Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

7 Ingredient Cinnamon Apple Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 21 reviews

This classic 7 Ingredient Cinnamon Apple Pie is a simple yet delicious dessert that combines tender apples with warm spices and a flaky buttery crust. Using two pie crusts and canned apple pie filling enhanced with cinnamon, nutmeg, and fresh lemon, this recipe yields a golden, perfectly baked pie that’s great for any occasion. Serve warm with vanilla ice cream or whipped cream for an irresistible treat.

  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings

Ingredients

Pie Crust

  • 2 9-inch pie crusts (store-bought or homemade)

Filling

  • 2 (21 oz) cans apple pie filling
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • Zest from half a lemon

Topping

  • 1 large egg (whisked, for egg wash)
  • 2 tablespoons Turbinado sugar (or sanding sugar)
  • Optional: vanilla ice cream or whipped cream (for serving)

Instructions

  1. Preheat Oven: Position the oven rack in the middle and preheat your oven to 375°F (190°C).
  2. Par-bake Bottom Crust: Place one thawed pie crust into the bottom of a pie dish. Use a fork to prick holes all over the dough to prevent bubbling. Bake this crust for 10 to 12 minutes until lightly set.
  3. Prepare Filling: In a large mixing bowl, combine the canned apple pie filling with ground cinnamon, ground nutmeg, lemon juice, and lemon zest. Stir well to evenly distribute spices and citrus.
  4. Fill Pie: Spoon the prepared apple filling evenly over the par-baked bottom crust.
  5. Top Crust & Vent: Lay the second pie crust over the apple filling. Tuck the edges of the crust neatly underneath themselves by rotating the pie plate. Cut three slits into the top crust to allow steam to escape during baking.
  6. Apply Egg Wash & Sugar: Brush the top crust with the whisked egg to give it a shiny, golden finish. Sprinkle Turbinado sugar evenly over the egg wash for added texture and sweetness.
  7. Protect Edges: Place a pie shield or a strip of foil around the edges of the crust to prevent them from browning too quickly during the first 25 minutes of baking.
  8. Bake First Phase: Bake the pie for 25 minutes at 375°F (190°C).
  9. Bake Second Phase: Remove the pie shield or foil protecting the edges and continue baking for another 20 minutes. The top crust should turn a beautiful golden brown by the end.
  10. Cool & Serve: Allow the apple pie to cool at room temperature for about 3 hours before serving. Optionally, serve slices with a scoop of vanilla ice cream or a dollop of whipped cream for a classic finish.

Notes

  • Using lemon juice and zest helps brighten and balance the sweetness of the apple filling.
  • Par-baking the bottom crust prevents sogginess from the filling.
  • Make sure to cut vents in the top crust to avoid a burst pie during baking.
  • The pie shield or foil is essential for protecting the crust edges from burning.
  • Allowing the pie to cool completely helps the filling thicken for perfect slices.
  • Store leftover pie covered at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/7-ingredient-cinnamon-apple-pie-recipe/