Rustic Apple Cinnamon Pie (Pumpkin Who?)
Ingredients
For the filling:
- 6 medium apples (a mix of Honeycrisp and Granny Smith), peeled and thinly sliced
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 tbsp flour
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- Pinch of salt
For the crust:
- 2 store-bought pie crusts (or homemade, if you’re feeling ambitious)
- 1 egg, beaten (for brushing)
- 1 tbsp coarse sugar (optional, for sprinkling)
Method
- Prep the oven.
- Preheat to 375°F (190°C). Lightly butter or spray a 9-inch pie dish.
Make the filling.
- In a large bowl, combine apples, sugars, flour, cinnamon, nutmeg, vanilla, lemon juice, and salt. Toss until the apples are evenly coated and glossy.
Assemble the pie.
- Roll out one crust and place it in the pie dish. Pour in the apple mixture and spread evenly. Top with the second crust, folding or tucking the edges as needed — rustic edges encouraged. Cut a few small slits in the top to let steam escape.
Bake.
- Brush the crust with beaten egg and sprinkle with coarse sugar for sparkle. Bake 45–50 minutes, until golden brown and bubbling.
Cool and serve.
- Let the pie rest for at least 20 minutes before slicing. Serve warm with whipped cream or vanilla ice cream.
Notes
Helpful Tips
- Mix your apples: Combining tart and sweet varieties gives the perfect balance.
- Prevent soggy crust: Brush the bottom crust with egg white before adding the filling.
- Make it ahead: Bake the day before and reheat slices in the oven before serving.