This Simple Apple Pie recipe is easy, straightforward, and lacks the fussiness of some recipes. Use a store-bought crust to make it even easier. The sweet, rich apple filling is the real star!
It’s the perfect fall dessert – warm apple pie topped with a huge scoop of vanilla ice cream. But, making apple pie shouldn’t be a 6-hour job and require you to tear down the entire kitchen.
My version is easy, approachable, and still has all the great flavors of homemade apple pie – just with a LOT less work.
What kind of apples should I use in apple pie?
For me, I find that firm-fleshed, tart apples, like Granny Smith Apples, are the best apples for baking. They have tons of tangy apple flavor and are firm enough to not turn to complete mush when baking pie recipes. You can also use other firm-fleshed apples like Honeycrisp, Fuji, Braeburn, or Pink Lady for apple pies.
What kind of crust should I use for apple pie?
To make this easy apple pie recipe even easier, I opted to use the refrigerated, pre-made pie crusts that come rolled up in a box, like these. I find they’re tasty and make the whole process much easier. With that being said, you can certainly use a homemade pie crust if you’re feeling super energetic. You’ll just need to use a recipe for a double-crust pie as you’ll need a top and bottom crust.
If you’re really feeling like an overachiever, you can also make a lattice top for this pie. You can even use the store-bought crust to do it. Here’s a great tutorial if you want to go in that direction.
Should you cook your apples before putting them in the pie?
When it comes to the apples in apple pie, for ease, I prefer them cooked in the apple pie itself and not beforehand, but getting them cooked through can present a little challenge. If you follow my slicing instructions, you will end up with the best apple pie filled with perfectly tender apples.
The key step to making sure the apples get cooked through is to make your apples are sliced about 1/8-inch thick. If you like your apples a little more al dente, you can slice them a little thicker.
What is the secret to a good pie crust?
I personally believe a good pie crust depends a lot on your cooking temperature and time. You’ll notice there are two oven temperatures in this recipe. You’ll start by baking the pie at 450°F for 10 minutes, then you’ll lower the temperature to 350°F for the remainder of the cook time.
A higher temperature in the beginning helps to set the crust and keep it from getting soggy as the apples will release some moisture during the cooking process. Baking it for the full duration at that high of a temperature would cause the crust to burn, so we lower it to get everything cooked through but not overcooked.
Speaking of burnt crust, if you find the crust browning too quickly, you can cover the edges with strips of aluminum foil or use these inexpensive pie crust shields from Amazon. (affiliate link)
How do I store apple pie?
Apple Pie is best stored on the counter, in an airtight container, and eaten within 2 days.
It can be stored for up to 5 days in the refrigerator. Just be sure to cool the pie completely and wrap it tightly with plastic wrap before placing it in the fridge. Allow the chilled pie to come to room temperature or zap it in the microwave before serving.
Recipe Card
Simple Apple Pie
Ingredients
- 4 large firm, tart apples (like Granny Smith)
- 1/3 cup sugar
- 1/3 cup firmly packed light brown sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 (14.1-ounce) box premade refrigerated pie crusts (2 count)
- 2 tablespoons unsalted butter (cut into small cubes)
Instructions
- Preheat the oven to 450°F. Peel, core, and slice the apples into 1/8-inch slices.
- Add the apples to a large bowl. In a small bowl, whisk the sugar, brown sugar, cornstarch, salt, cinnamon, and nutmeg together. Sprinkle over the apples and toss to coat the apples in the sugar mixture.
- Allow the pie crusts to come to room temperature then gently unroll one crust to cover the bottom and sides of a 9-inch pie dish. Trim off the excess crust around the edges.
- Add the apples and any juice from the bowl into the crust. Spread the apples out evenly in the crust. Sprinkle the butter over the apples.
- Gently unroll the other crust and place it centered over the pie dish. Fold any overhang under the edge of the bottom crust and pinch together to seal. Crimp to form a decorative edge. Cut 3 to 4 3-inch slits in the top of the pie to allow it to vent.
- Place the pie on a rimmed baking sheet and place in the oven. Bake for 10 minutes at 450°F then reduce the heat to 350°F and bake for an additional 50 minutes. If the edges brown too quickly, cover them with strips of aluminum foil.
- Allow the pie to cool completely, 2 to 3 hours, before slicing. The filling will thicken as it cools. Serve slightly warmed with whipped cream or vanilla ice cream, if desired.
Video
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
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Sassy Joyce
This is my first homemade apple pie. I baked it for my daughter, she loved it.
I followed the recipe exactly being that this was my first time and I only wanted a simple recipe. It was perfect. I would not change anything. This is going to be my go to apple pie recipe . Thank you for sharing this with me
That’s awesome to hear! I’m so glad your daughter loved the pie and that the recipe worked out perfectly for you.
linda mullen
Please send this receipt to my email
Julia Truelove
Delicious! Juicy and Pretty! I used a frozen Marie Calendars double deep dish crust. I thawed it out. Then re-refrigerated the top crust so I could roll it out flat and add the top. Not perfect, but OK. I added the apples and dry ingredients and washed with egg white on top and “sparkling white” baking sugar. Also for ease I froze the butter for 20 minutes then used a box grater to grate the frozen butter and sprinkle on top. This makes it easier and distributes the butter more easily in my opinion.
Thanks for sharing your tips! The egg wash and sparkling sugar sound like a fun touch! Glad to hear it turned out delicious for you!
Margaret
Made this apple pie today,only thing I did different was, I added some caramel baking bits. Soo Good!!! Thanks for sharing you recipes.
Adding caramel baking bits sounds like an absolutely delicious twist—I bet it took the pie to the next level! So glad you enjoyed it, and thanks for sharing your tip.
Debby
Came out great! I had to substitute flour for the cornstarch.. because I didn’t have cornstarch on hand. I also forgot to add the butter, but didn’t seem to make a big difference. Served warm with my homemade vanilla ice cream, it was so good and a big hit.
So glad you enjoyed it!!
Cara
I’m going to be making this, I was wondering if I could assemble it all today, keep it in the fridge and bake it tomorrow? It’s one of a few items I’m making but have a 2 hour drive in 2 days so I want it to be as fresh and hassle free as possible. I also am going to do a gram cracker crust and don’t know if that changes the cook time or not
I’ve never made this in a graham cracker, crust so I can’t say for sure. If I were to guess, I think I’d bake it through today and just warm it before serving tomorrow.
Cara
Thank you! I’m so excited because this is my first ever apple pie and your recipe seems so perfect! Any recommendations on the best way to warm it when we get there?
About 15 minutes in a 350°F oven should do the trick for you. Enjoy!
Becky Garza
Your cooking recipe say unsalted butter when do you add it. Didn’t see it on your video
Step 4 in the recipe calls for you to scattered the cubes of butter over the top of the apples before adding the top crust. We just forgot it in the video.
Janice Bowen
What a GREAT recipe!
YUMMY!
Directions are easy to follow!
Will make again!
Happy to hear it!
DAVID Wade
Mixing varieties of apples can make a delicious pie. Northern Spy, Winesap, Zestar, King David and SweeTango are a great combo. My wife never uses just one type of apple in her pies.
Great tip! Thanks for sharing.
Hollis
Thanks so much this recipe was so good and took less than 2 hours witch was really great on my part. Would recommend to anyone who has a apple pie craving. Will most definitely use form now on. Also I have a question my apple pie crust rose about a inch above the filling any suggestions?
Awesome! Happy to hear it! So, the gap between the apples and the top crust is actually the result of the apples cooking, softening, and shrinking during baking. You can try to pack the apples down really hard, but you run the risk of damaging the bottom crust. The other option is to precook the apples. This will soften them and they’ll shrink down, so that doesn’t happen when baking leaving that gap. It’s just an normal occurrence that is the result of this easy method that doesn’t require precooking the apples.
Hollis
Hey Im about to make this and do I use Ground cinnamon or Ceylon cinnamon
Either will work just fine. If you use ceylon, feel free to use a little more since it typically has a milder flavor.
Araceli Palomo
It turned out great! I had never attempted to make a two crust pie! Everyone had two pieces! 💕thank you
Look at you! I’m impressed! So glad everyone enjoyed it!!
Anita White
This is a wonderful recipe. I made it with apples from my apple tree and the whole family was pleased.
Love hearing that everyone enjoyed it!
Fae
Hi I haven’t used the recipe yet, but am wondering if the cornstarch is wholly necessary? I’m currently not in a situation to purchase any, and have never kept it on hand before.
In short, yes because the cornstarch thickens the filling and keeps it from being runny. You can substitute flour for the cornstarch, but since flour doesn’t have the same thickening power, you’ll need about 2 times as much.
Gordon Wagner
Ideal
Thanks!!
Patty
Hello Stacey,
I’m about to make your Simple Apple Pie Recipe today in a deep dish 10 pie pan. I figure I’ll add at least a third more pie filling ingredients compared to your ingredients for a 9 inch pie. I’m sure it will turn out. Thanks for the basic recipe and tips on your website.
Hope it turned out great for you!
Lois
This is first time i made this recipe.
I used Fujii apple thats the store had..
Dot Diambra
I’ve run out of paper for my printer 3 times. If I don’t stop, I’ll have ANOTHER notebook full of just your recipes. Tried em all, but my favourite s are your Red Velvet cake, and this apple pie. I’m OLD, but never before made a pie. Turned out perfect. I only had fugi apples, but they were fine.
Hugs to you and your family, and thank you for your recipes.
Thank you, Dot!! Your comment put a huge smile on my face this morning!
Sha
I always use a3:1 ratio of Honey crisp apples to Granny Smith apples. I also tried using all raw sugar and everyone loved that pie. I also add 2 tsps of vanilla to the mix per my mother in law.
So glad you enjoyed it!
Regina
How come tart apples are always used to make apple pies? It seems the sweet ones would be so much better. I have always wondered.
I think it’s mainly about them being not-too-sweet and having a texture that keeps them from baking to mush. The truth is, you can use any apple you’d like.
That Applegate Girl !
This looks great ! I am going to try it but adding some grated white sharp cheddar to the pie crust dough. I like using a pie crust mix rather than the pre-made crusts. What do you think about this idea, Stacey? Have you tried the pie crust mixes before?
I think it sounds great and I’m all for shortcut!!! That sweet and salty combo gets me every time! I’m not sure I’ve tried the mixes, but can’t say for sure.
Sha
I also use 6 cups of thinly sliced apples. This is per my mother in law who made the best apple pie! My husband’s family loved the sweet side of apple pie though. She used 1-1/4 c of sugar! She also added vanilla extract to the pie filling too. I add about 1-2 tsps.
Yum! Sounds good to me!!
Sha
I love making apple pie with Honeycrisp apples. I also use raw sugar for the sugar ingredients. Makes for a slight caramel taste.
Love that! I’m a huge Honeycrisp fan!
DORA
Do I refrigerate this or leave it at room temp?
It’s fine at room temp for a day or so, but I’d refrigerate it if you need to store it for longer.
Nancy Chapman
This recipe truly is simple, and really good! I used 6 cups of frozen apple slices, and just stirred them into the sugar mixture. I preheated the cookie sheet to ensure the crust didn’t get soggy. Giving one to my son for his birthday tomorrow. Thanks, Stacey!
So glad it turned out great for you!!
Nicole
This recipe was simple and delicious! I added a few extra things on it to test it out for fall and used an egg wash on it. I’ve made it both way and both are so good
What a beautiful pie!! So glad it turned out great for you!
kim moore
I’m a novice at pie making. This was incredibly easy! Best of all, I’ve never tasted a better Apple pie and my husband agrees!
Thanks, Kim! I’m so glad to hear you enjoyed it!
Janet
I Love your recipes my family and friends eat their hearts 💕 out
Love hearing that! Thanks, Janet!
Danielle Postell
In the oven as we speak! I have no doubt it will be delish! I cut my apples super thin because I too hate crunchy apples. Thank you!
Sure hope you enjoyed it!
Dr. Kitty Powell
Went to Wal-Mart and bought the Granny Smith apples. Went home and started creating your recipe. The End Result: The Best Apple Pie Ever !! Thanks for sharing this recipe with the readers.
Thank you so much!
Anthony-Héctor
Hey Stacey can’t rate cuz I haven’t made it. Yet! But it’s on the hitlist for this afternoon. Up north it’s Thanksgiving Day for us, but no reason not to make it again for yours next month!
I hope you love it!
Anthony-Héctor
I am sure I will…!
Katherine A Dietz
I would like my apples cooked until soft and tender. How long do I cook them in a saucepan before putting them in the pie crust and should the filling be cold or room temp?
Thanks
Katherine
If you follow the directions in the post the apples should turn out nice and tender. But if you are concerned about it you can definitely cover the crust with foil (to keep from burning) and cook longer at the 350 degree temp.
Debbie Burford
DELISH !!!!!!!!
Thanks, Debbie!!
Janet
It turned out great gone by nightfall! It might have been the topping (vanilla icecream)
Love hearing that! Glad y’all enjoyed it!
Susan
Hi Stacey Looking forward to trying your recipe. We love apple pie with ice cream. Two questions though: 1. regular or deep dish pie pan? 2. My husband enjoys regular apple and apple pie with crumb topping (Dutch Apple) Your recipe should be fine to use for that as well – correct? Thank you, Stacey always enjoy your articles.
Thanks so much, Susan! This works best with a standard depth pie pan. And yes, the filling should work perfectly with a crumb topping. Hope y’all enjoy!