Cinnamon Apple Pie
A golden, spiced classic with buttery crust and warm apples
There’s something deeply nostalgic about a cinnamon apple pie. This version leans into that feeling, layering caramelised apples, Flavahs Alba cinnamon, and buttery pastry into a dessert that feels both familiar and elevated.
The crust is soft and golden with just a hint of spice. The filling is rich with caramel, gently cooked apples, and the kind of warmth only true cinnamon can offer. Finished with a crisscross of pastry and a dusting of icing sugar, these mini tarts are perfect for gatherings, gifting, or simply pairing with tea on a quiet afternoon.
Baking Time: 20 to 25 minutes
Baking Temperature: 180 °C (350°F)
Ingredients
For the Tart Shell
- 500 g cold butter, cubed
- 500 g icing sugar
- 900 g flour
- 4 egg yolks
- 4 teaspoons vanilla essence
- 2 teaspoons Flavahs Alba cinnamon powder
For the Filling
- 10 green apples, peeled and diced
- 3 teaspoons Flavahs alba cinnamon powder
- 150 g butter
- 100 ml caramel sauce
Extras
- Egg wash (1 egg whisked with 1 tablespoon milk)
- Icing sugar, for finishing
Instructions:
Make the Dough
In a large bowl, mix together the butter and icing sugar until smooth. Add the vanilla essence and egg yolks, mixing until combined. Stir in the Flavahs alba cinnamon powder. Gradually add the flour and bring the dough together. Wrap in plastic and chill for at least 1 hour.
Prepare the Filling
In a medium pan over low heat, combine the diced apples, butter, caramel sauce, and Flavahs alba cinnamon powder. Cook gently until the apples are coated and slightly softened. Set aside to cool.
Roll and Assemble
Preheat your oven to 200°C (400°F).
Roll out the chilled dough on a floured surface. Cut circles to fit mini tart pans and press the dough gently into each tin. Reserve extra dough and cut into thin strips for topping.
Fill and Top
Spoon the cooled apple mixture into each tart shell. Use the thin dough strips to create a lattice or cross-hatch pattern over the filling.
Egg Wash and Bake
Whisk the egg and milk together, then brush over the tops of each tart. Place in the oven, then immediately reduce the temperature to 180°C (350°F). Bake for 20 to 25 minutes or until golden brown and bubbling at the edges.
Cool and Finish
Let the pies cool in the tins before transferring to a wire rack. Dust with icing sugar before serving.
Why Alba Cinnamon Matters in This Apple Pie
In most apple pies, cinnamon is the backdrop. But in this version, it leads. Alba cinnamon is softer and more aromatic than the standard Cassia found in most spice jars. When baked, it brings out the apple’s natural sweetness without adding bitterness or heaviness.
Cassia cinnamon can become harsh or overpowering, especially when paired with caramel and butter. Alba, on the other hand, melts into the filling with floral notes and warmth. It allows every ingredient like the tartness of the apples, the richness of the crust, the sweetness of the caramel, to shine.
And in the pastry dough itself, Alba adds a subtle depth that lingers with each bite. The result is a pie that tastes thoughtful and balanced, not just spiced.
