Ceylon cinnamon adds a subtle, citrusy sweetness to the regular apple pie when added to the filling. 

Pie Crust: 

• 2 1/2 cups all-purpose flour 

• 1 tsp salt 

• 1 tbsp granulated sugar 

• 1 cup unsalted butter (cold, cut into small cubes) 

• 6–8 tbsp ice water 

Filling: 

• 6 medium apples (Granny Smith or Honeycrisp, peeled, cored, and thinly sliced) 

• 3/4 cup granulated sugar 

• 1/4 cup light brown sugar 

• 1 tbsp lemon juice 

• 1 tsp finely ground Ceylon cinnamon 

• 1/4 tsp ground nutmeg 

• 2 tbsp all-purpose flour 

• 1 tbsp unsalted butter (cut into small pieces) 

• Topping: 

• 1 egg (beaten, for egg wash) 

• 1 tbsp coarse sugar (for sprinkling) 

• 9-inch pie dish 

• Mixing bowls 

• Measuring cups and spoons 

• Fork or pastry cutter 

• Rolling pin 

• Knife and cutting board 

• Pastry brush 

• Oven 

• Aluminum foil 

Make Pie Crust: 

• In a mixing bowl, combine 2 1/2 cups flour, 1 tsp salt, and 1 tbsp sugar. Add 1 cup cold butter cubes and cut in with a fork or pastry cutter until the mixture resembles coarse crumbs. 

• Add 6–8 tbsp ice water, 1 tbsp at a time, mixing until dough just holds together. Divide into two discs, wrap in plastic, and chill for 30 minutes. 

Prepare Filling: 

• In a large bowl, toss sliced apples with 3/4 cup granulated sugar, 1/4 cup brown sugar, 1 tbsp lemon juice, 1 tsp Ceylon cinnamon, 1/4 tsp nutmeg, and 2 tbsp flour until evenly coated. 

Roll Out Dough: 

• On a lightly floured surface, roll one dough disc to a 12-inch circle. Transfer to a 9-inch pie dish, pressing gently to fit. Trim excess dough, leaving a 1/2-inch overhang. 

Fill Pie: 

• Pour apple filling into the crust, mounding slightly in the center. Dot with 1 tbsp butter pieces. 

Top Pie: 

• Roll out the second dough disc to a 12-inch circle. Place over the filling or cut into strips for a lattice top. Trim, fold, and crimp edges to seal. Cut slits in the top crust for steam to escape if not using a lattice. 

Apply Egg Wash: 

• Brush the top crust with beaten egg and sprinkle with 1 tbsp coarse sugar. 

Bake: 

• Preheat oven to 375°F (190°C). Place pie on a baking sheet and bake for 50–60 minutes, until the crust is golden and the filling is bubbly. Cover edges with foil if browning too quickly. 

Cool and Serve: 

• Let pie cool on a rack for at least 2 hours to set. Serve warm or at room temperature, enjoying the subtle, citrusy sweetness of Ceylon cinnamon. 

• Use Ceylon cinnamon for its mild, citrusy flavor; avoid stronger cassia cinnamon. 

• Mix apple varieties for a balance of tart and sweet flavors. 

• Chill dough thoroughly to ensure a flaky crust. 

• Serve with vanilla ice cream or whipped cream for extra indulgence. 

• Delight in this classic apple pie with an exotic cinnamon twist!