| Prep: 30 mins | Cook: 45 mins – 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 400 | 15g | 6g | 65g |
| sugars | fibre | protein | salt |
| 32g | 6g | 5g | 0.6g |
There’s something deeply satisfying about pulling a bubbling, aromatic White Cinnamon Apple Pie right from the oven. This fruit-based, decadent delight harkens back to the essence of my Nebraskan roots, where apples filled the air with sweet scents during the harvest season. This recipe has touched countless tables in my home state and carries, within its flavors, a community spirit that’s hard to resist. An authentic gem in the heartland of American desserts, every succulent slice of this pie sends me back to the arms of my mother’s kitchen; a piece of my heart, in the form of a delicious fruit pie.
A Touch of Midwestern Magic
Over the years, cooking has become more than just a hobby. It’s an intimate expression of love, a symbol of hospitality and a celebration of Midwestern history. Our White Cinnamon Apple Pie echoes these sentiments with its blend of crisp Granny Smith apples and subtle, warming spices. The pie boasts an old-fashioned feel, reminiscent of recipes rich in tradition and nostalgia.
The cinnamon twist on this classic is not just for a flavor boost, but it plays an indispensable part in enhancing the health quotient of the pie. Studies have confirmed the potential of cinnamon in aiding weight loss, reducing heart disease risk, and improving sensitivity to insulin.
Making the Everyday Special
With this dessert, even ordinary days can unfold into beautiful memories. Its versatility is one of the things that makes this White Cinnamon Apple Pie recipe a must-have in every kitchen. The pie works charmingly as a standalone dessert after a hearty supper, or as an accompaniment to a cup of steaming coffee in the middle of a nippy afternoon.
If you’re planning a get-together menu, this pie pairs beautifully with savory mains, especially traditional meat dishes. The tartness of the apple, balanced with honeysweet, warmly spiced filling, provides the perfect contrast to the weighty savory flavors, creating a holistic dining experience that touches every palette.
It harmonizes well with and showcases characteristics similar to other American classics like Rhubarb pie or Peach Cobbler, yet it is in a league of its own. This delightful apple pie stands as a testament to the simplicity of honest Midwestern cooking.
So, the next time you’re in the kitchen, give our White Cinnamon Apple Pie a whirl. Watch as the aroma fills your home, the familiar scents entwining themselves with your own memories. In each serving, enjoy a taste of the past wrapped in the joy of the present. Trust me, this is a dessert you’ll continue to return to, time after time.
What You’ll Need
- 2 1/2 pounds of Granny Smith apples, peeled, cored, and thinly sliced
- 1 cup of granulated sugar
- 2 tablespoons of all-purpose flour
- 1 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of salt
- 1/2 teaspoon of vanilla extract
- 1 tablespoon of lemon juice
- 1 package (14.1 oz) of refrigerated pie crusts
- 1 tablespoon of unsalted butter, cut into small pieces
- 1 large egg white
- 1 tablespoon of water
- Additional sugar for dusting
Method
Step One
Begin by preheating your oven to 425 degrees Fahrenheit (220 degrees Celsius). This will ensure it’s ready to bake the pie when we are done preparing.
Step Two
In a large bowl, combine the thinly sliced Granny Smith apples, granulated sugar, all-purpose flour, ground cinnamon, ground nutmeg, salt, vanilla extract, and lemon juice. Toss the ingredients together until the apples are well coated.
Step Three
Unroll one of the refrigerated pie crusts and fit it into a 9-inch pie dish. Press it firmly against the bottom and sides of the dish and trim any excess dough hanging over the dish’s edge.
Step Four
Pour the apple mixture into the pie crust lined dish, spreading the filling evenly. Make sure to distribute the liquid from the mixture over the apples as well. Dot the filling with the small pieces of unsalted butter.
Step Five
Unroll the second pie crust and lay it over the apple filling. Trim, fold, and crimp the edges of the crusts together to seal the filling inside. Make several slits in the top crust to allow steam to escape during baking.
Step Six
In a small bowl, beat the egg white with 1 tablespoon of water until frothy. Brush the top crust with this mixture, which will give it a beautiful sheen. If you desire, sprinkle additional sugar over the egg wash for a sweetened crust.
Step Seven
Bake the pie in the preheated oven for 50 minutes, or until the crust is golden and the filling is bubbly. If the edges of the crust begin to brown too quickly, you can cover them with a pie shield or strips of aluminum foil.
Step Eight
Once done, remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours before serving. This cooling time will allow the filling to set up. Afterward, your White Cinnamon Apple Pie is ready to be sliced and enjoyed!
