Nana’s Fresh Apple Pie Without Cinnamon
Apple pie without cinnamon might sound like something is missing, but I promise you, nothing is missing at all. In fact this the apple pie is the one that lets the apples actually be the star! No warm spices competing for attention. Just pure, sweet, old-fashioned apple flavour in a homemade buttery flaky crust.
So many apple pie recipes lean on cinnamon and mixed spices. And while those can be delicious, there is something extra-special about a pie that tastes purely of fresh apple. This is my Nana’s recipe, and she made it this way on purpose. The filling is simple – just apples, sugar, lemon juice, and a little cornstarch to help it set up beautifully – ingredients that were inexpensive and readily available back then. And yet, they come together to make a pie that tastes of fresh apples. It’s the kind of recipe that has been around forever because it works.
If you love apple desserts, my Caramel Apple Crisp is another simple and delicious way to use up a bag of apples.
Why You’ll Love This Recipe
- no cinnamon required – the fresh apple flavour shines all on its own
- simple four ingredient filling – just apples, sugar, lemon and corn starch
- beginner friendly pastry – made with shortening for a consistently flakey crust (and the pastry recipe makes enough for two pies (freeze some for later!)
- old fashioned and wholesome – the kind of recipe your grandmother would have made
Ingredients
Apples – Use your favourite baking apple, or whatever looks good at the market. Granny Smith, Honeycrisp, Cortland, and McIntosh all work well. A mix of two varieties gives you a nice balance of sweet and tart.
Shortening – Chilled shortening is the key to a flaky, tender crust. Be sure to cut it into small pieces before rubbing it into the flour.
Flour – pastry flour gives the crust a more tender, delicate texture. It is worth seeking out for pie pastry however all purpose flour works perfectly fine.
Lemon juice – Just a little squeeze of lemon brightens the whole filling and helps balance the sweetness of the apples. Don’t skip it.
Cornstarch – it helps the apple juices thicken up as the pie bakes, so you get a lovely set filling instead of a watery one.
How to Make Apple Pie Without Cinnamon
Be sure to check out the full recipe and ingredient list below
Make the Pastry with shortening
- add flour to a large mixing bowl
- cut in cubes of cold shortening until it resembles small peas
- using a fork stir in ice water 1 or 2 tablespoons at time just until dough comes together – do not over mix
- gently shape into a ball and divide into 4 portions (you will need 2 portions for this apple pie)
This pastry dough recipe will show you the process step by step, however it uses butter and has salt but no sugar as it is for savoury pie recipes.
the filling and assembly
- peel, core and slice apples
- place in a mixing bowl and sprinkle with lemon juice then add sugar and cornstarch; toss to fully coat apples
- on a floured surface roll out one portion of pie dough to 12-13 inches in diameter and transfer to pie pan
- transfer apple slices to pie shell, scraping all the contents of the bowl into the shell
- on a floured surface roll out the second portion of pie dough to 11-12 inches, roll loosely over rolling pin
- roll it over the top of the apples, seal edges and cut 4 or 5 vents into the top using a paring knife – to allow heat to escape
- bake at 400 degree Fahrenheit for 30 minutes, or until top is golden and filling is bubbling up through the vents
Tips for the Best Homemade Apple Pie
KEEP EVERYTHING COLD – Cold shortening and ice water are essential for a flaky pastry. If your kitchen is warm, pop the shortening in the freezer for 10 minutes before you start.
LET THE DOUGH REST – The 15 minute resting time is essential. It allows the gluten to relax so the dough rolls out smoothly without springing back.
DON’T SKIP THE LEMON JUICE – Even in a simple old fashioned apple pie like this one, lemon juice makes a real difference. It brightens the filling and keeps the apples from tasting flat or overly sweet.
SCRAPE THE BOWL – When you add the apple filling to the pastry shell, be sure to scrape everything out of the bowl including any juices. Those juices are full of flavour and help the filling come together as it bakes.
WATCH THE EDGES – The pastry edges will brown faster than the centre. Keep a loose piece of foil handy to drape over the edges if they are getting too dark before the filling has had time to bubble.
My Apple and Pear Galette uses a similar no-fuss approach to apple pastry baking and is another lovely option when you want something a little more rustic.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream, or go old fashioned and add a slice of sharp cheddar cheese alongside. Both are equally delicious. A drizzle of caramel sauce and a dollop of fresh whipped cream is also wonderful if you want to dress it up a little for company.
This apple pie is a natural fit for Thanksgiving, a fall dinner party, or just a chilly Sunday when you feel like baking something from scratch. It fits right in alongside the rest of your favourite homemade pie recipes.
Nana’s Fresh Apple Pie
Equipment
- Rolling Pin
- Mixing bowl
- 9 inch pie plate
Ingredients
Pastry
- 4 cups pastry flour or all purpose flour
- 1 ½ cups shortening, cut into small cubes chilled
- ¼ cups sugar
- 10-16 tablespoons ice water
Filling
- 6 to 7 apples of your choice peeled and cut into wedges
- ½ cup sugar
- 1 ½ tsp cornstarch
- juice of 1/2 lemon
- milk for brushing top of pie
- regular or course sugar for sprinkling on top of unbaked pie
Instructions
- Preheat oven to 400℉
Pastry
- In a large mixing bowl whisk together flour and sugar, add shortening cubes and using a pastry cutter, cut shortening into flour until it resembles small peas (or using clean hands, rub shortening into flour until it resembles small peas).
- Add ice water, 1 or 2 tablespoons at a time, stirring with a fork after each addition, just until dough comes together. Do not over mix.
- Cover and let rest for 10 to 15 minutes
- Gently bring dough into a ball and divide dough into 4 equal pieces and using 2 of those pieces roll dough into 2 circles, one about 13 inches in diameter for lining pie plate, and one 11-12 inches in diameter for top crust. Reserve other 2 portions for a second pie.
Filling
- Add peeled, cored and sliced apples into a bowl and drizzle with lemon juice. Add sugar and cornstarch and toss to fully coat apple slices.
- Add the apples to the prepared unbaked bottom pie crust being sure to scrape everything out of the bowl including the juices. Lightly brush edges of dough with milk.
- Cover the apples with the second prepared pastry and seal edges by pressing down along entire edge with a for, or crimping with your preferred method.
- Brush entire pie with milk and sprinkle with sugar and using a paring knife, cut a 4 or 5 small slits to act as vents to allow steam to escape.
- Bake at 400 degrees for approximately 30 minutes. If edges brown faster then the centre, you can cover the edges with foil
Notes
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