Description
This classic Cinnamon Apple Pie features a flaky lard-based crust filled with tender, cinnamon-spiced tart apples and a rich syrup made from apple juices and optional bourbon. Baked to golden perfection with a buttery crust topped with coarse sugar for a delightful crunch, it’s an irresistible dessert perfect for any occasion.
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 of salt
- 3 tablespoons cold butter, cubed
Topping
- 1 tablespoon 2% milk
- 2 teaspoons coarse sugar
Instructions
- Prepare the Crust: In a large bowl, combine the flour and salt. Cut in the cold lard using a pastry blender or forks until the mixture resembles coarse crumbs. Gradually add the cold 2% milk, tossing with a fork, until the dough just holds together when pressed. Divide the dough in half, shape each 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, mix sugar, ground cinnamon, and ground ginger. Add the thinly sliced peeled tart apples and toss until the apples are evenly coated. Cover the bowl and let it stand for 1 hour, stirring occasionally, to allow the apples to release their juices.
- Reduce the Syrup: Drain the apples, reserving the syrup. Pour the syrup into a small saucepan along with the optional bourbon if using. Bring to a boil over medium heat. Reduce heat and simmer uncovered, stirring occasionally, until the syrup thickens slightly and turns a medium amber color, about 20-25 minutes. Remove from heat and let cool completely.
- Preheat the Oven and Assemble Pie Bottom: Preheat the oven to 400°F (204°C). Toss the drained apples with 2 tablespoons all-purpose flour and a dash of salt. On a lightly floured surface, roll out one disk of dough into a 1/8-inch thick circle. Transfer it to a 10-inch cast-iron or other deep ovenproof skillet. Trim the pastry even with the rim of the skillet.
- Add Filling and Syrup: Spoon the apple mixture into the crust-lined skillet, spreading evenly. Pour the cooled syrup over the apples. Dot the top evenly with the cold cubed butter.
- Top the Pie: Roll out the second disk of dough into a 1/8-inch thick circle to fit over the filling. Place it over the apples, trim excess pastry, then seal and flute the edges to secure the top crust. Cut several slits in the top crust to allow steam to escape. Brush the top with 1 tablespoon of 2% milk and sprinkle with 2 teaspoons of coarse sugar.
- Initial Baking: Place the assembled pie on a foil-lined baking sheet to catch drips. Bake in the preheated oven at 400°F for 20 minutes to set the crust.
- Finish Baking: Reduce the oven temperature to 350°F (177°C). Continue baking until the crust is golden brown and the filling is bubbly, about 45 to 55 minutes longer.
- Cool: Remove the pie from the oven and allow it to cool on a wire rack before serving to let the filling set properly.
Notes
- For best flavor and texture, use tart apples such as Granny Smith or Jonagold.
- Chilling the dough overnight improves crust flakiness and handling.
- Optional bourbon adds depth of flavor but can be omitted for a non-alcoholic version.
- Use a deep skillet or pie dish with high sides to accommodate the filling and syrup.
- Serve warm with vanilla ice cream or whipped cream for a classic dessert experience.
Nutrition
- Serving Size: 1 slice (1/10 of pie)
- Calories: 410
- Sugar: 35g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg
