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Baking recipe · from the recipe book

Cinnamon Apple Pies with Press-In Crust

Tender, juicy cinnamon-spiced apple slices in a thick, glossy filling, between a buttery press-in base and a flaky, sugar-crackled pastry lid.

Cinnamon Apple Pies with Press-In Crust

Ingredients

  • 4¾ cups600 gAll-purpose flour
  • 1½ cups340 gUnsalted buttercold, cut into small cubes
  • 1 cup200 gGranulated sugardivided: 30 g crust, 150 g filling, 20 g topping
  • 1⅛ tsp7 gSaltdivided: 5 g crust, 2 g filling
  • ½ cup130 gWaterice-cold
  • 9 medium1,600 gApplepeeled and cut into 1/4-inch slices
  • 2 tbsp30 gLemon juice
  • ⅓ cup packed80 gBrown sugarpacked
  • ⅓ cup40 gCornstarch
  • 2¼ tsp6 gGround cinnamon
  • ½ tsp1 gGround nutmeg
  • 2 tsp8 gVanilla extract
  • 1 large50 gEggsbeaten with 1 teaspoon water for egg wash

Steps

  1. Make the dough: in a large bowl whisk the flour, the crust portion of the granulated sugar (30 g) and the crust portion of the salt (5 g). Rub in the cold butter with your fingertips until it looks like coarse crumbs with some pea-sized pieces.
  2. Drizzle in the ice-cold water a little at a time, tossing with a fork, until the dough holds together when squeezed.
  3. Divide the dough into two equal halves, one per pie. From each half, set aside a little under half (about 250 g) for a lid and keep the larger part (about 300 g) for the base.
  4. Press each base portion evenly over the bottom and up the sides of a 9-inch pie pan, about 1/4 inch thick, with an even rim. Roll each lid portion between two sheets of parchment into a 10-inch round. Chill the pans and lids for 30 minutes.
  5. While the dough chills, make the filling: toss the apple slices with the lemon juice in a large bowl. In a small bowl mix the filling portion of the granulated sugar (150 g), the brown sugar, the cornstarch, the cinnamon, the nutmeg and the filling portion of the salt (2 g), then toss this mixture with the apples along with the vanilla.
  6. Heat the oven to 425°F (220°C) with a rack in the lower third and a rimmed baking sheet on it.
  7. Divide the apple filling and its juices evenly between the two chilled crusts, mounding it slightly in the center.
  8. Lay a chilled lid over each pie, trim to the rim, and pinch the lid edge firmly onto the pressed crust rim to seal. Cut 4 or 5 slits in each lid.
  9. Brush both lids with the egg wash, then sprinkle each lid with half of the topping portion of the granulated sugar (10 g per pie, 20 g total).
  10. Set the pies on the hot baking sheet and bake 20 minutes, then lower the oven to 375°F (190°C) and bake 35 to 40 minutes more, until the crust is deep golden and the filling bubbles thickly through the slits. Cover the edges with foil if they brown too fast.
  11. Cool the pies on a rack for at least 3 hours so the filling sets, then cut each pie into 6 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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