Cinnamon Apple Pie

Serving 8 people

150 min


  • apples 6½ to 7 cups (2¾ to 3 lbs) apples, peeled, cored and sliced ¼-inch thick
  • cream cheese 6 oz COLD cream cheese
  • flour 2 cups plus 4 tbspn all-purpose flour
  • ground cinnamon 2 to 3 tbsp flour (I go with 3)
  • heavy cream ½ tsp ground cinnamon
  • heavy whipping cream ¾ tsp ground cinnamon
  • lemon juice 3 tbsp cold heavy cream
  • salt 3 Tbsp cold heavy whipping cream
  • sugar 1½ tbsp lemon juice
  • unsalted butter ½ tsp salt
  • white sugar ½ cup sugar
  • ¾ cup sugar
  • 2 tbsp unsalted butter, cut into small pieces
  • 2 tbsp white sugar
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How to make it

  1. In a large bowl, wisk together flour, sugar and salt.
  2. Cut the COLD butter and cream cheese into ¼-inch pieces. Using a pastry blender or 2 knives, cut the butter and cream cheese into the flour mixture until it resembles coarse crumbs with pea-sized pieces.
  3. Drizzle 3 tbsp cold heavy cream over the dough and cut into the dough with a spatula until the dough forms moist clumps.Divide the dough into 2 pieces, press into flat disks, cover tightly in plastic wrap and refrigerate at least 1 hour ur up to 2 days.Once its fully cooled, remove 1 piece of dough from the refrigerator and on a clean surface, roll it out into a 13-inch circle.
  4. Transfer the dough to a 9-inch pie plate. Refrigerate.Take the next piece of dough out of the fridge and roll it into a 12-inch circle, cover with plastic and refrigerate while you make the fruit.Preheat the Oven to 425°F before you mix together your apple filling ingredients.
  5. Combine all of the apple filling ingredients in a bowl.
  6. Mix well and let stand for 15 minutes, stirring a few times in the process.
  7. Pour the entire mixture (juices and all) into the bottom crust and level the apples.Scatter pieces of butter over the top of the apple mixture.Just before putting on the top crust, brush the edge of the bottom crust with cold water. Trim any excess dough on the edge and fancy up the edge with a crimp or a flute pattern. To crimp, make indents with a fork all the way around the edge. To flute, with your index finger and thumb, pinch your other index finger, now imagine there is dough in between both hands.
  8. Cut 6 to 8 vents in the top of the pie than sprinkle top with cinnamon and sugar mixture.
  9. Bake for 30 minutes. Slip a baking sheet under the pie to catch any drips.Reduce oven to 350 degrees F and bake another 35-45 minutes. Thick juices will have bubbled out of the top. (About 35 minutes for a marie calendars crust and 45 minutes for a deep dish home-made pie)For the filling to thicken properly, you have to let it cool completely (3 to 4 hours). You can keep the pie for up to 3 days on the counter.