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.
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! 🙂
Hi, you mention vanilla ice cream as a topping, would whipping cream be as good ?
Sure! Either will be great!
I tripled the recipe and split it between two deep dish pie crusts. I lowered the temperature to 375 degrees and cooked it for an hour to allow the apples to fully cook. Now I just have to wait for the results! Thanks for the recipe. Oh, and I just had to add 1/4 tsp of cloves per recipe for my personal taste.
Sounds delicious. Let me know how that works out, Jeffrey! 🙂
Hi Blair, excited to make your apple pie recipe for a dinner party tomorrow night… U mentioned to preheat oven at 425 degrees, at what temperature do I bake it? Thank you so much!!!!
Hi, Sula! The pie bakes in the 425 degree F oven. Enjoy!
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
Thanks, Annemarie! That makes me so happy to hear. Thank you for taking the time to leave a note!
First time ever baking an apple pie. Recipe seems easy enough- pie in oven, can’t wait to taste it! Looks delicious! Thanks!
Wonderful! Hope you enjoyed it, Martha!
Would i leave some filling out if i use a 8 3/4 in pie dish?
Hi, Andres! Nope, that should work fine. Enjoy!
I’m gonna try to bake your apple pie receipt but I don’t have lemon juice or nutmeg can I substitute allspice for the nutmeg n will store bought pie crust be fine bc I don’t think I can make pie crust from scratch n it’s my first time making an apple pie n I have 8 apples to do this with omg I hope I can pull your receipt off just let me know if that is ok to leave out the lemon juice substitute the allspice for the nutmeg I have everything else thanks Rose
Hi, Rose! I think those changes will be fine. Enjoy!
That is helpful to me too, thank you.
I haven’t cooked this recipe yet, browsing. I don’t have store crust, I wish u slipped in the alternative ‘home made’ crust also lol. My 1st apple pie was at 11 yrs old- 40 yrs ago!!! Can I shave walnuts in? Oatmeal crisp pie? I have 8 bags of apples lol.
Hi! Yes, you can definitely use a homemade crust — any that you prefer. I don’t have a favorite crust recipe to recommend. Definitely try the walnuts, too. I’m sure they would be delicious!
I did this this morning. This was the first time I’ve ever done a homemade pie. I’m in my 40s and I just don’t cook or bake. My mom took my girls Apple picking last weekend so I needed to do something. I found your recipe and “easy” caught my eye. I didn’t peel the apples cause well, lazy and didn’t have any nutmeg. So I was a bit nervous to try. This came out amazing and I’m so impressed with myself! Thank you!
That’s amazing! I’m so glad that you gave it a shot and that it worked out well! 🙂
Boy I hope that these 2 apple pies come out good I tried to double your recipe but I don’t think it’s right bc there’s a lot of of cinnamon lol but I hope it’ will be ok this my 3rd time making your recipe lol I still don’t have nutmeg yet n I’m still using the all spice in it n it don’t seem to make a difference I guess but everyone loves it so we will see on these 2 pies how well they go over n if they don’t go over well I know not to try to double it next time thanks Rose
Hi, Rose! Glad that it’s worked for you in the past. Hope your double recipe turned out well, too. 🙂
This pie was fantastic! This was the first pie I ever made , it was super easy! I can’t wait to try your apple cranberry crisp. I froze one of the pies before I baked it. When I bake it do I have to thaw the pie first? Or can I bake it frozen?
Hi, Lisa! I would bake the pie directly from the freezer — don’t thaw first. You’ll need to increase the baking time, so cover loosely with foil when it starts to get dark on top. Hope you love that apple cranberry crisp. It’s one of my favorite fall desserts!!
Well my apple pies are in the oven as we speak n they are smelling good n last night I went ahead n mixed the dry ingredients up so it would save me me some time bc it takes me forever to peel apples n core them to n all that said n I hope that didn’t mess up anything by doing that bc when I mixed up the apples together with the ingredients it’ was kinda syrupy but I made sure everything was mixed very well n the crust looks amazing right now so I will let you know how it taste when it’s ready n my mom can’t wait until it’s time for her to dig in lol bc she loves it when I bake them n her bday is on Wednesday so this is her birthday gift from me Rose
That’s great, Rose! Baking for my friends and family is my favorite way to show love. Such a lovely gift for your mom. 🙂
Made this for Thanksgiving! It was simple and DELICIOUS!
Thank you!!!
Wonderful! Thanks for letting me know. Happy holidays!
Just popped one in the oven, but I’m trying it with Autumn Glory apples this time. While it cooks, I’m prepping for a blackberry cobbler, per your recipe. Made one Thursday morning & was gone by Friday morning, had the last little bit for breakfast! I must say, I’ve tried a few different recipes, but yours comes the closet to the homemade blackberry cobblers I grew up enjoying along the banks of the Shenandoah river as a child, Thank you!
That’s wonderful to hear, Kathryn! Thank you so much for your kind note!
This apple pie was a hit, delicious!!
I made a little change, I used gala apples because that is all I had. I added about a 1/4 cup of brown sugar and 1/4 teaspoon of vanilla. Gala apples are sweet so next time I am
going to reduce white sugar to half a cup.
Sounds great! Thank you, and I’m so glad that you enjoyed it! 🙂
My daughter and I made this and it is yummy! Wanted a simple recipe and this was perfect! We will make 2 next time! Thank you for posting!!!!
Excellent! Thanks for letting me know!