apple slices on the white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a sucker for a scoop of vanilla ice cream on the side, but a dollop of whipped cream or a drizzle of caramel sauce can also take your cinnamon apple pie experience over the top. A sprinkle of freshly ground cinnamon on top of the cream gives it a lovely finishing touch and keeps the flavors consistent.

Side Dishes

If you’re serving this pie as part of a larger meal, I like pairing it with simple savory sides like roasted pork or chicken with root vegetables. The warm spices in the pie contrast beautifully with savory flavors and make for a cozy dinner spread.

Creative Ways to Present

For a special occasion, I’ve tried making mini individual pies using this recipe, baking them in ramekins. It adds a charming personal touch and makes serving super easy. Another fun idea: arrange apple slices artistically on top before putting on the second crust, creating a beautiful design that impresses every time.

Make Ahead and Storage

Storing Leftovers

Once cooled, I usually cover the pie loosely with foil and store it in the refrigerator — it keeps beautifully for up to 4 days. The flavors actually meld together even better after a day or two, so don’t hesitate to enjoy leftovers cold or warmed.

Freezing

I’ve frozen both the assembled unbaked pie and leftover slices with success. For best results, wrap the pie tightly in plastic wrap then foil before freezing. When frozen, it keeps well for up to 3 months — just thaw overnight in the refrigerator before baking or reheating.

Reheating

To reheat, I pop slices in a 350°F oven for about 15 minutes until warm and bubbly again. This method keeps the crust crisp instead of soggy like the microwave, which is a total game changer when enjoying leftovers.

FAQs

Can I use a different kind of fat instead of lard for the crust?

Absolutely! You can substitute cold butter or a mix of butter and shortening if you prefer, but lard gives the flakiest texture with a tender crumb that butter alone sometimes can’t achieve. Just keep it cold and handle the dough gently for best results.
What type of apples work best for this Cinnamon Apple Pie Recipe?

Tart apples like Granny Smith or Northern Spy are ideal because they hold their shape well during baking and provide that crisp, tangy contrast to the sweet cinnamon sugar. Mixing a couple of apple varieties can add depth to the filling.
Is it necessary to let the apples macerate before assembling the pie?

Yes, it’s a crucial step! Letting the apples sit with the sugar and spices allows them to release juices, which creates a naturally thick, flavorful filling. Skipping this step can cause a dry or bland pie.
How do I prevent the bottom crust from getting soggy?

Using a deep skillet or a pie dish with raised edges helps keep the juices contained. Also, rolling your dough to about 1/8 inch thickness and pre-chilling it before filling helps it hold up better. The thickened syrup poured over the filling also reduces excess liquid.
Can I make this pie vegan or dairy-free?

Definitely! For a vegan crust, replace lard with solid coconut oil or use vegan shortening and swap the milk for a plant-based alternative like almond or oat milk. Use vegan butter or coconut oil instead of butter for dotting the filling. The flavors will still come through beautifully.

Final Thoughts

This Cinnamon Apple Pie Recipe has been a staple in my kitchen for years because it brings comfort and joy with every slice. I remember baking it as a kid with my family, the house filling with that inviting aroma of cinnamon and apples. It’s perfect for any occasion, whether you want to impress friends or treat yourself after a long day. I hope you enjoy making it as much as I do — there’s something truly special about a homemade apple pie you can savor warm from the oven. Give it a try, and I promise you’ll be sharing this recipe with your friends too!