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Cinnamon-Sugar Apple Pie

Total Time

Prep: 1 hour + chilling Bake: 65 min. + cooling

Makes

10 servings

Cinnamon apple pie baked in a cast iron skillet is a real stunner. This beauty, with its flaky, tender crust, also works in a 9-inch deep-dish pie plate. —Renee Schettler Rossi, New York, New York
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Ingredients

  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1-1/4 cups cold lard
  • 6 to 8 tablespoons cold 2% milk
  • FILLING:
  • 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
  • TOPPING:
  • 1 tablespoon 2% milk
  • 2 teaspoons coarse sugar

Directions

  1. 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. Refrigerate 1 hour or overnight.
  2. 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.
  3. Drain apples, reserving syrup. Place syrup and, if desired, bourbon in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, until mixture thickens slightly and turns a medium amber color, 20-25 minutes. Remove from heat; cool completely.
  4. 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.
  5. 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.
  6. Reduce oven setting to 350°. Bake until crust is golden brown and filling is bubbly, 45-55 minutes longer. Cool on a wire rack.
Cinnamon Apple Pie Tips

What kind of apples can you use to make cinnamon apple pie?

There are several kinds of apples you can use to make cinnamon apple pie. Granny Smiths are a great apple variety for pies because their tart flavor balances the sweet ingredients while their firm texture means they keep their shape during baking. But feel free to also try Braeburn, Crispin, Cortland, Jonagold, Honeycrisp, Pink Lady and Winesap. Or use a combination of apples!

How can you make cinnamon sugar apple pie your own?

There are several ways to make cinnamon sugar apple pie your own. No white sugar? Use light brown sugar instead! Replace the from-scratch crust with two sheets refrigerated pie crusts. Or substitute 1-1/2 teaspoons homemade apple pie spice for the cinnamon and ginger.

How long will cinnamon apple pie last?

Fruit pies made with sugar, like cinnamon apple pie, can be covered with plastic or foil and stored at room temperature for up to 2 days. After that, pop it in the fridge for 2 more days. You can also freeze the unbaked pie. Place it in the freezer until firm. Wrap tightly and return to the freezer for 2 months. Follow our steps for baking the frozen pie when you’re ready to make it.

Julie Schnittka, Taste of Home Senior Editor

Nutrition Facts

1 piece: 633 calories, 30g fat (12g saturated fat), 34mg cholesterol, 169mg sodium, 90g carbohydrate (62g sugars, 2g fiber), 4g protein.

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