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.
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.
Wonderful! I’m so glad that it worked well for you. I agree — it’s a perfect recipe to start with. Enjoy the pie!
Can I use Fuji apples instead?
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). 🙂
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
Yes, in general it’s best to keep pie crust (and any pastry) cold until the last minute. 🙂
Can you use frozen pie crust? Do I thaw pie crust first?
Hi, Julie! Yes, you can use a frozen pie crust too. I would thaw it in the fridge first. Enjoy!
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!
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!
First Apple Pie i have made. Was very easy and absolutely great! I will make many more before i kick off. Thanks much!!
Thank you, Jeffrey! I’m so glad to hear that! 🙂
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?
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. 🙂
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
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
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!
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!
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!
Thank you so much! I’m so thankful you answered me in time!
Happy Thanksgiving and thank you again!
Of course. Have a great holiday!
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.
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!
I’ve been using this pie recipe since I found you and my family loves it. The best!!
Yay! I’m so happy to hear that. Thank you for letting me know!
I don’t have foil. Could I turn oven temp down or… any ideas
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! 🙂
Hi, Sam! I noted that in the recipe and gave credit to the original Pillsbury recipe in both the post and in the recipe. 🙂
If you use an all encompassing “apple pie spice” instead of the individual spices, how much should you use?
Hi, Lauren! I would use about 2 teaspoons!
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
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!
Great pie
Thanks, Pat!
easy and delicious!
Thank you, Susannah!
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?
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.
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!
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!
Hey Blair,
I have been baking pies for years! I recently stumbled across your website (I love to browse but mostly love the ratings). I was interested to know if there were many recipes that had the same qualities as your apple pies with some adaptations to the apples. I was very please to see that some viewers were using Gala Apples. Yes there are!
One tip I can leave with you is regarding the tin foil around the edge of the pie crust while baking. If you are using store bought pie crusts in foil: Cut out the bottom of the top foil plate and just invert it over the baking bottom crust. I find this is so much easier and works great!
Thanks for the tip, Wendy!