Cinnamon apple pie with syrup is a fall tradition. Crunchy apple pie is an excellent dessert for long cold days when you want to cuddle up on the couch and watch a great movie. Your house will smell amazing – with a kick of cinnamon and nutmeg. And what about baked apples and vanilla? We have it all.
Ingredients:
Apple crust
- 375 g flour
- 1 tbsp regular white sugar
- ½ tbsp vanilla sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- ⅓ tsp cardamom
- 200 g cold butter
- 40 ml cold vodka
- 110 ml cold water
- egg wash
Apple filling
- 1200 g apples
- 2 tsps cinnamon
- juice from ½ of lemon
- ½ tsp nutmeg
- ½ tsp ginger
- a pinch of salt
- ½ tsp cardamom
- 1 tsp gingerbread spice mix (optional)
- 85 g brown sugar
- 60 g regular white sugar
- 30 g vanilla sugar
- 30 g cornstarch
Cinnamon apple pie with syrup is my autumn favorite. I love the crunchy parts, I adore soggy baked apples that taste like a cloud of cinnamon. And the best part is – the boiled apple syrup that just thickens up and make a perfect sauce for a slice of apple pie.
HOW TO MAKE APPLE PIE:
- use cold liquids – the recipe is calling for cold water and vodka. If you don’t have a bottle of vodka at home, no worries, feel free to use just water. Make sure the liquids are chilled with cubes of ice or from the fridge.
- cold butter – for the apple pie recipe we are also using the butter dough. The great flaky butter dough. Make sure you’re using COLD cubes of butter. Press them with flour until the mixture has the consistency of sand.
- I recommend using the 25 cm diameter pie tin – I made a smaller apple pie (as you can see in the picture), and it was delicious, but I still prefer the big classic as you get a bigger portion of apples and the cinnamon fantasy.
- cover the apple pie while baking – for the best results use the foil
HOW TO MAKE CINNAMON APPLE PIE WITH SYRUP:
Apple pie crust
Preheat the oven to 180°C. Prepare an apple pie tin (diameter of 25 cm for a normal size apple pie or 2 pie tins x 18 cm ). I recommend using a 25 cm pie tin.
In one bowl mix flour, cinnamon, nutmeg, and cardamom with cold butter. Press down the butter with flour with your fingers. Press the butter until it has the consistency of sand. Or you can mix these ingredients in the mixer.
Add sugar and repeat the process. Pour the cold (really cold) water and vodka into a cup. Knead the dough and slowly add the liquids. Don’t pour it all at once! Keep on adding until you have a nice dough. Put the dough into the fridge and let chill for 2-3 hours. It can be stored in the fridge for 3 days.
Apple filling
Peel the apples and slice them thinly. Put them into a bowl and add sugars, spices, lemon juice, a pinch of salt, and cornstarch. Give it a good stir and let chill for at least an hour.
After this time, there will be juice at the bottom of the bowl. Pour the juice into a pot and leave it there. We will use it later.
Take the dough out of the fridge. Put it on the floured surface and roll it to the sides. Roll until you have a thin dough. Put the dough over the oiled apple pie tin and push it down and to the sides. Cut off the excess dough.
Add apple filling in the middle. Make another ball of dough from the leftover dough. Use a pizza cutter to cut stripes. Put them on top of the apple pie, use an egg wash and sprinkle with brown sugar.
Bake for 50-60 minutes until golden. Take the apple pie out of the oven and let cool completely.
For the syrup – boil the apple juice in a pot. After it boils, it really thickens. If the syrup is too thick, add water and cook on low heat. Before serving – pour some syrup over the slice of apple pie.
Would you like to see more dessert recipes?
If you decide to make this Cinnamon apple pie with syrup at home, please tag me or send me a message on Instagram or Pinterest. ❤️
Cinnamon Apple Pie With Syrup
Ingredients
Apple crust
- 375 g flour
- 1 tbsp regular white sugar
- ½ tbsp vanilla sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- ⅓ tsp cardamom
- 200 g cold butter
- 40 ml cold vodka
- 110 ml cold water
- egg wash
Apple filling
- 1200 g apples
- 2 tsps cinnamon
- juice from ½ of lemon
- ½ tsp nutmeg
- ½ tsp ginger
- a pinch of salt
- ½ tsp cardamom
- 1 tsp gingerbread spice mix (optional)
- 85 g brown sugar
- 60 g regular white sugar
- 30 g vanilla sugar
- 30 g cornstarch
Instructions
Apple pie crust
- Preheat the oven to 180°C. Prepare an apple pie tin (diameter of 25 cm for a normal size apple pie or 2 pie tins x 18 cm ). I recommend using a 25 cm pie tin.
- In one bowl mix flour, cinnamon, nutmeg, and cardamom with cold butter. Press down the butter with flour with your fingers. Press the butter until it has the consistency of sand. Or you can mix these ingredients in the mixer.
- Add sugar and repeat the process. Pour the cold (really cold) water and vodka into a cup. Knead the dough and slowly add the liquids. Don't pour it all at once! Keep on adding until you have a nice dough. Put the dough into the fridge and let chill for 2-3 hours. It can be stored in the fridge for 3 days.
Apple filling
- Peel the apples and slice them thinly. Put them into a bowl and add sugars, spices, lemon juice, a pinch of salt, and cornstarch. Give it a good stir and let chill for at least an hour.
- After this time, there will be juice at the bottom of the bowl. Pour the juice into a pot and leave it there. We will use it later.
- Take the dough out of the fridge. Put it on the floured surface and roll it to the sides. Roll until you have a thin dough. Put the dough over the oiled apple pie tin and push it down and to the sides. Cut off the excess dough.
- Add apple filling in the middle. Make another ball of dough from the leftover dough. Use a pizza cutter to cut stripes. Put them on top of the apple pie, use an egg wash and sprinkle with brown sugar.
- Bake for 50-60 minutes until golden. Take the apple pie out of the oven and let cool completely.
- For the syrup – boil the apple juice in a pot. After it boils, it really thickens. If the syrup is too thick, add water and cook on low heat. Before serving – pour some syrup over the slice of apple pie.
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