Description
This classic Cinnamon Apple Pie features a flaky, tender crust filled with a spiced tart apple mixture and a rich, caramel-like syrup. The buttery topping with a sprinkle of coarse sugar gives a delightful crunch, making it a perfect dessert for any occasion, especially cozy autumn gatherings.
Ingredients
Scale
Pie Crust
- 2-1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1-1/4 cups cold lard
- 6 to 8 tablespoons cold 2% milk
Filling
- 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
Topping
- 1 tablespoon 2% milk
- 2 teaspoons coarse sugar
Instructions
- Make the Pie Dough: In a large bowl, combine the flour and salt. Cut in the cold lard using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add cold milk, tossing with a fork, until the dough holds together when pressed. Divide the dough into two parts, shape each into a disk, wrap in plastic, and refrigerate for at least 1 hour or overnight for best results.
- Prepare the Filling: In a large bowl, mix sugar, ground cinnamon, and ground ginger. Add the thinly sliced peeled tart apples and toss to coat evenly. Cover and let the mixture sit for 1 hour to allow the apples to release their juices, stirring occasionally to redistribute the liquid.
- Cook the Syrup: Drain the apples, reserving the syrup. Combine the syrup and optional bourbon in a small saucepan. Bring to a boil, then reduce heat and simmer uncovered until the syrup thickens to a medium amber color and is slightly syrupy, about 20-25 minutes. Remove from heat and let cool completely.
- Preheat the Oven: Set your oven to 400°F (204°C) to prepare for baking the pie.
- Assemble the Pie Bottom: On a lightly floured surface, roll one dough disk into a 1/8-inch thick circle. Transfer this to a 10-inch cast-iron or other deep ovenproof skillet and trim the edges flush with the rim. Layer the drained apple slices over the dough, then toss them with flour and a dash of salt before piling onto the crust. Pour the cooled syrup evenly over the apples and dot the filling with cold butter cubes.
- Add the Top Crust: Roll out the second dough disk to the same thickness and size as the bottom. Place it over the apple filling. Trim the edges, seal them by pressing together, and flute the edge decoratively. Cut slits in the top crust to allow steam to escape.
- Apply Finishing Touches: Brush the top crust with 2% milk and sprinkle with coarse sugar for a crisp, golden finish.
- Bake Initial Stage: Place the assembled pie on a foil-lined baking sheet and bake at 400°F (204°C) for 20 minutes to set the crust.
- Finish Baking: Reduce the oven temperature to 350°F (177°C) and continue baking for an additional 45-55 minutes until the crust is deeply golden brown and the filling is bubbly and cooked through.
- Cool and Serve: Remove the pie from the oven and allow it to cool on a wire rack before slicing and serving, ensuring the filling sets properly.
Notes
- Using lard in the crust helps achieve a flaky texture reminiscent of traditional pies, but you can substitute with cold butter if preferred.
- Bourbon in the syrup adds a subtle depth of flavor but can be omitted for a non-alcoholic version.
- Ensure apples are drained well before cooking the syrup to concentrate sweetness without excess liquid in the pie.
- Allow the pie to cool thoroughly so the filling thickens and slices cleanly.
- For a vegetarian option, confirm the lard is replaced with vegetable shortening or butter.
Nutrition
- Serving Size: 1 slice (1/10th of pie)
- Calories: 420
- Sugar: 30g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 15mg
