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My mom’s easy apple pie is the dessert that I grew up on, and my own children now love it as well! This simple, quick treat takes advantage of a shortcut store-bought crust and a flavorful no-cook filling — and nobody will ever know! With plenty of fresh apples and warm spices, plus a scoop of vanilla ice cream or a drizzle of caramel, this is the best apple pie recipe you’ll ever taste.

Side shot of a plate of easy apple pie with green apples in the background

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. Best of all, you don’t need to pre-cook the crust or the filling before assembling the pie. 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?

Apple pie in a glass dish on a wooden chest with flowers in the background

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 or Thanksgiving supper 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!

Process shot showing how to make an easy apple pie recipe

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. If you prefer a homemade crust, here is my favorite from-scratch all-butter double crust recipe.
  • 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.
  • Warm spices: I’ve added a few more warm spices to jazz it up a bit, while Mom’s original recipe used just cinnamon and nutmeg. You can adjust the seasoning as you like, using whatever you have on hand. My preferred “apple pie spice” blend includes cinnamon, nutmeg, allspice, ginger, and cardamom.
  • Salt: balances the sweetness in the filling and enhances the other flavors.
Stirring together apple pie filling

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 (which is what you’ll get if using softer apples, such as golden delicious)! 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 5-6 medium-sized apples, or about 2 pounds weighed before peeling and slicing.

Do you cook apples before making a pie?

No, you don’t! Yet another reason this pie is so darn easy. While you do have to peel the apples, you don’t have to pre-bake the crust (heck, you don’t even need a rolling pin) and you don’t have to pre-cook the fruit. Both the crust and the filling bake together in the oven.

Crimping edges of a pie crust

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.

  1. Press one pie crust into the pie plate. Cover with plastic wrap and chill in the refrigerator for a few minutes while you prepare the filling.
  2. Make the apple pie filling from scratch by stirring together the apple slices, sugar, flour, lemon juice, and seasoning.
  3. Transfer the apple mixture to the pie crust in the pan.
  4. Place the second pie crust on top of the fruit.
  5. Crimp the edges of the crust, then cut slits in the top to vent. Place the pie plate on a rimmed baking sheet to catch any juices that bubble over, if desired.
  6. Bake at 425°F for 40-45 minutes, until the apples are tender and the crust is golden brown.
  7. Cool for at least 2 hours before slicing and serving.
Close up front shot of a slice of easy apple pie with vanilla ice cream on top and caramel sauce

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.

Easy apple pie recipe on a table before slicing

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).

Overhead shot of a slice of apple pie on a red and white plate with a scoop of ice cream

Recipe Variations

  • Use a homemade pie crust instead of store-bought. This is my favorite all-butter double crust pie dough 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 Honeycrisp apples.
  • Adjust the spices. My mom originally just used cinnamon and nutmeg, but I’ve added a handful of other warm spices for an even more flavorful filling. Feel free to omit those spices that you don’t have on hand, or use others that you enjoy. A touch of cloves is also a nice addition!
  • For a “fancy” touch, brush the top crust with an egg wash (this helps it brown more and gives it a little shine) and sprinkle with coarse sugar and cinnamon before baking.
  • If you have a few extra minutes, you can follow these instructions to create a lattice crust on top of your pie.
Close up front shot of a slice of apple pie on a red and white vintage plate

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 colder 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.
  • You do not need to prick the bottom crust with a fork, since you’re not blind-baking the crust.
  • 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 butter pecan ice cream, freshly-whipped cream, or a drizzle of caramel sauce for a real treat!
Square side shot of a plate of easy apple pie with caramel and vanilla ice cream

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!

Close up shot of a bite of apple pie on a fork

More Apple Recipes to Try

Close up square side shot of a slice of easy apple pie with vanilla ice cream on top

Mom’s Easy Apple Pie

4.82 from 27 votes
Prep: 30 minutes
Cook: 40 minutes
Cooling 2 hours
Total: 1 hour 10 minutes
Servings 8 people
Calories 323 kcal
Mom’s Easy Apple Pie is a classic dessert that’s perfect for any occasion!

Ingredients
  

  • 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 5-6 apples; approximately 2 lbs. before peeling and slicing)
  • ¾ cup sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • teaspoon ground cardamom
  • Optional for serving: vanilla ice cream or whipped cream; caramel sauce

Instructions

  • Preheat oven to 425°F. Bring refrigerated pie crusts to room temperature.
  • Unroll 1 pie crust and press it into a 9-inch glass pie plate. Cover and chill the crust for 10-15 minutes while you prepare the filling (the cold pastry will yield an flakier crust).
  • 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 or crimp.
  • Cut slits in the top of the pie (to allow the 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.

Video

Notes

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! 🙂
  • 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 you slice it and serve it. 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! A drizzle of caramel sauce is also great.
  • Make your own pie crust from scratch. This is my favorite all-butter double crust 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.
  • Adjust the spices. My mom originally just used cinnamon and nutmeg, but I’ve added a handful of other warm spices for an even more flavorful filling. Feel free to omit those spices that you don’t have on hand, or use others that you enjoy. A touch of cloves is also a nice addition!

Nutrition

Serving: 1sliceCalories: 323kcalCarbohydrates: 54gProtein: 3gFat: 11gSaturated Fat: 3gSodium: 247mgPotassium: 141mgFiber: 3gSugar: 28gVitamin A: 50IUVitamin C: 5mgCalcium: 16mgIron: 1.3mg
Keyword: apple pie, apples, easy apple pie, pie
Course: Dessert
Cuisine: American
Author: Blair Lonergan

This post was originally published in August, 2018. It was updated in June, 2022.

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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Comments

  1. Will anything change if I were to use an aluminium pie pan? I don’t have the glass pans. And to reduce the mess and dish load I figured aluminum would be better. Thoughts? Any adjustments to cooking time?

    1. Hi, Kelly! I don’t think you should need to do anything different with the aluminum. It’s not too dark, so it shouldn’t cook any faster. Just be careful because those foil pans can be really flimsy. 🙂

  2. I use the piecrust that comes already in those aluminum pans n yes they are flimsy but I try to be very careful with them it’s best to have a cookie sheet under your pie when cooking bc it’s tends to leak out n I’m getting ready to make another n I hope that this comes out better than the last 2 I made my mom loves them every time I make them I don’t feel that way about them every time but she does good luck if you have not done it yet n if you already done made your pie I hope it was a success Rose Stines

  3. I have a question for you can I cut up the apples n put them in water so I can have them ready for the next day ? Fix the rest of it next day since everything takes me awhile to do like cutting the apples that’s what takes me so long bc my hands don’t work like they used to n do I need to add something to the water so they don’t turn on me please let me know soon thanks Rose Stines

    1. Hi, Rose! I’ve never tried soaking the apples in water to keep them from browning before using in a pie, so I can’t speak to whether or not that would work. I think it would probably be fine to prep the apples the night before, toss them with a bit of lemon juice (which will help to prevent some browning), and store them in a Ziploc bag or other airtight container. They will brown some, but that shouldn’t matter since you’re baking them anyway. Hope that helps!

  4. 5 stars
    I have to make a homemade pie crust tomorrow…..do I have to pre bake it before I add the apples? I’m making your delicious apple pie for Thanksgiving. Thank you!

    1. Hi, Julie! No, whether you use a store-bought crust or a homemade crust, there’s no need to par-bake the crust before adding the filling in this recipe. Happy Thanksgiving!

  5. So I accidentally used 2/4 too much nutmeg… I added an extra 1/4 of cinnamon. Do you think it will still taste okay?? This is my first time baking a pie and I really want it to taste good… Christmas Eve is tomorrow and I don’t have time to make another before having dinner at my brothers. Please tell me I didn’t ruin the whole thing.

    1. Hi, Christina! The extra cinnamon is absolutely no problem. I don’t know how much nutmeg you used, but a little more spice should be totally fine. Hope you have a Merry Christmas!

    1. Hi, Dana! I wouldn’t turn the temp down. You should be fine without the foil. I don’t always cover the edges, and the edges of the crust don’t burn. They just get a bit darker than the top…hopefully you won’t mind! 🙂

  6. Hi, Sam! I noted that in the recipe and gave credit to the original Pillsbury recipe in both the post and in the recipe. 🙂

  7. hi! first time pie-baker here. what do you suggest i bake this pie at? also, how can i make a homemade crust? and lastly, what do i bake this in? sorry i bet you can tell i am lost. thanks though. -carmen

    1. Hi, Carmen! This is a great recipe to start with. If you prefer to use homemade crust rather than store-bought, here is my favorite made-from-scratch crust recipe: https://www.theseasonedmom.com/buttermilk-pie/ You’ll need to double the crust so that you have a top and bottom, though. Bake at 425 degrees F in a 9-inch glass pie plate (those instructions are all specified in the printable recipe box above). Hope that helps!

  8. Question:
    We are traveling 5 hours for Thanksgiving, could I prep the pie first and travel with it, and bake there, or would you suggest cooking first and freezing then travel?

    1. Hi, Jaymee! I would NOT assemble the pie and bake it there. If made ahead without baking, the pastry crust can become too wet and end up soggy after baking.

      Your best bet is to bake the pie in advance, cool it, and pop it in the freezer. Once you’re ready to serve, simply allow it to thaw at room temperature. You can also reheat the pie for 15 minutes (or until warmed through) in a 425 F oven so everyone gets a nice warm slice after dinner.

  9. Hi! I am going to make your pie for Thanksgiving and this will be my first time making on? If I buy the apple pie spice do I still need to add all the other spices listed in tve recipe or not? And also how much apple pie spice should I use if not? I was thinking of using cinnamon and apple pie spice. Thanks!

    1. Hi, Sarah! No, if you buy the apple pie spice, then you don’t need to use the other spices (since apple pie spice already includes cinnamon, nutmeg, etc.). I would use a total of 2 teaspoons of apple pie spice. Hope you enjoy!