This delicious cinnamon apple pie is buttery, tender, and loaded with tart apples coated in a sweet cinnamon-sugar mixture. This pie is so easy to make and has a secret ingredient that takes it to the next level!
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Cinnamon-sugar apples loaded in between two flaky, buttery pie crusts? Say no more. This cinnamon apple pie is the best thing you'll make (and eat) this holiday season. My mom would make this every Thanksgiving growing up, and I always look forward to it!
This pie is no fuss, no-frills, just easy ingredients, and easy steps. It takes less than an hour and a half to make start to finish and can be made with your favorite homemade pie crust or store-bought- totally up to you!
Wanting a pie that's even easier and doesn't require you to turn on the oven? Check out my No-Bake Pumpkin Pie. My Peanut Butter Pie can be made with a store-bought crust as well!
Recipe Ingredients
Here are some notes on a few ingredients- please see the full ingredient list in the recipe card below!
- pie crust- You can make your favorite pie crust or use store-bought crusts! Either works fine for this recipe, you just need two crusts. My favorite recipe is Sally's Baking Addiction pie crust!
- apples- I like to use a mix of granny smith and gala apples. See my notes below on which apples work best for apple pie.
- whiskey- this is the secret ingredient in this amazing apple pie! The whiskey pairs so well with the sugar, cinnamon, and apples and it really enhances all the flavors.
Step by Step Instructions
Step 1:
Preheat the oven and fit the bottom crust into a 9-inch pie plate. Set this aside.
In a small bowl, mix together the sugar, flour, salt, cinnamon, and nutmeg. In a large bowl, toss the sliced apples with the sugar mixture until thoroughly coated. Spoon apples into the pie dish.
Step 2:
Place the butter around the top of the apples and then sprinkle with the whiskey.
Step 3:
Cover with the top crust, making sure to seal the edges, and cut steam vents in the top. Optional: brush the top of the pie with heavy cream and sprinkle with coarse sugar.
Step 4:
Bake in the 450° F oven for 10 minutes. Lower the temperature to 350° F and bake for another 40 minutes. Keep an eye on the pie during baking, if you notice the crust becoming too brown you can make a crust shield by covering the edges with tinfoil.
Let your pie sit for about 30 minutes to cool off and allow the juices inside to set before cutting into it. Serve warm with vanilla ice cream or whipped cream.
Frequently Asked Questions
Yes! When I don't have time to make homemade I buy the frozen crust that comes rolled up in a box (they typically have two crusts in each box). I recommend using these! If you want to make your own crust, this is my favorite recipe.
I like using a mix of granny smith and gala apples. It gives a good combo of tart and sweet. If you have to choose one over the other, I would go all granny smith. Other apples that would work well in this pie that you can usually find in any grocery store are Honeycrisp, Pink Lady's, or Braeburn.
Nope! That's why this recipe is so easy. You just slice up the apples, throw them into the crusts, and bake!
Tips and Tricks
- Prep in advance: Peel and cut your apples into a large bowl, then add in ¼ cup of lemon juice and cover with water. Keep this in the fridge until you are ready to make the pie, and then drain the apples before tossing in the sugar mixture.
- Time-Saving Tip- use store-bought crusts instead of making your own! While I am all about homemade start to finish, sometimes you need a little convenience in your life.
- Room Temperature- allow your pie crust to sit at room temperature before you unroll it. Otherwise, it may crack and break because it's still too cold.
- Check Halfway- I always check my pie crust about halfway to see how much it is browning. If it seems to be browning quite a bit, cover the outside crust with aluminum foil to keep it from burning.
Storing & Freezing
This cinnamon pie can be technically be stored covered in the pie plate at room temperature for a few days, but I like to put my pie in the fridge after the first day. It will stay fresh for 3-4 days, although the crust does get soggy as it sits.
I reheat my pie in individual slices in the microwave, or you could throw the whole pie plate into the oven at 350 degrees F for 15-20 minutes until warm.
You can freeze this pie by wrapping tightly and store in the freezer for up to 3 months. To thaw, allow the pie to sit at room temperature and then reheat in a 350°F oven until warmed through (about 25-30 minutes).
Want to try more pie recipes?
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📖 Recipe
Cinnamon Apple Pie
Equipment
Ingredients
- 2 9-inch pie crusts
- ¾ cup granulated sugar
- 2 tablespoon all-purpose flour
- ⅛ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 6 apples , peeled, cored, and sliced
- 2 tablespoon butter , cubed
- 2 tablespoon whiskey
Instructions
- Preheat oven to 450° F. Fit bottom crust into a 9-inch pie plate. Set aside.
- In a small bowl, mix together the sugar, flour, salt, cinnamon, and nutmeg. In a large bowl, toss the sliced apples with the sugar mixture until evenly coated. Spoon apples into the pie dish.
- Place the butter around the top of the apples and then sprinkle with the whiskey. Cover with the top crust, making sure to seal the edges, and cut steam vents in the top. Optional: brush the top of the pie with heavy cream and sprinkle with coarse sugar.
- Bake in the 450° F oven for 10 minutes. Lower the temperature to 350° F and bake for another 40 minutes. Keep an eye on the pie during baking, if you notice the crust becoming too brown you can make a crust shield by covering the edges with tinfoil.
- Let your pie sit for about 30 minutes to cool off and allow the juices inside to set before cutting into it. Serve warm with vanilla ice cream or whipped cream.
Notes
- Prep in advance: Peel and cut your apples into a large bowl, then add in ¼ cup of lemon juice and cover with water. Keep this in the fridge until you are ready to make the pie, and then drain the apples before tossing in the sugar mixture.
- Time-Saving Tip- use store-bought crusts instead of making your own! While I am all about homemade start to finish, sometimes you need a little convenience in your life.
- Pie crust- allow it to sit at room temperature before you unroll it. Otherwise, it may crack and break because it's still too cold.
- Check halfway- I always check my pie crust about halfway to see how much it is browning. If it seems to be browning quite a bit, cover the outside crust with aluminum foil to keep it from burning.
Storing & Freezing
This cinnamon pie can be technically be stored covered in the pie plate at room temperature for a few days, but I like to put my pie in the fridge after the first day. It will stay fresh for 3-4 days, although the crust does get soggy as it sits. Reheat in the microwave. Freezer: wrap pie tightly and store in the freezer for up to 3 months. To thaw, allow the pie to sit at room temperature and then reheat in a 350°F oven until warmed through (about 25-30 minutes).Nutrition
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clay says
the recipe doesnt show the measurements we need
Kelly Hamilton says
Hi Clay, all measurements are found in the recipe card at the bottom of this blog post!