Make an apple pie from scratch! This easy apple pie recipe uses a store-bought crust that makes this pie a cinch to whip together for the weekend. Serve warm with a scoop of creamy, vanilla ice cream or whipped cream for a special treat.
Easy Apple Pie
You’ve heard the expression “easy as pie,” and whipping up this delicious apple pie recipe using store-bought pie crust and a homemade apple pie filling makes that truer than true! You can make your own crust, but once fall comes around and the kids are back in school and busy with activities, I’d rather spend my time relaxing instead of cooking.
My family and I usually enjoy a fall trip to the orchard to pick our apples, but you might also go to a local farm stand or market. Look for firm, tart apples for your pie. I promise they will be sweet and tender when mixed together with this apple pie filling recipe. This is one of my favorite apple recipes to make any time of the year!
store-bought pie crust – this is a great timesaver compared to homemade crust, and I have found there are some brands that turn out flaky, delicious results! Pillsbury’s is my favorite!
sugar – white granulated sugar
brown sugar – brown sugar has molasses added back into it, so it makes your pie moister and denser.
flour – this is used for dusting and rolling out your dough in this recipe (yes, even with the store-bought crusts) and for thickening the juices in the pie. White all-purpose flour is recommended.
cinnamon – apples and cinnamon, yum!
ginger – slightly peppery and sweet it’s one of the ingredients in apple pie spice
nutmeg – warm and aromatic, you only need a little bit of nutmeg to remind you of fall
apples – tart apples are best for baking because they hold up better when cooked.
lemon juice – fresh lemon juice helps to prevent the apples from browning
butter – use real butter in this recipe to help keep the juices from bubbling over in the pie
egg white – making an egg white wash will give your pie crust a shine
How To Make The Best Apple Pie Recipe
Step 1: Prepare
Preheat oven to 375F. Depending on the type of pie crust you purchased, you may need to roll it out and fit it to your pie plate. If desired, blind bake the bottom crust to prevent sogginess.
Step 2: Mix
In a small bowl, mix together the dry ingredients including the sugars, flour, cinnamon, ginger, and nutmeg; set aside. You could also use my Apple Pie Spice in this recipe!
Step 3: Prepare the apples
Peel, core, and chop the apples. Toss them with lemon juice to prevent them from browning.
Step 4: Make the apple pie filling
Add the sugar mixture to the apples and toss to coat. Pour the pie filling mixture into the bottom pie crust. Dot with butter.
Step 5: Place the top crust
Place the second pie crust over the top (or see our variation for Dutch Apple Pie below). Crimp the edges around the pie to seal using either a fork or your fingers.
Cut small slits within the top crust to act as a vent allowing steam to escape as the pie bakes.
Step 6: Brush the crust with egg wash
Prepare an egg wash by beating an egg white until foamy in a small bowl. Brush lightly over the top crust. Sprinkle with white sugar if desired.
Step 7: Bake
Bake 25 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.
Variations of This Simple Apple Pie Recipe:
Consider making a Dutch Apple Pie.
This simply means instead of using a top crust, you replace it with a crumb topping. You can use the simple crumb topping method I shared in my Apple Dump Cake by combining 1/2 cup flour, 1 1/2 cups of sugar, a teaspoon of baking powder, 1/2 teaspoon of salt, some spices like cinnamon nutmeg, and 3/4 cups of old fashioned oats and sprinkle this mixture over your pie filling. Drizzle with a 1/2 cup melted butter. Bake 25 – 30 minutes.
Can I make store-bought piecrust better?
I love store-bought pie crusts because they are so easy! Many brands taste as good as homemade, too. Although it’s not necessary if you choose you can brush your crust lightly with melted butter.
How do I keep my apple pie from getting soggy?
The sogginess is caused by the moisture from the fruit and juices not allowing the bottom crust to bake fully. To prevent this, use a technique called “blind baking” which simply means to bake the bottom crust slightly before filling it with fruit.
Line the pie plate with the pie dough. Add some pie weights on top to help the crust maintain its shape (since it isn’t filled yet). Bake in the top third of your oven at 400°F for 15-20 minutes or until the edge starts to turn golden.
How do I stop my apple pie from being mushy?
Without taking you back to high school science, it basically comes down to the apples you choose. Tart apples have more pectin and will hold up better in a pie during baking. Granny Smith, Royal Gala, Empire, Cortland, and Golden Delicious are excellent baking apples.
If you like this apple pie recipe, you will LOVE these other fall desserts:
- Apple Blondies
- No Bake Pumpkin Pie
- Pumpkin Dump Cake
- Pumpkin Cream Cheese Bread
- Peanut Butter and Jelly Bars
- Store Bought Pie Crust – 2 rounds
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 6 to 7 cups thinly sliced peeled tart apples
- 1 tablespoon lemon juice
- 1 tablespoon butter
- 1 large egg white
- Additional sugar
- Preheat oven to 375°. In a small bowl, combine sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.
- Add 1 dough round to pie plate and press in.
- Add filling; dot with butter.
- Add remaining dough round to pie plate over filling. Seal and flute edge. Cut slits in top.
- Beat egg white until foamy; brush over crust.
- Sprinkle with sugar. Cover edge loosely with foil.
- Bake 25 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.
Did you make this recipe? Share all your apple pie love with me below!