My mom’s Easy Apple Pie is the dessert that I grew up on, and my own children now describe it as “perfect!” This simple, flavorful treat takes advantage of a shortcut store-bought crust — and nobody will ever know!
I’m definitely NOT a dessert baker. I can whip up a quick dump-and-bake pasta dinner in minutes, or throw some ingredients in a slow cooker for a cozy pot roast, but when it comes to accurately measuring and weighing ingredients for a moist, fluffy cake…forget it. I don’t have the patience or the desire!
I say all of that so that you understand — this is a homemade apple pie recipe for those of us who “don’t bake.” Best of all, it’s fool proof…and it comes out perfectly every single time!
Whether it was intentional or by observation, I learned just about everything that I know in the kitchen from my mom. She is an amazing home cook, and she has always used smart, simple shortcuts to create easy recipes with minimal effort.
When I moved into my first apartment as a 21-year-old who had just graduated from college, my mom gifted me this little journal that is full of her hand-written recipes from my childhood. She picked my favorites and she put them all in one place. How awesome is that?
I cook from my mom’s recipes on a regular basis, and this easy apple pie is a consistent winner. I bring it to potlucks, share it at cookouts, and offer it as a dessert to finish off meals with friends and family. It’s ideal for that dinner party that you’re hosting because you can bake the pie in advance and leave it sitting on your countertop until you’re ready to serve it. No last-minute hassle!
My mom made this pie so often when we were growing up that it kind of became her “signature” dessert. It was the treat that we eagerly expected — especially in the fall — whenever there was a special occasion.
I have since learned that “Mom’s” apple pie recipe is just slightly adapted from a Pillsbury recipe that she got many years ago — but in my mind, Mom deserves all of the credit!
WHAT ARE THE INGREDIENTS FOR AN APPLE PIE?
Here’s one reason that this recipe is so great! The ingredient list is short and you can find everything that you need in a regular ole’ grocery store (nice for those of us who live in the middle of nowhere and don’t have access to fancy gourmet shops).
You’ll start with peeled, thinly sliced apples, sugar, all-purpose flour, a squeeze of lemon juice, cinnamon, nutmeg and salt.
And forget about a from-scratch pie crust! We use the refrigerated pie crusts from Pillsbury (which come in a set of two per box), and everyone always asks if I made it from scratch! This crust fools my guests every time.😀
WHAT IS THE BEST KIND OF APPLE TO USE IN AN APPLE PIE?
This is important, friends! My mom insists that you only use Granny Smith apples! This is for two main reasons:
- they offer a nice balance of sweet-and-tart flavors; and
- the Granny Smith apples have a firm flesh that doesn’t break down and turn to mush as they bake.
Can you see the nice slices of apple in this pie? They’re tender, but still in tact. Nobody wants applesauce in a pie!
If you’re looking for a good substitute for the Granny Smith apples, I would suggest another similar variety with a firm flesh that won’t break down too easily. Other nice apples for baking include:
- Honey Crisp
- Pink Lady
You’ll need 6 cups of thinly sliced, peeled apples (about 6 medium apples). Combine the apples with the sugar, flour, lemon juice, and seasoning, and your filling is complete!
Then it’s time for the crust. Gently unroll one pie crust and press it into a 9-inch glass pie plate. You want to make sure that the pie crust is at room temperature so that you can easily unroll it without tearing the crust.
To bring the crust to room temperature, you can either let it sit on the counter for about 15 minutes or put it in the microwave for about 10 seconds.
Transfer the filling to the plate. I know that it looks like a lot of apples, but they will cook down as they bake.
Next, unroll the second pie crust and lay it on top of the apples. You will have some overhang, which you can pinch and seal with the bottom crust.
Don’t worry — this doesn’t have to be perfect! I love that apple pie is a rustic dessert, and it tastes amazing regardless of whether or not you’ve got a fancy crimp on the edges.
Cut slits in the top (to allow steam to vent), and then pop it in the oven!
HOW LONG DO YOU COOK APPLE PIE?
This apple pie bakes in a 425-degree F oven for about 40 minutes.
Halfway through the baking time (after 15-20 minutes), I suggest that you lightly cover the edges of the crust with strips of aluminum foil. This will prevent the edges from burning or getting too dark while the rest of the pie bakes.
Allow the pie to sit on the counter on a wire rack to cool for about 2 hours before you slice it and serve it!
It’s obviously delicious on its own (hey, breakfast!)…
but it’s even better with a scoop of vanilla ice cream on top!
This easy apple pie recipe is the definition of All-American comfort food, and it certainly wins a blue ribbon in our minds. I hope that your family enjoys it as much as we do!
If you’ve tried Mom’s Easy Apple Pie or any other recipe on The Seasoned Mom, then don’t forget to rate the recipe and leave me a comment below! You can follow me on Facebook, on Instagram, on Pinterest, and on Twitter!
Mom's Easy Apple Pie
Mom's Easy Apple Pie is a classic dessert that's perfect for any occasion!
- 1 box (14.1 oz.) refrigerated pie crusts (I use Pillsbury brand, which has 2 crusts in each box)
For the Filling:
- 6 cups peeled, thinly sliced Granny Smith apples (about 6 medium apples)
- ¾ cup sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- ¾ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- Optional for serving: vanilla ice cream
- Preheat oven to 425 degrees F. Bring refrigerated pie crusts to room temperature.
- Unroll 1 pie crust and press it into a 9-inch glass pie plate.
- In a large bowl, toss together all of the filling ingredients.
Transfer filling to the pie plate. Unroll the second pie crust and place it on top of the apples.
- Tuck the extra top crust under the bottom crust edge, pinching together with your fingers to seal.
Cut slits in the top of the pie (to allow steam to vent).
- Bake for 40-45 minutes, or until apples are tender and crust is golden brown. About halfway through the baking time, cover the edge of the crust with strips of aluminum foil to prevent the edges from becoming too dark.
- Cool pie on a wire rack for at least 2 hours before slicing and serving.
This is a great prep-ahead dessert! Just leave it to sit on your counter for a few hours before serving!
Don't forget the vanilla ice cream. It's the perfect topping!
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