Red Cinnamon Apple Pie
Indulge in the cozy, nostalgic flavors of a classic *Red Cinnamon Apple Pie*—a dessert that brings warmth to any gathering! Featuring tender slices of sweet red apples such as Gala or Fuji, this pie is elevated with a fragrant blend of ground cinnamon, nutmeg, and a hint of fresh lemon juice for balance. Encased in a buttery, flaky homemade crust, it bakes to golden perfection with a delightful cinnamon-sugar topping. Perfect for holiday feasts or a comforting family dessert, this pie pairs beautifully with a scoop of creamy vanilla ice cream or a dollop of whipped cream. With its irresistible aroma and comforting flavor, this all-time favorite offers a timeless treat that’s a crowd-pleaser every time.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter (cold, cubed)
- 6 tablespoons Ice water
- 2 tablespoons Granulated sugar
- 0.5 teaspoons Salt
- 6 Medium red apples (e.g., Gala or Fuji)
- 0.75 cups Granulated sugar (for filling)
- 0.25 cups Brown sugar
- 2 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 2 tablespoons Cornstarch
- 2 tablespoons Fresh lemon juice
- 1 Egg (beaten, for egg wash)
- 2 tablespoons Coarse sugar (for topping, optional)
Instructions
In a large bowl, combine the all-purpose flour, 2 tablespoons of sugar, and salt. Cut the cold, cubed butter into the mixture using a pastry cutter or your fingertips until the mixture forms pea-sized crumbs.
Gradually add the ice water, 1 tablespoon at a time, mixing gently until the dough just comes together. Do not overwork the dough. Divide it into two equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat your oven to 375°F (190°C).
Peel, core, and thinly slice the apples. Place the apple slices in a large mixing bowl and toss with granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice until well coated. Set aside.
On a floured surface, roll out one disk of the chilled pie dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides. Leave any overhang for later.
Fill the pie crust with the prepared apple mixture, mounding slightly in the center.
Roll out the second disk of dough into a 12-inch circle. Place it over the filling. Trim the excess dough, leaving about 1 inch of overhang. Fold the overhang under and crimp the edges decoratively to seal.
Cut a few small slits in the top crust to allow steam to escape. Brush the crust with the beaten egg and sprinkle with coarse sugar, if desired.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 50-60 minutes, or until the crust is golden brown and the filling is bubbly.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to set. Serve warm or at room temperature with whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
4432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.9 g | 259% | |
| Saturated Fat | 123.9 g | 620% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 1314 mg | 57% | |
| Total Carbohydrate | 636.4 g | 231% | |
| Dietary Fiber | 37.7 g | 135% | |
| Total Sugars | 351.3 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 272 mg | 21% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 1717 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
