For me, making a cinnamon apple pie is never just about putting together a dessert. It’s a journey back to childhood, to those autumn days in my grandmother’s kitchen, where the warm scent of cinnamon and freshly baked apples filled the air. I can still remember sitting by the windowsill, impatiently waiting for the pie to be ready.
It all started at the market. Every fall, my grandmother would take my hand, and we’d pick out the best apples. “The secret to a great apple pie is the apples,” she would always say. “Only the sweetest, crispest ones will make a perfect pie.” My favorite was the Jonathan apple, but any variety that is a bit tart and sweet works well.
Once we got home, the work began. Making the dough was my favorite part. My grandmother always said you had to treat the dough with love to make it truly flaky. While the dough rested in the fridge, it was time for the best part: peeling and chopping the apples. I’d always sneak a bite here and there, and she’d grin at me when she caught me. Then came the secret ingredient that brought the whole dessert to life: cinnamon.
The smell of apples and the spicy aroma of cinnamon mixed in the air, instantly creating a cozy atmosphere in the kitchen. By the time the pie was done baking, we could barely wait to take it out of the oven. But my grandmother always warned me: “Wait until it cools a bit, so the filling doesn’t spill out!”
Now that we’ve reminisced a bit, let me share the recipe with you, so you can make this delicious pie yourself:
Cinnamon Apple Pie Recipe:
For the dough:
- 300 g flour
- 200 g cold butter
- 1 tablespoon sugar
- A pinch of salt
- 1 egg
- 2-3 tablespoons cold water
For the filling:
- 6-7 medium apples (e.g., Jonathan, Granny Smith)
- 100 g sugar
- 1 tablespoon cinnamon
- Juice of half a lemon
- 1 tablespoon flour or cornstarch
- 50 g butter
Instructions:
- Make the dough: In a large bowl, sift the flour, add the sugar and a pinch of salt. Dice the cold butter and rub it into the flour until it resembles breadcrumbs. Then add the egg and cold water, quickly kneading it into a dough. Form two balls, wrap them in cling film, and chill them in the fridge for at least 30 minutes.
- Prepare the apples: Peel the apples, core them, and slice them thinly. Place them in a bowl, sprinkle with sugar, cinnamon, and drizzle with lemon juice. Toss everything together so the apples are coated in the sweet spice mix. Sprinkle the flour or cornstarch over it, which will help absorb any excess moisture.
- Assemble the pie: Roll out one half of the dough on a floured surface and line a pie dish with it. Prick the bottom of the crust with a fork, then pile in the apple filling. Dot the top with small bits of butter.
- Top the pie: Roll out the second half of the dough and cover the pie. Press the edges down with a fork and cut a few small slits in the top to let the steam escape during baking.
- Bake: Preheat the oven to 180°C (350°F) and bake the pie for 45-50 minutes, or until the top is golden brown.
- Serve: Once it’s cooled, dust it with powdered sugar or serve with vanilla ice cream.
And there you have it—a heavenly cinnamon apple pie that always takes me back to my grandmother’s kitchen, next to the checkered tablecloth. I hope you enjoy making and sharing it just as much as I do!
