- Dish type
- Pies and tarts
- Sweet pies and tarts
- Fruit pies and tarts
- Apple pies and tarts
I always add cinnamon because I love the combination with apples. Serve with vanilla ice cream and you'll have a hot and cold pudding.
75 people made this
- 8 apples, cut into large pieces
- 100g dark brown sugar
- 1 (450g) packet of shortcrust pastry (2 sheets)
- 1 tablespoon water
- 1 teaspoon ground cinnamon
- 1 tablespoon cornflour
- 1 egg, beaten, for glazing
MethodPrep:10min ›Cook:35min ›Ready in:45min
- Preheat the oven to 200 C / Gas 6.
- Cook the apples and 1 tablespoon of water, in a non-stick frying pan over low heat for about 15 minutes.
- Add the dark brown sugar, cinnamon and cornflour. Mix well and remove from heat as soon as it starts to thicken.
- Roll out the shortcrust pastry on a floured surface and line a pie dish. Spoon the apple mixture onto the dough. Cover with pastry and crimp edges. Cut four slits in the dough and then a small hole in the centre so the steam can evaporate. Brush over beaten egg.
- Bake for 35 minutes. Remove and leave to cool before serving.
Reviews & ratingsAverage global rating:(3)
Reviews in English (2)
Followed the recipe but found it too sweet so the second time reduced the amount of cinnamon and sugar and tasted great. saved the recipe to make it again-23 Oct 2016
I enjoyed this apple pie. I didn't have any cinnamon, but it would of made all the difference. I used just cooking apples. Was quite delicious. Thanks for the recipe.-27 Sep 2015
- Prep time 10 minutes
- Cook time 40 minutes
- Servings 8
- Difficulty Hard
- Category Dessert
- 21 oz Apple Pie Filling
- ½ cup Brown Sugar
- ½ cup Butter (unsalted)
- ¼ tsp Cinnamon
- ½ cup Flour
- 1 can Pillsbury ® Grands! Cinnamon Rolls
- Preheat oven to 375 F.
- Open cinnamon rolls and separate. Refrigerate icing.
- Press rolls into bottom of a 9-inch pie pan, forming a crust.
- Bake for 10 minutes.
- Mix flour, butter, brown sugar, cinnamon in a bowl until crumbly.
- Pour apple pie filling into baked crust and spread streusel on top.
- Bake for 25-30 minutes or until golden brown.
- Let cool for one hour, heat & drizzle icing and serve.
If you went apple picking and need ideas, this recipe is simple and won’t set you back to many calories. For more recipes with apples, you may also like Apple Cobbler, Slow Cooker Apple Butter, Apple Scones, Slow Cooker Apple Sauce, just to name a few!
There’s nothing quite like the smell of apples and cinnamon coming out of your oven on a crisp, fall day. This easy apple crisp recipe is a perfect fall dessert, when apples are in season.
My favorite desserts are crisps, cobblers and pie. Apple crisps are the easiest of them all, because the oat topping is simple. Some apple crisp recipes don’t use oats, which is totally fine, but I love the crisp oat topping, plus oats are high in fiber, magnesium and antioxidants, so this dessert is actually good for you!
Best way to eat an apple crisp, in my opinion is warm topped with a very small scoop (about 1/4 cup) of vanilla ice cream or frozen yogurt, if you desire (my favorite way to eat it!). It’s totally optional, and will add more calories.
This has been "my" apple pie recipe since 1995 when it arrived in the Thanksgiving issue. It seems to come out well no matter how I vary it, I have used all types of apples, Granny Smith are nice also. Although I love cinnamon, I reduce the amount, by the time the pie is done you have 3 1/2 tsp and I felt it overpowered the pie. I use the 1 tsp called for in the dry mixture but only sprinkle a little over the prepared apples before I put the top crust on. I use Pillsbury crusts. Don't fear the honey, I have never really tasted it but it gives a lovely consistency inside the pie. Enjoy!!
Just okay . everyone else liked it though.
I'm not a big apple pie eater, but this one caught my eye because of the cinnamon, which I love. Well, this pie is great!! I did use a pre-made pie crust and only used red delicious because that's all I had, but this was still fabulous. And sooooo easy! I'll definitely be making this again and again -- everybody loved it!
I make this pie every year for Thanksgiving and I get rave reviews. I cut the apples on the thick side, but otherwise I don't change anything. GREAT crust- worth making the crust from scratch.
IT is a very good recipe, I use golden apples and royal gala. Also I serve it with a caramel rum sauce with the ice cream it put's it over the top. I serve it at my restaurant for christmas and everyone loves it.
This was my first attempt at making apple pie and i have to confess that i bought frozen pie crust just to ease into the experience. The pie smelled fantastic while it was baking and was quite good with vanilla ice cream. I think i will try out other recipes on this site before i claim this one as "my" apple pie recipe.
I have made this pie several times and everyone LOVES it! I even made it for my boyfriend for his birthday (apple pie is his favorite dessert).
Made this pie for a Thanksgiving get together and it was a huge hit. I used Pillsbury pie crust dough and no one was the wiser. I am making it again today because I have some leftover vanilla ice cream I don't want to go to waste. -)
I somewhat enjoyed the recipe for pie crust that came along with this-although it was far too thin and brittle and the apple mixture was so bland. I usually bake with granny smiths, so the difference was highly noticable. I wouldnt make it again. Too much work for not enough flavor!
This is my standard apple pie insides recipe. although I never use Red Delicious apples. They wouldn't add a thing to this recipe. Try Macs or Cortlands or Empire with the yellow delicious. My friends and family love the pie and the house smells great while it's baking. Enjoy!
WOW! This was the best apple pie I ever made! I used a pre-made crust and it turned out great. This is perfect for cinnamon lovers! I can't wait to serve this again on Thanksgiving.
I'm thirteen and just learning how to cook. I use this site for nearly everything, and I must say I'm quite happy with it. I made this pie, and my family absolutely adored it! I make it quite often now, but I use store-bought crusts to make it easier. It's a delicious recipe I would recommend to anyone. It's better than store-bought pie by far, and isn't too hard to make. Try it!
I used this recipe twice, for Thanksgiving, and everyone loved it. The crust was a little crumbly, so the second time, when I took it out to spread milk on it, I also spread on some honey which held it together and gave it a sweet, flakey top. Used brown sugar on the inside, white on top. It was great.
This pie was pretty good. I used a ready-made crust, which made preparation very easy. The vinegar cut down on the sweetness and really added a nice tang to it. Everyone had seconds immediately!
Very delicious. I made it with Golden Delicious apples and its definitley worth the effort.
I thought this dish was just okay. nothing to rave about. It was more work than it was worth & I wouldn't make this again
This apple pie was good, but not great. I'm not a huge fan of apple pie, maybe that's why I wasn't overly thrilled with it. The crust came out well, and was easy to work with and roll out. I brushed on the milk and added the cinnamon sugar right from the beginning because I misread the recipe, and it was fine and the crust didn't burn or anything. People who had it said they liked it, but I think I might look around for another recipe next time.
This was the first time I have ever made a pie & it came out delicious! I'm definately making it again.
This pie was fantastic. Although it was the first time I make an apple pie it was absolutely delicious. I used a ready-made crust and it worked fine for me. The cinnamon flavour was absolutely delicious and the vanilla ice cream on the side was the grand finale. I would definitely recommend this pie to the first-time pie maker. it's simple, easy & absolutely delicious.
I made this for Thanksgiving and it was a hit to seay the least. But I used a ready made crust. needless to say I've made several since then. I also made a granny smith version, but this by far was the BEST!!
The filling was delicious but I would have preferred a slightly different crust. I can't put a finger on how the crust should be like, the closest I can say is I would have preferred a less crumbly crust.
Mix flour, salt, and sugar in large bowl. Add butter and shortening rub in with fingertips until coarse meal forms. Mix 3 tablespoons ice water and vinegar in small bowl to blend. Drizzle over flour mixture stir with fork until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball flatten into disk. Wrap in plastic refrigerate 30 minutes.
Position rack in center of oven and preheat to 400°F. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1/2 inch turn edge under and crimp decoratively. Refrigerate while preparing filling and topping.
Mix all ingredients in large bowl to coat apples.
Blend first 5 ingredients in processor. Add chilled butter cubes using on/off turns, cut in until mixture resembles wet sand.
Toss filling to redistribute juices transfer to crust, mounding in center. Pack topping over and around apples. Bake pie on baking sheet until topping is golden, about 40 minutes (cover top with foil if browning too quickly). Reduce oven temperature to 350°F. Bake until apples in center are tender when pierced and filling is bubbling thickly at edges, about 45 minutes longer. Cool until warm, about 1 hour. Serve with ice cream.
How would you rate Cinnamon Crumble Apple Pie?
I used a premade crust so can't comment on the crust. The crumb topping was WAY too sweet. If I make this again I will cut down by about 30 to 50 percent. Yes, I thought the amount of apples by pound sounded like a lot. I used 6 medium sized semi tart apples, Lady Alice and Pink Lady, and that seemed like a good amount. I liked the way the apples turned out the best. I cut down a little on the sugar mixed in with the apples because I knew I would want to be able to taste the apples without so much sugar.
This was by the best apple crumble I ever had. My pie didn't out like a pie, more like a cobbler. But we're not mad about it. I can't figure out why it did though. It didn't hold the shape as a pie should, but no complaints and so good.
I make this recipe all the time, it definitely is my favorite pie of all time! The one thing I’d be wary of is that the 3.25 lbs are definitely pre-peeling and coring, and even then you’ll probably have leftover filling, I meant to make 4 pies and had enough for eight!
Superb! I did not have vegetable shortening and used coconut oil instead. I added chopped walnuts and raisins to the filling. I used Golden Delicious apples, not Granny Smith. I skipped the crumble on the top. I served freshly whipped heavy cream with brandy on top. It was delicious, visually beautiful and I will make this my "go to apple pie" recipe.
- Ingredients for the Whole Wheat Pie Crust
- 2-1/2 cups Whole Wheat Flour
- 1/2 teaspoon Salt
- 2 tablespoons Sugar
- 1 cup Butter (Salted) , chilled
- 6-8 tablespoons Water , ice cold Ingredients for the Apple Pie Filling
- 5 Apples , peeled, cored and sliced into approximately 1/2-inch slices
- 1/2 Lemon , juiced
- 1 tablespoon Sugar
- 1 tablespoon Brown Sugar (Demerara Sugar)
- 2 tablespoons All Purpose Flour (Maida)
- 1 teaspoon Cinnamon Powder (Dalchini)
- 1/2 teaspoon Salt For the Top Crust
- 2 tablespoons Milk
- 1 tablespoon Honey
- 1 tablespoon Sugar , for sprinkling
For the pie:
Coat a 12-inch round baking pan with nonstick cooking spray. Line with parchment paper.
Mix a batch of Norwegian Butter Cookies, according to recipe.
Press 3/4 of the dough evenly into the bottom of the prepared pan. This will create a 1/2-inch crust.
Cut apples into thin slices.
Place apples in a medium bowl toss with lemon juice, granulated sugar and cinnamon.
Press apple mixture on top of cookie dough crust.
Bake for 25 to 30 minutes, or until edges are lightly browned and cookie top looks dry.
Cool in pan for 30 minutes.
Run a butter knife around edge of the cookie to loosen.
Carefully flip the cookie pie out of the pan onto a large plate.
Remove parchment paper, then flip cookie right side up on another large plate.
Cinnamon Apple Pie Bread Recipes
1. Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan. Mix brown sugar and cinnamon together in a bowl and set aside. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated add vanilla extract and stir until incorporated.
2. Combine flour and baking powder together in another bowl stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan. Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat/push apple mixture into batter.
3. Pour the remaining batter over apple layer top with remaining apples and add more brown sugar/cinnamon mixture. Lightly pat/push apples into batter swirl brown sugar mixture through apples using a finger or spoon (I cleaned my hands and used my finger because it was easier).
4. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes. Mine took about 35. If you notice it getting too brown on the top, cover it loosely with tin foil and continue baking until the inside is done. Enjoy!
If you have been following our recipes for a while I know it will not surprise you that I am all in for any recipe that is easy to make and tastes amazing.
2 Ingredient Recipes are kind of my thing. Sure I like days of baking from scratch and creating epic homemade desserts but there are days that a quick and easy dessert is needed.
This Cinnamon Roll Apple Bake needs 2 things. refrigerator Cinnamon rolls and a can of apple pie filling. That is it!
I will say you can easily dress this recipe up with pecans, extra cinnamon, ice cream, or any other toppings you love.
We like to serve this for breakfast/brunch but it is also amazing at night with vanilla bean ice cream. You can even add a bit of caramel sauce if you want to make it even more decadent.
The base of this cinnamon roll apple cobbler is 2 ingredients but you can add in any additions that you love.
I bake this Cinnamon Rolls with apple pie filling cobbler in a 3-quart casserole/baking dish. You can use any baking dish you have you just want to make sure that the cinnamon rolls have room to bake and are not super crowded.
One nice thing about the 3-quart baking dish is the cobbler looks like it has more servings. LOL! I find that when we bake this in a smaller dish we tend to scoop more onto our plates.
If you want to make sure the apples and cinnamon rolls are evenly mixed you can add them both in a large bowl and toss them together before pouring them into the casserole dish.
I tend to just put everything into the casserole dish to save having another dish to wash.
You can microwave the icing container for 5-10 seconds when the cinnamon roll apple cobbler comes out of the oven to make it easier to spread.
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Part fast-food-chain apple pie and part Kellogg’s Pop-Tart, this recipe brings together the best of both worlds. With fresh apples glazed in a cinnamon-infused sauce and wrapped in a flaky cinnamon pastry, this toaster tart is like a hand-held apple pie.
Game plan: You can roll the dough scraps into 1 or 2 more tarts, but you’ll then need extra filling and glaze.
You can make the dough a day in advance just be sure to let it soften at room temperature for about 10 minutes before rolling out.
Though best when eaten fresh, the cooled pop tarts can be stored in an airtight container for up to 2 days at room temperature. Reheat them, if desired, in a 300°F oven on a baking sheet until hot, about 10 minutes. Freezing is not recommended.
This recipe was featured as part of our Make Your Own Pop Tarts project.
Tips for Christmas and Eggs
Eggs should keep a consistent and low temperature. This is best achieved by placing their carton in the center of your fridge. The eggs should also remain in their original packaging to avoid the absorption of strong odors.
It is wise to follow the “best by” date to determine overall freshness, but eggs can be tested by simply dropping them into a bowl of water. Older eggs will float while fresh eggs will sink. This is due to the size of their air cells, which gradually increase over time.
Cooked eggs have a refrigerator shelf life of no more than four days, while hard-boiled eggs, peeled or unpeeled, are safe to consume up to one week after they’re prepared.
The beauty of an egg is its versatility. Eggs can be cooked in a variety of ways. Here are some tips in accomplishing the four most common preparations.
Scrambled: Whip your eggs in a bowl. The consistency of your scrambled eggs is a personal preference, though it seems like the majority of breakfast connoisseurs enjoy a more runny and fluffy option. In this case, add about ¼ cup of milk for every four eggs. This will help to thin the mix. Feel free to also season with salt and pepper (or stir in cream cheese for added decadence). Grease a skillet with butter over medium heat and pour in the egg mixture. As the eggs begin to cook, begin to pull and fold the eggs with a spatula until it forms curds. Do not stir constantly. Once the egg is cooked to your liking, remove from heat and serve.
Hard-boiled: Fill a pot that covers your eggs by about two inches. Remove the eggs and bring the water to a boil. Once the water begins to boil, carefully drop in the eggs and leave them for 10-12 minutes. For easy peeling, give the eggs an immediate ice bath after the cooking time is completed. For soft-boiled eggs, follow the same process, but cut the cooking time in half.
Poached: Add a dash of vinegar to a pan filled with steadily simmering water. Crack eggs individually into a dish or small cup. With a spatula, create a gentle whirlpool in the pan. Slowly add the egg, whites first, into the water and allow to cook for three minutes. Remove the egg with a slotted spoon and immediately transfer to kitchen paper to drain the water.
Sunny Side Up/Over Easy/Medium/Hard: For each of these preparations, you are cracking an egg directly into a greased frying pan. For sunny side up, no flipping is involved. Simply allow the edges to fry until they’re golden brown. To achieve an over easy egg, flip a sunny side up egg and cook until a thin film appears over the yolk. The yolk should still be runny upon serving. An over medium egg is flipped, fried, and cooked longer until the yolk is still slightly runny. An over hard is cooked until the yolk is hard.
Eggs can easily be frozen, but instructions vary based on the egg’s physical state. As a general rule, uncooked eggs in their shells should not be frozen. They must be cracked first and have their contents frozen.
Uncooked whole eggs: The eggs must be removed from their shells, blended, and poured into containers that can seal tightly.
Uncooked egg whites: The same process as whole eggs, but you can freeze whites in ice cube trays before transferring them to an airtight container. This speeds up the thawing process and can help with measuring.
Uncooked yolks: Egg yolks alone can turn extremely gelatinous if frozen. For use in savory dishes, add ⅛ teaspoon of salt per four egg yolks. Substitute the salt for sugar for use in sweet dishes and/or desserts.
Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites. They become too watery and rubbery if not mixed with the yolk.
Hard-boiled eggs: As mentioned above, it is best to not freeze hard-boiled eggs because cooked whites become watery and rubbery when frozen.
- 1 Whisk the flour, sugar, cinnamon, and salt in a large bowl until combined. Add the butter and toss with your fingers until well coated in the flour mixture. Using a pastry blender or your fingers, cut or rub the butter into the dry ingredients until reduced to pea-size pieces.
- 2 Whisk the egg yolks and milk in a small bowl until combined. Add the egg-milk mixture to the flour mixture and mix with your hands until large clumps form. Turn the mixture out onto a work surface and knead briefly, smearing the butter into the dough with the heel of your palm until the dough completely comes together, about 1 minute.
- 3 Divide the dough into 2 equal portions and shape into 2 (6-by-5-inch) rectangles. Wrap tightly in plastic wrap and refrigerate for at least 1 hour. Meanwhile, make the filling.
For the apple-cinnamon filling:
- 1 Using a vegetable peeler or paring knife, peel the apples and discard the peel. Core the apples, then cut them into 1/4-inch-thick slices and again into 1/4-inch pieces. Combine all the ingredients in a medium frying pan over medium heat. Cook, stirring, until the sugar has dissolved and the apple juices begin to release, about 5 minutes. Continue cooking until the apples just begin to soften, about 3 minutes more. Remove the pan from heat.
- 2 Set a mesh strainer over a medium heatproof bowl and transfer the apples and all of the juices to the strainer set aside to cool. Meanwhile, roll out the dough.
To assemble the tarts:
- 1 Heat the oven to 375°F. Line a baking sheet with parchment paper set aside.
- 2 Lightly dust a work surface with flour and roll 1 dough portion out into a rough 12-by-10-inch rectangle, rotating the dough and reflouring the surface and rolling pin often to prevent the dough from sticking. Using a pizza cutter or sharp knife, trim the dough to a 10-1/2-by-9-inch rectangle. Cut that into 6 equal rectangles (each about 3 1/2 inches wide by 4 1/2 inches tall). Using a flat spatula, transfer the rectangles to the prepared baking sheet, leaving about 2 inches of space between each. Place the baking sheet in the refrigerator.
- 3 Whisk the egg and water in a small bowl until evenly combined set aside.
- 4 Roll out the second dough portion to the same dimensions as the first, trim, and cut into 6 rectangles. Using a fork, prick the dough all over. Transfer 2 tablespoons of the cooled apple juices to a medium bowl and set aside for the glaze set the remaining juices aside.
- 5 Remove the baking sheet from the refrigerator and brush a thin coating of the egg wash over each dough rectangle. Spoon about 1 heaping tablespoon of the apple filling onto each rectangle and spread it into an even layer, leaving a 3/4-inch border. Top each rectangle with 1 1/2 teaspoons of the remaining apple juices.
- 6 Place the pricked rectangles on top of the apple-covered rectangles. Press on the edges to adhere, and push down gently on the filling to slightly flatten. Using a fork dipped in flour, crimp the edges of the tarts. Bake until golden brown, about 23 to 25 minutes. Transfer to a wire rack and let cool completely before glazing.
For the glaze:
- 1 Place all the ingredients in a small bowl and whisk until evenly combined. (You may need to add more milk by the 1/2 teaspoon if the glaze is too thick.)
- 2 Set the wire rack with the tarts on it over a baking sheet. Using a spoon, drizzle about 1 tablespoon of the glaze over each pastry. Let set before eating, about 15 minutes.