The Best Homemade Apple Pie Recipe

Name: Apple Pie
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 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; Store Bought Pie Crust - 2 rounds; 1 Tablespoon butter; 1 large egg white; Additional sugar

Want to make an apple pie from scratch? This easy apple pie recipe uses a store-bought crust that makes this old-fashioned apple pie recipe a cinch to whip up for the weekend. Serve the delicious, warm pie with a scoop of creamy, vanilla ice cream, or whipped cream for a special treat!

slice of homemade apple pie with ice cream on top.

If you’re a fan of apple slices and apple filling, you’re going to love this classic apple pie recipe. It’s a perfect way to make baked apples and enjoy them in the perfect pie crust. This apple pie from scratch is made with fresh apples. So, pick a few from an orchard or grab some from the grocery store. Then, get started! You’re going to love eating the soft but crisp fresh apples with the perfect golden-brown crust!

This easy apple pie recipe is one of my favorites that you’re sure to love! It ranks right up there with my Caramel Apple Cheesecake Bars, Apple Muffins, and Caramel Apple Nachos! You just can’t go wrong with fall apple recipes!

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. However, 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. Using store-bought crust is a fantastic way to make apple pie from scratch without all the fuss.

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! Now that it is fall, I will be making this traditional apple pie all the time.

Recipe Ingredients

Store-bought pie crust – This is a great time saver compared to the homemade crust, and I have found there are some brands that turn out beautifully flaky with delicious results! Pillsbury’s is my favorite!
Granulated sugar
Brown sugar – Brown sugar has molasses added back into it, meaning 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 for this easy apple pie recipe.
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. I like to use Granny Smith, Honeycrisp, and Cortland apples. A variety of apples is always a good idea to help make the flavor of the apple pie more complex.
Lemon juice – Fresh lemon juice helps to prevent the apples from browning.
Cold butter – Use real butter in this recipe to help keep the juices from bubbling over in the pie and give the filling a little creamy texture and taste.
Egg white – Making an egg white wash will give your pie crust a shine and prevent it from getting soggy.

How to Make the Best Apple Pie Recipe

Prepare: Preheat your oven to 375F. Depending on the type of pie crust you purchased, you may need to roll it out with a rolling pin in order to fit it to your pie dish. If desired, blind-bake the bottom crust to prevent fogginess.
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!
Prepare the apples: Use a sharp knife to peel, core, and chop the fresh apples. Toss them with lemon juice to prevent them from browning.
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.
Add 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 homemade apple pie bakes.
Brush 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.
Bake: Transfer the pie to the preheated oven, and bake for 25 minutes. Remove the foil, and continue to bake until you achieve a golden brown crust and the filling is bubbly, 20-25 minutes longer. Cool on a wire rack.

Make a Dutch Apple Pie

Transforming this classic apple pie to a Dutch apple pie 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.

How to Store

Store leftover pie wrapped in plastic wrap followed by aluminum foil at room temperature for 1-2 days, or transfer it to the refrigerator for up to 4 days.

Store leftover baked pie in the freezer for up to 4 months. Thaw in the fridge overnight, and reheat leftovers in the microwave or oven.

FAQs

Can I make store-bought pie crust 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.

Use whatever you want to get the best flaky pie crust! I’ve made a homemade flaky crust but if you’re short on time, it’s worth the extra cost to just buy one.

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.

What are the best apples for apple pie?

I love using Honey Crisp, but you can use Pink Lady, Granny Smith apples, or any other type of raw apple as well. Trust me when I say that they all go perfectly with a scoop of ice cream! Whatever apple mixture you use, you can rest easy that it’ll have the best flavor. There’s nothing quite like that first bite out of your slice of warm apple pie.

My one tip is that you don’t use an old apple for this recipe as you don’t want it to be mushy.

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Comments

Leeann hunter says:

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I made this apple pie and it turned out mouth watering deliciouse. I love the easy recipe its very simple but has lots of taste to it.thanks for sharing your momma ideas.