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Easy Cinnamon Apple Pie


4 hours
Skill Level
1 pie

Finally, an easy cinnamon apple pie recipe that elevates canned apples into something really special. HERSHEY’s Cinnamon Chips provide the extra twist that makes this pie fly. A scoop or two of vanilla ice cream provides the perfect complement.

Ingredients & Directions

Prep Time
18 minutes
Bake Time
40 minutes
Cool Time
3 hours


  • 1 package
    refrigerated pie crusts or pastry for double-crust 9-inch pie (15 oz.)
  • 2 cans
    apples (not pie filling) (20-oz. each) sliced, drained *
  • 3/4 cup
  • 1/4 cup
  • 1-2/3 cups
    HERSHEY'S Cinnamon Chips (10-oz. pkg.), divided
  • vanilla ice cream (optional)
  • Cinnamon Drizzle
  • 2/3 cup
    cinnamon chips
  • 1-1/2 tsps
    shortening (do not use butter, margarine, spread or oil.)

Step-By-Step Directions

Equipment Needed 
oven oven
plate 9-inch pie plate
bowl bowl
measuring cup measuring cups
rubber scraper rubber scraper
paper foil
wire rack wire rack

Heat oven to 425°F. Place 1 unbaked crust in 9-inch pie plate.


Gently stir together sliced apples, sugar and flour in large bowl; fold in 1 cup cinnamon chips. Spoon mixture into crust. Put second crust on top, crimping edges together as directed on package; cut several slits in top crust in center and toward sides. Cover edges with foil.


Bake 25 minutes; remove foil. Continue baking 15 to 20 minutes or until crust is golden brown and juices are bubbling. Cool completely. Just before serving, top each piece with scoop of ice cream and drizzle with Cinnamon Drizzle, if desired. Cover; refrigerate leftover pie.


6 cups fresh, peeled and sliced baking apples may be substituted for the canned sliced apples.

 Cinnamon Drizzle:

Melt remaining 2/3 cup cinnamon chips with 1-1/2 teaspoons shortening (do not use butter, margarine, spread or oil.)

Additional questions?