Deliciously Rustic Apple Cinnamon Pie with Rye Crust

There’s something magical about the aroma of apple and cinnamon wafting through the kitchen, especially when it’s coming from a freshly baked pie. 

This recipe adds a twist to the classic apple pie by incorporating a hearty rye crust that brings a delightful nuttiness to each bite. 

Join me in creating this mouthwatering Apple Cinnamon Pie with a rustic rye crust that’s sure to become a family favorite.



  • 1 1/4 cups (156g) all-purpose flour
  • 1 cup (103g) rye flour
  • 1 1/2 tsp salt
  • 1/2 cup + 6 tbsp (198g) cold, cubed butter
  • 2/3 cup ice water


  • 2 tsp cinnamon
  • 3 tbsp sugar
  • 1 tsp cardamom
  • 4 tbsp cornstarch
  • 3 large apples, skin removed and cut into chunks

For Brushing:

  • 1 egg, beaten
  • Coarse sugar



  1. In a large bowl, combine 1 1/4 cups all-purpose flour, 1 cup rye flour, and 1 1/2 tsp salt.
  2. Toss cold, cubed butter into the flour mixture, coating it evenly.
  3. Use your fingers to rub the butter into the flour, creating a shaggy dough with flat, thin pieces and chunky butter.
  4. Drizzle ice water over the dough and toss until evenly distributed.
  5. Press the dough into a ball, divide it into two, and shape into flat disks.
  6. Wrap in plastic and refrigerate for at least 1 hour (up to 5 days).


  1. In a large bowl, whisk together 2 tsp cinnamon, 3 tbsp sugar, 1 tsp cardamom, and 4 tbsp cornstarch.
  2. Add apple chunks to the bowl and toss to coat.

(I prefer to cut the apples into slightly irregular sizes, it made some softer and some more toothsome once cooked. I like the variation, cut all into the same small size pieces if you prefer them all the same tenderness)


  • Preheat the oven to 350°F.
  • Allow the dough disks to soften at room temperature for 10 minutes.
  • Roll out one disk on a floured surface to a 10-inch circle and transfer it to an 8-inch skillet.
  • Line the skillet with parchment paper, leaving the extra dough to hang over.
  • Place in the fridge while rolling out the second disk to the same thickness.
  • Cut the top layer into small circles using a cutter.
  • Take the pie tin out of the fridge and fill it with the apple mixture.
  • Fold over the overhang of the bottom layer and cover the top with the dough cutouts.
  • Freeze for 20 minutes.

For Brushing:

  • Beat 1 egg and brush it over the top of the pie.
  • Sprinkle with coarse sugar.


  • Preheat the oven to 350°F.
  • Bake for about 1 1/2 hours until the top is a deep golden brown and juices are bubbling.
  • Let the pie cool for 4 hours.

Frequently Asked Questions (FAQs)

1. Can I Use A Different Type Of Flour For The Crust?

While the rye crust adds a unique flavor, you can substitute it with whole wheat or even stick to an all-purpose flour crust for a more traditional taste.

2. Can I Prepare The Crust In Advance?

Absolutely! The crust can be made ahead and refrigerated for up to 5 days, making it convenient for planning ahead or saving time on the day you want to bake the pie.

3. What Type Of Apples Work Best For This Pie?

I recommend using a mix of sweet and tart apples like Honeycrisp and Granny Smith. The combination adds a wonderful balance of flavors and textures.

4. Why Freeze The Pie Before Baking?

Freezing the pie helps the crust maintain its shape during baking, ensuring a flaky and tender texture. It also allows the flavors in the filling to meld together for a more cohesive taste.

5. Can I Skip The Cardamom In The Filling?

Certainly! The cardamom adds a subtle warmth, but if you’re not a fan, feel free to omit it. The pie will still be delicious with the classic cinnamon-sugar flavor.

6. How Do I Prevent The Crust From Getting Too Dark During Baking?

If you notice the crust browning too quickly, cover it with aluminum foil for the remaining baking time. This prevents over-browning while ensuring the filling cooks thoroughly.

7. Can I Make This Pie Without An 8-Inch Skillet?

Absolutely. You can use a regular 8-inch pie tin if you don’t have a skillet. Just make sure to line the bottom with parchment paper to avoid sticking.

8. Why Let The Pie Cool For 4 Hours?

Allowing the pie to cool for an extended period helps the filling set and enhances the overall flavor. It’s worth the wait for a perfect slice!

9. Can I Reheat The Pie After It Has Cooled?

Yes, you can warm individual slices in the oven or microwave, but keep in mind that the crust may not be as crisp as when freshly baked.

10. How Should I Store Leftovers?

Store any leftover pie in the refrigerator, covered with plastic wrap or aluminum foil. Reheat as needed for a delightful treat.

Note: The crust recipe was adapted from Food & Wine.

Now, sit back, relax, and enjoy the delightful flavors of this Apple Cinnamon Pie with a unique rye crust that adds a rustic charm to your dessert table.

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