There’s nothing quite like the comforting aroma of a freshly baked Easy Apple Pie filling your kitchen. This classic dessert combines tender, cinnamon-spiced apples with a flaky, golden crust that melts in your mouth. In just over an hour, you’ll have a show-stopping treat that’s perfect for sharing or savoring solo.
The balance of sweet and tart flavors, paired with the satisfying crunch of the crust, makes every bite irresistible. Whether it’s for a cozy family dinner or a special occasion, this pie is sure to become a favorite.
With a 15-minute prep time and a 55-minute bake, this recipe is as simple as it is delicious. Each slice offers a delightful mix of textures—juicy apples, buttery pastry, and a hint of warmth from the spices. Plus, it’s a crowd-pleaser that serves up to 10, making it ideal for gatherings. The golden, caramelized edges and the fragrant filling create a sensory experience that’s hard to resist. Dive into this timeless dessert and enjoy the magic of homemade apple pie with minimal effort.
Ingredients for Easy Apple Pie
- 2 pie crusts (homemade or store-bought; if making homemade, double the recipe for 2 crusts)
- ¼ cup (50 g) light brown sugar (firmly packed)
- ¼ cup (50 g) granulated sugar
- ¼ cup (32 g) all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon table salt
- 3 lbs (1.36 kg) firm, tart apples (peeled, cored, and sliced ¼” thick; use a blend of Granny Smith and Gala for best flavor)
- 1 Tablespoon lemon juice
- ½ teaspoon vanilla extract
- 1 egg (for egg wash)
- 1 ½ Tablespoons (21 g) butter (salted or unsalted, cut into 6 pieces)
- Coarse granulated sugar (for sprinkling)
Step-by-Step Instructions
- Prepare the pie crusts: If making homemade crusts, prepare the dough through step 4, form into discs, wrap, and chill for at least 45 minutes. Preheat the oven to 425°F (220°C) while the dough chills.
- Make the filling: In a large mixing bowl, whisk together the brown sugar, granulated sugar, flour, cinnamon, and salt. Add the sliced apples, lemon juice, and vanilla extract. Toss until the apples are thoroughly coated.
- Roll out the bottom crust: Remove one pie dough disc from the fridge and roll it into a 12” (30 cm) circle on a lightly floured surface. Transfer it to a 9” (23 cm) or 9 ½” pie plate.
- Prepare the egg wash: In a small bowl, whisk the egg with 1 teaspoon of water until combined. Lightly brush the pie dough in the plate with the egg wash.
- Assemble the pie: Briefly stir the apple mixture and pour it into the prepared pie plate. Place the butter pieces evenly over the apples.
- Add the top crust: Roll out the second pie dough into a 12” (30 cm) circle. Place it over the apples, fold the excess crust underneath, and crimp or flute the edges. Cut vents into the top crust (e.g., a large “X” with smaller dashes).
- Finish the crust: Brush the top crust with the remaining egg wash and sprinkle generously with coarse sugar.
- Bake the pie: Place the pie on a rimmed, foil-lined baking sheet. Bake at 425°F (220°C) for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for another 45-55 minutes, until the apples are tender and the crust is golden. Test the apples with a wooden skewer—they should pierce easily. If the crust edges brown too quickly, tent them with foil.
- Cool and serve: Allow the pie to cool for at least several hours before slicing. Serve warm with a scoop of vanilla ice cream for the perfect treat!
Perfect Pairings: Serving Suggestions
This Easy Apple Pie is a classic dessert that shines on its own, but pairing it with the right accompaniments can take it to the next level. Serve it warm with a generous scoop of vanilla ice cream for a delightful contrast of temperatures and textures. For a cozy twist, drizzle with caramel sauce or sprinkle with chopped toasted pecans. If you’re feeling fancy, a dollop of whipped cream or a dusting of powdered sugar adds a finishing touch.
Keep It Fresh: Storage and Reheating Tips
To store your apple pie, cover it loosely with plastic wrap or foil and keep it at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days. To reheat, place individual slices in the oven at 350°F (175°C) for about 10 minutes or until warmed through. For a quick fix, microwave slices for 20-30 seconds, but be mindful that the crust may lose some crispiness.
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap out the apples for a mix of pears and apples for a unique flavor profile. Add a handful of dried cranberries or raisins to the filling for a sweet-tart twist. For a nutty crunch, sprinkle chopped walnuts or almonds over the filling before adding the top crust. You can also experiment with spices like nutmeg, cardamom, or allspice to customize the flavor.
Time-Saving Hacks for Busy Bakers
Short on time? Use store-bought pie crusts to skip the dough-making process. To save prep time, consider using a mandoline slicer or food processor to slice the apples quickly and evenly. If you’re making the pie ahead, prepare the filling and store it in the fridge for up to 24 hours before assembling and baking. These small adjustments can make this recipe even more approachable!
Easy Apple Pie
Ingredients
Pie Crusts
- 2 pie crusts click link for recipe, recipe yields 1 crust so you will need to double the recipe, it doubles just fine
Filling
- ¼ cup light brown sugar firmly packed
- ¼ cup granulated sugar
- ¼ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon table salt
- 3 lbs firm, tart apples peeled, cored, and sliced ¼” thick (about 10 cups sliced) (use a blend of Granny Smith and Gala, see note)
- 1 Tablespoon lemon juice
- ½ teaspoon vanilla extract
Topping
- 1 egg for egg wash
- 1 ½ Tablespoons salted or unsalted butter cut into 6 pieces
- Coarse granulated sugar for sprinkling
Instructions
- Prepare pie crust doughs through step 4, forming into a disc, wrapping, and chilling for at least 45 minutes before proceeding (or you may use store bought pie crusts). While they chill, preheat oven to 425F (220C) and prepare your filling.
- In a large mixing bowl, whisk together sugars, flour, cinnamon, and salt.
- Add apples, lemon juice, and vanilla extract and toss together until apples are thoroughly coated with the mixture.
- Remove one pie dough from the fridge and transfer to a lightly floured surface. Roll into a 12” (30cm) circle and then arrange into a 9” (23cm) or 9 ½” pie plate.
- In a separate, small bowl whisk together egg and 1 teaspoon of water until thoroughly combined to create your egg wash. Remove pie plate from the fridge and lightly brush the pie dough with egg wash.
- Briefly stir apples and pour into the prepared pie plate. Place butter pieces evenly over the apples. Set aside.
- Remove your second pie crust dough from the refrigerator and roll it into a 12” (30cm) circle. Cover the apple pie and with the second crust. Fold the excess crust underneath and flute or crimp the edges. Cut vents into the top of the pie dough (I do a large “X” then some smaller dashes).
- Using your prepared egg wash, brush the top pie crust with an even layer and sprinkle all over with coarse sugar.
- Place on a rimmed, foil-lined baking sheet and transfer to 425F (220C) preheated oven. Bake for 15 minutes, then reduce the oven temperature to 350F (175C) and continue to bake for another 45-55 minutes, until apples are tender and crust is golden (use a wooden skewer to test that the apples are tender enough to be easily pierced). Keep an eye on the crust and if the edges begin to over-brown, lightly tent them with foil (I just take a large piece of foil, cut a hole in the center, then rest it over the pie so the edges are covered).
- Allow to cool for at least several hours before cutting into and enjoying. Apple pie is best served warm with a generous scoop of vanilla ice cream!