- 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 forCinnamon-Sugar Apple Pie
"Great apple pie and I love baking it in the skillet. Like others have mentioned about the sugar, I did cut back to 2 cups and upped the cinnamon to 1 Tablespoon. One tiny teaspoon wasn't going to cut it with my family. Next time I need to add more flour to the apples as it turned out fairly soupy."
"I always use Granny Smith or Cortland apples in pies. Great recipe and baking in a cast iron skillet is the way to go. I prefer less sugar than it calls for and a bit more cinnamon to complement the flavor of the fruit but that's to individual tastes. I used a pinch of allspice instead of the ginger but that's also personal preference. Works very nicely with peaches, too!"
"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."
"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."