Description
This classic Cinnamon Apple Pie features a flaky lard-based crust filled with spiced tart apples simmered in a bourbon-infused syrup. The pie is topped with a golden crust brushed with milk and sprinkled with coarse sugar for a delightful crunch. Perfectly baked in a cast-iron skillet, this pie combines warm cinnamon and ginger spices with a buttery, tender crust for an irresistible dessert.
Ingredients
Scale
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 Crust: In a large bowl, mix the flour and salt. Cut in the cold lard using a pastry cutter or two forks until the mixture becomes crumbly. Gradually add cold 2% milk, tossing with a fork until the dough holds together when pressed. Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or overnight to chill.
- Prepare the Filling: In a large bowl, combine sugar, ground cinnamon, and ground ginger. Add the thinly sliced peeled tart apples and toss thoroughly to coat with the sugar and spices. Cover the bowl and let it stand for 1 hour, stirring occasionally, to allow the apples to release their juices.
- Make the Syrup: Drain the apples, reserving the syrup that is released. In a small saucepan, combine the reserved syrup and optional bourbon. Bring to a boil, then reduce the heat and simmer uncovered for 20 to 25 minutes, or until the mixture thickens slightly and turns a medium amber color. Remove from heat and let cool completely.
- Preheat the Oven: Set the oven temperature to 400°F (204°C). Line a foil-lined baking sheet for later use.
- Assemble the Pie Base: Toss the drained apples with flour and a dash of salt. On a lightly floured surface, roll out one half of the chilled dough to about 1/8-inch thickness into a circle large enough to fit a 10-inch cast-iron or deep ovenproof skillet. Transfer the dough to the skillet and trim the edges evenly with the rim. Add the apple mixture into the crust and pour the cooled syrup over the apples. Dot the filling evenly with cold butter cubes.
- Add the Top Crust: Roll out the remaining dough half to 1/8-inch thickness. Place the dough over the filling. Trim excess dough, seal and flute the edges to secure. Cut slits on top of the crust to allow steam to escape during baking. Brush the top crust with 1 tablespoon 2% milk and sprinkle evenly with 2 teaspoons coarse sugar.
- Bake the Pie: Place the cast-iron skillet on the prepared foil-lined baking sheet. Bake at 400°F for 20 minutes to set the crust. Then reduce the oven temperature to 350°F (177°C) and continue baking for an additional 45 to 55 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool and Serve: Remove the pie from the oven and cool on a wire rack before slicing for serving. This ensures the filling sets properly for clean slices.
Notes
- Using lard in the crust provides a flakier and tender texture compared to butter alone.
- Allowing apples to rest and release juices enhances the filling’s flavor and prevents soggy crust.
- If bourbon is preferred to be omitted, simply skip it and simmer the syrup until thickened as directed.
- Cast-iron skillets offer even heat distribution for a beautifully browned crust but any deep ovenproof pie dish will work.
- Chilling the dough is recommended to prevent shrinking and ensure flakiness.
Nutrition
- Serving Size: 1 slice (1/10th of pie)
- Calories: 410
- Sugar: 30g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg
