Name: Cinnamon Apple Pie Recipe
Prep time: 1 h 15 min
Cook time: 1 h 5 min
Total time: 2 h 20 min
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’re craving that perfect slice of comfort, you’ve got to try this Cinnamon Apple Pie Recipe. I absolutely love how this pie strikes just the right balance between tender, cinnamon-spiced apples and a buttery, flaky crust that practically melts in your mouth. Whether it’s a special occasion or just a cozy night in, this pie will quickly become your go-to dessert, guaranteed to impress friends and family alike — stick with me, and I’ll walk you through every step to pie bliss.

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Why You’ll Love This Recipe

Classic, Timeless Flavor: The combo of cinnamon, ginger, and tart apples makes this pie truly irresistible.
Flaky, Buttery Crust: Made with cold lard and just enough milk, the crust is crisp yet tender every time.
Skill-Friendly Technique: Even if you’re new to pie-making, the step-by-step instructions make it easy to nail.
Versatile and Personalizable: There are plenty of ways to tweak flavors, so you can make it your own.

A round pie with a thick, golden brown crust that looks flaky and crisp, showing a rough, uneven texture on the top layer. One slice is removed, revealing two layers inside; the top layer is soft, light brown apple pieces, and the bottom layer is dark, rich filling bubbling at the edges. The pie sits in a black pan on a white plate with golden speckles, all placed on a white marbled surface. In the background, there is a white plate with a serving of the pie topped with a scoop of creamy, off-white ice cream. Nearby, there are three shiny golden spoons and some cinnamon sticks, with green apple slices on the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Cinnamon Apple Pie Recipe plays a crucial part in building layers of flavor and texture. I usually shop for the freshest tart apples I can find — Granny Smiths work beautifully — because their natural tang balances the sweetness perfectly. And keep your lard cold; that’s the secret to a crust that’s flaky, not greasy.

All-purpose flour: Opt for fresh flour; it gives the crust structure and the filling thickens nicely when combined with a bit more.
Salt: Just a pinch enhances all the flavors in the crust and filling.
Cold lard: Cold fat is key — it creates flaky layers in the pastry.
Cold 2% milk: Adds moisture to the dough without weighing it down.
Sugar: Mix of sweetness to balance the tart apples.
Ground cinnamon: The warm spice that defines this recipe’s character.
Ground ginger: Adds a subtle kick and complexity.
Tart apples (peeled and thinly sliced): Choose firm, crisp varieties for texture that holds up to baking.
Bourbon (optional): I love this optional add-in for a rich, nuanced flavor.
Cold butter (cubed): Adds richness and creates pockets of flavor throughout the filling.
Coarse sugar (for topping): Gives a sweet, crunchy finish on the crust.

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’ve played around with this Cinnamon Apple Pie Recipe in so many ways, and I encourage you to do the same! Sometimes I swap the bourbon for a splash of apple brandy or leave it out altogether for kid-friendly versions. You can easily tailor it to your taste or what’s in the pantry.

Use different apple varieties: Combining sweet and tart apples, like Honeycrisp with Granny Smith, adds depth and texture to the filling.
Gluten-free crust: I’ve made a version using gluten-free flour blends; just be sure to adjust moisture levels to keep the dough pliable.
Spice it up: Add a pinch of nutmeg or a splash of vanilla extract for extra warmth and aroma.
No-lard crust: Swap lard for chilled butter if you prefer a more traditional buttery taste, but the texture will be slightly different.

How to Make Cinnamon Apple Pie Recipe

Step 1: Crafting the Flakiest Crust

Start by mixing the all-purpose flour and salt in a large bowl. Then, cut in the cold lard using two knives or a pastry cutter until the mixture looks crumbly with pea-sized bits of fat. Adding the cold milk gradually while tossing with a fork helps bring the dough together without overworking it. Don’t knead it; just press it gently until it holds. I always divide mine into two disks and chill them for at least an hour — this step makes rolling out the dough so much easier and prevents shrinkage during baking.

Step 2: Building the Flavor-Packed Filling

In a large bowl, toss together sugar, cinnamon, and ginger before adding your thinly sliced, peeled apples. I let this mixture sit for about an hour to allow the apples to release their juicy goodness — a neat trick that results in a more flavorful, less soggy pie. Once the apples have marinated, drain them, but don’t toss that syrup! You’re going to boil it with a splash of bourbon (if you’re using it) until it thickens and caramelizes slightly, which adds incredible depth and richness to the filling.

Step 3: Assembling the Pie Like a Pro

Roll out one disk of dough on a lightly floured surface into a 1/8-inch thick circle. Transfer it carefully to a deep 10-inch skillet or pie dish, trimming the edges neatly. Add the apple filling, tossing it with a sprinkle of flour and a dash of salt to keep it from being too runny. Pour the cooled syrup over the top, then dot with butter cubes for little bursts of richness. Roll out the second dough disk and gently place it over the filling. Seal and flute the edges, then cut a few slits on top so steam can escape. Brush the top with milk and sprinkle with coarse sugar to give it a beautiful golden finish.

Step 4: Baking to Perfection

Bake the pie at 400°F for 20 minutes to set the crust. Then, reduce the heat to 350°F and bake it for another 45 to 55 minutes until the crust is golden-brown and the filling is bubbly. Cooling it on a wire rack helps the filling set, making slicing easier. I always find it tough to wait, but the flavor just improves after resting!

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Pro Tips for Making Cinnamon Apple Pie Recipe

Keep Your Ingredients Cold: I learned the hard way that warm lard or milk turns the crust gummy — always chill your fat and liquids before mixing.
Don’t Rush the Resting: Letting the dough chill overnight was a game-changer in my kitchen for easier rolling and a better crumb.
Use a Skillet for Deep Filling: Baking the pie in a deep ovenproof skillet holds all those juicy apples perfectly without overflow.
Watch the Slits on Top: Making proper slits prevents your pie from bursting in weird spots and helps steam vent evenly.

How to Serve Cinnamon Apple Pie Recipe

The image shows a golden-brown apple pie with a thick, flaky crust that covers the entire top. One slice has been taken out, revealing three layers inside: a bottom layer of dark caramelized sauce, a middle layer of soft, cooked apple slices with a warm brown color, and the flaky crust on top, which is slightly shiny from a sugar coating. The pie sits in a black pan on a white plate, placed over a white marbled surface. In the background, a woman's hand holds a white plate with a slice of pie topped with a scoop of light cream-colored ice cream. Near the pie are some gold spoons and a small bunch of sliced green apple pieces. The lighting is bright and warm. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to keep things simple — a scoop of vanilla ice cream or a dollop of freshly whipped cream is all you need to complement this cinnamon-rich pie. Sometimes, I sprinkle a little extra ground cinnamon or nutmeg on top for an extra aromatic touch that always gets compliments.

Side Dishes

This pie pairs wonderfully with a hot cup of cinnamon-spiced tea or fresh brewed coffee, which balances the sweetness perfectly. For something heartier, I once served it with a sharp cheddar cheese plate, and surprisingly, the savory and sweet combo was a hit at the dinner party!

Creative Ways to Present

For special occasions, I’ve turned this pie into individual hand pies using the same filling—great for gifts or a charming dessert platter. Another fun idea is to drizzle a caramel or bourbon glaze over warm slices, adding a touch of elegance that looks impressive but is so easy to do.

Make Ahead and Storage

Storing Leftovers

I usually cover leftover pie tightly with foil or plastic wrap and keep it in the fridge — it stays delicious for up to 4 days. Before serving again, I let it come to room temperature so the flavors soften and the crust regains some of its flakiness.

Freezing

This Cinnamon Apple Pie Recipe freezes beautifully! I freeze the whole pie (uncooked) wrapped in plastic wrap and foil, then bake it straight from frozen — just add about 15 minutes to the baking time. If freezing after baking, wrap each slice tightly to preserve moisture and flavor.

Reheating

The best way to reheat leftovers is in a 350°F oven for about 15-20 minutes. This refreshes the crust’s crispness and warms the filling without making it soggy, which microwave reheating sometimes does.

FAQs

Can I use butter instead of lard in this Cinnamon Apple Pie Recipe?

Absolutely! Butter will give you a richer, slightly sweeter crust flavor but can make the dough a little less flaky than lard. If you swap, use cold butter cut into the flour just like the lard, and chill your dough well to get the best texture.
How do I prevent the pie crust from getting soggy?

Great question! Letting the apples rest to release juices and then draining them helps a lot. Also, tossing the apple filling with flour before baking acts as a thickener. Using a deep skillet allows excess liquid to stay contained instead of soaking the crust.
Do I have to use bourbon in the filling?

Nope! Bourbon is optional but adds a lovely depth. If you prefer to keep it kid-friendly or alcohol-free, just skip it — the pie will still be fantastic and full of warm cinnamon flavor.
What’s the best type of apple for this pie?

I recommend tart, firm apples like Granny Smith for that classic tang and structure, but mixing in sweeter types like Honeycrisp or Fuji can make the filling more nuanced and less tart if you prefer that.
Can I make this pie ahead of time?

Definitely. You can assemble the pie a day in advance, keep it covered in the fridge, and bake it fresh when you’re ready. This actually helps the flavors meld beautifully!

Final Thoughts

This Cinnamon Apple Pie Recipe holds a special place in my heart because it’s the kind of dessert that brings everyone to the table, no matter the occasion. I remember the first time I made it for my family — the aroma alone was enough to give my kitchen that warm, welcoming feeling we all crave in the fall. I’m excited for you to try it, and I’m confident this will become one of your favorite homemade pies. So grab your apron, get those apples ready, and let’s bake some happiness!