Name: Mom's Easy Apple Pie
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Ingredients: 1 box (14.1 oz.) refrigerated pie crusts ((I use Pillsbury brand, which has 2 crusts in each box)); 6 cups peeled, thinly sliced Granny Smith apples ((about 6-8 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 or whipped cream

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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, quick treat takes advantage of a shortcut store-bought crust -- and nobody will ever know! With plenty of fresh apples and warm spices in the filling, this is the best easy apple pie recipe you'll ever taste.

How to Make Easy Apple Pie | 1-Minute Video

Easy Apple Pie Recipe with Store Bought Crust

This is an easy homemade apple pie recipe for those days when you don't have time to whip up a buttery, flaky crust from scratch. The filling comes together in minutes with warm spices and loads of fresh apples, so it tastes like it came from Grandma's kitchen. The pie is 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!

Ingredients for Apple Pie

This is just a quick overview of the simple ingredients that you'll need for a classic apple pie recipe. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.

Pie crust: your favorite pie crust will work, so feel free to make it from scratch if you like. My mom always uses a box of refrigerated Pillsbury pie crusts, so that's what I've shown here.
Apples: sweet-and-tart Granny Smith apples work best for the filling.
Sugar: to sweeten the filling.
All-purpose flour: to thicken the filling.
Lemon juice: a bright, acidic touch. It balances the sweetness of the fruit and enhances the apples' natural flavors.
Cinnamon, nutmeg and salt: spices that season the filling.

What are the best apples for apple pie?

This is important, friends! My mom insists that you only use Granny Smith apples 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! That said, 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 good baking apples include:

Honey Crisp
Braeburn
Winesap
Pink Lady
Jonagold

How many apples for apple pie?

The recipe calls for 6 cups of thinly sliced, peeled apples. The total number of apples will vary depending on the size of the fruit. In general, for this pie you will likely need about 6-8 medium-sized apples, or about 2 pounds of medium-sized apples.

Do you cook apples before making a pie?

No, you don't! Yet another reason this pie is so darn easy. You don't have to pre-bake the crust and you don't have to pre-cook the fruit. Both the crust and the filling bake together in the oven.

How to Make Quick and Easy Apple Pie

Bring the pie crust to room temperature before you get started so that it's easier to unroll without ripping.

Press one pie crust into the pie plate. Cover and chill in the refrigerator for a few minutes while you prepare the filling.
Make the apple pie filling from scratch by stirring together the apples, sugar, flour, lemon juice, and seasoning.
Transfer the filling to the pie crust in the plate.
Place the second pie crust on top of the fruit.
Crimp the edges of the crust, then cut slits in the top to vent.
Bake at 425° F for 40-45 minutes, until the apples are tender and the crust is golden brown.
Cool for at least 2 hours before slicing and serving.

Storage

This pie does not need to be refrigerated right away. According to the U.S. Department of Agriculture, fruit pies made with sugar can be stored at room temperature for up to two days. We typically store the pie in the refrigerator after the first day, and then reheat individual slices in the microwave as necessary. The pie will keep for 3-4 days, but the crust tends to get soggy as it sits.

Can you freeze apple pie?

Yes! Wrapped tightly, the baked apple pie will last for up to 4 months in the freezer. Thaw the pie at room temperature, then reheat in a 350°F oven until warmed through (about 30 minutes).

Recipe Variations

Make your own pie crust from scratch. This is my favorite all-butter recipe.
Use a variety of apples for more complex flavor. Just make sure that you're picking firm apples that won't break down during baking. For instance, try a combination of Granny Smith and Honey Crisp apples.
Add more warm spices like cloves, ginger and allspice.

Tips for the Best Apple Pie Recipe

Let the pie crust come to room temperature before you try to unroll it. Otherwise the cold pastry may tear or crack.
Once the dough is unrolled, I like to cover the dish and chill it in the refrigerator for about 10-20 minutes before I add the filling. This isn't necessary, but the cold pastry yields a flakier pie crust! You can do the same for the top layer -- unroll the dough at room temperature, then cover and chill the dough before topping the pie.
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 slicing. This gives the filling a chance to set.
Top each slice of pie with vanilla ice cream or freshly-whipped cream for a real treat!

This homemade 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!

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