Add the milk, vegetable oil, and vanilla extract to the egg and sugar mixture. Stir well until everything is fully and smoothly combined. In a separate bowl, combine the flour, baking powder, ground cinnamon, and the pinch of salt, whisking them briefly together so the leavening and spice are evenly distributed throughout the flour before you add it to the wet mixture.
Gradually add the dry ingredients into the wet mixture, stirring gently just until a smooth, pourable batter forms. The word “gently” here is important — avoid overmixing the batter once the flour goes in, as too much stirring develops the gluten in the flour and will make the finished pie tough and dense rather than soft and tender.
Fold the prepared apple slices into the batter, turning them gently until they are evenly coated from all sides. Pour the entire mixture into your prepared baking dish and spread it out evenly across the surface with the back of a spoon or a spatula so everything bakes uniformly.
Place the dish in the preheated oven and bake for approximately 30 to 35 minutes, or until the top of the pie is a deep, even golden color and a toothpick or thin knife inserted into the very center of the pie comes out completely clean with no wet batter clinging to it. Allow the pie to cool in the dish for at least 10 minutes before slicing and serving — this resting time lets the interior set properly and makes the pie far easier to cut into neat portions.
Tips for the Best Possible Results
The apple variety you choose makes a meaningful difference to the final flavor of this pie. Select apples that offer a pleasant balance of natural sweetness and a hint of tartness — varieties like Fuji, Gala, Golden Delicious, or Honeycrisp all work beautifully here. Avoid apples that are very soft or very watery, as they can make the batter too wet and the finished pie slightly soggy in texture.
If you would like a richer, more buttery flavor in the finished pie, you can substitute melted unsalted butter for the vegetable oil in equal proportions. The change adds a noticeably deeper, more indulgent taste to the batter and pairs especially well with the cinnamon-spiced apple filling. For a more complex and aromatic spice profile, consider adding a small pinch of ground nutmeg or cardamom alongside the cinnamon — either one deepens the warm, spiced character of the pie in a way that makes it feel a little more special.
