Go Back

Easy Apple Pie

This easy apple pie uses store-bought pie crusts and a simple spiced apple filling for a comforting dessert ready in about an hour.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 store-bought pie crusts thawed if frozen, or 1 box containing 2 crusts
  • 6 medium apples Granny Smith, Honeycrisp, or a mix, peeled, cored, and sliced into 1/4-inch pieces
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves optional but recommended
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1 egg for egg wash
  • 1 tablespoon water for egg wash
  • 1 tablespoon coarse sugar optional, for topping

Equipment

  • 9-inch pie dish
  • Sharp chef's knife
  • Cutting board
  • Large mixing bowl
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons
  • Oven
  • Oven mitts or kitchen towels
  • Cooling rack
  • Fork

Method
 

  1. Preheat the oven to 375°F (190°C) and position a rack in the middle.
  2. Unroll one pie crust into a 9-inch pie dish and gently press to fit the bottom and sides.
  3. Peel, core, and slice the apples into 1/4-inch pieces.
  4. In a large bowl, whisk together granulated sugar, brown sugar, all-purpose flour, cornstarch, cinnamon, nutmeg, cloves, and salt.
  5. Add the sliced apples, vanilla extract, and lemon juice to the bowl and toss to coat; let sit for 2 minutes.
  6. Pour the apple mixture into the prepared crust, mounding in the center.
  7. Drape the second crust over the filling, trim excess dough, fold and crimp the edges to seal.
  8. Cut 4 to 5 slits in the top crust to allow steam to escape.
  9. Whisk the egg with water, brush the mixture over the top crust, and sprinkle with coarse sugar if using.
  10. Bake for 40 to 50 minutes until the crust is golden brown and the filling bubbles; tent edges with foil after 25 minutes if browning too quickly.
  11. Remove from oven and cool on a rack for at least 30 minutes before slicing.

Notes

Pie can be stored covered in the refrigerator for up to 4 days or frozen for up to 3 months; thaw before reheating.