Simple Apple Pie Recipe
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This simple apple pie recipe comes together quickly and is practically no-fail! Easy, minimal ingredients, and bold apple flavor. The perfect fall dessert recipe.
Love pie like me? Try these other great pie recipes: Best Sweet Potato Pie
I asked on my Instagram account who likes pie. The result was an overwhelming “YES. GIVE ME ALL THE PIE.” So here I am to share a classic.
A Classic Apple Pie Recipe, that is. I love this recipe for so many reasons, but above all- it is SO EASY. And it tastes incredible. Especially warm with a big ol’ scoop of ice cream right on top!
Recipe Features:
- No-Fuss: Mix, pour, and bake!
- Beginner Pie Recipe: Because there isn’t much in this pie, it is perfect for beginners!
- Easy to Customize: Use whatever apples you have on hand, as long as they are firm, and you can’t go wrong!
What You’ll Need:
Before we dive into how to make apple pie– I want to talk ingredients. The list is short, but each plays a vital role in your end result.
- Pie Crust– Homemade or store bought will work.
- Apples- See my notes below about mixing varieties.
- Brown Sugar
- Spices- Cinnamon and nutmeg!
- All-purpose flour
Step by Step Instructions:
- Preheat the oven to 425 degrees.
- Roll your pie crust to fit into a 9-inch pan (affiliate). Place into the pan and firmly press the bottom and sides. Set aside.
- In a large mixing bowl (affiliate), toss the apple slices with lemon juice. Sprinkle with the sugar, cinnamon, nutmeg, and flour. Toss to combine.
- Pour into the prepared pie crust. Top with a second crust that has been rolled out to 1/8 inch thickens.
- Crimp the edges closed and cut two to three slit shapes in the top to allow steam to escape.
- Bake 20 minutes. Remove from the oven and carefully cover the edges of the pie with a pie shield (affiliate) or tin foil.
- Continue to bake an additional 25 minutes.
- Allow the pie to cool completely before serving.
Tips and FAQ’s:
This homemade apple pie recipe is super basic and so good. Perfect for beginners. The instructions are crystal clear, but I wanted to leave you with some amazing tips!
- Use a variety of different apples- but make sure they are firm. For this recipe I like a mix of Granny Smith, Golden Delicious, and Honeycrisp. But you could also use McIntosh or Cortland.
- This apple pie filling does NOT need to be baked before adding to the pie. All of the cooking is done as it bakes.
- Brush (affiliate) an egg wash on the inside of your crust to help fight soggy bottom.
- Even slices are key. I like to use an apple peeler/slicer (affiliate).
Related Recipes:
- Caramel Apple Pie
- Easiest Apple Crisp
- Streusel Pumpkin Pie
- Cranberry Meringue Pie
- Mexican Chocolate Pie
- Slow Cooker Pumpkin Pie
- Apple Pie Moonshine
- 25 Easy Thanksgiving Desserts
- Apple Crumb Squares
- Apple Crisp with Caramel
Apple Pie Recipe
Ingredients
- 1 recipe for double pie crust
- 6 cups thinly sliced apples (peeled if desired)
- 2 tablespoon lemon juice
- 3/4 cups brown sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg
- 2 tablespoons all-purpose flour
Instructions
- 1. Preheat the oven to 425 degrees.
2. Roll your pie crust to fit into a 9-inch pan. Place into the pan and firmly press the bottom and sides. Set aside.
3. In a large mixing bowl, toss the apple slices with lemon juice. Sprinkle with the sugar, cinnamon, nutmeg, and flour. Toss to combine.
4. Pour into the prepared pie crust. Top with a second crust that has been rolled out to 1/8 inch thickens.
5. Crimp the edges closed and cut two to three slit shapes in the top to allow steam to escape.
6. Bake 20 minutes. Remove from the oven and carefully cover the edges of the pie with a pie shield or tin foil.
7. Continue to bake an additional 25 minutes.
8. Allow the pie to cool completely before serving.
Notes
- Use a variety of different apples- but make sure they are firm. For this recipe I like a mix of Granny Smith, Golden Delicious, and Honeycrisp. But you could also use McIntosh or Cortland.
Equipment
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
