Easy Apple Pie

Let Me Tell You About This Apple Pie

Alright, so here’s the deal—this Easy Apple Pie is basically my family’s “hey, it’s suddenly fall” comfort ritual. First time I made it, I absolutely butchered the lattice on top; it looked like an edible game of pickup sticks (the delicious kind, mind you). Now, it’s my lazy Sunday fallback—especially when someone turns up unannounced (I see you, Aunt Lorraine). It’s not fancy, but honestly, it tastes like nostalgia with a fork. Anyway, let’s get to it before I start rambling about the one year I put in twice as much cinnamon by accident—which, by the way, was not a disaster.

Why You’ll Love This Pie (or at Least Why I Do)

I make this when I want something easy, familiar, a smidge indulgent, and please-don’t-make-me-wash-another-dish simple. My family goes absolutely bonkers for this, and no joke, it vanishes faster than ice cream on a July afternoon. You know, sometimes I get frustrated peeling apples (curse those slippery Granny Smiths), but honestly, the pie doesn’t care what your slices look like. Also, half the time I don’t even bother with perfectly arranged apples, and yet, magic happens every. single. time. Plus, it makes the house smell like those Pinterest boards you scroll at midnight—wins all around.

Gather Your Ingredients—Substitutes Very Welcome!

• 6-8 apples (I usually go for 3 Granny Smiths and 3 Honeycrisps, but I’ve tossed in whatever’s flirting with over-ripeness in my fruit bowl; my grandma swore by Braeburns, but, meh, whatever you’ve got will work)
• 1/2 cup (about 100g) granulated sugar (brown sugar works in a pinch, or even half and half; sometimes I get wild and use coconut sugar)
• 2 tablespoons flour (I mean, I once used cornstarch because I ran out, and it mostly worked—don’t quote me on that)
• 1 teaspoon cinnamon (let’s be honest, I tend to eyeball this. Pumpkin pie spice also works if you like a little zing)
• 1/4 teaspoon salt (fine, but if you forget it, it’s not the end of the world)
• 1 teaspoon lemon juice (or a generous squeeze from the one sad lemon you forgot in your fridge)
• 2 tablespoons unsalted butter, cut in small blobs (no need to get out the ruler; I sometimes skip this when I forget and it’s still great)
• 1 package store-bought refrigerated pie crusts (because, let’s be real, nobody’s judging; if you want to make your own, go for it! Here’s a recipe I like from King Arthur Baking)
• 1 egg + splash of milk for egg wash (or just milk, or skip entirely if you’re feeling rebellious)

How I Make This Pie (and You Can Too)

1. Preheat your oven to 425°F (220°C). I always forget this step and end up waiting, so maybe just set it before you even get out your apples.
2. Peel and slice your apples. Thin-ish—think slightly thicker than a poker chip, but honestly, you do you. Toss them in a large bowl. (This is where my kids sometimes sneak apple slices, so guard accordingly.)
3. Add sugar, flour, cinnamon, salt, and lemon juice right on top. Use your hands to toss everything together—so much easier than a spoon, promise. Don’t worry if your bowl looks kind of messy; it’s all going into the pie anyway.
4. Roll out your bottom crust and fit it into a 9-inch pie pan. I just kind of nudge it in, a little patching is fine if it tears. Pour in the apple mixture. Dot with butter blobs here and there. (Is ‘blob’ a technical term? Maybe not.)
5. Top with second crust—either just plop the whole thing on, or try that crisscross lattice thing if you’re feeling brave. If you do a whole crust, cut a few little slits for steam. Brush with egg wash if you remember. Sometimes I sprinkle on a bit of sugar too, but that’s just me.
6. Bake for 45-55 minutes. If the edges brown too fast, cover them with foil—or in my case, the odd scrap of parchment paper jammed in place. When the filling is bubbling and it smells like a harvest festival, it’s done. (Pro tip—don’t go by appearance alone, I’ve cut into raw apples one too many times.)
7. Let it cool for at least 30 minutes. I know, you want to dig in. But if you cut too soon—ain’t nobody ready for that runny pie scene.

Notes (Some Hardwon, Some Happy Accidents)

• I’ve discovered that mixing apple types makes for a way better pie—tangy and sweet all at once.
• If you use all Granny Smiths, the pie can be a bit tart, but add a bit more sugar if that’s your kettle of fish.
• Honestly, if you forget the egg wash, nobody complains. Or even notices, to tell you the truth.
• My pie sometimes leaks. I just call it “rustic,” and everyone nods in approval.

Some Variations That Worked (and One That Didn’t…Oops)

• I’ve swapped pears in for half the apples once—really worked (who knew?).
• Once I mixed in a handful of dried cranberries. It added a zing, but not everyone was a fan.
• On a dare, I tried cheddar cheese on top (English thing?), but I’ll be honest—didn’t love it. But hey, you might!
• You could try a crumble topping instead of the second crust. On second thought, maybe go half and half—best of both worlds.

Do You Really Need Fancy Equipment?

I use a big, battered 9-inch pie plate; nothing special. A potato peeler for the apples, but I’ve used a small paring knife in times of crisis. No pastry brush for egg wash? Just dab it with your fingers (I mean, this pie isn’t winning beauty contests anyway).

Storing This Pie (if There’s Any Left)

You can cover and stick it in the fridge for a couple of days, but—let’s be honest—mine never makes it past breakfast the next day. It’s good cold, too (late-night snack, anyone?).

How We Serve It Around Here

My husband’s all about a giant scoop of vanilla ice cream; my dad swears by a big slice with crumbly cheddar (yeah, it’s a Northern thing). Every now and then, I’ll just pour a spot of double cream over a warm piece, which is pretty much heaven. (Or try it with this homemade caramel sauce, which will change your life.)

Lessons I’ve Learned (AKA “Don’t Be Like Me”)

• One time I tried to shortcut the cooling—ended up with apple soup. Patience. Actually, a bit of patience never hurt anyone, here.
• Don’t skip tossing the apples with lemon juice; otherwise, you’ll get that weird “brown apple” effect. (I always think it won’t matter. It does, a little.)
• If you try lattice for the first time, give yourself a break. Nobody’s checking your geometry homework here.

Pie FAQs (Because I Actually Get These Questions!)

• Can I freeze this pie? Yep, both before or after baking! I usually wrap it up with a bit too much clingfilm, just in case. Defrost in the fridge overnight, and warm gently.
• What apples are best? Granny Smith & Honeycrisp are my go-tos. But honestly, whatever you have that’ll hold up to baking is fine.
• Do I have to peel the apples? Short answer: no. Sometimes I don’t when I’m feeling lazy. The skin gives texture, but some folks don’t like it. Suit yourself!
• How do I know it’s cooked through? Look for bubbling juices coming out of the slits or edges. I used to go by color, but that’s just led me astray too many times.
• Can I use gluten-free flour or crust? Sure, I’ve done it with this one and nobody noticed.
• Why is my filling runny? Probably didn’t cool long enough. Or maybe too juicy apples. Or hey, it’s just rustic—slap a scoop of ice cream on it and call it intentional.

And if you ever need to distract small kids (or big ones), just hand them the scraps of pie dough, a bit of cinnamon sugar, and let them go to town—best kitchen “side project” around, in my opinion. Fancy French patisseries can keep their gloss, I’ll stick to a slightly wobbly, very loved apple pie any day.

★★★★★ 4.80 from 120 ratings

Easy Apple Pie

yield: 8 servings

prep: 20 mins

cook: 50 mins

total: 50 mins

A classic, easy-to-make apple pie with a flaky golden crust and sweet cinnamon-spiced apple filling. Perfect for dessert or a special treat any time of year.

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Ingredients

• 2 ready-made pie crusts (9-inch size)
• 6 medium apples (Granny Smith or Honeycrisp), peeled, cored, and sliced
• 3/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 tablespoon lemon juice
• 2 tablespoons unsalted butter, cut into small pieces
• 1 egg, beaten (for egg wash)

Instructions

1. 1
   Preheat the oven to 425°F (220°C).
2. 2
   In a large bowl, toss the sliced apples with sugar, flour, cinnamon, nutmeg, salt, and lemon juice until well coated.
3. 3
   Fit one pie crust into a 9-inch pie plate. Fill with the apple mixture and dot with butter.
4. 4
   Cover with the second pie crust. Trim, seal, and flute the edges. Cut several small slits in the top to vent steam.
5. 5
   Brush the top crust with the beaten egg for shine.
6. 6
   Bake for 45-50 minutes or until the crust is golden and the filling is bubbling. Cool before serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 320cal

Protein: 3 gg

Fat: 13 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 53 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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