Easy Apple Pie

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Short on time (or energy) but still looking for a show-stopping pie for your dessert table? My easy apple pie is quick and simple to make and still delivers incredible, homemade, and flavorful results! No need to pre-cook the filling, and while I recommend you use my easy homemade pie crust you can substitute store-bought in a pinch! Recipe includes a how-to video tutorial!

Slice of pie made from an easy apple pie recipe on a plate with a fork beside it.

Simple & Easy Apple Pie Recipe

Despite its European origins, apple pie is a staple American dessert (and my personal favorite pie). It’s served at most holidays (even the 4th of July!), and most always with a scoop of vanilla ice cream on top. I’ve had a Dutch apple pie recipe on my website for a few years now, but I’ve really been meaning to share this classic, easy apple pie with you.

Today’s recipe starts with a buttery, flaky pie crust (preferably homemade). We’ll fill it with a fresh, spiced apple filling, dot it with butter, and seal it all up with a second crust. Bake it for about an hour, then let it cool before slicing and serving.

The apples will soften and caramelize in the oven, creating a flavorful and juicy filling without needing to be cooked beforehand. So easy!

Overhead view of an apple pie made from an easy apple pie recipe.

Why You’ll Love This Recipe

Works with any crust! I made the pie in today’s photos with my sourdough pie crust (my current obsession), but my classic pie crust recipe works just as well. Alternatively, keep this super easy and use store-bought crust (though I still think homemade is best!).
No pre-cooking the apples! I skip this step because 1) it works great as written but also 2) this is meant to be an EASY apple pie. When you’re buried in baking pies and casseroles for Thanksgiving, you can very reasonably whip up this recipe.
Perfect filling texture. Thanks to the type of apples used and the amounts of sugar and flour, the filling is perfectly balanced–not too juicy, dry, or pasty.
Easy, but satisfying. Even though we aren’t pre-cooking the filling or making a fancy lattice crust (though, you could), this recipe still has that classic apple pie flavor we all know and love!

Ingredients

If you want to learn more about the key ingredients in this recipe, keep reading. Otherwise, scroll to the bottom for the recipe!

Apples. Peel, core, and slice your apples into ¼” slices. I talk more about the best apples to use in the FAQ section below.
Cinnamon. Personally, I like using just cinnamon for a simple spice flavor, but a dash of allspice or nutmeg (⅛ tsp) can add even more spice and warmth to your pie.
Pie crusts. You could use store-bought pie crust, but I recommend using homemade for the best results. Note that if you use my pie crust recipe, you will need to double the recipe for two crusts.
Butter. You’ll need just a tablespoon and a half of butter for the filling; we’ll cut this into six pieces and dot the pie with it before adding our top crust. I nearly always almost forget this step, remembering in just the nick of time.
Vanilla. Just a splash of vanilla extract adds something sweet and special to the filling. Feel free to use homemade vanilla extract if you have it!

SAM’S TIP: I like to top my pie with the same bakery style sugar from my banana bread cookies and sourdough chocolate chip muffins (and that’s what I used for the pie in the photos and video). It’s so pretty and adds a nice texture!

Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

How to Make my Easy Apple Pie

Overhead view of a pie crust filled with apples and dotted with butter pieces before adding the top crust.

Make the filling

Stir together the sugars, flour, cinnamon, and salt in a large bowl, then add the apples, lemon juice, and vanilla. Toss to thoroughly coat the apples, then set aside. You’ll notice that the filling will get juicy as it sits, if there’s a lot of excess juice, I leave it behind in the bowl to keep the pie from getting soggy, but usually there’s just a small bit and I mix it right in with my apples.

I recommend brushing the bottom of the pie crust with egg wash before you add the apple mixture to create a barrier between the filling. This helps keep the crust from getting too soggy. After adding the filling, dot it with small cubes of butter, these will melt into the filling and help create an incredible flavor.

Overhead view of an unbaked pie that has been fluted and vented.

Add the top crust

Roll your second pie crust into a 12″ circle, then lay over your pie plate. Fold and crimp/flute the edges, then cut vents into the top.

Brush the crust with more egg wash and sprinkle with coarse sugar, if desired (regular granulated sugar will work here, too, it’s just not as visually evident after the pie bakes).

SAM’S TIP: If you’re egg-free (or serving someone who can’t eat eggs) you can skip the egg wash, the crust just won’t brown as much. I would lightly brush the surface of the pie with milk, cream, or even water to help the sugar adhere to it while it bakes.

Bake the pie

Place your pie plate on a foil lined rimmed baking sheet (to catch any overflowing juices, usually this doesn’t happen but it’s better to be prepared!) and bake.

I bake this pie on two temperatures, starting with a higher one (425F) then reducing the time to bake it all the way through. You’ll know your pie is done when the apples are tender and the crust is golden brown. I use a wooden skewer to pierce into the center of the pie and make sure the apples are perfectly softened.

SAM’S TIP: If your pie starts to get too brown, tent it with foil. This will protect the crust while the filling finishes cooking. I show how I quickly and easily make a crust shield in my video (in the recipe card below).

Frequently Asked Questions

What apples are best for apple pie?

Firm apples are best here, just like when making apple crisp. I usually go for a mix of tart and sweet apples, like Granny Smith and Gala. You could alternatively use a tart/sweet apple like Fuji, Golden Delicious, or Honeycrisp.

Softer apples like Red Delicious and McIntosh aren’t ideal for apple pie–save those for applesauce or apple butter!

Do I have to peel my apples?

I know I said this was an easy apple pie recipe, but that doesn’t mean it’s completely effortless! Yes, I really recommend you peel your apples before slicing them. Apple peels become tough when baked, and that texture just isn’t pleasant in the final product. So for the best tasting, but still easy apple pie, peel your apples!

Why is my filling runny?

If you followed the recipe, the most likely culprit is cutting the pie while it’s still too warm. This pie needs to cool for several hours before you can cut into it; otherwise the filling will be far too runny. The same goes for my blueberry pie!