Simple Apple Pie Recipe

slice of apple pie on plate with ice cream

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: slices

Calories: 253kcal

Author: Becky Hardin

This simple apple pie recipe is the quickest route from fridge to tummy in just 45 minutes. Made with fresh apples and warming spices.

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US Customary - Metric

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.

Video

Notes

*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.

**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.

***I kept this recipe super easy with a pre-made refrigerated pie crust, but homemade also works.

Tips:

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.

Storage: Store apple pie in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 6 months.

Nutrition