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 generally recommend using a firm-fleshed, tart apple like a Granny Smith when baking. It’s got tons of tangy apple flavor and is firm enough to not turn to complete mush when baking. You can also use other firm-fleshed apples like Honeycrisp, Fuji, Braeburn, or Pink Lady.
To make this 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 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 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.
When it comes to the apples in apple pie, I prefer them cooked completely tender. So, I suggest slicing the apples at about 1/8-inch thick to ensure they cook all the way through. If you like your apples a little more al dente, you can slice them a little thicker.
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. The high 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.
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.
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.
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I Love your recipes my family and friends eat their hearts 💕 out
Love hearing that! Thanks, Janet!
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!
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!
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?
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.
It turned out great gone by nightfall! It might have been the topping (vanilla icecream)
Love hearing that! Glad y’all enjoyed it!
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!