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Warm Cinnamon Sugar Apple Pie

  • Author: Maria
  • Total Time: 1 hour 20 minutes
  • Yield: 8-10 slices 1x


The best apple pie recipe to make for colder days. Filled with apples for a tender and flavorful filling and a perfectly buttery and flakey crust.




  • 4 lbs (before cutting) apples
  • 3/4 cup coconut sugar
  • 4 tbsp cornstarch
  • 4 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp nutmeg
  • 1 lemon juice

Pie dough:

  • 2 1/2 cups (375 g) all-purpose flour, plus more for dusting
  • 2 tbsp coconut sugar
  • 1 tsp salt
  • 1 cup (225 g) unsalted butter, cold and cubed
  • 34 tbsp ice water

To brush:

  • 1 egg*
  • Coconut sugar for sparkling




  1. First we’ll prepare the filling so the apples will have enough time to soften and release their natural juices. Peel and core the apples, then thinly slice them and transfer to a large bowl.
  2. Add in sugar, cornstarch, cinnamon, vanilla extract, nutmeg, and lemon juice. Using your hands mix the apples with their filling ingredients until well coated.
  3. Set aside.

Pie dough:

  1. In a large bowl, whisk the flour, sugar, and salt. Add the cubed butter and using your hands work it into the flour. You should be left with tiny chunks of butter – pea-sized is great. It’s better to underwork than to overwork the flour. Add one tablespoon of ice water at a time until the dough sticks together. Alternatively, you could always prep the dough in a food processor by pulsing until the mixture looks like wet sand. Then, gradually add the ice water until your dough comes together. IMPORTANT: do not add any more water if your dough does not need it. You should only add enough to bind the dough together.
  2. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for at least 30 minutes (or up to two days).
  3. On a lightly floured surface, roll out half of the pie dough into a large circle. Your dough should be at least two inches wider than your pie dish. Transfer to your greased pie dish and gently use your fingers to press the dough into the dish. With a fork, poke some holes in the bottom of the pie crust.

Pie filling:

  1. Preheat the oven to 350 F / 180 C.
  2. Add the macerated sliced apples to your pie dish. Do not dump them directly from your bowl. Instead, tightly arrange them into even layers to avoid any gaps in the pie.
  3. Remove your second half of the dough from the refrigerator and roll it on a lightly floured surface and slice into strips. Lay them on top of the pie filling and apply a lattice top. Trim the overhanging edges of the dough and crimp around the edges.
  4. Brush the top of the pie with egg wash (1 egg mixed with 1 tbsp water) or melted coconut oil, and sprinkle coconut sugar.
  5. Bake the pie for 50-60 minutes, check the pie regularly to make sure the top does not brown too quickly.  To avoid this, cover the top with aluminum foil. The pie is ready when the edges are bubbling and the crust is golden brown.
  6. Let your pie cool before serving.
  7. Optional: serve it with your favorite vanilla ice cream.
  8. Enjoy!



*VEGAN option: sub butter for vegan butter, sub egg for melted coconut oil.

  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
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