- 2-1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1-1/4 cups cold lard
- 6 to 8 tablespoons cold 2% milk
- 2-1/2 cups sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 9 cups thinly sliced peeled tart apples (about 9 medium)
- 1 tablespoon bourbon, optional
- 2 tablespoons all-purpose flour
- Dash salt
- 3 tablespoons cold butter, cubed
- 1 tablespoon 2% milk
- 2 teaspoons coarse sugar
- In a large bowl, mix flour and salt; cut in lard until crumbly. Gradually add milk, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight.
- For filling, in a large bowl, mix sugar, cinnamon and ginger. Add apples and toss to coat. Cover; let stand 1 hour to allow apples to release juices, stirring occasionally.
- Drain apples, reserving syrup. Place syrup and, if desired, bourbon in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until mixture thickens slightly and turns a medium amber color. Remove from heat; cool completely.
- Preheat oven to 400°. Toss drained apples with flour and salt. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 10-in. cast-iron or other deep ovenproof skillet. Trim pastry even with rim. Add apple mixture. Pour cooled syrup over top; dot with butter.
- Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Brush milk over pastry; sprinkle with coarse sugar. Place on a foil-lined baking sheet. Bake 20 minutes.
- Reduce oven setting to 350°. Bake 45-55 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 10 servings.
Reviews for Cinnamon-Sugar Apple Pie
"I made this pie to take to Thanksgiving dinner. Everyone said it was the best apple pie they'd ever eaten! I even cheated and used a refrigerated crust. I used Granny Smith apples. I loved how the apples helped keep the pie from being too sweet. I will definitely be making this delicious dessert in the future."
"This recipe is great! It turned out just the way it was promised and I followed the recipe to its entirety. This was for my neices Thanksgiving potluck and they confirmed its deliciousness. The only thing I added was decorative leaves. I rolled the left over dough from trimming the edges of the skillet and cut a small leaf design out. I cut a small indention down the middle to resemble the veins in the leaf and used red and yellow food coloring. It made it a little more unique and fitting for the occasion. Definitely a recommended recipe!"
"I made this pretty much to the recipe. The only thing I omitted was the ginger. The crust was fabulous with lard. Why use hydrogenated shortening? I think that if you don't use 9 cups of tart apples it will be sweet. Don't skimp on the apples."
"Too much sugar! I never thought I would say that but this pie is so sweet it made me feel ill! The pie crust was good, I might use that again but that syrupy filling was too much. Too bad, it looked so pretty!"
"This pie was delicious! My family really enjoyed it. The syrup did not really thicken but the pie turned out just fine."
"This pie was fabulous! It was a bit more involved than my usual apple pie but so worth it. I did not have the syrup hardening issues that the other reviewers had. I had read their reviews first so I was prepared to deal with, maybe a bit paranoid about it. I actually was worried that my syrup was too thin. I had taken the syrup off the heat after 15 simmering when it had only barely started to thicken. It didn't thicken much on cooling, so I cooked 5 mins longer. It still wasn't super thick but it turned out fine in the completed pie. I also used same quantity of vegetable shortening rather than lard. (Crust was actually similar to my family recipe.) The only issue that I had was that my pretty flutes melted after a few minutes in the oven. But the crust was tasty and flaky."
"This was fantastic! I made it with my children as part of a history lesson. I decreased sugar by 1 cup and increased apples by about 1 cup just for the family's tastes. Almost hate to say I skipped the cooking part and it came out great anyway! Everyone loved it! Quick recommendation: Potholder slipped and i grabbed the 425 degree rack with my hand. I applied Young Living lavender essential oil. After a few applications, pain went away completely and today, several days later, I just have a dry skin spot there. I recommend lavender essential oil in the kitchen! (YL1925822)"
"This apple pie is awesome! I am fairly new to pie making and this was one of the best looking ones yet. I had my doubts as I was making the crust but after adding only four tablespoons of milk it came together well and rolled out really nicely after being chilled for a couple of hours. I baked it in a 9 inch deep dish pie plate and used Granny Smith apples. As the previous reviewer said my syrup also got really thick while it was cooling but I just thinned it out by adding additional juice from the apples before pouring it over the filling. I am not usually a fruity desert kind of girl but I can't resist this pie! I can't wait to make it, or more truthfully eat it, again!"
"I rated this recipe as a5 I did adjust the recipe when I made the crust by using 1-1/4 cups vegetable shortening, rather than lard since I use vegetable shortening in my pie crust recipes. I did keep the amounts of flour and salt the same and I used evaporated milk since I had some remaining! I used about 5 to 6 Tbsp. of the milk and the dough held together.I did separate the dough into 2 disks and chilled for more than 1 hour, wrapped separately in the plastic wrap. I used 1/2 packed brown sugar and 1/2 granulated sugar and I added 1/2 tsp. ground nutmeg to the cinnamon and ginger-sugar mixture. I did allow the apples to stand 1 hr. at room tempt., covered, stirring occasionally. The challenge for me was when I heated the juice from the apples-the syrup cooled and hardened! If I make this recipe again, I will work with the syrup from the drained apples by adding RIGHT to the drained apples! The juice did thicken and turn an amber color, but I found that I only needed to cook it 10 minutes. I had to reheat the syrup and add enough water just to dissolve the lumps of hardened juice/syrup! I also found that I really could not flute the crust-I WAS able to roll it out, place crust in skillet and then place the top crust over the apple filling! I will work with getting the top and bottom crust down and see how I can seal and flute crust.It didn't even need trimming-the bottom crust did go into skillet and cover the apples with the top crust! I will say that this pie does look very nice while baking! It's very possible thatit WILL taste very good! This is a new way to make an apple pie! It IS also a creative way to prepare a pie, using a skillet! delowenstein"