Cinnamon Sauce for Apple Pie

"Cinnamon with apple pie is as American as the pie itself. When my mom makes an apple pie or cobbler, this sauce is like the ice cream--you're SUPPOSED to have this with it at my house. My pop can take it or leave it, but if I had to choose the ice cream or this, buh-bye ice cream!! I can eat this with a spoon, straight from the saucepot. Did I mention I'm a sauce freak?? LOL! Sometimes, I make it just to eat and I always have everything on hand. It's also good on vanilla ice cream, but I prefer the pie. I have been known to request this just because. GOTTA LOVE SAUCES of ANY KIND!"
photo by a user photo by a user
Ready In:




  • Combine the sugar and flour in a small bowl.
  • In a small saucepan, stir together the sugar mix into the milk. Cook until thick.
  • Remove from heat and add the vanilla, butter, and cinnamon.
  • Use as desired. Leftovers keep well, covered, in the refrigerator. When reheating in the microwave, do it very low and very slow, stirring frequently to prevent clumping and curdling.

Questions & Replies

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  1. Djole A.
    I'm giving this recipe 5 stars because of taste. It tasted extraordinary. But as stated below, it is thin so be prepared to alternate the recipe, or turn up the heat (Don't turn up the heat too high lol).
  2. Becky M.
    This had to be modified significantly. I started with 1/2 & 1/2 instead of milk hoping it would make it thicker. I followed directions while whisking the heck out of on the stove top. It was as thin as could be. Looking for a thicker sauce, I added about 3 tablespoons of flour to another bowl, added just enough of the hot liquid (like for a gravy) and made a paste. Then I added the paste to the rest of the hot liquid on the stove. I continued to whisk until it came to a slow boil and it started to thicken. I removed from the heat, added the butter, vanilla and about 2 tsps of cinnamon whisking constantly to melt the remaining ingredients. Perfect!
  3. almovt
    This didn't turn out for me either. My end product was, dissapointingly, pretty thin. For my liking, it needed less liquid. Using heavy cream rather than milk may also yield richer results.
  4. litldarlin
    This sauce didn't turn out for me at all, I tried doing it a 2nd time last night and I got the same results. I've made sauces before so I know what I am doing. I know for a fact that I won't even try to make this recipe again. Melody
  5. AKillian24
    I just love your recipes! This is low in cals and tastes great on everything from Ice Cream to Waffles. I even used Smart Balance butter (reduced cal) and would do it again for certain.


  1. rjjrboyd
    so I made a mistake, discovered after the pie was in the oven. I forgot to put in all the sugar mix in the pie. SO, I used this info as a jumping off place to make a sauce for pie/ice cream. Here is what happened... 1/2 C. mix (sugar flour seasonings) + 1/2 t. tub butter + 1/2 C. skim milk. mixed in small pan. Heated to boiling on stove, stirring constantly. Once boiling reduced to simmer and continued to stir for another couple of min. let cool and it thickened further. a bit floury flavor. if i was to make it on purpose from beginning i would reduce flour sugar ratio. turned out good...
  2. Djole A.
    It was a little thin so I let the sauce stay on the burner for a little longer and I had the heat higher.


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Unable to attend the funeral and show our love, members sent single red roses tagged with their Zaar name and country along with a single white rose to represent Amy, our beloved Redneck Epicurean. The outpouring of love from her Zaar family was overwhelming and brought much comfort to her family. This truly is a remarkable place! Luckily, we have Amy’s page to remind us of how special she was. I hope you take a moment or two to read her page and browse through her wonderful recipes, and pick a few to make (she loved reviews!) If you have a question you need answered about one of the recipes, please feel free to ask in the community. NcMysteryShopper May 14, 2007: Our community lost a well-loved friend yesterday when Amy passed away. We are all shocked and saddened to lose Amy, and there are several threads for expressing your condolences. Kathy at Recipezaar ******************************************* Hi Y'all! My name is Amy and I have totally moved in to Recipezaar. It is now my home away from the hospital and I love it. I have become friends with so many great people here, it has been a blessing. It was amazing to me to know that a little bug like me can make such an impact while being disabled. I'm a diabetic who refuses to let health problems get me down. I'm 27, single, and live in a rural area. I am a born-again Christian, a Baptist by denomination, and a great cook by the Grace of God. I come from a long line of cooks on both sides of the family. Granny was a lunch lady and Mamaw came from a poor family where food was "country" because they raised a garden and their own animals. Mom was a stay-at-home and she raised me and Chris (my DS) to cook so we could catch ourselves a man; neither of us are married at the present time. 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If you don't know Jesus as your personal Savior or have more questions about God, Salvation, getting into heaven...just zmail or email me. I'll be glad to share my testimony and what I know. God has blessed my life so much with things that my cup overflows. I am not one of those people that God is all they talk about, but He and my faith are such an important part of my life, I cannot help but share it. Jill is growing up so fast. She‘s gotten big enough to hop up on the kitchen counters which automatically grants her a spanking with a newspaper. Her favorite things now are boxing with her Poppi (my dad), following Granny anywhere and everywhere she goes, and sneaking under the covers and lying next to me so I can‘t roll over. She‘s getting so big!<img src=""> Since my college degree was Home Economics Education with a concentration on cooking, I tend to rate recipes somewhat like a teacher. A recipe that was ultra easy to prepare, delicious, and I ate until I was sick and would feed to anyone will earn you 5 stars. If something was missing, cooking time was off quite a bit, amounts of ingredients were off...just a little something will get you 4 stars. So on and so forth. My likes/dislikes, pet peeves, etc: Hot food that’s cold, cold food that’s hot. Also, I’ve read several “reviews” by people here who are totally critical to the negative that give the impression that they feel they are the all-knowing authority on the subject. Chances are, they do not know everything about whatever it is they are talking about and their comments make me feel like giving them a swift kick in the hind end. I guess I just feel if you have some kind of positive advice or if are giving negative reviews that have a valid justification, that’s cool. But if you’re just ripping someone to shreds, you’re rude and hateful and I don’t like that. 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