Nothing smells more like fall than cinnamon bubbling under a golden crust. When this easy apple pie hits the oven, the whole house turns into a cozy hug. It’s a crowd favorite every autumnand lately, it’s been making a comeback as the no-fuss hero of holiday tables.
This classic apple pie keeps things simple: crisp apples, warm cinnamon, and a buttery, flaky pie crust. No fuss, no weird techniques. Just slice, toss, pile, and bake. It’s like your grandma’s recipe but quickerno mixer, no stress. Uses everyday pantry staples and comes together fast for a perfect easy fall dessert.
Started baking this pie back in 2011 after a Thanksgiving where my store-bought crust completely collapsed. My dad still reminds me. That year, I learned the magic of chilling dough and not overstuffing with filling. Now it’s a go-to on my blog whenever apples are in season. Tested, tweaked, and totally family-approved.
Joe Rooney
Easy Apple Pie Recipe for a Delicious Cozy Fall
Enjoy this easy apple pie that combines a flaky homemade pie crust with juicy, spiced apple slices drenched in sugar and warm cinnamon and nutmeg. This simple apple pie recipe is perfect for a cozy fall dessert and makes a delicious homemade apple pie that your whole family will love. A no-fuss classic apple pie with a tender crust and flavorful filling, ideal for easy fall desserts and apple pie lovers alike.
7 large Granny Smith apples (peeled, cored and sliced into ½ inch slices)
½ cup granulated sugar
½ cup light brown sugar (loosely packed)
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 tablespoon lemon juice (plus the zest of half of a lemon)
1 large egg (lightly beaten in a small bowl for egg wash)
2 tablespoons sanding sugar (optional)
Method
Start by making a flaky pie crust recipe to get two 9-inch pie crusts, one for the bottom and one for the top, chilling the dough for at least an hour before rolling it out, or use store-bought crusts following the package instructions.
Position a rack in the middle of your oven and heat it to 400°F (204°C).
In a large bowl, toss the apple slices with granulated sugar, light brown sugar, flour, cinnamon, nutmeg, lemon juice, and lemon zest until coated well.
Take out your pie dough from the fridge, let it sit for 5 to 10 minutes at room temperature, then roll one disc on a floured surface into a 12-inch circle about ⅛ inch thick, and place it gently into a deep pie plate.
Fill the crust with the apple mixture, discarding any excess juice, then roll out the second dough disc similarly and cover the apples with it.
Trim the edges of the dough to the pie plate’s edge, pinch and fold the edges together neatly all around, then cut four slits in the top crust to allow steam to escape before setting the pie on a baking sheet.
Brush the top crust lightly with the beaten egg and sprinkle with sanding sugar if using. Protect the edges with a pie shield or foil to prevent excessive browning for the first 25 minutes.
Bake the pie at 400°F (204°C) for 25 minutes, then carefully remove the edges’ cover, reduce the oven temperature to 375°F, and bake for an additional 30 to 35 minutes until the crust is golden and the filling bubbles.
Let the pie cool on the counter for a minimum of three hours to set before serving.
Notes
For an easier option, store-bought pie crusts work well and save prep time. Use Granny Smith apples for the perfect tartness that balances the sweet and spiced filling. Cover the crust edges during baking to keep them from burning, removing the cover halfway through ensures even browning. Allow the pie to cool completely so the filling thickens and slices hold nicely.
Why You’ll Love This Easy Apple Pie
This recipe is like wrapping fall in a flaky pie crust. It’s packed with warm cinnamon, sweet apples, and a buttery crust that’s so satisfying, whether you’re baking for Thanksgiving or a Sunday family dinner. Here’s why it’s a winner:
Simple steps: No fancy techniques. Toss, fill, bakeit’s that easy.
Cozy flavors: Every bite evokes homemade goodness with cinnamon, nutmeg, and caramel-kissed apples.
Reliable results: Chilled dough and a straightforward apple prep deliver perfect texture every time.
Family-approved: This classic apple pie brings everyone togethernostalgic for grandparents, irresistible for kids.
Key Ingredients and Tools
While this is an easy apple pie recipe, each ingredient and tool plays a role in making it shine. Here’s what you’ll need:
Pie crusts: Use two (9″) homemade pie crusts for that unbeatable flaky texture, or store-bought for convenience.
Granny Smith apples: Their tartness balances out the sugars and spices beautifully.
Sugars: A mix of granulated and light brown sugar adds sweetness and depth.
Cinnamon and nutmeg: These warm spices are the heart of this apple pie dessert.
Lemon juice & zest: Brings a bright note that keeps the filling lively.
Egg wash: Creates a glossy, golden crust that looks straight out of a bakery.
Pro Tip: If you’re making homemade dough, roll it between sheets of parchment paper to keep things tidy!
Helpful Tool Kit
Deep-dish pie plate: To hold all the juicy apple filling.
Rolling pin: Ensures an even crust.
Pie shield or foil: Prevents over-browning on delicate crust edges.
Step-by-Step: How to Make Easy Apple Pie
Here’s exactly how to whip up this no-fuss apple pie:
Prep the crust: Make or defrost two (9″) pie crusts. Chill homemade dough for 1 hour.
Apple filling: Combine sliced Granny Smith apples with sugars, flour, cinnamon, nutmeg, lemon juice, and zest. Toss gently to coat.
Assemble: Roll out the bottom crust and place it in your pie plate. Add the apple filling, discarding excess liquid. Roll out the top crust, lay it over, and seal by folding and tucking edges. Cut steam vents into the top crust.
Baking: Brush the pie with egg wash. Sprinkle with sanding sugar if desired. Bake at 400°F for 25 minutes, then reduce to 375°F for another 30-35 minutes, until golden and bubbling.
Cooling: Cool at room temperature for 3 hours before slicing.
Note: Cooling is keyit lets the filling set, so you get neat slices instead of a puddle.
Step
Timing
Prepare dough (if homemade)
1 hour (chilling time)
Mix apple filling
10 minutes
Assemble pie
15 minutes
Bake
55-60 minutes
Cool
3 hours
Serving and Storage Tips
This easy fruit pie is perfect fresh out of the ovenbut don’t skip that cooling window. It slices like a dream once set. Make it ahead for family gatherings or cozy weeknight desserts.
Serving: Serve slightly warm with a scoop of vanilla ice cream or drizzle of caramel for the ultimate easy fall dessert.
Storage: Cover leftovers and store at room temperature for up to 2 days, or refrigerate for up to 4 days.
Storage Method
How Long It Lasts
Room temperature
2 days
Refrigerated
Up to 4 days
Frozen
Up to 3 months (wrap tightly)
Freezing Tip: Flash-freeze slices on a baking sheet, then transfer to freezer bags for grab-and-go treats.
Expert Says
Creating an easy apple pie involves balancing moisture and structure. Using tart apples with high pectin content helps the filling set as it cools, while a properly chilled crust prevents sogginess. This combination ensures your easy apple pie has a tender, flaky crust and a perfectly thick, flavorful filling every time.
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The Story Behind My Easy Apple Pie
It took more than a few attempts to get this easy apple pie just right. I learned the crust is as important as the filling after one too many soggy bottoms. With each try, I refined the balance of spices and sweetness, turning this recipe into the reliable, comforting classic I’m happy to share today.
FAQs ( Easy Apple Pie )
How do I make a flaky pie crust for this recipe?
Use cold butter or shortening cut into the flour and work quickly to keep the ingredients chilled. Avoid overmixing dough; small lumps of butter create flaky layers. Chill the dough for at least 30 minutes before rolling out and bake on a lower oven rack for even browning and crispness.
Can I use frozen apples in this dish?
Fresh apples work best to maintain texture, but if using frozen, thaw completely and drain excess liquid to avoid soggy filling. Pat apples dry with paper towels and consider adding a bit more thickener like flour or cornstarch to absorb moisture during baking.
What type of apples are best for a simple apple pie recipe?
Tart and firm varieties like Granny Smith, Honeycrisp, or Braeburn hold up well during baking and provide a nice balance of sweetness and acidity. Mixing a couple of types can add depth of flavor and texture for a classic taste that complements the cinnamon and spices used.
How can I prevent the pie crust from getting soggy?
Brush the pie crust with a thin layer of beaten egg or melted butter before adding the filling to create a moisture barrier. Bake the bottom crust blind for 10 minutes prior to adding the filling to firm it up. Also, avoid overloading with filling and use a thickener like flour to keep juices contained.
Can this apple pie be made ahead of time?
This dish can be assembled a day ahead and stored in the fridge covered tightly. Bake it just before serving to keep the crust flaky. Leftover pie also reheats well at a low temperature for about 10-15 minutes to refresh the crust texture.
Conclusion
In just over an hour, this easy apple pie comes together with a flaky crust and warm cinnamon-spiced filling that fills your kitchen with comforting aromas. You’ll love how each slice holds its shape and tastes like cozy homemade magic.
Try swapping Granny Smith for Honeycrisp for a sweeter spin, or add a sprinkle of nutmeg for extra warmth. Leftovers? Pop slices in the microwave for a quick treator freeze extras for hassle-free future desserts. A simple trick I picked up from my grandmother: always let the pie cool completely before slicing to keep things neat.
I’d love to hear if this classic family friendly apple pie brings back any memories or becomes part of your kitchen ritual. Snap a pic, share your story, and don’t forget to save this recipe for the next cozy baking daybecause everyone deserves a slice of home.
