A dough mixed in a food processor from flour, milk, and oil, rolled out into a round and filled with apples seasoned with cinnamon, honey, and sugar, topped with strips of dough and pieces of butter, then baked until the surface browns and dusted with powdered sugar.
The best known Western dessert in a simplified home version: no laminated pastry needing resting and chilling, but a dough of oil and milk mixed in the processor in minutes and rolled out straight away.
The filling is steeped in cinnamon, honey, and sugar, then drained of its juice before it goes on, and that draining is what keeps the base from going soggy, so the pie comes out firm under a tender filling.
Put the cinnamon and honey over the cut apples, then add the sugar, mix, and set aside to release their juices.
Mix the dough ingredients in a food processor: the flour, the pinch of salt, the liquid milk, the vegetable oil, and the sodium bicarbonate, until it becomes a smooth dough.
Roll the dough out into a round and lay it in the baking dish, reserving a small piece of dough to decorate the top of the pie.
Drain the apples of the juice they have released, and spread them over the dough.
Roll the reserved dough out lengthwise, cut it into strips, and lay them over the apple filling.
Cut the butter into small pieces and scatter them over the surface of the pie after decorating.
Bake the pie at 300 degrees as given in the source for 15 to 20 minutes, or until the surface browns.
Dust the surface of the pie with powdered sugar, and serve it hot with vanilla ice cream or cold, as you prefer.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Cinnamon Apple Pie, and how to fix them:
The apples were not drained of their juice before going on, or they went on right after seasoning. Let them release their juices, then drain them well as the source's method does.
The heat was higher than it should be. The governing cue is the surface browning within 15 to 20 minutes; if the color runs ahead of that, lower the heat or move the pan down a rack.
It has dried out of liquid. Add a spoon of milk and knead for a moment until it softens; an oil dough should roll out supple and crack-free.
The filling's sugar together with the honey is the source's measure and it is generous. Anyone preferring a quieter sweetness can halve the sugar, and sweet apples make up the difference.
Covered for one day, and it is at its crispest on the first day.
In a sealed container for up to 3 days, and reheated in the oven for a few minutes so the base regains its crispness.
Freeze baked and portioned for up to two months, and reheat straight from frozen in the oven.
Hot with vanilla ice cream as the source suggests, or cold with coffee.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| White sugar in the filling | Half the amount | 75 g | With the honey and sweet apples the sweetness stays ample, and the calories drop noticeably. |
| Vegetable oil in the dough | Light olive oil | 165 ml | Higher in monounsaturated fat, and its flavor is barely noticeable alongside the cinnamon. |
| White flour | Half whole wheat flour | 180 g white with 180 g whole wheat | More fiber and a slightly denser texture; a full swap makes the dough heavy. |
| Honey | Date molasses | 63 g | An Arab sweetness with more minerals, and its color darkens the filling slightly. |
| Servings | Flour | Apples | Sugar | Milk |
|---|---|---|---|---|
| 4 servings (half quantity) | 180 g | 375 g | 75 g | 120 ml |
| 8 servings (base) | 360 g | 750 g | 150 g | 240 ml |
| 16 servings (double, 2 pies) | 720 g | 1500 g | 300 g | 480 ml |
Do not skip draining the apples of their juice: the step that looks minor is the difference between a crisp base and a wet, doughy one. And the drained juice is not thrown away; a spoonful over the ice cream at serving carries the flavor of the whole pie.
The EEINA app saves your favorite recipes, calculates them from their real ingredients, and shows your daily numbers toward your goal. Try it free now.
