Easy Apple Pie

My easy apple pie is quick and simple to make! There's no need to pre-cook the filling, and you can use homemade or store-bought crust.

Course Dessert, pie

Cuisine American

Prep Time 15

Cook Time 55

Total Time 1 10

Servings servings

Calories 344kcal

Author Sam Merritt

Equipment

9” or 9 ½” Pie plate
Mixing bowls

Ingredients

2 pie crusts click link for recipe, recipe yields 1 crust so you will need to double the recipe, it doubles just fine
¼ cup (50 g) light brown sugar firmly packed
¼ cup (50 g) granulated sugar
¼ cup (32 g) all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon table salt
3 lbs (1.36 kg) firm, tart apples peeled, cored, and sliced ¼” thick (about 10 cups sliced) (use a blend of Granny Smith and Gala, see note)
1 Tablespoon lemon juice
½ teaspoon vanilla extract
1 egg for egg wash
1 ½ Tablespoons (21 g) salted or unsalted butter cut into 6 pieces
Coarse granulated sugar for sprinkling

Instructions

Prepare pie crust doughs through step 4, forming into a disc, wrapping, and chilling for at least 45 minutes before proceeding (or you may use store bought pie crusts). While they chill, preheat oven to 425F (220C) and prepare your filling.
2 pie crusts
In a large mixing bowl, whisk together sugars, flour, cinnamon, and salt.
¼ cup light brown sugar, ¼ cup granulated sugar, ¼ cup all-purpose flour, 1 teaspoon ground cinnamon, ½ teaspoon table salt
Add apples, lemon juice, and vanilla extract and toss together until apples are thoroughly coated with the mixture.
3 lbs firm, tart apples, 1 Tablespoon lemon juice, ½ teaspoon vanilla extract
Remove one pie dough from the fridge and transfer to a lightly floured surface. Roll into a 12” (30cm) circle and then arrange into a 9” (23cm) or 9 ½” pie plate.
In a separate, small bowl whisk together egg and 1 teaspoon of water until thoroughly combined to create your egg wash. Remove pie plate from the fridge and lightly brush the pie dough with egg wash.
1 egg
Briefly stir apples and pour into the prepared pie plate. Place butter pieces evenly over the apples. Set aside.
1 ½ Tablespoons salted or unsalted butter
Remove your second pie crust dough from the refrigerator and roll it into a 12” (30cm) circle. Cover the apple pie and with the second crust. Fold the excess crust underneath and flute or crimp the edges. Cut vents into the top of the pie dough (I do a large “X” then some smaller dashes).
Using your prepared egg wash, brush the top pie crust with an even layer and sprinkle all over with coarse sugar.
Coarse granulated sugar
Place on a rimmed, foil-lined baking sheet and transfer to 425F (220C) preheated oven. Bake for 15 minutes, then reduce the oven temperature to 350F (175C) and continue to bake for another 45-55 minutes, until apples are tender and crust is golden (use a wooden skewer to test that the apples are tender enough to be easily pierced). Keep an eye on the crust and if the edges begin to over-brown, lightly tent them with foil (I just take a large piece of foil, cut a hole in the center, then rest it over the pie so the edges are covered).
Allow to cool for at least several hours before cutting into and enjoying. Apple pie is best served warm with a generous scoop of vanilla ice cream!

Video

Notes

Crust

I like to use my classic pie crust recipe (I used this in my video), but my sourdough pie crust is a current favorite of mine and what I used for the photos in this blog post.

Apples

A firm apple is best. Granny Smith work well and yield a more tart pie, I like and recommend that you use a mix of Granny Smith and a sweeter apple like Gala. Honeycrisp, Fuji, Braeburn, Gala, and Golden delicious are all good options.

Storing

Apple pie is fine to sit at room temperature (in a cool place) for a day or two, just cover with foil or plastic wrap. If you’d like to keep it longer, store (covered) in the refrigerator for up to 4 days.

Reheating

To reheat, you can warm individual slices in the microwave or place in a 350F (175C) oven (loosely tented with foil) until warmed through, usually 10-15 minutes.

Nutrition