Easy apple pie uses a cold butter crust and a balanced mix of tart and sweet apples. The filling is thickened lightly so it stays juicy without flooding the bottom crust, and a two-temperature bake develops color before the apples finish softening.
Granny Smith apples hold their shape and add acidity; Honeycrisp or Fuji contribute sweetness and aroma. Using both produces a more interesting filling than relying on one variety. Slice the apples about 1/4 inch thick so they cook at the same rate.
Keep the pastry cold
Whisk flour and salt, then cut in very cold butter until the mixture contains coarse crumbs and pea-size pieces. Add ice water a tablespoon at a time only until the dough holds together. Divide it into two discs and refrigerate for at least 30 minutes. Visible cold butter creates steam in the oven, which forms flaky layers.
Season and assemble the filling
Toss 6–8 peeled, sliced apples with granulated sugar, brown sugar, flour or cornstarch, cinnamon, nutmeg, optional cloves, and lemon juice. Roll one dough disc into a 12-inch circle and fit it into a 9-inch pie plate. Add the apples, mound them slightly in the center, and dot with butter.
- Cover with the second crust or cut it into a lattice.
- Seal and crimp the edges, then cut vents if using a solid top.
- Brush with egg-yolk wash and sprinkle with coarse sugar.
- Set the pie on a baking sheet to catch any bubbling juices.
Bake and cool
Bake at 425°F (220°C) for 15 minutes, then reduce the oven to 375°F (190°C) and continue for 45–60 minutes. The crust should be deeply golden and the filling should bubble thickly through the vents. Shield the edge with foil if needed.
Cool for at least 3–4 hours before slicing; cutting early releases filling that has not yet set. Store covered at room temperature for up to two days or refrigerate for up to five. For another traditional pie, try Southern pecan pie, or browse the full recipe collection.
FAQs
What are the best apples to use for an Easy Apple Pie?
For the best Easy Apple Pie, I recommend using a mix of apples. Granny Smith apples provide necessary tartness and hold their shape well, while sweeter varieties like Honeycrisp or Fuji add a delightful balance of flavor and texture. A combination ensures a complex and satisfying filling.
How do I prevent my Easy Apple Pie crust from getting soggy?
To prevent a soggy crust, ensure your pie filling isn't too wet. Use a tablespoon of flour or cornstarch in the apple mixture to absorb excess liquid during baking. Also, pre-baking your bottom crust (blind baking) for about 10-15 minutes before adding the filling can help, though it's often not necessary for this Easy Apple Pie recipe if you follow the other steps.
Can I make this Easy Apple Pie ahead of time?
Yes, you can! You can prepare the pie dough a day or two in advance and store it in the refrigerator. The assembled, unbaked Easy Apple Pie can also be covered and refrigerated for up to 24 hours before baking. Once baked, the pie will stay fresh at room temperature for up to two days, or covered in the refrigerator for up to five days.
What's the secret to a super flaky pie crust for this Easy Apple Pie?
The secret to a super flaky crust for your Easy Apple Pie is keeping all your ingredients, especially the butter and water, very cold. Cut the butter into small cubes and work quickly to minimize handling the dough, which can warm the butter. When the cold butter melts in the hot oven, it creates steam, which puffs up the dough layers, resulting in that irresistible flakiness.
Easy Apple Pie
A delightful and easy apple pie recipe, featuring a perfectly flaky, buttery crust and a tender, warmly spiced apple filling. This classic dessert is perfect for any occasion and simple enough for any home baker.
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
Ingredients
2 ½ cups all-purpose flour, plus more for dusting
1 teaspoon salt
1 cup (2 sticks) unsalted butter, very cold and cut into ½-inch cubes
½ cup ice water, plus more if needed
6-8 medium apples (mix of Granny Smith and Honeycrisp/Fuji), peeled, cored, and sliced ¼-inch thick
½ cup granulated sugar
¼ cup packed light brown sugar
1 tablespoon all-purpose flour or cornstarch (for thickening)
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Pinch of ground cloves (optional)
1 tablespoon lemon juice
2 tablespoons unsalted butter, cut into small pieces
1 large egg yolk, beaten with 1 tablespoon water (for egg wash)
1 tablespoon coarse sugar, for sprinkling
Instructions
Step 1: In a large bowl, whisk together 2½ cups flour and 1 teaspoon salt. Add the cold, cubed butter and cut it into the flour using a pastry blender, two knives, or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Step 2: Gradually add ½ cup ice water, one tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overmix. If the dough is too dry, add a little more water, half a tablespoon at a time. Divide the dough in half, flatten each into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).
Step 3: While the dough chills, prepare the apple filling. In a large bowl, combine the sliced apples, granulated sugar, brown sugar, 1 tablespoon flour (or cornstarch), cinnamon, nutmeg, cloves (if using), and lemon juice. Toss gently to coat the apples evenly. Set aside.
Step 4: Preheat your oven to 425°F (220°C). On a lightly floured surface, roll out one disc of chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving about a ½-inch overhang.
Step 5: Pour the apple filling into the pie crust, mounding it slightly in the center. Dot the top of the apples with the 2 tablespoons of small butter pieces.
Step 6: Roll out the second disc of dough. Place it over the apple filling. You can cut slits in the top for steam or create a lattice design. Fold the overhanging bottom crust edge over the top crust edge, then crimp the edges together using your fingers or a fork to seal.
Step 7: In a small bowl, whisk together the egg yolk and 1 tablespoon water for the egg wash. Brush the top crust evenly with the egg wash, then sprinkle with coarse sugar.
Step 8: Place the pie on a baking sheet to catch any drips. Bake for 15 minutes at 425°F (220°C). Reduce the oven temperature to 375°F (190°C) and continue baking for another 45-60 minutes, or until the crust is deeply golden brown and the filling is bubbling thickly. If the crust edges brown too quickly, loosely cover them with aluminum foil.
Step 9: Remove the pie from the oven and let it cool completely on a wire rack for at least 3-4 hours before slicing and serving. This allows the filling to set properly.
Notes
For best results, always use a mix of tart and sweet apples. Keep your pie dough ingredients very cold for the flakiest crust. Allow the pie to cool completely before slicing to ensure the filling sets beautifully.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/8th of pie)
- Calories: 410 kcal
- Sugar: 30g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 45mg
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