There’s something undeniably heartwarming about a slice of warm, spiced apple pie fresh from the oven. Each forkful invites you into a cozy embrace of tender Granny Smith apples, luscious brown sugar, and that irresistible kiss of cinnamon and nutmeg. As the buttery crust crumbles beneath your teeth and the sweet-tart filling whispers of autumn orchards, you’ll find yourself smiling with every bite. This Classic Baked Cinnamon Apple Pie is the very definition of comfort food—the kind that makes you pause, take a deep breath, and savor the simple joy of home baking.
Growing up, I remember rolling out dough on my grandma’s flour-dusted counter, sneaking spoons of cinnamon sugar when she wasn’t looking, and dancing around the kitchen as the pie bubbled away in the oven. Today, I still get that same thrill: the gentle tug of the dough under the rolling pin, the satisfying swirl of apple slices in fragrant spices, and the golden slashes on the top crust that promise sweet, tender goodness inside. Whether you’re baking for a holiday feast, a cozy family gathering, or just a quiet Sunday afternoon treat, this pie will fill your kitchen with the essence of fall—and your heart with fond memories. Let’s dive into the magic of making this warm, spiced cinnamon apple pie that brings the essence of the season right to your table!
KEY INGREDIENTS IN CLASSIC BAKED CINNAMON APPLE PIE
Before we get our hands delightfully sticky and flour-coated, let’s talk about the star players that make this pie unforgettable. Each ingredient has a unique job, from creating flaky layers of crust to balancing tart apples with notes of sweet spice. Here’s what you’ll need:
- All-purpose flour
This versatile pantry staple forms the foundation of both the crust and the filling. In the dough, it combines with chilled butter to create those coveted flaky layers, while a small addition in the apple mixture helps thicken any juices released during baking.
- Salt
A pinch of salt in the crust mixture enhances and balances flavors. It prevents the dough from tasting flat and brings out the sweetness of the apples once baked.
- Sugar
A touch of granulated sugar in the pie dough adds a hint of sweetness and helps achieve a golden, tender crust. It also contributes to delicious browning as the pie bakes.
- Unsalted butter
Chilled and diced in the crust, butter creates pockets of steam that puff up into flaky layers. Extra butter dots the filling, enriching each bite with creamy, buttery flavor.
- Ice water
Cold water keeps the butter solid during dough preparation, ensuring flakiness. Adding it slowly helps the dough come together without becoming tough.
- Granny Smith apples
Their bright tartness stands up beautifully to sweet sugars and warm spices. These firm apples hold their shape while baking, giving you tender yet slightly crisp slices in every forkful.
- Granulated sugar
Mixed into the apple filling, it sweetens the tart fruit and helps create a syrupy consistency.
- Brown sugar
With its hint of molasses, brown sugar adds depth and caramel-like richness to the filling, complementing the warm spices perfectly.
- Ground cinnamon
The quintessential spice for apple desserts, cinnamon infuses the filling with aroma and warming flavor, making each bite feel like a cozy autumn hug.
- Ground nutmeg
Just a dash of nutmeg enhances the cinnamon with its aromatic, slightly sweet heat, rounding out the spice profile.
- Lemon juice
A splash of acidity brightens the filling, balances the sweetness, and keeps the apples from browning before they hit the oven.
- Egg yolk
When whisked into an egg wash, the yolk helps the top crust turn a glossy, appetizing golden brown.
- Milk
Combined with the egg yolk, it thins the wash slightly for smoother brushing and even color on the crust.
HOW TO MAKE CLASSIC BAKED CINAMON APPLE PIE
Ready to turn those ingredients into a show-stopping pie? This straightforward method will guide you through every step, from building the perfect flaky crust to achieving a bubbling, spiced apple filling.
1. In a large bowl, combine the flour, salt, and sugar. Add the diced butter and use a pastry cutter to work it into the flour until the mixture resembles coarse crumbs—think tiny pea-sized bits of butter coated in flour.
2. Gradually add the ice water, one tablespoon at a time, stirring until the dough just comes together. Overworking it will develop gluten and make the crust tough, so be gentle. Divide the dough into two equal halves, shape each into a flat disk, wrap in plastic wrap, and refrigerate for at least 1 hour to chill and relax the gluten.
3. Preheat your oven to 425°F (220°C) so it’s nice and hot when the pie goes in.
4. In a separate large mixing bowl, toss the sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Coat every slice thoroughly so the flavors meld beautifully as they bake.
5. On a gently floured surface, roll out one dough disk into a circle large enough for a 9-inch pie dish. Carefully transfer the rolled dough into the dish, tucking it into the bottom and up the sides without stretching.
6. Spoon the apple filling into the crust, spreading it evenly, and dot the top with small pieces of butter to create pockets of richness.
7. Roll out the second dough disk and drape it over the filling. Trim any overhang and crimp the edges to seal, creating a decorative border.
8. In a small bowl, whisk together the egg yolk and milk to make a smooth egg wash. Brush it over the top crust for that lustrous, golden finish.
9. Cut several slits in the top crust to allow steam to escape and prevent sogginess.
10. Bake at 425°F (220°C) for 15 minutes to give the crust an initial burst of heat. Then reduce the oven temperature to 350°F (175°C) and continue baking for 35–45 minutes, or until the apples are tender and the crust turns a deep golden brown.
11. Remove the pie from the oven and let it cool on a wire rack before slicing. This rest time allows the filling to set for clean, gorgeous slices.
SERVING SUGGESTIONS FOR CLASSIC BAKED CINNAMON APPLE PIE
When it comes to serving this warm, spiced apple pie, the fun really begins! Whether you’re hosting a festive gathering or sneaking a slice for yourself, these suggestions will elevate every bite and delight every palate.
- Warm with Vanilla Ice Cream
Serve a generous scoop of cold vanilla ice cream alongside a warm slice. The contrast of temperatures creates a dreamy melt-in-your-mouth moment as creamy sweetness mingles with spicy apple.
- Drizzled with Caramel Sauce
For extra indulgence, drizzle homemade or store-bought caramel sauce over the top. The rich, buttery caramel enhances the brown sugar notes in the filling and adds elegant flair.
- With Whipped Cream and Cinnamon Dust
Dollop freshly whipped cream spiked with a hint of vanilla onto each piece, then sprinkle a light dusting of cinnamon on top. It’s a classic yet refined presentation that looks as good as it tastes.
- Paired with a Hot Beverage
Offer slices alongside steaming mugs of coffee, chai tea, or spiced apple cider. The combination of pie and a warm drink turns any afternoon into a cozy, café-style experience.
HOW TO STORE CLASSIC BAKED CINNAMON APPLE PIE
Keeping your pie fresh and flavorful is easy when you know the right tricks. Whether you’re saving leftovers for the next day or planning ahead for busy weekends, these storage tips will help you maintain that perfect flaky crust and tender filling. Make sure to let the pie cool completely before storing so condensation doesn’t make the crust soggy.
- Room-Temperature Wrap
Cover the pie loosely with aluminum foil or plastic wrap and store at room temperature for up to two days. This simple method preserves the crust’s crispness and keeps the filling tender.
- Refrigeration for Longer Freshness
If you need more time, wrap the cooled pie tightly in plastic wrap or place it in an airtight container, then refrigerate for up to five days. Bring slices to room temperature or warm gently in a low oven before serving.
- Freezing Individual Slices
For ultimate convenience, wrap each cooled slice in plastic wrap and then in aluminum foil. Freeze for up to two months. Thaw overnight in the fridge and warm in the oven to refresh the crust.
- Freezing the Whole Pie
Assemble the unbaked pie, wrap securely in plastic and foil, then freeze for up to one month. When ready, bake from frozen—add an extra 10–15 minutes to the baking time and keep an eye on the crust for perfect golden color.
CONCLUSION
This Classic Baked Cinnamon Apple Pie brings the essence of fall right into your home with its flaky, buttery crust and spiced, bubbling apple filling. From the very first roll of the dough to the final golden slashes on top, every step is a joyful journey through comforting aromas and cozy flavors. With a little planning—chilling your dough, slicing your Granny Smith apples, and whisking together that glossy egg wash—you’ll be rewarded with a show-stopping centerpiece for holiday feasts, family dinners, or simple weekend treats.
Don’t forget that you can easily print out this article and save it for later use, so you’re always ready to bake up a slice of autumn happiness. Below you’ll find a helpful FAQ section to answer any lingering questions about technique, ingredient swaps, or troubleshooting. If you dive into this recipe, I’d love to hear how it turned out! Leave a comment with your baking triumphs, ask questions about any of the steps, or share feedback if you experimented with your own favorite twists. Happy baking, and may your kitchen be filled with memory-making moments and the irresistible scent of cinnamon apple pie!
Classic Baked Cinnamon Apple Pie
Description
Experience the perfect blend of tart and sweet with this classic baked cinnamon apple pie. Its flaky crust and spiced apple filling make every bite a comforting delight.
Ingredients
Instructions
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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.
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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.
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Preheat your oven to 425°F (220°C).
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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.
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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.
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Spoon the apple filling into the dough-lined pie dish and dot it with small pieces of butter.
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Roll out the second dough disk and cover the pie with it. Trim excess dough, and crimp the edges to seal.
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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.
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Cut several slits in the top crust to allow steam to escape.
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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.
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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.
