There’s no pie more comforting than a classic apple pie! This easy apple pie recipe is the quickest route from fridge to tummy in just 45 minutes. Made with fresh apples and warming spices, this pie tastes like home. I kept things simple with a pre-made pie crust and focused on getting the filling just right. It’s my favorite pie to serve during the holidays.
This easy apple pie recipe is so quick and simple– it keeps baking stress-free! With a premade pie crust, fresh apples, sugar, and spices, it’s the simplest recipe for the tastiest apple pie. I make one every year as soon as I get home from apple picking.
What’s in This Easy Apple Pie Recipe?
- Sugar: Granulated sugar sweetens the filling.
- Flour: A bit of all-purpose flour coats the apples to create a better texture, and it keeps the filling from getting too runny.
- Salt: Kosher salt enhances the natural flavor of the apples.
- Spices: Ground nutmeg and cinnamon are the best for flavoring apple pie. You can substitute an apple pie spice mix if you have that on hand, but there are typically some extra spices in there.
- Butter: Unsalted butter keeps the filling moist. Use unsalted butter, melted (just pop it in the microwave).
- Apples: You can use whatever type of apple you prefer, sweet or tart. I recommend Granny Smith, Honey Crisp, Jonagold, or Braeburn. Slice them or chop them into cubes.
- Pie Crust: I kept this recipe super easy with a pre-made refrigerated pie crust, but homemade also works.
- Egg: Creates an egg wash that makes the crust nice and shiny.
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How to Store 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).
Tips for Success
- 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.
- 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.
- 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.
Easy Apple Pie Recipe
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
Equipment
- Kitchen Scale (optional)
Instructions
- Preheat oven to 400°F.
- In a large bowl, combine the sugar, flour, salt, nutmeg, cinnamon, and melted butter, and toss with the sliced apples, until they are completely coated.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, 5 granny smith apples
- Fill the bottom pie shell with the apple mixture and spread evenly.14 ounces refrigerated pie crust
- Roll out the remaining dough and place over the filling. Crimp or flute the edges to seal the bottom and top crusts together. To pinch 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.
- 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 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.
Notes
How to Make Apple Pie Step-by-Step
Mix the Filling: Preheat your oven to 400°F. 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, and toss with 5 sliced Granny Smith apples, until they are completely coated.
Prep the Crust: Fill the bottom pie shell (1 crust from a 14-ounce package) with the apple mixture and spread evenly.
Seal the Pie: Roll out the remaining dough and place it over the filling. Crimp or flute the edges to seal the bottom and top crusts together. To pinch 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. Whisk 1 egg and then brush the top and sides of the crust.
Bake the Pie: Bake for about 30-35 minutes 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.
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