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 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)
Simple Apple Pie
- 4 large firm, tart apples
- 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
- 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.
If nutritional values are provided, they are an estimate and will vary depending on the brands used. 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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