I make an Old Fashioned Apple Pie that’s wonderfully simple and unfussy, using a store-bought crust to let the sweet, rich apple filling take center stage.

Jump to Recipe

I made this Simple Apple Pie when I wanted something that actually tastes like the real deal but wouldnt turn my kitchen into a battleground. I use store-bought pie crusts because life is short, and I dont need another step.

It still has plenty of apples and a few simple tweaks so the filling sings, giving that sweet, rich apple flavor that makes you think of Grandma’s Apple Pie but without the fuss. Think of it as a confident, no-frills 2 Crust Apple Pie that looks and tastes like you tried harder than you actually did.

Ingredients

Print Recipe (No Advertisments)

Apples: Firm apples give fiber and natural sweetness, a little tartness balances the filling.
Granulated sugar: Pure sweetener adds simple carbs and sweetness not many nutrients though.
Unsalted butter: Adds richness and flakiness mostly fat so gives calories and silky mouthfeel.
Store bought pie crusts: Convenient dough saves time usually higher in fat and salt than homemade.
Lemon juice: A splash brightens flavor and adds acidity also a bit of vitamin C.
Egg: Binds the crust edge and gives color, it’s got protein and some fat.
Cinnamon: Warm spice that adds aroma and flavor may have antioxidant properties too.

Ingredient Quantities

2 (9-inch) store bought pie crusts

6 medium apples (about 2 1/2 to 3 lb), firm baking apples like Granny Smith or Honeycrisp

3/4 cup granulated sugar

1/4 cup packed light brown sugar

3 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon kosher salt

1 tablespoon fresh lemon juice

2 tablespoons unsalted butter, cut into small pieces

1 large egg

1 tablespoon milk or heavy cream

1 tablespoon turbinado or coarse sugar (optional)

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 425°F and place a rack in the lower-middle position; let the two store-bought crusts thaw per package directions while you work.

2. Peel, core, and slice the 6 apples about 1/4 inch thick (try to keep slices even so they cook the same); put them in a big bowl and toss with the 1 tablespoon fresh lemon juice so they don’t brown.

3. In a smaller bowl mix 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 3 tablespoons all-purpose flour, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and 1/4 teaspoon kosher salt; then dump that over the apples and toss until everything is coated.

4. Fit one 9-inch crust into a 9-inch pie plate, pressing gently but dont stretch it; pour the apple mixture into the crust and mound slightly, then dot the top with the 2 tablespoons unsalted butter cut into small pieces.

5. Top with the second crust (or make a lattice if you like), trim the overhang to about 1/2 inch, fold under and crimp the edges to seal; cut several small vents in the top crust so steam can escape.

6. Beat the large egg with 1 tablespoon milk or heavy cream and brush the mixture over the top crust and edges; sprinkle 1 tablespoon turbinado or coarse sugar on top if using for extra crunch.

7. Put the pie on a rimmed baking sheet to catch drips, bake at 425°F for 20 minutes, then lower oven to 375°F and continue baking another 35 to 45 minutes until the crust is deep golden and the filling is bubbling through the vents. If the edges brown too fast tent them loosely with foil.

8. Take the pie out and let it cool on a wire rack at least 2 hours so the filling can set, if you cut it too soon it will be runny.

9. Serve warm or at room temp with ice cream or whipped cream, store leftovers covered at room temp up to 2 days or in the fridge for up to 4 days.

Equipment Needed

1. Oven (set to 425°F)
2. 9-inch pie plate (or pie dish)
3. Rimmed baking sheet to catch drips
4. Large mixing bowl
5. Small mixing bowl
6. Chef’s knife and cutting board
7. Vegetable peeler and apple corer (optional but handy)
8. Measuring cups and spoons
9. Pastry brush (for egg wash) and a fork or bench scraper to crimp edges
10. Wire cooling rack

FAQ

Q: What apples should I use for this Simple Apple Pie?

A: Use firm baking apples like Granny Smith or Honeycrisp, or mix a tart one with a sweet one, they hold their shape and give the best texture.

Q: How do I avoid a soggy bottom crust?

A: Toss the sliced apples with the sugars, 3 tablespoons flour and lemon juice so juices start to thicken, bake the pie on a preheated baking sheet, and make sure the oven is hot (about 375°F). You can also blind bake the bottom crust for 10 minutes if you're worried, or swap the flour for 2 tablespoons cornstarch for a clearer filling.

Q: Do I have to peel and slice the apples a certain way?

A: Peel if you don't like skins, then slice about 1/8 to 1/4 inch thick so apples cook evenly, toss them right away with the sugars and lemon so they don't brown, and don't mash them when filling the crust.

Q: Can I use store bought crusts like the recipe calls for, or make my own?

A: Store bought 9-inch crusts work fine and save time, just keep them cold until you use them. Homemade crusts are great too, just chill them well and handle as little as possible so they stay flaky, and use the same filling amounts.

Q: How will I know when the pie is done?

A: It's done when the filling is bubbling through the vents and the top crust is golden brown, usually about 45 to 55 minutes at 375°F on the middle rack. If the edges brown too fast, tent them with foil.

Q: Can I make the pie ahead or freeze it?

A: Yes, you can assemble the pie and refrigerate it overnight, bake from cold, or freeze unbaked for up to a month (wrap well). Baked pie keeps 2 days at room temp or up to 4 days in the fridge, reheat slices in a 350°F oven for a few minutes to refresh.

Simple Apple Pie Recipe Substitutions and Variations

Apples (6 medium): If you cant find Granny Smith or Honeycrisp use a mix of tart and sweet apples like Braeburn, Fuji or Pink Lady, or swap 2 to 3 apples for 2 firm pears for a milder, slightly floral pie. Watch the bake time if you add pears, they soften faster.
3/4 cup granulated + 1/4 cup light brown sugar: For a liquid sweetener use about 3/4 cup maple syrup or honey in place of the 1 cup sugar total, and cut other liquids by ~2 to 3 tablespoons. For a straight dry swap use coconut sugar 1:1.
3 tablespoons all purpose flour (thickener): Substitute 1 1/2 tablespoons cornstarch or about 2 tablespoons tapioca starch for a clearer, glossier filling; they thicken stronger than flour so use less.
1 large egg + 1 tablespoon milk (egg wash): Brush with 2 to 3 tablespoons aquafaba for a vegan glossy top, or just use milk or cream alone for a paler, still shiny finish, or melted butter for extra flavor.

Pro Tips

– Mix apple types for better flavor, don’t just use one kind. A tart apple plus a sweeter, crisp one gives more depth, and try to keep the slices the same thickness so they cook evenly.

– Let the sugared apples sit for 20 to 30 minutes before you fill the pie so they release some juice. If they make too much liquid, simmer that juice briefly until it thickens, or toss the apples with a tablespoon of cornstarch to stop the filling from getting runny.

– Stop a soggy bottom by sprinkling a thin layer of breadcrumbs or finely crushed crackers on the bottom crust, or brush the bottom crust with a little beaten egg white before you add the apples. Either trick soaks up extra moisture and keeps the base crisp.

– Use a rimmed baking sheet under the pie to catch drips and watch the edges while it bakes, if they brown too fast loosely tent with foil. Let the pie cool at least two hours so the filling sets, otherwise you’ll get a sloppy slice.

Simple Apple Pie Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I make an Old Fashioned Apple Pie that's wonderfully simple and unfussy, using a store-bought crust to let the sweet, rich apple filling take center stage.

Servings

servings

Calories

298

kcal

Equipment: 1. Oven (set to 425°F)
2. 9-inch pie plate (or pie dish)
3. Rimmed baking sheet to catch drips
4. Large mixing bowl
5. Small mixing bowl
6. Chef’s knife and cutting board
7. Vegetable peeler and apple corer (optional but handy)
8. Measuring cups and spoons
9. Pastry brush (for egg wash) and a fork or bench scraper to crimp edges
10. Wire cooling rack

Ingredients

2 (9-inch) store bought pie crusts
6 medium apples (about 2 1/2 to 3 lb), firm baking apples like Granny Smith or Honeycrisp
3/4 cup granulated sugar
1/4 cup packed light brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1 tablespoon fresh lemon juice
2 tablespoons unsalted butter, cut into small pieces
1 large egg
1 tablespoon milk or heavy cream
1 tablespoon turbinado or coarse sugar (optional)

Directions

Preheat oven to 425°F and place a rack in the lower-middle position; let the two store-bought crusts thaw per package directions while you work.
Peel, core, and slice the 6 apples about 1/4 inch thick (try to keep slices even so they cook the same); put them in a big bowl and toss with the 1 tablespoon fresh lemon juice so they don't brown.
In a smaller bowl mix 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 3 tablespoons all-purpose flour, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and 1/4 teaspoon kosher salt; then dump that over the apples and toss until everything is coated.
Fit one 9-inch crust into a 9-inch pie plate, pressing gently but dont stretch it; pour the apple mixture into the crust and mound slightly, then dot the top with the 2 tablespoons unsalted butter cut into small pieces.
Top with the second crust (or make a lattice if you like), trim the overhang to about 1/2 inch, fold under and crimp the edges to seal; cut several small vents in the top crust so steam can escape.
Beat the large egg with 1 tablespoon milk or heavy cream and brush the mixture over the top crust and edges; sprinkle 1 tablespoon turbinado or coarse sugar on top if using for extra crunch.
Put the pie on a rimmed baking sheet to catch drips, bake at 425°F for 20 minutes, then lower oven to 375°F and continue baking another 35 to 45 minutes until the crust is deep golden and the filling is bubbling through the vents. If the edges brown too fast tent them loosely with foil.
Take the pie out and let it cool on a wire rack at least 2 hours so the filling can set, if you cut it too soon it will be runny.
Serve warm or at room temp with ice cream or whipped cream, store leftovers covered at room temp up to 2 days or in the fridge for up to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.