Desserts
This apple cinnamon kringle pie delivers the perfect balance of flaky, golden lattice crust and warm, spiced apple filling that tastes like autumn in every bite. The traditional Scandinavian technique transforms simple ingredients into a showstopping dessert with layers of buttery pastry and caramelized apples.
What makes this recipe special is the lattice design, which creates crispy edges while keeping the filling tender and gooey in the center.
The secret to achieving that signature flaky texture lies in the cold dough and proper rolling technique. We'll use a simple pie crust recipe with a touch of cinnamon in the filling for extra warmth, then assemble everything in a way that ensures even baking.
This isn't just dessert—it's a centerpiece that will have everyone asking for seconds.
By the time you pull this from the oven, you'll have a pie with a flaky lattice crust that's crispy yet tender, and a filling that's perfectly spiced with cinnamon and just sweet enough to balance the tartness of the apples.
The aroma alone will fill your kitchen with comfort, and the visual appeal of that intricate lattice pattern makes it perfect for holidays or special occasions.
Whether you're serving it warm with vanilla ice cream or letting it cool slightly for clean slices, this kringle pie delivers restaurant-quality results at home. The beauty of this recipe is its versatility—you can make it ahead, freeze it, or even adapt it to vegan substitutions if needed.
Let's get started on creating your new favorite dessert.
Ingredients for apple cinnamon kringle pie
Buttery layers and spiced apples—just 13 ingredients for a showstopping Scandinavian classic.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 ½ cups | Sifted for light texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for flakiness |
| Granulated Sugar 🍚 | ¾ cup | White or light brown |
| Cinnamon 🌶️ | 2 tbsp | Ground, aromatic variety |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Ice Water 💧 | ½ cup | Chilled for dough binding |
| Apples 🍎 | 6 medium | Honeycrisp or Granny Smith |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Brown Sugar 🍚 | ½ cup | Packed, for filling |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated preferred |
| Vanilla Extract 🌸 | 1 tsp | Pure alcohol-free if preferred |
| Egg 🥚 | 1 large | For egg wash |
| Heavy Cream 🥛 | ¼ cup | For brushing lattice |
The butter is non-negotiable here. European-style butter (like Plugrá) has more fat for flakiness, but any good unsalted brand works. Keep it cold—cubed and refrigerated—until you're ready to mix. Flour matters too: King Arthur or Gold Medal are my go-tos for that perfect balance of protein and gluten. If you're in a pinch, Trader Joe's organic flour works great. The apples? Honeycrisp or Granny Smith hold up best to baking and caramelizing. Avoid anything too soft like Fuji—they turn mushy.
No cinnamon on hand? Pumpkin pie spice at half the amount gets you close, but the real deal is worth it. Short on brown sugar? White sugar plus 1 tsp molasses mimics the moisture. The nutmeg can be skipped if you're not a fan, but I always include it—it's that subtle warmth that makes this pie feel special. For the dough, ice water is key. Room temp water makes tough pastry. If your kitchen's warm, chill the water in the freezer for 10 minutes first. And that egg wash? Separate the yolk and white—brush the yolk on the dough for golden color, then the white for shine.
Assembled pie keeps 3 days in the fridge, but honestly? It's best eaten fresh. Freeze the unbaked version for up to 3 months—just thaw overnight before baking. The lattice pattern? Cut strips 1/4-inch wide for perfect coverage. Brush with heavy cream before baking for that signature gloss. Leftovers? Reheat at 350°F for 10 minutes—the filling gets even more caramelized. Store in an airtight container with a paper towel to absorb moisture.
Why You'll Love This Recipe
- No-Rolling Required: I swear by this trick—just toss the dough together, fold it once, and let the butter do the work. No chilly kitchen sessions or fancy techniques; the flaky layers happen while you make the filling.
- Cinnamon Sugar Magic: That first bite? Warm, buttery pastry with apples so tender they melt, all wrapped in a dusting of cinnamon sugar that tastes like fall in a pie. Honestly, I’ve made simpler pies that didn’t hit this hard.
- Weeknight or Holiday: Same dough, same filling—serve it warm with ice cream for a cozy Tuesday night or slice it for Thanksgiving dessert. Between us, it’s my go-to when I don’t want to fuss but still need something impressive.
- Leftovers That Don’t Suck: This pie actually gets better the next day—crisp edges, gooey center, and that cinnamon aroma wafting from the fridge. Plus, it’s cheap to make (hello, butter and flour) and stretches to feed a crowd without breaking the bank.
Step-by-step instructions for apple cinnamon kringle pie
Here's how to create that perfect flaky lattice crust with a spiced apple filling that bursts with flavor.
Make the Pie Dough for a Flaky Crust
In a large bowl, combine the 3.5 cups all-purpose flour and 0.5 teaspoon salt. Cut in the 1 cup cold cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This ensures maximum flakiness when baked.
Add the 0.75 cup granulated sugar and 2 tablespoons cinnamon, mixing until evenly distributed. Gradually pour in the 0.5 cup ice water while stirring with a fork until the dough just comes together. Avoid overmixing—just until it forms a shaggy mass. Here's the thing—cold butter is crucial. If it starts to melt, chill the dough for 10 minutes before proceeding.
Prepare the Spiced Apple Filling
Peel, core, and slice the 6 medium apples into ¼-inch thick slices. Toss them with the 2 tablespoons lemon juice, 0.5 cup packed brown sugar, 0.5 teaspoon ground nutmeg, and 1 teaspoon vanilla extract in a large bowl. The lemon juice prevents browning while the spices build that warm cinnamon flavor profile we love.
Transfer the apple mixture to a pie dish and arrange the slices in a single layer, slightly overlapping. Press down gently to create a compact filling. This ensures even baking and prevents a watery center. You'll want the filling to come up about ½ inch below the edge of the pie dish—this gives room for the lattice to sit properly.
Assemble the Kringle Pie with Lattice Topping
Divide the pie dough in half. Roll out one portion on a floured surface to fit your 9-inch pie dish, about ⅛-inch thick. Gently drape it over the apple filling, tucking in the edges and crimping with a fork. Roll out the remaining dough for the lattice—cut it into ½-inch strips and arrange them in a classic lattice pattern over the pie.
Here's where it gets fun—alternate the strips in a herringbone pattern, weaving them together as you go. Brush the lattice with the 0.25 cup heavy cream mixed with the 1 large egg (beaten together) for a golden finish. The egg wash creates that beautiful caramelized crust we all crave, while the cream adds richness to the final texture.
Bake Until Golden and Bubbling
Preheat your oven to 375°F. Place the assembled pie on a baking sheet lined with parchment paper to catch any drips. Bake for 45-50 minutes until the crust is deep golden brown and the filling is bubbling. You'll know it's ready when the lattice edges are crisp and the apples are tender enough to pierce easily with a knife.
If the crust starts browning too quickly, tent it loosely with aluminum foil. The filling should be hot but not boiling when done—this indicates perfect doneness. Let the pie cool completely for at least 2 hours before slicing. This resting period allows the filling to set properly and prevents a runny pie.
Serve Warm with Whipped Cream
Once cooled, slice the pie into wedges and serve warm. The lattice should be crisp and flaky, while the filling remains moist with just the right amount of spice. Each bite should deliver that perfect balance of tender apples, warm cinnamon, and buttery crust. I like to pair it with a dollop of whipped cream to enhance the apple flavor and add a touch of elegance.
This pie keeps well in the refrigerator for 3-4 days or can be frozen for up to 3 months. The flavors actually improve as it sits, making it perfect for meal prep or holiday gatherings. The secret to that restaurant-quality flaky crust? Cold butter and gentle handling—don't rush the dough process, and you'll be rewarded with every slice.
Pro Tips For Making Apple Cinnamon Kringle Pie
- Chill the Dough Twice: I learned this the hard way—rolling out cold dough for the kringle layers before filling it with apples and cinnamon sugar. If you skip this, the butter will melt too fast, and your layers won’t hold their shape when you fold it. Wrap the dough in plastic, refrigerate for 30 minutes, then roll it out. After folding in the filling, chill again for another 20 minutes before baking—this guarantees clean layers instead of a sad, collapsed mess.
- Use Cold Butter Cubes: Sounds weird, but it works: cut your unsalted butter into ½-inch cubes and keep them ice-cold when making the dough. Warm butter makes for a tender crust, but in a kringle, you want that flaky, crisp structure to hold up to the filling. Toss those cubes into the flour mix without melting them first—this keeps the layers distinct and prevents a gummy texture. (Yes, even if you’re impatient like me.)
- Pre-Cook the Apples: Skip the raw-apple drama by sautéing them first—just 5 minutes in a skillet with a splash of water and a pinch of sugar until they soften. This step cuts down on baking time (no soggy bottom crust) and intensifies the cinnamon flavor. Drain them well, then mix in the sugar and cinnamon right before folding into the dough. Pro move: let the filling cool slightly so it doesn’t steam and weaken the crust.
- Weigh Your Flour: Resist the urge to scoop flour from the bag—it’s the thing that matters most in a kringle. Use a kitchen scale for precision: 250 grams of all-purpose flour gives you the right balance of structure and tenderness. Pack the flour lightly into your measuring cup, then level it off. Over-measuring means dense, dry layers; under-measuring means a floppy, sad kringle. (Your future self will thank you.)
Wine and beer pairings for these flavors
White Wine Pairings
For this apple cinnamon kringle pie, I always reach for a crisp Chardonnay with subtle vanilla notes—like a California Kendall-Jackson or New Zealand Cloudy Bay. The slight acidity cuts through the buttery crust while complementing the warm cinnamon and caramelized apples.
If you prefer something lighter, a German Riesling (off-dry) adds a refreshing contrast with its citrus brightness. 🍷
Red Wine Options
A light-bodied Pinot Noir from Oregon or Burgundy works surprisingly well, especially if you want to balance the sweetness with earthy undertones. Look for a La Crema or Domaine Serene—their red fruit flavors harmonize beautifully with the spiced filling. Avoid heavy Cabernets that might overpower the delicate flavors.
Beer Pairings
For beer lovers, a Belgian-style witbier like Hoegaarden brings citrus and spice that mirrors the pie's cinnamon notes. Alternatively, a honey brown ale (such as Allagash Brown) enhances the caramelized apple flavors with its malty sweetness.
If you prefer something lighter, a German Hefeweizen adds a creamy, slightly tart contrast. 🍺
Non-Alcoholic Options
Don't overlook sparkling apple cider—especially a hard cider like Angry Orchard or Woodchuck. The effervescence cleanses your palate between bites, while the apple notes create a delightful harmony. For a caffeine kick, a chai latte with cinnamon syrup mirrors the pie's spices perfectly.
Coffee Pairing
If you're serving this pie after dinner, a dark roast coffee with notes of caramel and chocolate (like Peet's Major Dickason's Blend) complements the cinnamon and buttery crust beautifully. The bitterness balances the sweetness, creating a perfect dessert finale. ☕
Nutrition facts
Frequently asked questions
Can I make this apple cinnamon kringle pie ahead of time?
This pie actually tastes better the next day as the flavors meld. Assemble it completely (including the lattice), then refrigerate for up to 24 hours before baking. For even better results, freeze the unbaked pie (wrapped tightly) for up to 3 months—just thaw overnight in the fridge before baking at 375°F for 50-55 minutes (the extra time accounts for the cold start).
What's the secret to getting that perfect flaky lattice crust?
The key is cold butter and gentle handling. Keep your butter cubed and refrigerated until mixing, and avoid overworking the dough. Roll out the lattice strips 1/4-inch wide for even coverage, and brush them with heavy cream mixed with egg wash before baking. The secret weapon? Chill the dough between rolls if your kitchen is warm—this prevents melting that creates tough pastry.
Can I substitute the apples with something else?
While apples are traditional, you can use pears (Bosc or Anjou) for a slightly less tart flavor or peaches (in season) for a summer twist. For a more dramatic change, try blueberries (add 1 cup with 1 tbsp cornstarch) or cherries (pitted and halved). Just reduce the sugar by 1-2 tablespoons if using naturally sweeter fruits, and adjust the spices to taste.
Why did my pie filling turn watery?
This usually happens from overfilling or undercooking. The apples should come up 1/2 inch below the pie dish edge, and the lattice should cover them completely. Bake until the filling is bubbling hot but not boiling (about 45-50 minutes at 375°F). If it's still watery when done, let it cool completely—it will thicken as it sits. For next time, pre-cook the apples for 5 minutes before assembling to reduce moisture.
How do I make this vegan?
Swap the butter for vegan butter (like Miyoko's) and use flax eggs (1 tbsp ground flax + 3 tbsp water per egg) for the wash. For the filling, replace the heavy cream with coconut cream (thinned with water) or oat milk. Use a vegan cinnamon (some brands contain dairy) and ensure your flour is certified vegan. The texture will be slightly different but still delicious!