Desserts
This apple cinnamon kringle pie recipe delivers the perfect balance of flaky Scandinavian lattice crust and spiced apple-caramel filling—every bite is a celebration of autumn flavors. 🍂 The secret lies in a layered pastry technique that creates delicate, shatteringly thin dough strips, while the filling combines tender apples, warm cinnamon, and a touch of brown sugar for caramelized depth.
I developed this version after years of experimenting with traditional Danish recipes, adapting them to modern home kitchens without sacrificing authenticity.
The beauty of this pie is in its simplicity: a single dough recipe transformed into both the crust and lattice topping, saving time while maintaining that restaurant-quality flakiness.
The filling starts with a mix of tart and sweet apples (think Granny Smiths and Honeycrisp) that soften just enough to release their juices, while cinnamon and vanilla infuse every layer. A splash of lemon juice brightens the flavors, ensuring the apples don't turn mushy during baking.
What emerges from the oven is a pie with a golden, crisp lattice crust that crackles with each bite, encasing a filling that's perfectly spiced and just tender enough. The caramelized edges create pockets of sweetness that contrast beautifully with the warm cinnamon notes.
This isn't just dessert—it's a showstopper that pairs perfectly with vanilla ice cream or whipped cream for serving.
Whether you're baking for a holiday gathering or treating yourself to a cozy weekend dessert, this kringle pie delivers restaurant-quality results with minimal effort. The lattice design isn't just decorative—it creates those signature crispy edges while allowing steam to escape, ensuring a tender filling.
Let's get started on creating your perfect autumn pie.
Ingredients for apple cinnamon kringle pie
Flaky crust meets spiced apple filling—this pie brings Scandinavian elegance to your kitchen.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 4 cups | Sifted for light texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for flakiness |
| Granulated Sugar 🍚 | ½ cup | For dough sweetness |
| Granny Smith Apples 🍏 | 3 medium | Peeled and thinly sliced |
| Honeycrisp Apples 🍏 | 3 medium | Peeled and thinly sliced |
| Brown Sugar 🍚 | ¾ cup | Packed for caramel depth |
| Ground Cinnamon 🌿 | 2 tbsp | Freshly ground preferred |
| Vanilla Extract 🥛 | 1 tsp | Pure vanilla extract |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Ice Water 💧 | ½ cup | Chilled for dough handling |
| Heavy Cream 🥛 | ¼ cup | For lattice brush |
| Granulated Sugar 🍚 | ¼ cup | For lattice sprinkle |
The flour is non-negotiable here—King Arthur or Gold Medal work best for that signature flakiness. Cold butter is key; don't let it soften or your lattice will shrink. For apples, local orchards often have better flavor than grocery store varieties, but Granny Smith and Honeycrisp are reliable. If you can't find Honeycrisp, Fuji or Braeburn work well too. The cinnamon should be fresh—ground spices lose potency fast, and this recipe needs that warm, aromatic punch.
No brown sugar? White sugar plus 1 tsp molasses mimics the caramel depth. Short on vanilla? Vanilla bean paste adds those little specks of magic. The lemon juice might seem small, but it's crucial—it prevents the apples from turning mushy while baking. For the lattice, cut the dough strips with a pizza cutter for even thickness. If your kitchen's humid, chill the dough strips for 10 minutes before arranging—they'll hold their shape better. And trust me on the ice water: it keeps the dough from sticking while you work.
Assemble the pie crust up to 24 hours ahead and refrigerate—the flavor develops overnight. The filling can be prepped in advance too, just store it covered in the fridge. Once baked, let the pie cool completely before slicing—at least 4 hours, or overnight. Reheats beautifully in a 350°F oven for 15 minutes, though it's best served fresh. Store leftovers wrapped tightly at room temperature for 3 days or freeze for up to 3 months. The lattice stays crispy if you reheat it covered with foil.
Why You'll Love This Recipe
- Fewer Ingredients, Same Magic: I swear by this recipe—just flour, butter, sugar, and two apple varieties. No weird substitutions or hard-to-find spices. The Granny Smith’s tart bite balances the Honeycrisp’s sweetness so perfectly, I’ve made it three times in a row without even checking the pantry first.
- Crispy Without the Fuss: That buttery, flaky kringle crust? It’s foolproof. You don’t need a rolling pin—I just press the dough with my fingers, fold it once, and bake. The edges turn golden while the filling stays tender, and honestly, the first bite makes the whole process worth it.
- Weeknight or Holiday Hero: Between us, this pie is my secret weapon for potlucks and lazy Sundays. Slice it warm with vanilla ice cream, or pack leftovers for school lunches (my kids beg for it). The cinnamon-sugar topping stays fresh for days, so I often double the batch—no regrets.
- Budget-Friendly Luxury: Apples are cheap, butter is versatile, and flour lasts forever. I’ve made this for $10 and fed six people. The leftovers reheat beautifully, and I’ve even frozen slices for busy mornings. It’s the kind of dessert that feels special without breaking the bank.
Step-by-step instructions for apple cinnamon kringle pie
Master this lattice-topped masterpiece with a buttery crust and spiced apple filling.
👨🍳 Step 1: Prepare the Apple Filling
In a large bowl, combine the peeled and sliced 3 medium Granny Smith Apples and 3 medium Honeycrisp Apples. Add 0.75 cup Brown Sugar, 2 tbsp Ground Cinnamon, 1 tsp Vanilla Extract, 1 tbsp Lemon Juice, and 0.5 tsp Salt. Toss gently until the apples are evenly coated with the spiced mixture. The filling should look vibrant and moist, not dry.
Let the mixture sit for 10 minutes at room temperature while you prepare the dough. This resting period allows the apples to soften slightly and releases some juices, which helps create a more flavorful filling. If the apples release too much liquid, drain excess through a fine-mesh sieve before using.
🍳 Step 2: Make the Kringle Dough
In a large mixing bowl, combine the 4 cups All-Purpose Flour and 0.5 cup Granulated Sugar. Cut in the 1 cup Unsalted Butter (cold and cubed) using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. This texture is crucial for achieving that signature flaky crust.
Gradually add the 0.5 cup Ice Water while mixing gently with a fork or wooden spoon until the dough just comes together. Be careful not to overwork it—just until the dough forms a shaggy mass. Turn it out onto a lightly floured surface and knead briefly (about 30 seconds) just to smooth it. Wrap tightly in plastic wrap and refrigerate for 30 minutes to firm up.
🥘 Step 3: Assemble the Kringle Pie
Preheat your oven to 375°F. Roll out about two-thirds of the chilled dough on a floured surface into a 12-inch circle (about ⅛-inch thick). Transfer to a 9-inch pie dish, gently pressing it into the bottom and up the sides. Trim and crimp the edges neatly.
Spread the prepared apple filling evenly into the crust, leaving about ½-inch border around the edges. Roll out the remaining dough into a 12-inch rectangle (about ⅛-inch thick). Brush the dough lightly with 0.25 cup Heavy Cream and sprinkle evenly with 0.25 cup Granulated Sugar. Cut the dough into 1-inch strips (about ½-inch wide) and arrange them in a lattice pattern over the filling, pressing the ends into the crust to seal.
🔥 Step 4: Bake to Golden Perfection
Bake the kringle pie in the preheated oven for 45-50 minutes, until the crust is deep golden brown and the filling is bubbling through the lattice. The edges should be crisp, and the apples should be tender but not mushy. If the lattice starts browning too quickly, tent loosely with aluminum foil to prevent burning.
Remove from the oven and let cool for 2 hours before slicing. This resting period is essential—it allows the filling to set and the crust to firm up. The pie will look stunning with its intricate lattice pattern and caramelized edges, and each slice will reveal perfectly spiced apples with a flaky, buttery crust.
Pro Tips For Making Apple Cinnamon Kringle Pie
- Chill the Dough Twice: I learned this the hard way—rolling out cold dough is a nightmare. After shaping your kringle dough, wrap it tightly and refrigerate for at least 30 minutes before the first fold. Then, after the second fold, stick it back in the fridge for another 20 minutes. This prevents the butter from oozing out like a sad, greasy mess when you’re trying to get those clean layers.
- Peel and Core Apples Like a Pro: Granny Smiths and Honeycrisp are stubborn. Instead of hacking at them with a knife (which always leaves weird chunks), use a sharp paring knife to slice off the peel in one long spiral. For the core, cut from the bottom up in a single motion—no need to carve out every last bit. Just aim for even slices, because lumpy filling = uneven baking.
- Don’t Overmix the Filling: I used to pulse the apples in the food processor until they were puree-smooth, thinking it would make the texture perfect. Wrong. Leave them in ¼-inch chunks—this keeps the filling from turning into glue. And skip the extra sugar unless your apples are on the bland side; the cinnamon and honeycrisp’s natural sweetness will shine if you let them.
- Bake Low and Slow: That first 20 minutes at 375°F might look tempting, but resist the urge to crank it up. After the edges are set, drop the heat to 325°F and bake another 30-40 minutes. This is the thing that matters most—it lets the apples soften and the crust crisp without burning. (Yes, even if you’re impatient like me.)
Perfect pairings for these flavors
Creamy Ice Cream
This pie pairs beautifully with vanilla bean ice cream—its cool, creamy texture contrasts perfectly with the warm spices and caramelized edges. I recommend Breyer's Vanilla Bean or Ben & Jerry's Phish Food for that nostalgic flavor.
For a lighter option, try Häagen-Dazs Swedish Cream—its buttery notes complement the crust beautifully. 🍦
Whipped Cream Topping
Freshly whipped heavy cream with a pinch of cinnamon adds a light, airy contrast. Whip 1 cup heavy cream with 1 tbsp powdered sugar and ½ tsp cinnamon until soft peaks form.
Dollop generously over each slice—it melts slightly from the pie's warmth, creating a silky finish. For extra flair, dust with powdered sugar or a sprinkle of toasted pecans.
Coffee Pairing
A dark roast coffee like Starbucks Pike Place or Peet's Major Dickason's Blend cuts through the sweetness and enhances the cinnamon's warmth. For a cozy autumn evening, serve with a cinnamon dolce latte—the spiced milk echoes the pie's flavors.
If you prefer tea, an Earl Grey with its bergamot notes adds an elegant twist. ☕
Cheese Platter
For a sophisticated dessert spread, add aged cheddar, brie, and goat cheese alongside the pie. The sharpness of the cheddar balances the sweetness, while the brie melts beautifully with the warm apples.
Include apple slices and walnuts to echo the pie's flavors. A drizzle of honey ties everything together. 🧀
Seasonal Fruit
Complement the pie with pear slices or quince paste for a tart contrast. The natural sweetness of ripe pears enhances the cinnamon, while quince paste adds a jammy depth.
For a festive touch, arrange cranberries or dried apricots around the pie. These fruits also work as a garnish for individual slices. 🍐
Spiced Whiskey
Warm bourbon or apple cider infused with cinnamon sticks and star anise makes the perfect adult pairing. Heat 1 cup bourbon with 2 cinnamon sticks and 1 star anise pod for 10 minutes, then strain.
Serve in small mugs—each sip enhances the pie's spiced apple flavors. For a non-alcoholic option, warm apple cider with the same spices. 🥃
Nutrition facts
Frequently asked questions
Can I use frozen apples for this kringle pie?
Fresh apples are ideal for this recipe, but you can use frozen apples if needed. Thaw them completely first, then pat dry with paper towels to remove excess moisture. The texture will be slightly softer, so you may want to add 1 extra tablespoon of cinnamon to enhance the flavor. Avoid using canned apples—they're too mushy and lack the fresh apple taste.
Why is my lattice crust shrinking while baking?
This happens when the dough strips aren't chilled enough before baking or if they're too wide. First, ensure your strips are ½-inch wide or less. Second, chill the assembled pie in the fridge for 20 minutes before baking. The cold dough prevents shrinkage. Also, use a pizza cutter for even strips—they hold their shape better than hand-cut ones.
How do I make this pie ahead of time?
You can assemble the pie crust and filling up to 24 hours ahead—just refrigerate it uncovered. For best results, bake it 2 hours before serving to let the filling set properly. The crust will stay crispy if you store it at room temperature (covered loosely) for 3 days. For longer storage, freeze the baked pie for up to 3 months—thaw overnight in the fridge before serving.
Can I make this with a store-bought pie crust?
While possible, store-bought crusts won't give you that signature flaky, buttery texture. If you must, use a high-quality all-butter pie crust and brush it generously with heavy cream before adding the lattice. For the lattice itself, roll out the store-bought dough and brush it with cream too—this helps mimic the homemade version's crispiness.
What's the best way to reheat leftover slices?
Warm slices in a 350°F oven for 10-12 minutes until the crust is crispy again. For a quicker option, use the microwave: place a slice on a plate, cover with a damp paper towel, and heat for 20-30 seconds. The microwave method keeps the filling warm but may make the crust slightly soggy. Always reheat covered to prevent drying out.