I set out to bake this cinnamon apple pie on one of those days when the kitchen already looked slightly unhinged—peelings curling on the cutting board, measuring spoons hiding under a tea towel, a rolling pin threatening to roll right off the counter. And still, this pie makes everything feel right. The apples slide into a bowl like little half-moons, a squeeze of lemon wakes them up, and the spice hits the air in that way that makes neighbors mysteriously knock at your door. I mixed with one hand and kept shooing curious fingers with the other, because raw apple slices with sugar are apparently irresistible to everyone, including me. The dough has its own personality—soft one minute, feisty the next. I patched a small tear with a scrap, pressed the edges in a wobbly crimp, and decided the uneven parts were my signature. A little juice always tries to escape during baking; it bubbles at the rim like it’s whispering, hey, I’m going to be delicious. When the timer chimed, the top looked perfectly imperfect: golden, a little crackly, sugar glinting here and there. I took a breath, then took a bite long before any sensible cooling period. Warm slices of apple, cozy spice, and that flaky crust that shatters just enough—yes. Even with the mess, the detours, the tiny fixes, it’s the kind of pie that makes everyone go quiet for a second, then reach for another forkful. If you’re after something comforting and very human, this one’s your pie.
Detailed Ingredients with measures
Apple Filling Ingredients
- 9 cups (3 lbs) Granny Smith apples, peeled, cored and sliced 1/4-inch thick
- 3/4 cup sugar
- 1/3 cup all-purpose flour
- 2 Tbsp lemon juice
- 1 tsp ground cinnamon
- 1/8 tsp salt
- 2 Tbsp unsalted butter, cut into small pieces for the top
Pie Dough Ingredients
- 2 1/4 cups all-purpose flour
- 2 Tbsp granulated sugar
- 1/2 tsp salt
- 12 Tbsp COLD unsalted butter
- 6 oz COLD cream cheese
- 3 Tbsp cold heavy whipping cream
Topping Ingredients
- 2 tsp sugar
- 1/4 tsp ground cinnamon
Prep Time
Give yourself about 30 to 40 minutes, depending on your apple-peeling stamina and how many times you pause to snack. I like to line up the slices like playing cards, toss them with the dry mix, then forget I’m wearing floury hands and swipe hair out of my face anyway. If your crimp looks a bit zigzaggy, join the club—it still bakes up beautifully.
Cook Time, Total Time, Yield
Bake about 55 to 65 minutes, until the crust is golden and the filling bubbles at the vents. Plan on roughly 1 hour 25 minutes total, plus a patient cool-down so the juices settle. Yield is one deep 9-inch pie, comfortably 8 slices—unless the “tiny slice” people show up, and then it’s gone before you can put the knife down.
Detailed Directions and Instructions
Prepare the crust dough
Start by working cold butter and cream cheese into flour, sugar, and salt until the mixture looks like coarse crumbs with some pea-sized pieces. Slowly drizzle in chilled heavy cream and continue mixing until the dough begins to hold together in moist clumps. Divide it into two portions, shape each into a disk, wrap tightly, and refrigerate for at least an hour before rolling. A long rest, even overnight, helps the dough relax and makes it easier to handle.
Roll and fit the bottom crust
On a lightly floured surface, roll out one disk into a large circle. Place it gently into a deep 9-inch pie dish, letting it drape without stretching. Trim the edges so a little overhang remains. Place this prepared base in the fridge to keep cold while you assemble the rest.
Make the filling
Peel, core, and slice apples into thin pieces that will soften evenly in the oven while still holding their shape. In a large bowl, toss them with sugar, flour, lemon juice, cinnamon, and a pinch of salt. Stir until each slice is evenly coated, then allow the mixture to rest for about 15 minutes so the juices can start to release.
Assemble the pie
Pour the apple filling into the prepared crust, making sure to include the juices for flavor and moisture. Dot the surface with small bits of butter. Roll out the second disk of dough, place it over the filling, and trim any extra. Pinch or crimp the edges to seal. Cut several slits into the top crust to vent steam during baking.
Bake until golden
Brush the top lightly with cream, then sprinkle with a mix of sugar and cinnamon. Bake at 425°F for 15 minutes to set the crust, then reduce to 350°F and continue baking for another 45 minutes. If the edges brown too quickly, tent them loosely with foil.
Cool before serving
Allow the pie to cool for two to three hours before slicing so the filling can set. Cutting too early may result in a runny interior.
Notes
Keep the dough cold
The colder the butter and cream cheese, the flakier the crust will be.
Letting apples rest helps
That short pause after tossing with sugar and flour prevents excess liquid in the finished pie.
Use foil for even browning
Foil shields the edges if they darken before the rest of the pie is done.
Patience pays off
Cooling completely makes slicing clean and keeps the filling intact.
Cook techniques
Rolling out crust without wrestling it into submission
First attempt? Total disaster—my dough cracked, stuck to the rolling pin, and ended up looking like a broken leaf. Now I let it chill longer, roll gently between sheets of parchment, and coax it around the pin like I’m coaxing a shy kitten into a basket. It’s still lopsided sometimes, but hey, those rustic edges become part of the charm.
Making the apple filling and avoiding syrupy mishaps
I once let that mixture bubble for too long, and the sugar turned into what felt like hot glue—no good. Now I whisk flour into melted butter, float in water and sugar, let it boil just enough before pulling it off. Then it becomes a shiny sauce that hugs the apple slices without drowning them. If you catch it just right, the apples soak it up without turning to soup.
Tossing apples with spices and fighting the peel escape artists
Prepping apples almost always ends up with peels on my shirt. I toss slices with cinnamon in a bowl that’s barely wide enough, and there’s always a rogue skin that launches off. I fish them out, shrug, and lean into the rustic vibe—varied cinnamon coverage means some bites are bold, others subtle. It’s more interesting that way.
Building the lattice top and accepting imperfections
Weaving those strips used to make me sweat—I never got them even, one side always looked like a braid and the other like tangled string. Now I just weave it how it falls: some strips tighter, some wide, and I patch gaps with dough scraps. The gaps let steam chat out as bubbles peek through in baking, and crookedness reads “handmade,” not “I messed up.”
Cooling the pie before slicing—less torture than you think
The urge to slice while it’s still warm? Almost uncontrollable. But do, and the filling slides everywhere. Now I wait at least an hour, telling myself “patience, friend.” The juices set, the lid stays intact, and the slice looks like it’s meant to be, not an exploded mess. It’s the hardest five-minute wait you’ll do, but you’ll thank yourself.
FAQ
What if the filling is too runny?
It happens. I just call it “pourable apple center,” maybe add a scoop of ice cream to catch it. If you’re determined, you can re-bake a bit longer or whisk in a teaspoon of flour next time—no big drama.
Can I swap Granny Smith apples for something else?
Sure thing. I’ve used Honeycrisp or Pink Lady, though they’re sweeter. If that’s your vibe, ease up on sugar a bit. Using a mix gives you flavor layers—tart plus sweet play nicely together.
Do I need a top crust or could I do crumb topping?
Crumb topping is a cozy alternative. I’ve done both—covered with dough, and once with oats and butter crumbs. Both are delicious in their own way; it’s just whether you’re in the mood for pastry or sweet crunch.
Can leftovers be refrigerated or frozen?
Yes. I cover cooled pie and leave it on the counter for up to two days, or refrigerate up to four. It’s lovely reheated at 350°F for a few minutes. I’ve frozen whole slices too—thaw on the counter and reheat the same way. The crust softens a bit but the flavor still lands.
Conclusion
Alright, real talk—my first dive into this deep-dish cinnamon apple pie was gloriously chaotic. I underestimated how much dough I needed, so flopping that bottom crust into the pan felt more like wrestling a soft blanket than baking. I ended up patching holes with extra scraps, and honestly, each patch became its own character, reminding me the pie wasn’t about perfection—it was about feeling like everything just kind of stuck together through sheer enthusiasm. Then came the filling. I let the apples sit for way less than the suggested time, convinced it wouldn’t matter. Surprise—it still bubbled, syrupy and whispering of cinnamon-sugar devotion. But the steam exploded when I poured it into the crust, making my sleeve look like a sugar casualty. The little chunks of butter on top slowly melted into buttery pockets—tiny explosions of indulgence I absolutely inhaled once it came out of the oven. Rolling out the top crust felt like sculpting—some edges thicker, some barely there, and don’t ask how many slits I actually ended up cutting. The fluted edge? Let’s just say it looked handmade, and by that I mean imperfectly gorgeous. When sugar and cinnamon met the pastry’s surface, that sugary-crisp crown glistened, and I danced around waiting for the oven to finish its thing. A few spots scorched—just enough to smell nutty and toasted. I didn’t mind in the least. The crunch when you cut a slice—oh, that crackling top—it’s oddly thrilling. Bits of flaky crust scattered like confetti on the countertop (and onto my dog—sorry, pup). The filling was thick but still joyful, a tug-of-war between tender apple and syrupy swirl. I nearly burned my tongue grabbing a warm slice, scraped up crumbs with my fingers, and decided right then that “patience” might not be for me. All of that messy, bounced-around energy? It’s the best part. A pie with quirks left me craving more of its kind of coziness. Warm dough on my sleeve, sticky counter prints, and that first oozy bite—it’s real, loud, proud dessert chaos. And isn’t that exactly what we really want?
More recipes suggestions and combination
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Apple Cinnamon Overnight Oats
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Apple Crisp with Oat Topping
Sliced apples under a crunchy oat-nut topping—scrapes together quickly, oozes warm fruit charm, and is unbeatable when you want dessert that looks homemade with minimal effort.
