Flaky Cinnamon Sugar Apple Pie

The moment you slice into this pie, steam escapes in a fragrant cloud of cinnamon and caramelized apples, revealing layers of tender fruit nestled in a shatteringly crisp, buttery crust. Each forkful delivers that perfect balance of tart apple and sweet spice, with a flaky pastry that crumbles just right against your tongue. This is the apple pie that converts skeptics and earns recipe requests at every holiday gathering.

Why You’ll Love This Recipe

• All-butter crust creates those coveted flaky layers that shatter with each bite, not a soggy bottom in sight
• Apple mixture uses three varieties for complex flavor and texture that won’t turn to mush
• Make-ahead friendly — prep the dough up to 3 days early and store covered in the fridge
• Cinnamon sugar topping adds a delicate crunch and golden finish that photographs beautifully
• Yields 8 generous slices perfect for fall gatherings, Thanksgiving dessert, or weekend baking projects

Pro Tips

• Keep your butter ice-cold and work quickly when making the dough. Visible butter chunks create steam pockets during baking, which means maximum flakiness. If the dough warms up, pop it back in the fridge for 15 minutes.
• Toss apple slices with lemon juice immediately after cutting to prevent browning and add brightness. The acid also helps maintain structure during baking so your filling isn’t watery.
• Brush the top crust with heavy cream (not milk) before sprinkling with cinnamon sugar. The fat content creates superior browning and helps the sugar adhere for that bakery-style finish.
• Place a baking sheet on the rack below your pie to catch any bubble-over. Start at high heat (425°F) for 20 minutes to set the crust, then reduce to 375°F to cook the filling through without burning the edges.

Flaky Cinnamon Sugar Apple Pie

Slice into heaven! This flaky cinnamon sugar apple pie features an all-butter crust that shatters, three-apple filling that’s never mushy, and a golden caramelized top. Make-ahead friendly for Thanksgiving. Save this! 🥧🍎

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Prep Time 30 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

  

• 2 1/2 cups all-purpose flour plus more for dusting
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 cup unsalted butter cold and cubed
• 6-8 tablespoons ice water
• 3 pounds mixed apples Granny Smith, Honeycrisp, Gala, peeled and sliced 1/4-inch thick
• 2 tablespoons fresh lemon juice
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar packed
• 3 tablespoons cornstarch
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons unsalted butter cut into small pieces
• 2 tablespoons heavy cream
• 2 tablespoons cinnamon sugar 1 tablespoon sugar mixed with 1/2 teaspoon cinnamon

Method

 

1. Make the crust: In a large bowl, whisk together flour, sugar, and salt. Add cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
2. Drizzle in ice water 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Divide dough in half, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 3 days.
3. Prepare the filling: In a large bowl, toss sliced apples with lemon juice. In a separate bowl, combine granulated sugar, brown sugar, cornstarch, cinnamon, and nutmeg. Add to apples and toss until evenly coated. Let sit for 15 minutes.
4. Preheat oven to 425°F. On a lightly floured surface, roll out one dough disk into a 12-inch circle. Transfer to a 9-inch pie plate, letting excess hang over the edges. Pour apple filling into the crust, mounding slightly in the center, and dot with butter pieces.
5. Roll out the second dough disk into a 12-inch circle and place over the filling. Trim edges to 1-inch overhang, fold the top crust under the bottom crust edge, and crimp with your fingers or a fork to seal.
6. Cut 4-5 small vents in the top crust. Brush with heavy cream and sprinkle with cinnamon sugar. Place pie on a baking sheet and bake for 20 minutes.
7. Reduce oven temperature to 375°F and continue baking for 40-50 minutes until the crust is deep golden brown and filling is bubbling through the vents. If edges brown too quickly, cover with foil or a pie shield.
8. Cool on a wire rack for at least 3 hours before slicing to allow the filling to set completely. The pie will be very liquidy if cut too soon.

Frequently Asked Questions

Can I use just one type of apple instead of three?

Yes, but mixing varieties gives better results. Use a combination of tart (Granny Smith) and sweet (Honeycrisp or Gala) apples for balanced flavor and texture. All one type tends to be either too mushy or too firm.

How do I prevent a soggy bottom crust?

Bake on the lowest oven rack so bottom heat reaches the crust directly. You can also brush the bottom crust with a thin layer of beaten egg white before adding the filling to create a moisture barrier.

Can I freeze this pie before baking?

Absolutely. Assemble completely, wrap tightly in plastic wrap and foil, and freeze up to 2 months. Bake from frozen, adding 15-20 minutes to the baking time. No need to thaw first.

Why did my top crust crack or shrink?

The dough was likely overworked or too warm. Handle it gently and chill for at least 30 minutes before rolling. Also, roll from the center outward in even strokes to maintain uniform thickness.

Storage & Serving

Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Rewarm individual slices in a 350°F oven for 10 minutes to restore the crisp crust. Serve with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of salted caramel sauce for an elevated presentation. This pie also travels beautifully to potlucks when covered with foil.

Grab your rolling pin and let the scent of baked apples and cinnamon fill your kitchen — this is the pie that makes memories.