The Best Easy Apple Pie Recipe

I’m sharing my mom’s famous Homemade Pie Crust Recipe and why I always make extras to freeze so my next pie comes together much faster.

I always thought the secret was the pie crust, my Homemade Pie Crust Recipe practically disappears on your tongue. When I pack the apple filling into that light flaky shell something unexpected happens, like everyone stands a little straighter at the first bite.

This Apple Pie Recipe Easy is the one I reach for when I need a no fuss dessert with real flavor. I wont lie, sometimes my edges are rough, sometimes I rush, but the result?

People ask for seconds and I shrug like its no big deal. Its the kind of recipe that keeps you coming back.

Ingredients

• Apples: tart crisp fruit, good fiber and vitamin C, give natural sweetness.
• Butter: cold rich fat that makes crust flaky, adds mellow dairy flavor.
• Flour: mostly carbs and some protein, gives structure but not much fiber.
• Granulated sugar: pure sweetener, adds bulk and browning, it’s got no nutrients.
• Brown sugar: sweet with slight molasses taste, adds moisture and deeper flavor.
• Cinnamon: warm spice, tiny calories, makes pie smell amazing and cozy.
• Lemon juice: adds bright acidity, prevents browning, tiny vitamin C boost.
• Egg wash: beaten egg gives shiny golden top and helps toppings stick, yep.

Ingredient Quantities

• Pie crust (makes one 9-inch double crust)
• 2 1/2 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon fine salt
• 1 cup (2 sticks) unsalted butter, very cold cubed
• 1/4 to 1/2 cup ice cold water
• Apple filling
• 6 to 7 medium tart apples (about 2 to 2 1/2 lb) peeled and sliced
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/4 cup (4 tablespoons) all-purpose flour
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• Pinch of salt
• 1 tablespoon lemon juice
• 2 tablespoons unsalted butter
• Egg wash and finish
• 1 large egg
• 1 tablespoon milk or cream
• Coarse sugar or turbinado sugar for sprinkling, optional

How to Make this

1. Make the crust: stir together 2 1/2 cups all purpose flour, 1 tablespoon granulated sugar and 1 teaspoon fine salt in a bowl. Cut in 1 cup (2 sticks) very cold unsalted butter, cubed, with a pastry cutter, two forks or a food processor until pieces are about pea size. Sprinkle in 1/4 cup ice cold water, tossing gently, add up to 1/4 cup more only as needed so dough just holds together. Divide into two disks, wrap and chill at least 1 hour. (Makes one 9 inch double crust; you can freeze extra dough for later.)

2. Prep the apples: peel, core and slice 6 to 7 medium tart apples (about 2 to 2 1/2 lb) into 1/4 inch slices. Put them in a large bowl and toss with 1 tablespoon lemon juice so they don’t brown.

3. Make the filling: in a small bowl mix 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 1/4 cup (4 tbsp) all purpose flour, 1 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg and a pinch of salt. Toss this dry mix with the sliced apples until evenly coated.

4. Roll and fit bottom crust: on a lightly floured surface roll one chilled dough disk to about a 12 inch circle, lift into a 9 inch pie pan, ease down without stretching, trim to about 1/2 inch overhang. Don’t work the dough too much or it gets tough.

5. Assemble filling: pile the apple mixture into the prepared bottom crust and dot the top with 2 tablespoons unsalted butter cut into small pieces.

6. Top crust: roll the second dough disk to about 12 inches and place over the apples, or make a lattice if you like. Trim excess leaving about 1/2 inch overhang, fold and crimp edges to seal. Cut a few vents in a solid top so steam can escape.

7. Egg wash and finish: whisk 1 large egg with 1 tablespoon milk or cream and brush the entire top crust, especially the edges. Sprinkle coarse or turbinado sugar on top if you want extra sparkle and crunch.

8. Bake: set the pie on a rimmed baking sheet and bake in a preheated 425°F oven for 20 minutes. Then lower temperature to 375°F and bake another 35 to 45 minutes until the crust is deep golden and juices are bubbling. If edges brown too fast cover them loosely with foil.

9. Cool and serve: let the pie cool at least 2 hours so the filling sets, slice and serve. Tip: make extra crust disks, freeze flat in a zip bag and you’ll cut prep time next time. Also using very cold butter and ice water is the trick for a flaky, melt in your mouth crust.

Equipment Needed

1. Large mixing bowl and a small bowl for the dry mix, you’ll use both
2. Pastry cutter or 2 forks or a food processor to cut the cold butter into pea size bits
3. 9-inch pie pan, metal or glass, whatever you have
4. Rolling pin and a lightly floured surface for rolling the dough out
5. Measuring cups and spoons for flour, sugars, spices and water
6. Knife, vegetable peeler and an apple corer or small scoop to speed prep
7. Pastry brush for the egg wash
8. Rimmed baking sheet to catch any drips in the oven
9. Spatula or wooden spoon for tossing the apples and scraping the bowl
10. Cooling rack so the pie can set for at least 2 hours before slicing

FAQ

The Best Easy Apple Pie Recipe Substitutions and Variations

• Pie crust (makes one 9-inch double crust): Use two store-bought refrigerated pie crusts — way faster, just unroll and press into the pan, still flaky enough.
• 1 cup (2 sticks) unsalted butter, very cold cubed: Swap with 1 cup vegetable shortening or use half butter half shortening for extra flakiness; for dairy free try solid coconut oil but expect a faint coconut note.
• 1/4 cup (4 tablespoons) all-purpose flour (in filling): Use 2 to 3 tablespoons cornstarch or tapioca starch for a clearer, gluten free filling, just mix with the sugars first so it doesnt clump.
• 1 large egg + 1 tablespoon milk or cream (egg wash): For egg free brush with milk or a plant milk, or mix a little maple syrup into the plant milk for shine; plain milk works fine too for color.

Pro Tips

– Keep every thing cold, seriously. Cold butter and ice water are why the crust flakes, so work fast, chill the dough if it warms up, and even pop the assembled pie in the fridge for 15 to 30 minutes before baking so it holds its shape.
– Stop the soggy bottom: toss the apple slices with a tablespoon or two of cornstarch or potato starch in addition to the flour, let them sit 10 minutes and pour off any obvious excess juice before filling. That extra starch helps the juices thicken without making the apples gummy.
– Use a mix of apples and slice them all the same thickness. One tart variety and one sweeter variety gives depth, and uniform slices cook evenly so you dont get some mushy and some underdone.
– Egg wash and timing matter. Brush right before it goes in, save a little wash to touch up partway through if the top isnt browning, and when the edges start getting too dark cover them loosely with foil or a pie shield. Let the pie cool at least a couple hours or the filling will be runny when you slice it.

The Best Easy Apple Pie Recipe

Recipe by Tina Braven

0.0 from 0 votes

I’m sharing my mom’s famous Homemade Pie Crust Recipe and why I always make extras to freeze so my next pie comes together much faster.

Pin

Servings

8

servings

Calories

533

kcal

Equipment: 1. Large mixing bowl and a small bowl for the dry mix, you’ll use both
2. Pastry cutter or 2 forks or a food processor to cut the cold butter into pea size bits
3. 9-inch pie pan, metal or glass, whatever you have
4. Rolling pin and a lightly floured surface for rolling the dough out
5. Measuring cups and spoons for flour, sugars, spices and water
6. Knife, vegetable peeler and an apple corer or small scoop to speed prep
7. Pastry brush for the egg wash
8. Rimmed baking sheet to catch any drips in the oven
9. Spatula or wooden spoon for tossing the apples and scraping the bowl
10. Cooling rack so the pie can set for at least 2 hours before slicing

Ingredients

• Pie crust (makes one 9-inch double crust)

• 2 1/2 cups all-purpose flour

• 1 tablespoon granulated sugar

• 1 teaspoon fine salt

• 1 cup (2 sticks) unsalted butter, very cold cubed

• 1/4 to 1/2 cup ice cold water

• Apple filling

• 6 to 7 medium tart apples (about 2 to 2 1/2 lb) peeled and sliced

• 3/4 cup granulated sugar

• 1/4 cup packed light brown sugar

• 1/4 cup (4 tablespoons) all-purpose flour

• 1 teaspoon ground cinnamon

• 1/8 teaspoon ground nutmeg

• Pinch of salt

• 1 tablespoon lemon juice

• 2 tablespoons unsalted butter

• Egg wash and finish

• 1 large egg

• 1 tablespoon milk or cream

• Coarse sugar or turbinado sugar for sprinkling, optional

Directions

• Make the crust: stir together 2 1/2 cups all purpose flour, 1 tablespoon granulated sugar and 1 teaspoon fine salt in a bowl. Cut in 1 cup (2 sticks) very cold unsalted butter, cubed, with a pastry cutter, two forks or a food processor until pieces are about pea size. Sprinkle in 1/4 cup ice cold water, tossing gently, add up to 1/4 cup more only as needed so dough just holds together. Divide into two disks, wrap and chill at least 1 hour. (Makes one 9 inch double crust; you can freeze extra dough for later.)
• Prep the apples: peel, core and slice 6 to 7 medium tart apples (about 2 to 2 1/2 lb) into 1/4 inch slices. Put them in a large bowl and toss with 1 tablespoon lemon juice so they don't brown.
• Make the filling: in a small bowl mix 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 1/4 cup (4 tbsp) all purpose flour, 1 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg and a pinch of salt. Toss this dry mix with the sliced apples until evenly coated.
• Roll and fit bottom crust: on a lightly floured surface roll one chilled dough disk to about a 12 inch circle, lift into a 9 inch pie pan, ease down without stretching, trim to about 1/2 inch overhang. Don't work the dough too much or it gets tough.
• Assemble filling: pile the apple mixture into the prepared bottom crust and dot the top with 2 tablespoons unsalted butter cut into small pieces.
• Top crust: roll the second dough disk to about 12 inches and place over the apples, or make a lattice if you like. Trim excess leaving about 1/2 inch overhang, fold and crimp edges to seal. Cut a few vents in a solid top so steam can escape.
• Egg wash and finish: whisk 1 large egg with 1 tablespoon milk or cream and brush the entire top crust, especially the edges. Sprinkle coarse or turbinado sugar on top if you want extra sparkle and crunch.
• Bake: set the pie on a rimmed baking sheet and bake in a preheated 425°F oven for 20 minutes. Then lower temperature to 375°F and bake another 35 to 45 minutes until the crust is deep golden and juices are bubbling. If edges brown too fast cover them loosely with foil.
• Cool and serve: let the pie cool at least 2 hours so the filling sets, slice and serve. Tip: make extra crust disks, freeze flat in a zip bag and you'll cut prep time next time. Also using very cold butter and ice water is the trick for a flaky, melt in your mouth crust.

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.

Nutrition Facts

• Serving Size: 237g
• Total number of serves: 8
• Calories: 533kcal
• Fat: 24g
• Saturated Fat: 15g
• Trans Fat: 0.6g
• Polyunsaturated: 0.7g
• Monounsaturated: 5.9g
• Cholesterol: 23mg
• Sodium: 300mg
• Potassium: 145mg
• Carbohydrates: 75.4g
• Fiber: 4.5g
• Sugar: 37.8g
• Protein: 5.4g
• Vitamin A: 225IU
• Vitamin C: 6.8mg
• Calcium: 15mg
• Iron: 0.69mg