Renewing your spirit one bite at a time

Apple Pie Made Easy


apple pie made easy

This is my ultimate go-to apple pie recipe, the epitome of apple pie perfection. Fresh apples harmonize with sweet sugar and spices, all embraced by a luxurious, buttery crust. And the best part? It’s a breeze to make, with no unnecessary complications.

Everyone needs a good apple pie recipe, especially with the holidays around the corner. Whether you want to serve this as a treat at the next family gathering or are just craving a classic apple pie, this recipe is for you!

apple pie made easy

The best apples for apple pie

There are many varieties of apples out there, but here are a few that should be readily available to you and make for great pie apples.

  • Granny Smith: Known for their tartness and firm texture, Granny Smith apples hold up well during baking. Their acidity balances the sweetness of the pie filling.
  • Honeycrisp: Honeycrisp apples offer a wonderful blend of sweet and tart flavors, and their crispness adds a delightful crunch to your pie.
  • Cortland: Cortland apples have a rich, complex flavor and hold their shape nicely when baked. They provide a pleasing balance of sweetness and tart.
  • Jonagold: Jonagold apples are a hybrid of Jonathan and Golden Delicious apples, offering a well-balanced flavor profile with a crisp texture that softens beautifully when baked.
  • Fuji: Fuji apples are sweet and crisp, making them a great choice for those who prefer a sweeter apple pie. They hold their shape and add a pleasant sweetness to the filling.

Which pie crust do I use?

A good apple pie begins with the perfect pie crust. I recommend using my sourdough pie crust recipe, but any homemade or store-bought pie crust will do.

If you do end up using store-bought pie crust, I suggest following the baking instructions on the package.

sourdough pie crust

How to make apple pie

Ingredients & Equipment

  • 6-7 cups of peeled and sliced apples
  • 3/4 cup of sugar
  • 1 tablespoon of flour
  • 1 teaspoon of cinnamon
  • 1/4 teaspoon of nutmeg
  • 1 tablespoon of lemon juice
  • 1/4 teaspoon of salt
  • 2 tablespoons of unsalted butter cut into cubes
  • 1 egg and 1 teaspoon of water for the eggwash

You will need:

  • 1 9-inch pie plate
  • mixing bowl
  • rolling pin
  • measuring cups and spoons
  • pie shield or aluminum foil

Instructions for apple pie made easy

  • Preheat your oven to 400 degrees F and place the rack in the center of the oven.
  • Pull out the pie crust you plan to use and let it sit at room temperature for 10-15 minutes.
  • Peel, core, and slice your apples thinly and place them into a large mixing bowl.
  • Add the sugar, flour, cinnamon, nutmeg, lemon, and salt and toss until combined.
  • On a liberally floured surface roll out the pie crust into a 12-inch circle that is 1/8 inch thick.
  • Place the pie crust on the bottom of the dish and press it gently down to fit the dish. Cut any additional crust off that may hang over the dish.
  • Poke a few holes in the bottom of the crust using a fork. Then, spoon the apple filling into the pie and spread it around evenly.
  • Place the cubed butter on top of the filling.
apple pie made easy
  • On a liberally floured surface roll out the second pie crust into a 12-inch circle that is 1/8 inch thick.
  • Place the pie crust over the top of the filling and trim off any excess pie crust.
  • Then, crimp the bottom and top pie crust edges together either by using a fork or your fingers until they are both sealed together all the way around.
  • Whisk together the egg and water and brush the pie with the egg wash. Use a sharp knife to cut at least 4 vents in the crust.
  • To avoid the edges of the pie from browning too much place your pie shield around the pie. Alternatively, you can cut a 38-inch strip of aluminum foil and wrap it around the edges of the pie.
  • Place the pie on a baking sheet to catch any drippings and bake the pie for 25 minutes with the pie shield then reduce the temperature to 375 degrees and bake for 30-35 minutes more without the pie shield. Periodically check the edges for burning.
  • You know the pie is done once you see that it is golden brown and bubbling.
Apple Pie Made Easy
 - sourdough pie crust

Storing apple pie

  • Allow the pie to fully cool before slicing and serving, this can take anywhere from 2-4 hours.
  • Apple pie stores well in the refrigerator for up to 5 days, covered.
apple pie made easy

More dessert recipes to try:

apple pie made easy
Print Recipe
5 from 2 votes

Apple Pie Made Easy

Discover the joy of homemade apple pie made easy with this step-by-step recipe. Enjoy the perfect blend of fresh apples and a flaky crust in no time!
Prep Time35 minutes
Cook Time55 minutes
Course: Dessert
Servings: 1 9-inch pie
Calories: 296kcal

Equipment

  • 1 9-inch pie plate
  • Mixing bowl
  • Rolling Pin
  • Measuring cups and spoons
  • pie shield or aluminum foil

Ingredients

  • 6-7 cups of peeled and sliced apples
  • 3/4 cup sugar
  • 1 tablespoon flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter cut into cubes
  • 1 egg and 1 teaspoon of water for the egg wash

Instructions

  • Preheat your oven to 400 degrees F and place the rack in the center of the oven.
  • Pull out the pie crust you plan to use and let it sit at room temperature for 10-15 minutes.
  • Peel, core, and slice your apples thinly and place them into a large mixing bowl.
  • Add the sugar, flour, cinnamon, nutmeg, lemon, and salt and toss until combined.
  • On a liberally floured surface roll out the pie crust into a 12-inch circle that is 1/8 inch thick.
  • Place the pie crust on the bottom of the dish and press it gently down to fit the dish. Cut any additional crust off that may hang over the dish.
  • Spoon the apple filling into the pie and spread it around evenly.
  • Place the cubed butter on top of the filling.
  • On a liberally floured surface roll out the second pie crust into a 12-inch circle that is 1/8 inch thick.
  • Place the pie crust over the top of the filling and trim off any excess pie crust.
  • Then, crimp the bottom and top pie crust edges together either by using a fork or your fingers until they are both sealed together all the way around.
  • Whisk together the egg and water and brush the pie with the egg wash. Use a sharp knife to cut at least 4 vents in the crust.
  • To avoid the edges of the pie from browning too much place your pie shield around the pie. Alternatively, you can cut a 38-inch strip of aluminum foil and wrap it around the edges of the pie.
  • Place the pie on a baking sheet to catch any drippings and bake the pie for 25 minutes with the pie shield then reduce the temperature to 375 degrees and bake for 30-35 minutes more without the pie shield. Periodically check the edges for burning.
  • You know the pie is done once you see that it is a golden brown and bubbling.
  • Allow the pie to fully cool before slicing and serving, this can take anywhere from 2-4 hours.
  • Apple pie stores well in the refrigerator for up to 5 days, covered.

Notes

If using store-bought crust, it is best to follow the baking instructions on the package. 

Nutrition

Serving: 1slice | Calories: 296kcal | Carbohydrates: 43g | Fat: 14g | Sodium: 251mg | Sugar: 20g

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Comments

  1. Laurie hopkins Avatar
    Laurie hopkins

    This apple pie was hands down one of the most delicious pies I have ever had. The crust was perfect and the apples were seasoned spot on.5 stars