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pie sitting on a white plate with a scoop of vanilla ice cream
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Cinnamon Apple Pie

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!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 357kcal
Cost $5

Ingredients

  • 2 9-inch pie crusts
  • ¾ cup granulated sugar
  • 2 tablespoon all-purpose flour
  • 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

Calories: 357kcal | Carbohydrates: 60g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 216mg | Potassium: 196mg | Fiber: 5g | Sugar: 33g | Vitamin A: 81IU | Vitamin C: 6mg | Calcium: 24mg | Iron: 1mg