Desserts
This 1 apple pie recipe delivers the quintessential fall dessert with a cinnamon-infused crust that fills your kitchen with warm, spiced aromas from the moment it hits the oven. 🍂 The secret lies in blending ground cinnamon directly into the pie dough, creating a fragrant, golden-brown crust that stands up to the classic apple filling.
I've perfected this technique over years of baking, ensuring the crust stays tender yet sturdy enough to hold its shape.
The filling combines tart apples (Granny Smith and Honeycrisp work beautifully) with a perfect balance of brown sugar, lemon juice, and a touch of butter to keep it moist.
A sprinkle of cinnamon and nutmeg on top adds depth, while a lattice crust (or simple top crust) creates that iconic pie aesthetic. The recipe yields a pie with flaky layers, juicy apples, and a caramelized sugar crust that's impossible to resist.
Baking time is 50 minutes at 375°F, giving you golden-brown edges and a bubbling center that's just set. The cinnamon-infused crust adds a subtle warmth that complements the apples perfectly, making this pie taste like a cozy autumn afternoon.
Whether you're serving it warm with vanilla ice cream or saving slices for days ahead, this recipe delivers restaurant-quality results every time.
For those who prefer a lattice crust, the instructions include a simple folding technique that creates beautiful diamond patterns while keeping the filling visible. The recipe also scales easily—double the dough and filling for a larger pie, or use the same filling for individual hand pies. Let's get baking!
Ingredients for 1 apple pie
The cinnamon crust and tart apple filling create a fall classic you'll want yearly.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | Unbleached preferred for tenderness |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust |
| Granulated Sugar 🍚 | ¼ cup | For crust and filling |
| Ground Cinnamon 🌶️ | 2 tbsp | Ceylon preferred for purity |
| Ice Water 💧 | ½ cup | Chilled for pie dough |
| Granny Smith Apples 🍎 | 4 medium | Peeled, cored, sliced |
| Honeycrisp Apples 🍎 | 2 medium | Peeled, cored, sliced |
| Light Brown Sugar 🍚 | ¾ cup | Packed for filling |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated preferred |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Vanilla Extract 🥛 | 1 tsp | Pure extract preferred |
| Egg 🥚 | 1 large | For egg wash |
| Turbinado Sugar 🍚 | ¼ cup | For lattice sprinkle |
The cinnamon makes or breaks this pie. Ceylon ground cinnamon from Penzeys has the most authentic flavor, but any high-quality brand works. For the apples, Granny Smith and Honeycrisp are ideal—their tartness balances the sweetness. Buy firm apples (no bruises) and store them in the fridge until ready to slice. The butter should be cold when you mix it with the flour—take it out of the fridge 15 minutes before starting so it's soft but not melted. I always double-check the sugar measurements—packed brown sugar is heavier than granulated, so use a spoon to level it off.
No Ceylon cinnamon? Regular ground cinnamon works fine—just use the same amount. Swap Honeycrisp for Fuji or Braeburn if that's what's available. The filling can handle one extra apple if you're feeding a crowd, but don't overfill the crust. For the lattice, you can use store-bought pie crust if you're short on time—just brush it with egg wash and sprinkle with turbinado sugar before baking. The vanilla extract adds depth, but if you're out, almond extract at half the amount works in a pinch. Lemon juice is non-negotiable though—it keeps the apples from browning too fast.
This pie reheats beautifully—350°F for 10 minutes makes it warm and gooey. Store leftovers in an airtight container for up to 5 days in the fridge. For freezing, wrap individual slices in plastic wrap and store for up to 3 months. I always bake one extra crust—it makes perfect hand pies for snacks. The cinnamon-infused crust keeps well too, so you can make it ahead and fill it later if needed.
Why You'll Love This Recipe
- No-Roll Crust Magic: I swear by this butter-flour-ice-water trick—no rolling pin, no stress. The cold butter cuts into the flour like butter (literally), and a splash of ice water binds it all together in seconds. You’ll have a golden, flaky lattice top without the fuss of pie crust tutorials.
- Cinnamon-Sugar Crunch: That first bite—warm, spiced apples with a crust so tender it melts in your mouth? The cinnamon isn’t just sprinkled; it’s worked into the filling, so every slice tastes like autumn in a jar. And honestly? The sugar caramelizes just enough to make it feel like a bakery secret.
- Leftovers for Days: Bake one, eat it for a week. Slice it cold for lunch, reheat slices in the oven until bubbly, or even crumble the crust over yogurt. My kids beg for it at school—yes, I pack it in Tupperware. (The cinnamon keeps it from getting stale, by the way.)
- Pantry Staple Power: You already have everything. No weird ingredients, no last-minute grocery runs—just flour, butter, sugar, and cinnamon. I’ve made this pie with Granny Smiths, Honeycrisp, even store-brand apples. It’s the kind of recipe that proves you don’t need fancy tools or perfect fruit to make something special.
Step-by-step instructions for cinnamon-infused apple pie
Here's how to build a pie with a fragrant cinnamon crust and perfectly balanced filling.
👨🍳 Step 1: Make the Cinnamon-Infused Crust
In a large bowl, combine the 3 cups all-purpose flour, 0.25 cup granulated sugar, 2 tbsp ground cinnamon, and 0.5 tsp salt. Cut in the 1 cup unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial—it ensures a flaky crust rather than a tough one.
Gradually add the 0.5 cup ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Avoid overmixing—you should still see dry spots. Divide the dough into two equal portions, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour. This chilling step prevents shrinking and makes rolling easier.
🍳 Step 2: Prepare the Apple Filling
Peel, core, and slice the 4 medium Granny Smith apples and 2 medium Honeycrisp apples into ¼-inch thick slices. Toss them immediately with 0.75 cup light brown sugar, 2 tbsp lemon juice, 0.5 tsp ground nutmeg, and 1 tsp vanilla extract. The acidity from the lemon juice prevents the apples from turning brown while adding brightness to the filling.
Let the prepared apples sit for 10 minutes while you roll out the crust. This gives the lemon juice time to work its magic, keeping your filling vibrant. If you notice any slices releasing juice, pat them dry with a paper towel—excess moisture makes the crust soggy.
🥘 Step 3: Assemble the Pie
On a lightly floured surface, roll out one dough disc into a 12-inch circle, about ⅛-inch thick. Transfer it to a 9-inch pie dish, gently pressing it into the bottom and up the sides. Trim any excess dough hanging over the edge. Roll out the second disc for the top crust.
Arrange the apple slices in a circular pattern in the bottom crust, slightly overlapping them. Sprinkle the 0.25 cup turbinado sugar evenly over the top—this will caramelize beautifully during baking. Moisten the edges of the bottom crust with water, then place the top crust over the filling. Trim and crimp the edges with a fork or your fingers, creating a decorative pattern.
⏰ Step 4: Create the Lattice Top (Optional but Recommended)
For a classic look, cut the top crust into 1-inch wide strips using a sharp knife or pizza cutter. Arrange every other strip horizontally across the pie, then weave the remaining strips vertically through the gaps. This creates an open lattice that allows steam to escape while keeping the filling moist and creating beautiful caramelized patterns.
Cut a few small slits in the center of the lattice to allow steam to escape. Brush the entire top crust with the beaten 1 large egg, creating a wash that will give your pie that golden, glossy finish. Sprinkle any remaining 0.25 cup turbinado sugar over the top for extra crunch and caramelization.
🔥 Step 5: Bake to Golden Perfection
Preheat your oven to 375°F. Place a baking sheet on the lower rack to catch any drips. Bake the pie for 50-60 minutes until the crust is deep golden brown and the filling is bubbling through the lattice. If the edges brown too quickly, cover them with aluminum foil.
For the final 10 minutes, increase the oven temperature to 425°F to encourage caramelization. The pie is done when the crust is firm to the touch and the filling is tender. Let it cool completely on a wire rack for at least 2 hours before slicing—this allows the juices to set and makes for cleaner cuts.
Pro Tips For Making 1 Apple Pie
- CHILL THE BUTTER FIRST: Cold butter makes flaky crusts—no exceptions. Cut that unsalted butter into ½-inch cubes and pop it in the fridge for 20 minutes before mixing with flour. I learned this the hard way after wrestling with a greasy, dense mess that refused to hold its shape.
- WEIGHT THE APPLES: Skip the eyeballing—use a scale. Aim for 6–7 cups of peeled, sliced apples (about 4–5 medium apples). Too much filling sinks the crust; too little leaves gaps where the butter pools and burns. I was skeptical until I tried it—now I measure like a pro.
- VENT THE TOP CRUST: Cut four ½-inch slits in the top crust before baking. This lets steam escape, preventing a soggy bottom and blown seams. Sounds simple, but I used to forget, and the pie would puff like a sad balloon. (Your future self will thank you.)
- BRUSH WITH MELTED BUTTER: After baking, brush the crust with 2 tablespoons of melted butter mixed with 1 teaspoon sugar. It adds a crisp, golden finish and cuts through the tartness of the apples. I skip this when I’m lazy, but the dish is noticeably better when I don’t.
Best sauces and condiments for this dish
Caramel Drizzle
Elevate your pie with a homemade caramel drizzle made from ½ cup granulated sugar, ¼ cup water, and 2 tbsp heavy cream. Cook the sugar and water in a saucepan over medium heat until it turns a deep amber color, then whisk in the cream.
Let it cool slightly before drizzling over warm slices—this adds a glossy, buttery finish that balances the tart apples. 🍯
Vanilla Bean Ice Cream
Pair your pie with homemade vanilla bean ice cream for a creamy contrast. Use a high-quality vanilla bean (like Madagascar Bourbon) and churn with heavy cream, milk, and sugar. The vanilla's floral notes complement the cinnamon crust beautifully.
For a shortcut, use Breyers Natural Vanilla Bean—just add a splash of vanilla extract to regular vanilla ice cream for extra depth.
Whipped Cream Variations
Skip store-bought whipped cream and make your own with heavy whipping cream, a pinch of cream of tartar, and 2 tbsp powdered sugar. For a spiced twist, fold in ½ tsp cinnamon and ¼ tsp nutmeg—it mirrors the pie's flavors.
For a boozy kick, add 1 tbsp bourbon or rum to the whipped cream before serving. 🥛
Maple-Glazed Walnuts
Toast 1 cup walnut halves in a dry skillet over medium heat for 3-4 minutes, then drizzle with 2 tbsp pure maple syrup and 1 tsp butter.
Toss until glossy and sprinkle over slices for crunch and sweetness. Store-bought maple syrup works, but Grade A Dark Amber from Sugar Hill Farm adds deeper flavor.
Caramelized Bacon Topping
Cook 4 slices thick-cut bacon until crispy, then drain on paper towels. Crumble and sprinkle over warm pie slices for a savory-sweet contrast. The smoky bacon pairs surprisingly well with the cinnamon crust—it’s a crowd-pleaser at Thanksgiving.
For extra richness, brush the bacon with 1 tbsp maple syrup before baking. 🥓
Lemon Curd Swirl
Add a bright citrus note by swirling ¼ cup lemon curd into the filling before baking. Use a spoon to create small wells in the apples, then spoon the curd into them.
For a shortcut, use Smucker’s Lemon Curd (just heat it gently to soften). The tang cuts through the sweetness and adds a restaurant-quality touch.
Nutrition facts
Frequently asked questions
Can I use frozen apples instead of fresh?
Frozen apples work perfectly—just thaw them first and pat completely dry with paper towels. The key is removing all excess moisture to prevent a soggy crust. For best results, use a mix of Granny Smith and Honeycrisp varieties since their tartness balances the sweetness. If using frozen, add 1 extra tablespoon of lemon juice to the filling to maintain brightness.
How do I prevent the crust from getting soggy?
Prevent soggy crusts with these tricks:
- Pat apple slices completely dry before assembling,
- Pre-bake the bottom crust for 10 minutes at 375°F before adding filling, and
- Brush the inner crust with a thin layer of egg wash before adding the apples. For extra insurance, sprinkle 1 tablespoon cornstarch over the filling before baking.
What's the best way to make a lattice crust if I'm a beginner?
Start with a simple strip-and-weave method: Cut the top crust into 1-inch wide strips using a pizza cutter. Arrange every other strip horizontally across the pie, then weave the remaining strips vertically through the gaps. For extra stability, brush strips with egg wash before placing them. No need for perfect patterns—just aim for a 50/50 coverage of open and closed areas.
Can I make this pie ahead of time?
This pie actually tastes better the next day! Assemble it completely (including egg wash) and refrigerate overnight. Bake straight from the fridge—just add 5-10 minutes to the baking time. For long-term storage, wrap tightly in plastic and freeze for up to 3 months. Thaw in the fridge overnight before serving. The cinnamon crust holds up beautifully to freezing.
What's the secret to a perfectly flaky cinnamon crust?
The secret lies in cold butter and minimal handling: Keep butter cubes pea-sized in the dough, use ice water (not warm), and avoid overmixing. Chill the dough for at least 1 hour before rolling. For extra flakiness, fold the rolled-out dough in half like a letter, then roll again. The cinnamon should be evenly distributed but not clumped—sift it with the flour for best results.