There’s nothing cozier than the smell of a fresh apple pie baking in the oven. This simple apple pie recipe is my go-to when I want all the comfort of homemade dessert without the fuss. Using a pre-made crust and fresh Granny Smith apples keeps prep easy while still giving me that classic flavor. This homemade apple pie recipe has the same nostalgic taste I grew up with: warm spices, tender apples, and a golden flaky crust. It’s perfect for holidays, apple-picking season, or any time I crave a classic dessert.
Fresh Apple Pie
My fresh apple pie recipe is built for speed and flavor. I use Granny Smith apples for their tartness and firm texture, but you can mix in Honeycrisp or Braeburn for natural sweetness. With a ready-to-use refrigerated pie crust, you can skip making dough from scratch and focus all your energy on perfecting the filling. The sugar, butter, and spice blend bakes into a gooey, cinnamon-kissed sauce that hugs every slice of apple. I love that I can have a homemade apple pie on the table in under an hour with no par-cooking or complicated steps required. It’s so delicious served warm with a scoop of vanilla ice cream!
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Cut Thin, Even Slices for Even Baking
Most apple pies rely on long oven times or par-cooking to soften the fruit. But in my simple apple pie recipe, I skip par-cooking by slicing the apples thinly and evenly (or chopping them into small cubes). This increases their surface area so they cook through quickly, release less water, and meld with the spices right in the crust. It’s the simplest way to get tender, fully cooked filling in just 30 minutes–no extra step required.
Simple Apple Pie Recipe
Equipment
- Kitchen Scale (optional)
- 9-inch Pie Pan
Ingredients
- ½ cup granulated sugar
- ¼ cup all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon ground nutmeg *
- ½ teaspoon ground cinnamon *
- 2 tablespoons unsalted butter melted (¼ stick)
- 5 Granny Smith apples sliced or chopped to preference**
- 14 ounces refrigerated pie crust (1 (2-count) package)***
- 1 large egg for egg wash
Instructions
- Preheat oven to 400°F. Place a baking sheet on the rack while the oven preheats.
- In a large bowl, combine the sugar, flour, salt, nutmeg, cinnamon, and melted butter.½ cup granulated sugar, ¼ cup all-purpose flour, ½ teaspoon kosher salt, ½ teaspoon ground nutmeg, ½ teaspoon ground cinnamon, 2 tablespoons unsalted butter
- Toss with the sliced apples until completely coated.5 Granny Smith apples
- Gently roll out one of the pie crusts, then drape it into the pie dish, pressing all around.14 ounces refrigerated pie crust
- Pour the spiced apples into the pie pan in an even layer.
- Roll out the remaining dough and place over the filling.
- Crimp or flute the edges to seal the bottom and top crusts together.
- Cut a few small holes or use a fork to place holes in the top crust for venting, unless doing lattice for the top crust.
- Whisk one egg and then brush the top and sides of the crust.1 large egg
- Bake for about 30-35 minutes (on the preheated baking sheet) until the crust is golden brown.
Notes
- Be sure you fully preheat the oven before baking the pie.
- This apple pie recipe assumes using two crusts to fully cover the top of the apple filling. But if you like, you can cut strips of crust to create a lattice pattern on top instead.
- Sugar draws moisture out of apples. If the spiced apple mixture sits too long before baking, it’ll release liquid and make the crust soggy. Mix your apples and spices just before filling the pie pan so the juices thicken as the pie bakes instead of pooling under the crust.
- To crimp the edges, place your index finger on the inside of the crust and use your other index finger on the outside of the crust, to make a ruffle. Pinch the top and bottom crusts together as you make the ruffle, to seal the pie.
- You need cut vents (or poke small holes) into the top pie crust. Steam needs a place release as the pie bakes, and the vents gives it an outlet. This prevents unexpected bursts or oozing of the filling in through other parts of the pie.
- Brushing the crust with egg wash not only gives a glossy golden finish, it also creates a thin barrier that helps prevent the juices from soaking through the crust edges.
- Set your pie pan on a preheated baking sheet. This helps cook the bottom crust faster and prevents sogginess. Plus, it catches any juices that bubble over.
- If the edges of the crust begin to brown before the center, cover the edges with foil so they don’t burn, and allow the pie to continue baking until the center crust is done.
How to Make Apple Pie Step-by-Step
Mix the Filling: Preheat your oven to 400°F. To ensure your bottom crust bakes fully through without needed to par-bake it, I recommend preheating a baking sheet on the rack of your oven. In a large bowl, combine ½ cup of granulated sugar, ¼ cup of all-purpose flour, ½ teaspoon of kosher salt, ½ teaspoon of ground nutmeg, ½ teaspoon of ground cinnamon, and 2 tablespoons of melted unsalted butter. Toss with 5 sliced Granny Smith apples, until they are completely coated.
Prep the Crust: Gently roll out 1 refrigerated pie crust (from a 14-ounce package, press it into the pie pan, and fill it with the apple mixture. Spread out the apples evenly so you don’t end up with a mounded center.
Seal the Pie: Roll out the remaining pie crust, and place it over the filling. Crimp or flute the edges to seal the bottom and top crusts together. To crimp the edges, place your index finger on the inside of the crust and use your other index finger on the outside of the crust, to make a ruffle. Pinch the top and bottom crusts together as you make the ruffle, to seal the pie.
Egg Wash the Pie: Cut a few small holes or use a fork to place holes in the top crust for venting, unless doing lattice for the top crust. Venting prevents the the filling from oozing out of the pie unexpectedly during baking. Whisk 1 egg and then brush it all over the top of the crust.
Bake the Pie: Bake your apple pie in the preheated oven (on the preheated baking sheet) for about 30-35 minutes, or until the crust is golden brown. If the edges of the crust begin to brown before the center, cover the edges with foil so they don’t burn, and allow the pie to continue baking until the center crust is done.
How to Store, Freeze, and Reheat
Store leftover apple pie in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
You can also freeze this pie either before or after baking. The unbaked pie will keep well for up to 2 months and can be cooked directly from frozen at 450°F for 25 minutes. The baked pie will keep for up to 6 months and can be reheated directly from frozen at 350°F for 30 minutes (covered with foil).
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