This foolproof Easy Apple Pie is guaranteed to be a family favorite! Crisp apple slices are delicately spiced and baked to perfection in the flakiest crust.
In the fall we love to head towards the mountains to pick a bushel of Honeycrisp apples. The apple cider donuts and cider slushies are a big selling point for the kids along with the apple pie they know is coming!
Apple pie is a very easy pie to make from scratch and a great choice if you are new to making homemade pie filling. It is the first homemade pie I learned to make from my Oma and quickly became my contribution to Thanksgiving dinner.
Ingredients for easy apple pie
Double pie crust: Homemade or store-bought pie crust will work for this recipie. I like to use this recipe for Easy All Butter Pie Crust. It makes a delicious flaky homemade pie crust every time!
Apples: your favorite kind of apples for baking. Honey crisp or pink lady apples are my favorite pie apples but below I made a list of other great apple varieties to choose from!
Lemon juice: balances the sweetness, brings out the flavor of the apples, helps thicken the liquid, and slows the browning of the cut apples.
Vanilla: a little vanilla extract really brings out the flavor of the apples.
Sugar: how much sugar you need will depend on which apples you chose to use. The more tart apples like granny smith apples will require more sugar.
Flour and cornstarch I like to use a mix of cornstarch and flour in my apple pie filling. Cornstarch is more effective but less stable then flour so I find a little of each works best.
Spices: Cinnamon and pumpkin spice give this
Butter: In addition to making a richer filling scattering diced butter on top of the fruit filling helps prevent the filling from bubbling out of the pie crust.
Supplies for making easy apple pie
Peeler: a good peeler or two if the kids are helping to prep the apples!
Knife: I use my Misen knife for everything and now have the smaller size for my daughter to use.
Cutting Board: for slicing the apples on.
Pie plate: I like to use glass pie plates because they conduct heat evenly and you can check the color on the bottom crust.
Rolling pin: for rolling out the pie dough. I prefer a French style rolling pin.
Mixing Bowls: I use three bowls for this recipe. One for apple cores and peels, one for sliced apples, one for mixing the dry ingredients.
Pie Shield: a pie shield is a great easy way to cover the edges of the crust to prevent them from browning too quickly.
How to make easy apple pie
Roll out your pie crust into a 13-inch circle. Leave the top crust in the refrigerator.
Transfer crust to the pie pan and trim the excess dough so the edges hang over by 1-inch all the way around.
Chill the bottom crust while preparing the filling. Keeping the crust cold will give you a much flakier crust!
In a small bowl mix sugar, flour, cornstarch, and spices. Set aside.
Peel and slice your apples into 1/4-inch pieces. Toss the apple slices with lemon juice and vanilla.
Sprinkle the sugar mixture over the apple slices. Stir until all the apples are well coated. Set aside while you prep the top crust.
Roll top crust into a 12-inch circle. If you are using homemade crust roll the edges of your crust like a wheel before you begin rolling out to prevent cracking. Using a sharp knife make 3-4 slits in the top crust for venting.
Pour apple mixture into the bottom crust. Scatter the diced butter over the top of the pie filling. This will help keep the filling from bubbling out of the vents.
Place top crust on top with the vents in the center. Pinch the edges of the crust to create a crimp or seal with the tines of a fork. Chill the prepared pie at least while the oven preheats and up to two days.
Brush the top of your crust with egg wash for a glossy finish. To do this mix 1 egg white with 1 tablespoon of water and brush on just before baking.
Preheat the oven to 425. Place the assembled and chilled pie on a parchment-lined baking sheet. Bake for 10 minutes, then reduce the oven temperature to 375 and bake for another 40-50 minutes.
Check on the pie 30 minutes into baking and cover the edges of the pie crust with foil or a pie shield as needed.Bake until the crust is golden brown and the filling is lightly bubbling. If you are using a store bough pie crust baking time may vary because store-bought pie crusts tend to be thinner.
Allow pie to cool on a rack. The filling thickens as the pie cools so you really want to let the pie come down to room temperature before slicing. Serve with a generous scoop of vanilla ice cream or whipped cream!
How to select the best apples
Granny Smith: is the tart classic for apple pies. With a crisp texture that holds up well to baking and year round availability it is not surprising that the Granny Smiths are a go to for apple pies. But I will be honest I find the tart flavor go Granny Smith apples kind of one dimensional. I prefer them mixed in with other apples.
Honey Crisp: the best pie baking apples in my opinion. They are lightly sweet, crisp, and juicy. They hold up well to baking and have a delicious aroma. When honey crisp apples are in season they are my all time favorite for baking, snacking, and salads! When I am making a pie using only one type of apple honey crisp is my go to.
Pink Lady: similar to honey crisp apples pink lady apples are naturally sweet, tart, and firm in texture which makes them ideal for baking with. They also have a rosy hue that makes a beautiful pie.
Jonagold: if you like golden delicious apples you will love jonagolds. They have the same flavor profile but have a much firmer texture that holds up to baking much better then golden delicious apples. They are only available during their short season in early fall though.
Breaburn: raw they are tart but baking brings out a natural sweetness. Breaburn apples have an ideal texture for pies and do not let off much liquid while baking which keeps your pie from being wet.
Winesap: this hard to find heirloom is the perfect balance of tart and sweet. One of the most aromatic apples winesaps will have your whole house smelling better then any fall candle.
Avoid softer apples and save the varieties that get mushy from baking like Macintosh and Cortland for fall snacks or applesauce.
Using a mix of apples for the best apple pie
In that fall when so many apples are at their peak I love to make my apple pie with a blend of apples from the farmers market. The apples at our market are large so I typically blend two each of honey crisp, pink lady, breaburn, jonagold and one Granny Smith.
How do you know when an apple pie is done?
Apple pie is ready when the crust is golden brown and the filling is lightly bubbling.
Storing apple pie
Cover loosely with plastic wrap and store at room temperature for to days or in the refrigerator for up to four days.
Freezing apple pie
Unbaked apple pies freeze really well. Making your apple pie ahead is a great way to get ahead for the holidays!
Par freeze your crust on a baking sheet then wrap in two layers of plastic wrap and place inside of a large freezer bag or top with a layer of aluminum foil. Fruit pies keep in the freezer for two months.
Let thaw in the refrigerator for 24hrs and then bake like normal.
Why do you add lemon juice to pie?
The acidity balances the sweetness and brings out the flavor of the apples. It also slows oxidation in the cut apples. The natural pectin in lemons will also help thicken the liquid in the pie.