Cinnamon Apple Pie

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Celebrate the glorious flavours of autumn with a delectable twist on a classic cinnamon apple pie! Picture this: a tender spiced gingerbread dough cradling a luscious cinnamon apple frangipane filling. The epitome of comfort food for those crisp autumn evenings when you crave warmth and sweetness. Join me as we whip up a dessert that’s sure to become your go-to for autumn gatherings.

Placing a freshly baked cinnamon apple pie onto a serving board
Lou's Recipe Overview

Lou’s recipe overview

SKILL: Intermediate

TASTE: Warm and cosy apples, rich and buttery frangipane

PROS: Easy to make pastry and filling

CONS: Watch out for those soggy bottoms

If I asked you what your ‘flavour or autumn’ was, what would you say? For me there’s absolutely no hesitation there’s only one flavour and that’s apple! Apple on it’s own, apple with toffee, apple with caramel. There’s so many different ways, but for me the classic combo of apple with cinnamon, has top billing.

In the cozy embrace of autumn, there’s really nothing quite like the warm and deep fusion of flavours that a gingerbread dough can bring to a classic apple pie. The richness of dark brown sugar and golden syrup infuse a big comfy hug to the cinnamon apple filling, creating a the perfect balance of sweet and spicy.

And the gingerbread dough is not the only twist on this classic dessert. The cinnamon apple filling is baked within an almond frangipane that brings a sweetness to the tartness of the apples and that gingerbread warmth. Plus add-in that it’s an easy bake that fills your kitchen with the most beautiful and delicious autumn aroma, then I know that you’ll love this recipe because…

  • Twist on a classic dessert that brings together all the flavours of autumn
  • Spicy gingerbread pastry with the perfect snap
  • The simplest cinnamon apple pie and frangipane filling
  • Really easy to make – simple ingredients and no fancy equipment
  • Ideal show-stopping dessert for autumn, Halloween or Thanksgiving dinners  

So embrace the spirit of the season and elevate your apple pie game with my cinnamon apple pie – it’s a slice of pure seasonal bliss!

Golden cinnamon apple pie surrounded by cut apples and serving utensils

If you want to skip the essential recipe information and top tips then head on down to the printable recipe card.

Ingredients

Check out my shopping list for ingredients and equipment

If you’re ready, grab your apron and get ready to transform these simple ingredients into a cinnamon apple pie, full of beautiful autumn flavours. Here’s everything you’ll need to make it…

For the gingerbread pastry

  • Soft Dark Brown Sugar – I love using a dark brown sugar for this pastry, as it gives a beautiful spicy contrast to the frangipane filling. But , if you can get Molasses Sugar it adds an extra depth to the pastry; Billington’s Molasses is my preferred choice. If you can’t find molasses sugar, then soft dark brown sugar or dark muscovado sugar would perfectly too
  • Golden Syrup or Light Corn Syrup – You can swap for runny honey if you prefer
  • Unsalted Butter – Unsalted gives you more control of how much salt you have in your recipe, just add a pinch of fine sea salt. You can also use slightly salted butter if you prefer
  • Ground Ginger
  • Ground Cinnamon
  • Ground Nutmeg
  • Ground Cloves – Not everyone is a fan of cloves so you can leave this out if you prefer
  • Plain Flour or All-Purpose Flour

For the frangipane filling

  • Self raising flour – Frangipane is typically made with plain flour, but I love using self-raising for a good balance of filling to apple. And you get that beautiful domed top as well!
  • Braeburn Apples – I’m using these as they are my favourite apple. They give a good balance to the flavours and hold their shape when baked. You could also use Granny Smiths which are great for baking
  • Ground Almonds
  • Ground Cinnamon
  • Eggs
  • Unsalted Butter
  • Cinnamon Caster Sugar – Adds a little extra autumn flavour, but you can use regular white caster sugar if you prefer

CONVERT TO CUPS: There is a cup conversion option in the recipe card to convert the ingredients. This is automatic and I can’t guarantee the accuracy. For best baking results, I recommend using digital scales and weighing the ingredients.

Equipment you will need

For this recipe I recommend using a deep pie dish, rather than a tart tin. The dish gives plenty of room for big chunks of cinnamon apple and that beautiful frangipane filling. These are the tools I use…

Taking a serving of deep dish cinnamon apple pie

How to make cinnamon apple pie

Full measurements and instructions can be found on the recipe card

It’s now time to roll up our sleeves and dive into this delectable cinnamon apple pie. Here’s everything you need to do…

To make the pie case

I absolutely love this pastry dough, not only is it delicious; it’s super easy and the best bit is there’s no rubbing in! So if you’re a ‘hot hands’ person and stay away from making pastry, then this one is for you, as this gingerbread dough uses melted butter to bring everything together.

  • Melt the butter, dark brown sugar and Golden Syrup together in a small saucepan, gently stirring and leave to cool slightly
  • Sieve together the plain flour and spices in a large mixing bowl
  • Add the cooled butter mixture to the dry ingredients and bring together with a rubber spatula. If needed add 2 tablespoons of cold water, but be careful not to add too much as you dough will become sticky
  • Knead the dough together by hand until you have a smooth dough, alternatively you can use a stand mixer with the paddle attachment. If the pastry dough feels crumbly or does not come together add little extra cold water, a teaspoon at a time, to help bind everything
  • Wrap the pastry in clingfilm and chill in the fridge for at least 30 minutes, in the meantime prep the cinnamon apples

TOP TIP: To make sure your dough has come together and is the right consistency, take a pea-sized ball of pastry and squeeze it between your finger and thumb. If the pastry is ready, it will clump together rather than crumble and fall apart.

To make the cinnamon apples

While the dough is chilling, now’s a good time to prep the apples for the filling. I love the warm cinnamon spice with the sweetness of the apples, but if you’re not a fan of you can leave the cinnamon out.

  • Peel, core and chop the apples into chunks about 1-2cm in size – you want good-sized chunks for adding into the frangipane filling
  • Melt the butter, cinnamon and cinnamon sugar together in a small saucepan
  • Add the chopped apples to the butter mixture, gently stir and cook until the apple are slightly soft but not mushy
  • Allow the apple mixture to cool until ready to use

Lining the pie dish

Make sure the dough has chilled for at least 30 minutes before rolling out; it will make it a lot easier to handle. Here’s my super-easy way to roll out your dough and line the pie dish:

  • Let the pastry start to come up to room temperature for 5 minutes before rolling
  • Place the pastry between two sheets of baking parchment about 30cm x 25cm
  • Roll out the pastry between the parchment until it is about 3-4mm thick
  • Remove one sheet of parchment and use the other to carefully lift the pastry over the pie dish – make sure the pastry is on the bottom so you can peel off the parchment on top
  • Use the parchment on top to protect the pastry and gently move the pastry into the bottom and sides of the dish. Make sure not to stretch the pastry – this will cause it to shrink back when baking.
  • Trim off the excess pastry with a sharp knife
  • Chill the pie case in the fridge for another 30 minutes while you make the frangipane filling

TOP TIP: Rolling pastry between baking parchment means you don’t have to add extra flour which can cause the pastry to dry out. It also helps you fill the pastry into the tart tin without tearing. Check out the step by step video below for more details.

To make the apple frangipane filling

While the pie case is chilling in the fridge, you’ve got plenty of time to whip up the frangipane filling. So grab those cinnamon apples…

  • In a large bowl add the butter and cinnamon caster sugar and beat together until you have a pale and fluffy consistency; this should take about 3-4 minutes
  • Add the eggs, one at a time, mixing well between each addition. You should end up with a runny batter. Don’t worry if it starts to split, add 1 tablespoon of flour to the mixture to bring it back together
  • Sieve together the self-raising flour and ground almonds, and fold through the batter until everything is well combined
  • Gently fold through the cinnamon apples so they are evenly distributed. Save some chunks to scatter over the top of the filling before baking
  • Pour the frangipane filling into the chilled pie case and scatter the remaining apple chunks on top, gently pushing them into the filling slightly. You’re now ready to bake…

Baking the cinnamon apple pie

For this recipe, I prefer to bake the pie case and the filling together. This is because we have a deep apple frangipane filling which takes a while to bake and if we blind-baked the pie case and then the filling, we’d risk over-baking the dough.

  • Bake the pie for 30 mins at 180C/ 350F
  • Remove the pie from the oven and gently cover with a layer of kitchen foil; this will keep the frangipane a golden colour as it finishes cooking
  • Return the pie to the oven and bake for a further 10-15 minutes, a or until a skewer inserted in the centre of the filling comes out clean
Cinnamon Apple Pie

FAQs for success

The cinnamon apple pie is certainly a show-stopping autumn bake, but it’s also easy to make. Here are my top tips so you’re set up for success every time…

  • Choose the right apples – I used Braeburn apples as they hold their space when baked. Alternatively why not opt for a mix of sweet and tart apple varieties like Granny Smith, Honeycrisp, and Fuji. Their varying textures and flavours are a well-balanced and compliment the frangipane filling.
  • Don’t cut the apples too small or too big: When dicing your apples try to make sure that they are a consistent size to ensure even cooking. You want to aim for chunks that are 1-2cm to give you a tender bite.
  • Be careful not to overwork your pastry – It’s really tempting to knead your pastry until it’s perfectly smooth. But if you handle the pastry too much, you can overwork it causing it to dry out and become crumbly. Instead, gently work your pastry with care and you’ll get a perfect texture.
  • Chill your pastry – Even if you’re in a rush, please don’t skip this step! As we’ve made the pastry with melted butter, it is too soft to roll out. You need to allow the butter to chill and begin to solidify in the pastry again. Wrap the pastry in clingfilm and chill in the fridge for at least 30 minutes. You can also make the day before and chill overnight if you can. Once you’ve lined your tart tin with pastry, chill the pastry again 15-30 minutes before baking.
  • Roll the pastry between baking parchment – This is my Number #1 pastry tip. If you roll on a floured surface, you will ultimately add more flour to the dough, but to avoid this and also handling your pastry too much, I highly recommend rolling out between two sheets of baking parchment. It makes so much less mess and also makes it easier to turn the pastry and fill the pastry to line your pie dish.
  • Always roll away from you – You might think this is silly, but honestly it’s a great tip. By always rolling away from you, you will get an even thickness and also prevent the pastry from becoming over-stretched. Finally apply the pressure at the ends of your rolling pin rather than in the centre; this also helps get an even thickness.
A slice of cinnamon apple pie with frangipane filling

FAQs about cinnamon apple pie

What size pie dish do I need to use?

This recipe will fit an 8-inch round pie dish. The recipe will make plenty of dough for there to be some leftover pastry; why not use it to make gingerbread chocolate tarts.

How should I store the pie?

The pie should be kept chilled in the fridge, either in an air-tight container or covered with cling film or plastic-wrap.

How long will the pie last for?

I stored correctly and is well sealed, the pie will keep for up to 3 days at room temperature, or up to 5 days if kept chilled. If chilled, allow the pie to come up to room temperature before serving.

Can I freeze the pie?

Yes you can. Make sure that the filling is completely cool and ensure the pie is well wrapped in clingfilm before freezing. The pie will keep for up to 3 months in the freezer. Remember to defrost thoroughly before serving.

What can I do with any leftover gingerbread pastry?

You can keep any leftover pastry for up to 3 days in the fridge, or freeze for up to 3 months. Make sure it is double-wrapped in cling-film.

What can I do with any leftover cinnamon apples?

Any leftover cinnamon apples can be frozen in an air-tight container for up to 6 months, alternatively how about using them to make my toffee apple tart or toffee apple cupcakes.

Cream being poured over a slice of cinnamon apple pie with frangipane filling

More autumn recipes to try

If you liked this cinnamon apple pie recipe here are some other recipes that I think you’d enjoy…

Cinnamon Apple Pie - Featured Image

Cinnamon Apple Pie

Serves : 8 slices
Celebrate the glorious flavours of autumn with a delectable twist on a classic cinnamon apple pie – a tender spiced gingerbread dough cradling a luscious cinnamon apple frangipane filling.
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes

Ingredients
 

For the Pastry

For the Cinnamon Apples

For the Frangipane Filling

Instructions
 

To make the pastry

  • In a small saucepan, heat the butter, dark brown sugar and Golden Syrup until they have melted together. Allow to cool slightly before using.
    60 g Soft Dark Brown Sugar, 60 g Butter, 2 tbsp Golden Syrup
  • Sieve flour, ground ginger, ground cinnamon, mixed spice and ground cloves together in a large mixing bowl. Alternatively you can use a stand mixer with the paddle attachment.
    200 g Plain Flour, 2 tsp Ground Ginger, 1/2 tsp Ground Cinnamon, 1/2 tsp Mixed Spice, 1/4 tsp Ground Cloves
  • Add the melted butter mixture and using a rubber spatula bring the ingredients together until they start to form a pastry dough. Use your hands to knead the pastry until smooth.
  • Add 1-2 tablespoons of cold water to the pastry to help bring it together. It should be a smooth texture and not sticky. If the pastry is crumbly, add a drop more cold water to help the pastry bind together.
  • Form the pastry dough into a disc, and wrap in cling film or plastic wrap. Chill in the fridge for at least 30 minutes or overnight. Allow the pastry to come up to room temperature before rolling out

To make the cinnamon apples

  • Peel, core and chop the apples into chunks about 1-2cm in size – you want good-sized chunks for adding into the frangipane filling
    4 Apples
  • In a small saucepan, heat the butter, cinnamon and cinnamon sugar until they have melted together.
    30 g Butter, 1/2 tsp Ground Cinnamon, 50 g Caster Sugar
  • Add the chopped apples to the melted butter mixture and gently stir ensuring the apples are coated in the mixture.Cook for 4-5 minutes until the apples are slightly soft but not mushy.
  • Allow the apple mixture to cool until ready to use.

To make the pie case

  • Take two sheets of baking parchment about 30cm x 25cm and place the pastry between them. Roll out the pastry between the parchment, until it is about 3-4mm thick. The pastry should be rolled out so it is larger than your tart tin and is about 3-4mm in thickness
  • Remove the top piece of baking parchment. Using the bottom piece of parchment to support the pastry, lift the pastry over the pie dish and gently press into the base and sides, being careful not to stretch it. Trim off the excess pastry with a sharp knife.
  • Chill to the pie case for another 30 minutes before filling and baking.

To make the frangipane filling

  • In a large mixing bowl, add the butter, light brown sugar and caster sugar and using a handheld mixer whisk everything together until well combined and you have a pale and fluffy consistency. This should take about 3-4 minutes. Alternatively you can just a stand mixer with the paddle attachment.
    100 g Butter, 50 g Light Soft Brown Sugar, 50 g Caster Sugar
  • Add the eggs, one at a time, mixing well between each addition. You should end up with a runny batter. Don’t worry if it starts to split, add 1 tablespoon of flour to the mixture to bring it back together
    2 Eggs
  • Sieve together the self-raising flour and ground almonds, then gently fold into the frangipane mixture, until you get a silky batter.
    75 g Plain Flour, 140 g Ground Almonds
  • Gently fold through the cooled cinnamon apples so they are evenly distributed. Save some chunks to scatter over the top of the filling before baking
  • Pour the frangipane filling into the chilled pie case and scatter the remaining apple chunks on top, gently pushing them into the filling slightly.

To bake the apple pie

  • Preheat the oven to 180C/ 350F.
  • Place the filled pie dish on a baking sheet and bake the apple pie for 30 minutes.
  • Remove the pie from the oven and place a layer of kitchen foil over the top to stop it browning too much. Return the pie to oven to cook for a further 10 minutes or until a skewer inserted in the centre comes out clean.
  • Allow the pie to cool, but so it is still warm, before serving with custard or ice cream.

Notes

What size pie dish do I need to use?
This recipe will fit an 8-inch round pie dish. The recipe will make plenty of dough for there to be some leftover pastry; why not use it to make gingerbread chocolate tarts.
How should I store the pie?
The pie should be kept chilled in the fridge, either in an air-tight container or covered with cling film or plastic-wrap.
How long will the pie last for?
I stored correctly and is well sealed, the pie will keep for up to 3 days at room temperature, or up to 5 days if kept chilled. If chilled, allow the pie to come up to room temperature before serving.
Can I freeze the pie?
Yes you can. Make sure that the filling is completely cool and ensure the pie is well wrapped in clingfilm before freezing. The pie will keep for up to 3 months in the freezer. Remember to defrost thoroughly before serving.
What can I do with any leftover gingerbread pastry?
You can keep any leftover pastry for up to 3 days in the fridge, or freeze for up to 3 months. Make sure it is double-wrapped in cling-film.
What can I do with any leftover cinnamon apples?
Any leftover cinnamon apples can be frozen in an air-tight container for up to 6 months, alternatively how about using them to make my toffee apple tart or toffee apple cupcakes.

Nutrition

Serving: 1sliceCalories: 579kcalCarbohydrates: 74gProtein: 9gFat: 30gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 92mgSodium: 174mgPotassium: 183mgFiber: 5gSugar: 40gVitamin A: 703IUVitamin C: 4mgCalcium: 75mgIron: 3mg

DISCLAIMER

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

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Hi I’m Lou

… Dessert obsessed baker, busy 9-to-5er, and the recipe developer and photographer behind Crumbs and Corkscrews. Based in the UK, I live in the beautiful Cotswolds. I’m so glad to have you here with me and I can’t wait for you to start trying some of my recipes.

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