The scent of warm cinnamon and tender apples bubbling away in the oven never fails to fill a house with pure comfort. This easy apple pie brings all those cozy fall feelings without any fuss or fancy techniques. It’s the kind of dessert that makes everyone gather in the kitchen, waiting for that first golden slice.
Think of your grandmother’s classic apple pie, but simpler. Tender apples tossed with cinnamon and sugar, nestled in a flaky pie crust that comes together with just a few pantry staples. No complicated lattice work or special tools needed. The filling practically makes itself, and the crust forgives every little imperfection.
Started making this version back in 1987 when my Eleanor was learning to bake alongside me. She’d stand on her little wooden stool, flour dusting her cheeks as we rolled out dough together. The secret I discovered? A pinch of nutmeg in the filling and brushing the crust with cream before baking. That girl still calls for this recipe every Thanksgiving.
PrintEasy Apple Pie Recipe for a Delicious Cozy Fall
Enjoy this easy apple pie that delivers a simple apple pie recipe experience with a flaky pie crust and cinnamon-spiced filling. It’s a homemade apple pie that’s perfect for family-friendly gatherings and festive fall desserts.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Total Time: 5 hours
- Yield: Serves 8
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Standard
Ingredients
- 2 (9 inch) pie crusts
- 7 large Granny Smith apples peeled cored and sliced into ½ inch slices
- ½ cup granulated sugar
- ½ cup light brown sugar loosely packed
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 tablespoon lemon juice plus the zest of half of a lemon
- 1 large egg lightly beaten in a small bowl for egg wash
- 2 tablespoons sanding sugar optional
Instructions
- Prepare the flaky pie crust dough or use store-bought crust and chill it for at least an hour before rolling.
- Preheat your oven to 400°F 204°C and position the rack in the center.
- Mix sliced apples with granulated sugar, light brown sugar, flour, cinnamon, nutmeg, lemon juice, and zest until well coated.
- Roll out one dough disc to 12 inch diameter and place it in a deep dish pie plate.
- Pour the apple mixture into the crust, discarding excess juices, then cover with the second rolled-out dough disc.
- Trim and seal the edges by folding and pressing them under; cut four vents on top to release steam.
- Brush the pie top with egg wash and sprinkle optional sanding sugar.
- Cover edges with foil or a pie shield and bake at 400°F for 25 minutes.
- Remove the shield, reduce oven to 375°F, and bake for another 30 to 35 minutes until golden and bubbly.
- Let the pie cool at room temperature for at least three hours before serving.
Notes
- For crisp tops, broil 2–3 minutes at the end
Nutrition
- Calories: 417kcal
- Sugar: 46g
- Sodium: 189mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 2g + 5g
- Trans Fat: 1g
- Carbohydrates: 77g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 23mg
Why This Classic Apple Pie Will Become Your Go-To
Some recipes just feel like home, and this **homemade apple pie** is truly that kind of treasure. Its filling strikes the perfect balance: tender yet slightly firm apples, infused with warm spices that evoke that cozy autumn feeling we all crave.
This version is wonderfully dependable and forgiving. Granny Smith apples hold their shape beautifully, and a touch of lemon juice keeps everything bright, preventing browning. Even if your pie crust isn’t picture-perfect, this **family-friendly apple pie** consistently bakes up golden and delicious.
Pro Tip: The combination of granulated and light brown sugar provides delightful layers of sweetness in the filling. The brown sugar, in particular, adds a lovely molasses depth, making each bite incredibly satisfying.
Your Simple Ingredients, Extraordinary Results
The beauty of this recipe lies in its ability to transform everyday pantry staples into something truly extraordinary. Seven large Granny Smith apples are the stars, offering just the right tartness to balance the sweetness and enough sturdiness to hold their shape perfectly through baking.
- The spice blend: Ground cinnamon brings warmth, while a pinch of ground nutmeg adds subtle complexity.
- The sweetener duo: Granulated and light brown sugars work together for perfect sweetness.
- The secret brightener: Fresh lemon juice and zest prevent apples from browning and add a lovely burst of freshness.
- The thickening agent: All-purpose flour helps the juices create a beautifully set, not-too-runny filling.
Note: The egg wash and sanding sugar are more than just for looks; they create that gorgeous golden crust that makes everyone’s mouth water even before you slice into it.
How This Easy Apple Pie Comes Together
The process feels almost meditative once you find your rhythm. Start by tossing the apple slices with all the sugar, flour, and spices in a large bowl – this is where the magic begins as the ingredients truly meld.
Rolling out pie crust can feel intimidating, but remember that rustic charm is part of the appeal. Your 12-inch circle doesn’t need to be perfect, and any small tears can be easily patched. Once the bottom crust is nestled into the pie plate, spooning in the fragrant apple filling feels like tucking the pie in for a cozy bake.
The top crust drapes over like a beautiful blanket, and the four steam vents you’ll cut are essential; they allow all that apple goodness to bubble up without making a mess in your oven. That final brush of egg wash is like adding the finishing touch to a lovely dress.
| Baking Stage | Temperature | Time | What to Watch For |
|---|---|---|---|
| First Phase | 400°F | 25 minutes | Edges protected with foil |
| Second Phase | 375°F | 30-35 minutes | Golden brown top, bubbly juices |
| Cooling | Room temperature | 3+ hours | Filling sets properly |
When Things Don’t Go Quite as Planned
Even experienced bakers encounter small hiccups, and that’s perfectly normal. If your pie crust tears while rolling, simply patch it with a small piece of dough and press gently – once baked, no one will ever know.
- Soggy bottom crust: Make sure to discard any excess juices from the apple bowl before filling, and consider pre-baking your bottom crust for 10 minutes.
- Edges browning too quickly: A pie shield or foil strip is your best friend – keep it on longer if needed.
- Filling seems too juicy: Allow it to cool for the full 3 hours; the filling continues to thicken as it cools.
- Apples still too firm: Since every oven runs differently, add 10-15 more minutes if needed.
Pro Tip: If you’re worried about spills, place a baking sheet on the rack below your pie to catch any drips. Your oven will thank you!
Making It Your Own
This recipe is wonderfully adaptable to your family’s tastes and what you have on hand. While Granny Smith apples are a classic choice, feel free to mix in some Honeycrisp or Braeburn for different flavor notes and textures.
The spice blend can also be adjusted; add a pinch of cardamom for something special, or increase the cinnamon if that’s your family’s favorite. Some bakers even like to add a tablespoon of butter pieces scattered over the filling before adding the top crust for extra richness.
| Original Ingredient | Easy Swaps | Notes |
|---|---|---|
| Granny Smith apples | Mix with Honeycrisp, Braeburn, or Jonathan | Keep at least half tart apples |
| All-purpose flour | Cornstarch or tapioca starch | Use half the amount |
| Ground nutmeg | Apple pie spice or allspice | Same amount works perfectly |
| Sanding sugar | Regular granulated sugar | Still gives lovely sparkle |
Serving and Storing Your Masterpiece
The hardest part about this **easy apple pie** is waiting for it to cool properly, but trust me on this – that cooling time allows the filling to set, ensuring your slices are perfect instead of soupy. Serve it slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream.
This pie keeps beautifully, covered at room temperature for up to three days. You can even rewarm individual slices in a 300°F oven for a few minutes to bring back that fresh-baked feeling. For longer storage, wrap it well and freeze for up to three months.
- Day 1: Best served slightly warm, ideally 4-6 hours after baking.
- Days 2-3: Still delicious at room temperature or gently rewarmed.
- Freezing: Wrap tightly once completely cool; thaw overnight before serving.
Note: If you’re taking this to a gathering, it travels beautifully and always disappears quickly. There’s something about a homemade apple pie that just makes everyone smile.
Expert Says
Using a combination of tart and sweet apples in this **easy apple pie** balances natural sugars and acidity, enhancing flavor complexity. The starch in the apples naturally thickens the filling as it cooks, so allowing it to rest after baking helps the pie set perfectly without becoming runny.
For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!
The Journey to the Perfect Easy Apple Pie
Years ago, my first attempts at **easy apple pie** often resulted in a burned bottom crust and an under-seasoned filling. It took many afternoons of tweaking spice blends and baking times to find the perfect balance my family loves today. This recipe embodies those lessons learnedwarm, tender apples wrapped in a buttery crust that truly feels like home.
FAQs ( Easy Apple Pie )
How do I make a flaky pie crust for this recipe?
Use cold butter or shortening cut into the flour and work quickly to keep the ingredients chilled. Avoid overmixing dough; small lumps of butter create flaky layers. Chill the dough for at least 30 minutes before rolling out and bake on a lower oven rack for even browning and crispness.
Can I use frozen apples in this dish?
Fresh apples work best to maintain texture, but if using frozen, thaw completely and drain excess liquid to avoid soggy filling. Pat apples dry with paper towels and consider adding a bit more thickener like flour or cornstarch to absorb moisture during baking.
What type of apples are best for a simple apple pie recipe?
Tart and firm varieties like Granny Smith, Honeycrisp, or Braeburn hold up well during baking and provide a nice balance of sweetness and acidity. Mixing a couple of types can add depth of flavor and texture for a classic taste that complements the cinnamon and spices used.
How can I prevent the pie crust from getting soggy?
Brush the pie crust with a thin layer of beaten egg or melted butter before adding the filling to create a moisture barrier. Bake the bottom crust blind for 10 minutes prior to adding the filling to firm it up. Also, avoid overloading with filling and use a thickener like flour to keep juices contained.
Can this apple pie be made ahead of time?
This dish can be assembled a day ahead and stored in the fridge covered tightly. Bake it just before serving to keep the crust flaky. Leftover pie also reheats well at a low temperature for about 10-15 minutes to refresh the crust texture.
There’s something deeply satisfying about pulling this **easy apple pie** from the oven and watching those golden juices bubble through the steam vents. You’ll adore how the tender apples meld with warm cinnamon, creating that perfect balance of sweet and tart in every forkful. The flaky crust practically whispers “welcome home” with each bite.
A little secret from my own kitchen: consider adding a handful of cranberries to the filling for extra tartness, or swap half the apples for pears when they’re in season. This beauty keeps beautifully, covered for three days, and leftover slices warm up perfectly with a gentle kiss from the oven. A **classic apple pie** like this truly never goes out of style.
I’d love to hear about your own apple pie memories – did your grandmother have a special trick she swore by? Snap a photo of your creation and share it with friends who appreciate the simple joy of homemade desserts. There’s truly nothing quite like passing along a recipe that fills hearts as much as it fills bellies.
