My mom’s easy apple pie comes together fast with a store-bought crust and no need to pre-cook the filling. Tart Granny Smith apples and warm spices make it taste just like homemade (no one will know you used a shortcut)!
If you love easy pie recipes as much as we do, be sure to try this chocolate pudding pie, our favorite easy pecan pie, and this decadent peanut butter pie, too!
Table of Contents
My mom made this pie so often when we were growing up that it became her “signature” dessert — the one that friends and family expected at special occasions (especially in the fall). I have since learned that “Mom’s” apple pie recipe is adapted from a Pillsbury recipe that she found many decades ago, but we’ve now improved the method, ingredients, and process to make it even better!
Before You Get Started
A few simple tips will help you get the best results every time:
- Use firm baking apples like Granny Smith (or mix with Honeycrisp for balanced sweet-tart flavor) so the slices hold their shape.
- Keep the crust chilled until assembly for the flakiest texture.
- Don’t skip the vent slits; they release steam and prevent soggy crust.
- Protect the edges of the crust with foil after the first 15-17 minutes so they don’t get too dark, and tent the top of the pie loosely with foil after the first 30 minutes to avoid excessive browning.
- Cool completely before slicing so the filling sets.
Store-Bought vs. Homemade Crust
My mom always uses store-bought Pillsbury refrigerated pie crusts, which are a great shortcut. If you prefer a homemade pie crust, that works too! Use your favorite double-crust recipe, or try my favorite all-butter pie crust. Allow plenty of time for the crusts to chill before you assemble the pie.
How to Make Easy Apple Pie
Let’s walk through this together so you know exactly what to expect. I’ve included some tips here that you won’t find in the recipe card, too:
Step 1: Prep the Crust and Oven
Unroll one pie crust. On a lightly floured surface, roll out the crust so that it’s about 1/4-inch larger in diameter all the way around. Press it into a 9-inch pie plate. Place the crust in the fridge to chill while you make the filling. Meanwhile, preheat the oven to 425°F.
** Tip: Rolling out the bottom crust is an extra step. You can skip this part if you’re in a hurry, but the larger bottom crust makes it easier to seal the edges so that the juices from the filling don’t leak out during baking.
Step 2: Slice the Apples and Mix the Filling
Peel and thinly slice about six cups of apples. I use Granny Smith apples, but you can also try a combination of Granny Smith and another firm, sweeter apple (like Honey Crisp, Fuji, or Braeburn) for a sweet-tart flavor. Toss them with sugar, flour, lemon juice, and your spice mix of cinnamon, nutmeg, ginger, allspice, and cardamom. Taste a slice; if it’s too tart, add a touch more sugar.
** Tip: Since we’re not pre-cooking the filling, it’s important to slice the apples thinly so they cook evenly and soften by the end of the baking time.
Step 3: Assemble the Pie
Pour the apple filling into your chilled crust. Brush the edge of the bottom crust with an egg wash.
Place the second crust on top, trim off a little bit of the excess dough on the top crust, press to seal the edges, and tuck the edges under.
Pinch, press with a fork, or crimp the dough.
Cut a few slits in the top to let steam escape. Brush the top of the crust with egg wash and sprinkle with coarse sugar if desired.
** Tip: The egg wash is optional, but adds a nice shine to the crust while the coarse sugar offers great texture.
Step 4: Bake Until Golden
Bake the pie for about 38 to 45 minutes, until the filling is bubbling and the crust is golden brown. After the first 15 to 17 minutes, check the edges of the crust. If they’re turning dark, cover them with strips of foil or with a pie shield. After the first 30 minutes, you may need to loosely cover the top of the pie with foil so that it doesn’t get too dark.
Step 5: Cool Before Slicing
Let the pie cool on a wire rack for at least 2 hours. This gives the filling time to set so your slices hold together nicely.
** Tip: Resist cutting too early. A little patience here makes for much prettier slices.
Variations and Customizations
- Use a variety of apples for more complex flavor. We 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. If you prefer a less-tart filling, feel free to use another firm-flesh apple like Honey Crisp, Fuji, Braeburn, Winesap, Pink Lady, or Jonagold.
- Adjust the spices. My preferred “apple pie spice” blend includes cinnamon, nutmeg, allspice, ginger, and cardamom. Feel free to omit any spices that you don’t have on hand, or use others that you enjoy. A touch of cloves is also a nice addition.
- If you have a few extra minutes, you can follow these instructions to create a lattice crust on top of your pie.
- A handful of dried cranberries or chopped pecans stirred into the filling makes a festive holiday twist.
- Top a slice of pie with vanilla ice cream or whipped cream. For something a little different, drizzle warm caramel sauce over the pie or serve it with a slice of sharp cheddar cheese (a New England tradition that pairs wonderfully with the sweet-tart apples).
Preparation and Storage Tips
- Make Ahead: Apple pie stores well, which makes it great for holidays. You can prep the filling a day in advance and keep it covered in the fridge. Assemble the pie and refrigerate it for a few hours before baking if you’re short on time.
- Storing: Leftovers keep at room temperature for a day or two, or in the fridge for up to 5 days.
- Freezing: Freeze the baked pie for up to 4 months. Reheat at 350°F for 30 minutes (tent with foil to prevent excessive browning).
** Tip: If freezing, wrap the pie tightly in plastic wrap and foil to protect it from freezer burn.
Frequently Asked Questions
Do I cook the apples before making pie?
No, you don’t need to pre-cook the filling for this recipe. Just thinly slice the fresh apples, add them to the crust, and let them soften in the oven.
Can I skip peeling the apples?
You can, but the texture will be a bit tougher. Most folks prefer the pie without skins.
What’s the best thickener for apple pie filling?
This recipe uses a little flour to thicken the juices that the apples release while baking. Cornstarch is another good option. Use about 1 ½-2 tablespoons of cornstarch for this recipe.
How do I keep the bottom crust from getting soggy?
Make sure to chill your bottom crust before adding the filling and bake the pie long enough for the crust to crisp up.
Can I freeze this pie before baking?
Yes! In fact, freezing before baking often yields a better texture than freezing after, since the crust stays crisp and flaky. To freeze before baking, assemble the pie, but don’t cut the vents or top with the egg wash and sugar. Wrap the pie tightly in plastic wrap and then another layer of foil. Bake directly from frozen, adding time as needed to cook through. Tent with foil to prevent excessive browning.
Related Recipes
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!
– Hope
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Mom’s Easy Apple Pie
Equipment
- 9-inch glass pie plate
Ingredients
For the Crust
- 1 (14.1 ounce) box refrigerated pie crusts (I use Pillsbury brand, which has 2 crusts in each box)
- Egg wash (1 egg whisked with 1 tablespoon of water)
- Optional: coarse sugar (for topping)
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
- ⅛ teaspoon ground cardamom
- Optional for serving: vanilla ice cream or whipped cream; caramel sauce
Instructions
- Preheat the oven to 425°F. Bring the refrigerated pie crusts to room temperature. Unroll 1 pie crust. On a lightly floured surface, roll out the pie crust so that it's about 1/4-inch wider all the way around (you can skip this step if you don't want to bother with rolling, but it makes the crust easier to seal and pinch together with the top crust later). Press the crust it into a 9-inch glass pie plate. Cover and chill 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 the filling to the pie plate. Brush the edge of the bottom crust with an egg wash.
- Unroll the second pie crust and place it on top of the apples. If there's a lot of extra dough hanging over the edge on the top crust, you can trim some of that excess dough off. Press the top crust to the edge of the bottom crust so that the two crusts are completely sealed around the edges.
- Tuck any excess dough under and crimp the edges with your fingers or with a fork.
- Brush the top of the crust with egg wash and sprinkle with coarse sugar (this step is optional, but gives the crust a nice shine and some great texture). Cut a few slits in the top of the pie (to allow the steam to vent).
- Bake for 38-45 minutes, or until the apples are tender and the crust is golden brown. After about 15-17 minutes, check the crust and cover the edges with foil or a pie shield if they're getting dark. At about the 30-minute mark, you may need to cover the entire top of the crust loosely with foil to prevent burning.
- Cool the pie on a wire rack for at least 2 hours before slicing and serving.
Notes
Nutrition
Fantastic, easy, delicious recipe…. It is the perfect combo of sweet & tart. I have made this numerous times since I first found it (I have it memorized now) and everybody loves it! My family thinks I’m a genius xoxo
– Annemarie
Originally published in August, 2018, this post was updated in October, 2025.
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! 🙂
I’m 24 and this was my first pie… it turned out so well and tastes AMAZING! I cut into it a little early because I couldn’t wait, and it is a little runny but I think the syrup will thicken up as it sits. 10/10, can’t wait to make it again!
Thanks, Hailey!!
I added some salted caramel chips to the apple mixture. And, because I didn’t want to make my pie crust from scratch tonight, I used the second crust in a pack of two frozen crusts, rolled it out a bit, and used it for the top crust. We are looking forward to enjoying pie tonight for dessert.
Sounds great, Valerie! I hope you enjoyed that pie! 🙂
Can I freeze the filling to make a pie later?
Hi, Rebecca! I haven’t tried that, but I think it would be fine. The fruit will be soft when thawed (and maybe even mushy), so keep that in mind. Maybe it doesn’t bother you, but if you prefer a crisp-tender or firmer apple in your pie filling, you might not care for that texture. Also, I would strain off any excess liquid that the apples release after thawing.
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!
I have made my number 4 apple pie n I didn’t have any grannysmiths apples I only pink lady’s n fugi n little red apples so I tried my luck with the pink lady’s n the fugi apple n it was very good when it got done but it got kinda( just little bit) scorched on one side on the bottom but it didn’t change the taste of the pie at all n I just that changing the apples didn’t cause that n that’s it’s ok to change the apples bc I only can do with what I have n I still got more apples n right now I got some pink ladies n some little red apples will they be ok to use next time thanks for this recipe n my mom begged to make another bc it’s been awhile since I had made one by the way can you send me some easy recipes to my email on other pie’s I would greatly appreciate it if you could send me some bc I’m getting into all this baking stuff lol n I’m cooking type
Hi, Rose! I’m so glad that you and your mom enjoy the pie! You can find all of the pie recipes on my site at this link: https://www.theseasonedmom.com/?s=pie
Hope that helps!
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. 🙂
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!
Love love this recipe! A very big thanks to your mom for taking the time to make your recipe book and you for sharing it with the world! AMAZING!
Thank you so much, Julie! It makes me happy to know that others are enjoying our favorite recipes, too. 🙂
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!