Jump to RecipeJump to VideoLeave a ReviewPin Recipe

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.

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

Square overhead shot of hands serving a chicken pot pie recipe with biscuits
Overhead image of a bowl of chili mac on a dinner table with cornbread
Hands serving a platter of sheet pan sausage and potatoes

Leave a Comment

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 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.

  2. 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!!!!

  3. 5 stars
    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

  4. First time ever baking an apple pie. Recipe seems easy enough- pie in oven, can’t wait to taste it! Looks delicious! Thanks!

  5. 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

  6. 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.

    1. 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!

  7. 5 stars
    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!

  8. 5 stars
    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

  9. 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?

    1. 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!!

  10. 5 stars
    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

    1. That’s great, Rose! Baking for my friends and family is my favorite way to show love. Such a lovely gift for your mom. 🙂

  11. 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!

  12. 5 stars
    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.

  13. 5 stars
    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!!!!

  14. 5 stars
    Since quarantine of course I have to cook/bake more. This is actually my first apple pie, the recipe was super easy. I used brown sugar instead. Looks good can’t wait to taste it, waiting for it to cool. I will have my daughter do it with me next time.This is going to be the longest 2 hours. Thanks for making my first pie experience quite simple.

    1. Wonderful! I’m so glad that it worked well for you. I agree — it’s a perfect recipe to start with. Enjoy the pie!

    1. Hi, Nikki! Yes — fuji are a nice firm apple, so they should work well here. They’re just sweeter than the Granny Smith so the pie won’t have that slightly tart taste. Totally a matter of personal preference, so use whichever you prefer (or a mix of the two). 🙂

  15. When I set out my pie shells should I wait until I’m about done cutting my apples before I do that bc the last 2 pies crust was kinda hard n got kinda got scorch in some places on the bottom n the only way to keep them from being so hard was to heat them up little bit n maybe I should’ve left them out of the fridge to right huh

  16. Quick question: can you lattice the Pillsbury pie crusts over the top of the pie by cutting strips and laying them on top? Also, do you need an egg wash before baking that way? Thanks for the recipe, making at Thanksgiving!

    1. Hi, Cecily! Yes, I think the lattice top should work fine! The egg wash isn’t necessary, but you can add it if you like. An egg wash just helps the crust turn an even deeper brown and gives it shine. Just a matter of personal preference, but either way works. Hope you enjoy the pie!

  17. 5 stars
    First Apple Pie i have made. Was very easy and absolutely great! I will make many more before i kick off. Thanks much!!