Mom's Easy Apple Pie is a classic dessert that's perfect for any occasion!
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
- Braeburn
- Winesap
- Pink Lady
- Jonagold
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!
Looking for other easy dessert recipes? Try these favorites:
- Shortcut Apple Pecan Date Bars
- Slow Cooker Baked Apples Recipe
- Easy Pecan Pie Bars
- 2-Ingredient Pumpkin Gingerbread
Mom's Easy Apple Pie
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 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
Instructions
- 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.
Recipe 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! 🙂
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!
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
Can I make this Apple Pie a lattice top? Will it make a difference if i make it that way? PLEASE respond ASAP
Thanks 🙂
Hi, Marybel! I imagine that it would work just fine! I’ve never tried it that way, only because I don’t have the patience to weave the lattice. 🙂 Otherwise, I think it would be delicious.
I’m 24 and this is my first pie! This perfectly simple recipie is exactly what I was looking for! It’s baking now but I can’t wait to try it! Thanks for sharing!
That’s wonderful, Jadeesha! This is the first pie that I ever made, too. You’ll love it!
This is the same recipe on the crust box.
Thanks for letting me know, Tad! That’s probably where my mom originally got it! 🙂 I will make a note of that in the post!
This looks delicious! I have a question I’m taking this to an event and would rather use the aluminum metal pans would this change anything?
Hi, Liz! No, I don’t think it should change the instructions at all. 🙂
I just made three of these pies one that is going to be consumed tomorrow and two on Thanksgiving should I wrap them after the cooking period and leave them out on counter or put them in fridge?
Hi, Robyn! You can keep baked apple pies at room temperature for up to two days. If the pie has been sliced, cover loosely with foil or plastic wrap. Apple pie will keep for an additional 2-3 days in the refrigerator, loosely covered with foil or plastic wrap.
Did you use a regular dish for baking or deep pie plate? Also can i use a ceramic dish? Thanks
Hey, Jessica! I used a regular pie plate (not deep dish). You can definitely use the ceramic dish, you just might have to adjust the cooking time slightly, so keep an eye on it. 🙂
My Pyrex pie dish is 91/2 in. Can I use that?
Thank You
Yes, I think that should be fine! 🙂
I am baking this Apple pie first thing in the morning to go with our after lunch with friends. I’ll let you know how things turn out. Thanks again. By: Pam
Awesome! Enjoy, Pam! My son loves it for breakfast. 🙂
What a gorgeous pie! It really is such a wonderful feeling when you pull a mountain of a pie out of the oven and it’s all golden brown and perfect!
I’m 28 and this is my first pie! This perfectly simple recipe is exactly what I was looking for! It’s baking now but I can’t wait to try it! Thanks for sharing!
I hope that you enjoyed it, Helena! It’s the first pie that I ever made, too. Such a great recipe to start with! 🙂
Two people with the same reviews word for word
Would the recipe be the same /cooking time etc… if I made with fresh blackberries (which I have on hand from our garden!)?
Hi, Brandy! I’ve honestly never tried this pie recipe with berries, so I’m not sure how it would work. If I have fresh blackberries, I always make this cobbler — it’s the BEST!!! https://www.theseasonedmom.com/the-best-berry-cobbler/ 🙂
Love this recipe!!
Thanks, Kelly! I’m so glad to hear that! 🙂
Hi Blair!!
I’m making the pie now, Its been in the over for 40 minutes, but I took it out to do the foil strips as you suggested, so I gave it an extra 15 minutes, as it was looking quite pale still!
How should the pie coloring look like when it is ready? Kindly let me know, as really I have no idea!
With muffins, I know!
Sami
Thanks
Hi, Sami! The pie should be a deep golden brown and flaky. Pale isn’t good, but neither is burned. 🙂 It’s similar to muffins or cookies — golden brown. Hope that helps, and enjoy the pie!
Is the pie crust sweet pastry or?
Thank you
Hi, Doriette! No, the pie crust is not sweet. It’s just a regular buttery, flakey pastry crust.
Hi, thanks for the recipe,
As it was branded as an easy apple pie, I had a go at it even though I had never tried it before. Disaster! No one told me to put a tray or foil under the glass pie plate. During baking, some of the apples seeped over the edge of the plate and onto the bottom of the oven, where it proceeded to burn and cover our whole apartment in thick smoke. So please please please , if you are catering to inexperienced cooks, please mention these little details for us newbies.
Thanks, Paul
As a ps, the pie came out great, the kids loved it! Totally worth the little hiccup.
Thank you! 🙂
This is my first apple pie.. the recipe was very easy to follow I just hope it turns out like your pics. Thank you and your mother
Thanks, Angie! I hope you enjoyed the pie!
Super easy and made for a great first pie. I will definitely be using this recipe again, but mine turned out a bit sour for my taste. Do you find that yours is also on the tarte side or maybe I should just choose a different apple other than granny smith for my own tastes?
Hi, Sheyla! The Granny Smith apples definitely give it a slightly tart taste, which we prefer as a contrast to the sweet pie. You can absolutely use a different apple if you don’t love that sweet-tart taste. I would recommend another firm-flesh apples (like Honeycrisp) so that the apple slices don’t turn to mush in the oven. 🙂
Can’t wait to try this recipe! I remember my mom putting a coat of butter or egg wash (can’t remember) on top before it goes in the oven, do you suggest that or go in dry? I wonder what difference it makes? Thanks!
Hi, Kelley! An egg wash or butter will help the crust to brown more. It won’t hurt anything, but I don’t think you need it here, because the crust tends to get plenty brown on its own. 🙂
I’m mad. My pie crust on the bottom was not cooked. The inside of the pie was all watery. Not happy. Worst. Pie. Ever.
Single dad here…
Im going to try this for Thanksgiving, for my two sons and I.
Can i add sugar, or butter, or egg wash to the crust? Or should I leave it alone?
Oooops, I just saw the post above mine in October where egg wash is mentioned
Hi, Richard! You can definitely add some sugar to the crust. I don’t think it needs any extra butter, but if you want a shiny browned finish, you can certainly use an egg wash. Totally up to you — but I think it’s perfect as it is. 🙂
Do I cook filling first before putting in crust ? I did not see this in instructions?
Nope, the apples will cook inside the crust in the oven. 🙂
Do I cook filling on stove . Before I put filling in crust??
Hi, Patsy! No, you don’t need to cook the filling before you put it in the pie crust. The filling will cook in the oven with the crust. Enjoy!
This pie is really delicious! The lemon is so bright and the Granny Smith are just the right amount of tart! Thanks for sharing! It will a staple pie for me, and as a beginner baker, I appreciate the simplicity, yet full flavored punch this pie brings! Good job mama! 🙂
Wonderful! I’m so glad that you liked it, Hope, and that it worked for you! I’m a “beginner” pie baker too, and this is always my go-to recipe. So simple!
Hi!
This will be my first pie! Was wondering if I can put that course sugar on top, like some pies you’d find in a bakery? And if so, when should I add it?
Thanks!
Yes! You can definitely add sugar to the top. I would add it just before baking so that it sticks to the dough. Enjoy! 🙂
I JUST DID THIS PIE. MY BOYFRIEND LOVED IT!! I GUESS THIS WILL BE MY GO TO RECIPE NOW ON EVERY THANKSGIVING. Thank you so much.
Yay! I’m so happy to hear that, Gabriela!
Does this pie freeze well?
Yes, you can freeze this pie either before OR after baking. It’s often best to freeze an unbaked pie, though, so that its texture and consistency later will be more like fresh pie.
This is a great recipe that I botched up by neglecting to put foil over the top so the crust was a bit more done than I wanted. Even so, it is so good I don’t even need to eat it with the vanilla ice cream I bought to go with it.
Thank you! 🙂