Irresistible Cinnamon Apple Pie Recipe With 7 Apples

Author: Sarah

Published: August 6, 2025

There’s nothing quite like pulling a bubbling cinnamon apple pie from the oven – that heavenly scent of spiced apples and buttery crust filling your kitchen. This classic dessert has been my family’s favorite since I was little, especially during fall weekends when we’d pick apples together. My grandma taught me her secret: use a mix of tart and sweet apples for the perfect balance. Through years of trial and error (and a few soggy-bottomed disasters!), I’ve perfected this cinnamon apple pie recipe that delivers flaky crust and just-the-right-amount-of-spice filling every time. It’s the kind of pie that makes people linger at the table for seconds…and thirds!

Table of contents:

Ingredients for the Best Cinnamon Apple Pie

Gathering the right ingredients makes all the difference in this cinnamon apple pie. Trust me, don’t skimp on quality here – fresh, cold butter and a mix of apple varieties create that perfect texture and flavor balance we’re after!

For the Crust

2 1/2 cups all-purpose flour (spooned and leveled)
1 cup unsalted butter, chilled and cubed (keep it cold!)
1/2 teaspoon salt

6-8 tablespoons ice water (yes, ice cubes floating in it!)

For the Filling

6-7 medium apples (I use 3 Granny Smith and 3 Honeycrisp), peeled and sliced
3/4 cup granulated sugar

2 tablespoons fresh lemon juice
2 teaspoons ground cinnamon (the star of the show!)
1/4 teaspoon nutmeg

1/4 teaspoon allspice
2 tablespoons cornstarch (this keeps the filling from being soupy)
1 egg, beaten (for that gorgeous golden crust)

How to Make Cinnamon Apple Pie

Now comes the fun part – let’s turn those simple ingredients into pie perfection! I’ve broken it down into three easy stages so you can nail each component. Just follow these steps, and you’ll have a showstopping cinnamon apple pie that’ll make your kitchen smell like heaven.

Prepare the Pie Crust

In a large bowl, mix flour and salt. Grab that chilled butter (I keep mine in the freezer for 10 extra minutes!) and cut it in until you’ve got pea-sized crumbs.
Sprinkle ice water one tablespoon at a time, mixing gently with a fork. When the dough holds together when pinched, you’re golden – don’t overwork it!

Divide into two discs, wrap in plastic, and chill for at least 1 hour (overnight’s even better). This resting time makes all the difference for a flaky crust.

Make the Apple Filling

Peel and slice your apples about 1/4-inch thick – I leave some uneven pieces for texture. Toss them immediately with lemon juice to prevent browning.

In a big bowl, mix sugar, cinnamon, nutmeg, allspice, and cornstarch. Dump in the apples and toss until every slice is coated. Let this sit while you roll the crust – the sugar will draw out delicious juices.

Assemble and Bake the Pie

Preheat oven to 375°F (190°C). Roll out one dough disc on a floured surface to fit your pie dish with some overhang.
Pour in the apple mixture (and all those amazing juices!). Roll out the top crust, lay it over, and crimp the edges. Cut a few slits – I like making a cute leaf pattern.

Brush with beaten egg for that gorgeous shine. Bake 45-50 minutes until the crust is golden and juices bubble through the vents. Let it cool at least an hour (I know, the wait kills me too!) so the filling sets properly.

Why You’ll Love This Cinnamon Apple Pie

This isn’t just any apple pie – it’s THE apple pie you’ll keep coming back to. Here’s why:

Flaky, buttery crust that shatters beautifully with each bite (no soggy bottoms here!)
Perfectly balanced spices – the cinnamon shines without overpowering the apples
Versatile for any occasion, from weeknight desserts to holiday centerpieces

Leftovers taste even better the next day as flavors meld together
Simple enough for beginners but impressive enough to wow your guests

Seriously, one slice and you’ll understand why this recipe never leaves my fall baking rotation! You can find more delicious recipes like this on our recipes page.

Tips for the Perfect Cinnamon Apple Pie

After countless pies (and a few flops!), I’ve learned these game-changing tricks:

Keep everything cold – I pop my butter in the freezer for 10 minutes before making crust, and chill the dough thoroughly to prevent shrinkage.
Mix apple varieties – Tart Granny Smiths hold shape while sweeter apples like Honeycrisp add depth. About 60/40 ratio works best.

Slice apples evenly – About 1/4-inch thick ensures they cook uniformly without turning mushy or staying crunchy.
Let it cool! Resisting that first slice for at least an hour lets the juices thicken properly – I set a timer so I don’t cheat.

Ingredient Substitutions & Notes

Life happens, so here’s how to adapt this cinnamon apple pie when you’re in a pinch (I’ve tried all these swaps myself!):

No time for crust? A good-quality store-bought one works in a hurry – just chill it first.
Butter alternatives: Frozen butter works great for the crust, but don’t substitute margarine – the flavor won’t be the same.
Apple options: Can’t find Honeycrisp? Try Fuji or Gala mixed with your tart apples. No Granny Smiths? Use Pink Lady or Braeburn instead.

Spice tweaks: Love extra warmth? Add a pinch of cloves or cardamom. Not a nutmeg fan? Just leave it out.
Cornstarch swap: Tapioca flour works the same way if that’s what you’ve got.

Remember: The best cinnamon apple pie is the one you actually bake, so don’t stress perfection! For more baking inspiration, check out our Pinterest page.

Serving & Storing Cinnamon Apple Pie

Now for the hardest part – waiting! Let your cinnamon apple pie cool for at least an hour before slicing (I know, torture!). This lets the juices thicken so you get neat slices instead of apple soup. Serve warm with vanilla ice cream melting over the top – that hot-cold combo is magic!

Leftovers? Cover loosely with foil and keep at room temp for 2 days. For longer storage, refrigerate up to 5 days or freeze whole pies (wrapped tightly) for 3 months. Pro tip: Reheat slices in the oven to recrisp that gorgeous crust!

Cinnamon Apple Pie FAQs

Q1. How do I prevent a soggy bottom crust?
Nobody wants a sad, soggy pie! My foolproof method is brushing the bottom crust with egg wash before adding the filling – it creates a moisture barrier. Also, bake your pie on the lowest oven rack for the first 15 minutes to crisp that crust up nicely.

Q2. Can I freeze cinnamon apple pie?
Absolutely! This pie freezes like a dream. Wrap the baked and cooled pie tightly in plastic wrap, then foil. It’ll keep for up to 3 months. When ready to serve, thaw overnight in the fridge and reheat at 350°F for about 20 minutes to bring back that fresh-baked magic.

Q3. Why did my apple filling come out watery?
Two likely culprits: not using enough thickener (that’s why I swear by cornstarch) or slicing your apples too thin. Also, resist the urge to add extra liquid – the apples release plenty of juice as they bake. Letting the pie cool completely helps the filling set properly too.

Q4. Can I make the pie ahead of time?
You bet! The dough can chill for up to 3 days, or freeze for a month. Assemble the pie up to 4 hours before baking and keep it refrigerated. For the filling, mix everything except the cornstarch the day before (add that right before baking). This actually enhances the flavors! You might also like our Caramel Apple Poke Cake Recipe.

Q5. How do I keep the edges from burning?
Oh, I’ve cried over burnt edges before! My solution? Use a pie crust shield or make one from foil for the last 15 minutes of baking. If the top browns too fast, tent the whole pie with foil. And always, always bake on the middle rack – not too close to the heating element.

Nutrition Information

Nutrition values are estimates only, but here’s the scoop on what’s in each delicious slice of this cinnamon apple pie:

Calories: 320
Fat: 14g (8g saturated)
Carbs: 48g (4g fiber, 25g sugar)

Protein: 3g

Now I dare you to bake this and not eat two slices! Tag me if you make it – I’d love to see your creation. For more dessert ideas, browse our dessert recipes.