| Prep: 30 mins | Cook: 50 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 12g | 5g | 52g |
| sugars | fibre | protein | salt |
| 35g | 3g | 3g | 0.25g |
Our taste buds, like our personality, often have deep roots. Mine have always fondly echoed the comforting flavours of home, specifically the heartland of Nebraska. Among those flavours, one holds a special place. A recipe that’s delicately comforting, practically decadent, and an emblem of my humble beginnings. It’s none other than the classic Cinnamon Apple Pie.
A Family Favourite
Growing up, the smell and taste of a freshly baked apple pie pervaded my childhood. It was as integral to our family gatherings as our prayers in the church. The Cinnamon Apple Pie is not just a recipe, it’s a part of me, a nod to the past, a simple dish that at its core, is the embodiment of genuine Midwestern comfort.
One might ask, why does this recipe hold a dedicated spot in my culinary heart? The answer is simple, just like the recipe. Much like my passion for big family gatherings, my love for this pie has the same fervour. It’s a culinary symbol of togetherness and celebration, especially during holiday seasons and Sunday church potlucks.
Farm to Table Freshness
The heart of the Cinnamon Apple Pie lies in its ingredients. The thin slices of apples, right from the heartland farms, blanketed in an enticing mix of sugar, flour, and the heart-warming scent of cinnamon, baked to perfection. All these components coalesce into a pie that is not just delicious, but provides some health benefits too. Made with minimal ingredients and zero artificial preservatives, it’s a great source of fiber and vitamin C. Even the granulated sugar can be replaced with a healthier alternative like honey or agave syrup, making it a somewhat guilt-free indulgence.
Moreover, it’s a versatile delicacy that can be paired with numerous dishes. Serve it alongside a hearty beef stew or after a comforting corn casserole, and it’s sure to bring a beautiful close to your meal. This pie is, without a doubt, a testament to homecooking at its finest.
Every recipe tells a story, and for me, my Cinnamon Apple Pie narrates a tale of love, family, and my Nebraska roots. Give this classic American dessert a try and let it spin its sweet, comforting magic in your home too.
What You’ll Need
- 1.5 cups of granulated sugar
- 3 tablespoons of all-purpose flour
- 1 teaspoon of ground cinnamon
- 1/8 teaspoon of nutmeg (optional)
- 6 cups of thinly sliced peeled apples (6 medium)
- 1 tablespoon of lemon juice
- 2 tablespoons of butter or margarine, cut into small pieces
- 1 box of refrigerated pie crusts, softened as directed on box
- 1 egg, beaten (for egg wash)
- 1 tablespoon of milk
- 2 tablespoons of coarse sugar
Method
Step One
Preheat your oven to 425°F (220°C). Soften the refrigerated pie crusts as directed on the box. Spread one of the pie crusts into a 9-inch glass pie plate.
Step Two
In a large bowl, combine the granulated sugar, all-purpose flour, ground cinnamon and nutmeg (if using). Stir these ingredients thoroughly until they are well mixed.
Step Three
Add the thinly sliced peeled apples to the bowl with the sugar and spices. Drizzle the apple slices with the lemon juice, ensuring all slices are coated evenly. Toss the ingredients together until the apples are thoroughly coated in the sugar and spice mixture.
Step Four
Transfer the apple mixture into the pie crust-lined pie plate. Ensure to spread it evenly around the crust. Dot the top of the apple mixture with butter or margarine.
Step Five
Unroll the second pie crust on top of the apple filling, centering it to fit the pie dish. Press around the edge of the dish to seal the two crusts together. Trim any excess crust and decoratively crimp the edges with a fork.
Step Six
In a small bowl, beat together the egg and milk to create an egg wash. Brush this gently over the top pie crust. This will give the baked pie a glossy sheen. Sprinkle the coarse sugar evenly over the egg-washed crust.
Step Seven
Bake for 40 to 45 minutes or until apples are tender and crust is a deep golden brown. Check pie after 25 minutes; if necessary, cover the edge of the crust with strips of foil to prevent excessive browning. Let the pie stand to cool before serving.
