All-American apple pie has only a few requirements, fresh apples and fresh cinnamon. Our recipe matches sweet, tart apples with our Korintje Ground Cinnamon and a savory cheddar-infused crust,

Prep time: 175 min

Cook time: 70 min

Total time: 245 min

Korintje Cinnamon Apple Pie
Copyright Recipe © 2015 Woodland Foods


Makes 1 (9-inch) pie

  • 12 Granny Smith Apples, peeled and sliced

  • 4 Cups Apple Cider

  • 2 1/4 Cups Plus 1 Tablespoon All-Purpose Flour, divided

  • 1/4 Cup Granulated Sugar, plus 1 teaspoon, divided

  • 3/8 Teaspoon Kosher Sea Salt Flakes, divided

  • 1 Cup Cold Unsalted Butter, cut into 1/2-inch dice

  • 1 Cup Grated Extra-Sharp White Cheddar

  • 6 Tablespoons Ice-Cold Water, plus 1 tablespoon more if needed

  • 2 Teaspoons Lemon Juice, divided

  • 2 Teaspoons Ground Korintje Cinnamon

  • 2 Tablespoons Unsalted Butter, melted

  • 1 Tablespoon Turbinado Sugar


  1. Combine dried apples and cider in stockpot, and soak for 1 hour.

  2. While apples soak, make crust. Combine 2-1/4 cups flour, 1 teaspoon sugar and 1/4 teaspoon salt in food processor, pulsing once or twice to blend dry ingredients. Add diced butter, and pulse until mixture resembles coarse sand. Add cheese, and pulse again, until cheese is cut into small chunks.

  3. With food processor running, drizzle in 6 tablespoons water, until dough comes together into ball. If dough does not come together and still looks dry, add additional tablespoon water.

  4. Divide dough into two balls, and flatten each ball into disc. Wrap both discs in plastic wrap, and refrigerate for at least 1 hour.

  5. Meanwhile, bring apples and cider to a boil over high heat. Reduce heat to medium-low and simmer 10 minutes. Remove apples from heat, and use slotted spoon to transfer apples to large bowl, reserving cider.

  6. Sprinkle apples with lemon juice, remaining 1/4 cup sugar, cinnamon, remaining 1/8 teaspoon salt, flour and 1/8 cup cider. Gently toss to combine; set aside.

  7. Preheat oven to 425°F, and arrange rack in center of oven.

  8. Lightly flour work surface, and roll out one dough disc into 12-inch round. Transfer to 9-inch pie pan. Add apple mixture in even layer.

  9. Roll out second dough disc into round slightly smaller than first. Center on top of apples, and press edges to seal. Trim crust to 1-inch overhang, and tuck underneath itself so crust is flush with edge of pie pan. Gently crimp edges using fingers or tines of fork. Brush crust with melted butter, and sprinkle with turbinado sugar. Cut 5 small vents in center of pie.

  10. Place pie on baking sheet, transfer to oven and bake 25 minutes. Reduce oven temperature to 350°F, and continue baking 45 minutes more. Crust should be golden brown and filling bubbling.

  11. Remove from oven. Cool to room temperature, at least 3 hours, before slicing.