Apple pie frozen crust


Apple Pie Made Easy (With Premade Crust)


Are you looking for a homemade apple pie recipe, but don’t have time to make a pie crust from scratch? I love a homemade pie crust just as much as the next gal, but sometimes you just feel like taking a short-cut to the final goods. That’s where this Apple Pie Recipe with Premade Crust comes to the rescue. The filling uses fresh apples, but we save time by using a store-bought crust and it still tastes amazing!

Making homemade apple pie is one of those tasks that really pays off. With just a small amount of invested time, I can make a large “mile-high” apple pie for my entire family.

Baking is one of those hobbies that I just love and my family appreciates. If I had my own way, I would spend all day cooking.

This past weekend, my family drove over an hour to pick our own apples at Honey Pot Farms (in Stowe, MA). It was a fun time and we left 72 apples later. While we were there, we also bought some apple cider donuts, candy apples, and apple cider. The apple cider donuts were still warm from being deep fried and sprinkled with cinnamon-sugar. They were so delicious!

I just love fresh apples because they are so juicy, and do not have that annoying wax on them that most store bought apples are coated in.

We picked Akane, Gravensteen, Sansa, and Ginger Gold apples. All of which, in my humble opinion, are wonderful for baking and cooking. My kids have been relishing in all the apples we have. To their delight, I have already made 5 apple desserts, which brings me to this perfect apple pie “short cut” recipe.

One of my newest apple pie creations are these sweet and savory Apply Crescent Bombs with Brie Cheese. The combination of flavors explode with goodness in your mouth!

Yes, I do roll out my own pie crust dough more often than not. However, we are remolding our kitchen, so counter space for rolling out dough is super limited.

I barely have enough space to peel, and chop–never mind roll out dough.

There is nothing wrong with pre-made pie crust so that is just what I used for my Easy Apple Pie Using Store-Bought Crust.

It is just as buttery, and flaky as regular crust. Plus, you do not have to worry about getting covered in flour, or sticky dough.

I think I saved quite a bit of time too, and the apple pie tasted amazing! It was so large we got breakfast and dessert out of it!

You’ll Also Love These Apple Pie Themed Recipes:

How about a twist on the classic apple pie dessert? Check out these other amazing apple desserts on our sister site Savvy Saving Couple.

Mini Apple Pies Made in a Muffin Tin

Our Apple Pie with Premade Crust Recipe Below:

3.85 from 20 votes

Easy Apple Pie Recipe With Premade Crust

An easy apple pie recipe with premade crust that uses no butter. This pie is juicy, and loaded with tender and flavorful apples. Prep Time10 mins Cook Time45 mins Total Time55 mins Course: Dessert Cuisine: American Keyword: apple, apple pie, dessert, pie Servings: 8 slices Calories: 413kcal Author: Amy

  • 10 tart apples of your choice peeled cored, and cut into wedges
  • 2 pre-made pie crusts (top and bottom)
  • 1 tablespoon of cinnamon
  • 1/4 cup of flour
  • 1 teaspoon of nutmeg
  • 1/2 tablespoon of fresh lemon juice
  • 1/2 cup white sugar
  • 1/3 cup light brown sugar
  • Pre-heat oven to 400 degrees
  • Prepare a large pie dish with the bottom layer of crust and gently prick holes in the bottom with your fork
  • Add wedged apples to a large bowl, and mix with the dry ingredients, and lemon
  • Fill pie crust with apples-it will look really high
  • Cover top of pie with additional crust and gently pinch the crusts together
  • Poke 4 holes in the top of the pie to vent and cook for 30-45 mins. Since the crust on this pie was not excessive due to the fact that I used a ton of apples, I did not use a pie crust shield. If you have excess dough I recommend using one to prevent excess crust browning.


Calories: 413kcal | Carbohydrates: 77g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Sodium: 179mg | Potassium: 296mg | Fiber: 7g | Sugar: 45g | Vitamin A: 125IU | Vitamin C: 10.8mg | Calcium: 39mg | Iron: 1.7mg

I want to share my time-tested homemade apple pie recipe with you.

This recipe delivers a delicate balance of flavor and texture, which make every bite blissful. The pie crust is flaky and buttery, and the filling is gooey, sweet and yet still has some slight crunch apple pieces.

Homemade apple pie will never go wrong when you tell your guests that you have it for dessert. It has a universal appeal and whetted the appetite for everyone. You will not be disappointed.

But before jumping straight into the recipe, I have summed up what I learn from my mistakes so far, and offer ten useful tips on how to make the better apple pie. You can use it as the checklist whenever you run into problems, and hopefully one of the tips will be your savior.

Note: This post may contain affiliate links. Please read my privacy policy for more info. I may receive commissions for purchases made through links in this post.

Ten useful tips on how to make apple pie

One of the following tips will be useful whenever you run into trouble when baking your homemade apple pie.

1. The shortcrust pastry is not flaky enough

The formation of gluten is the most common reason why the pie crust does not turn out flaky and crumbly. This problem can be reduced by keeping the temperature low, don not kneading the dough excessively, use just enough water to form the dough, and use flour with lower gluten content.

Keep the temperature low. Gluten will form when two proteins called glutenin and gliadin is combined. The lower the temperature, the slower this process will progress. Therefore, using cold butter cubes and ice water in the process of making the dough is an important step. Some purists even refrigerate the flour and the mixing bowl before combing with the butter.

Use just enough water to form the dough. The formation of gluten required water. Therefore, it is a good practice to add water a little at a time until it is just enough to form the dough that is lumpy but no longer crumbly. You MAY NOT need all the ice water as indicated in the recipe. Add the ice water to the flour and butter mixture slowly. Stop adding when the mixture can combine into a dough and moist enough to form an elastic dough. Discard the remaining water if there is any excess.

Do not overwork the dough. Excessive kneading of the dough risking the formation of more gluten which results in a more bread-like texture. You need to inhibit the development of gluten if you want tender crust and crumbly finish. Stop kneading the dough when it forms an elastic ball. It is Ok that there are still some pieces of butter in between the flour, as it helps to create flaky layers during baking.

Choose a low gluten flour. Regular flour contains lower gluten (6-8%) than bread flour. (12-14%). Always use the flour with low gluten level for this recipe.

2. The apple pie crust is soggy at the bottom

You can fix this issue by using the following method.

  • Although there is no consensus on how to make the apple pie filling, I prefer to cook the apple filling before baking. Apple will release water during baking. Cook down the apples with the sugar, and drain off the excess liquid by putting the filling in a colander. This method will remove the excess liquid and avoid excessive apple juice from wetting the pastry during baking.
  • The bottom crust can get soggy if the oven is not hot enough. You can put the pie close to the bottom or increase the temperature of the bottom heat of the oven.

3. The pie crust tastes bland

Always season the pastry pie crust with salt and sugar. Sometimes we might forget to add salt and only realized that the butter that we used is the unsalted butter. Add some sugar to the pastry if you are making apple pie or other sweet pies.

You can make the pie crust from scratch with butter, margarine, shortening or lard. While shortening and lard are easier to handle, nothing can beat the flavor of butter. Besides, the steam that releases from the butter helps to create a flakier crust.

The flavor of pie crust made with butter is far better than those with margarine and shortening. Also, you can increase the amount of butter to get a lighter and richer pie crust.

4. The dough turns out too sticky by following to the recipe

We tend to add too much water while making pie dough because of the habit of following the amount in the recipe. However, the ice water required is one thing that depends on the humidity. Stop adding water once you can form the dough that is stretchy and no longer crumbly.

5. My pastry shrinks

If you find that the pastry shrinks after rolling out, be patient! Keep it back to the refrigerator to let it relax for half an hour before roll it out again.

The pastry needs time to relax after kneading. That is why we always chill it in the fridge. Relaxed gluten is more likely to hold its shape after baking.

Do not stretch the pastry while rolling it out. Lower the pastry into the pan and let it takes the shape of the pie pan. Dough that is forced to take the form of the pie pan will pull back to the original shape once baked.

The shrinking can also cause by kneading the dough for too long and forming too much gluten. Do not overwork the dough unnecessarily.

6. The pie burn at the edge

The edge of your homemade apple pie will turn color faster than the surface. Cover the edge with aluminum foil during baking can solve this problem. I find that the best result is to remove the aluminum foil after half an hour of baking, and then continue for another fifteen minutes. The color of the edge and the surface of the pie will be just about the same.

The same method is also used to cover the tip of the chicken wings while roasting chicken to prevent it from turning color too fast.

7. The pie is either under (or over) bake

There are times when you follow religiously to a tested recipe, but the pie is still either over or underbaked. This problem happens to all baking items.

The problem does not lie on the recipe. It is because of the behavior of every oven is different.

The distance and position of the heating element to the pie, and whether the fan is turned on will drastically affect the outcome. The accuracy of the temperature control of the oven is yet another source of the problem. I have two ovens of the same model, but the actual internal temperature is about ten degrees different, confirmed by using an external thermometer.

You need to do some testing each time you use a new oven to get the best result.

8. The pie looks concave/ sink at the center

Insufficient pie filling seems like an apparent reason, but we might overlook it when we pile the apple pieces onto the pie crust. The apple pieces will become soft and unable to hold its original shape during baking. Pat down the apple pieces to make it more compact can avoid this from happening. You can load in much more apple filing than you thought initially by doing so.

9. I got a pie with a hard/compact bottom crust

If the bottom crust is hard and compact, but the sides and the top are flaky and light, it may be due to the hot filling that you use.

Do not rush. Hot pie filling won’t work! The heat from the filling can melt the butter inside the bottom crust. Once this happens, the butter pieces will no longer separate the layers of flour that contribute to the flakiness of the pie crust.

10. (Bonus tip) Frozen your pie before baking

Believe it or not, baking your homemade apple pie directly from the freezer will yield a more falky pie.

The cold butter in the pie dough will expand rapidly due to the vast difference of the initial temperature and the oven temperature. The expansion will increase the volume rapidly and result in a flaky pie crust.

Homemade Apple Pie recipe (for an 8-inch round pan)

This is the easy homemade apple pie recipe that stands the test of time, and incredibly delicious.

It delivers a balance of flavor and texture, best to serve with ice cream and but is good to be on its own.

Prep Time 30 minutes Cook Time 45 minutes Total Time 1 hour 15 minutes


For the pie crust:

  • 250g flour (2cups)
  • 1 teaspoon salt
  • 3 teaspoon caster sugar
  • 150g butter (cold)
  • 7 tablespoons (105ml) ice water (approx.)


  • 700g (7 medium sizes) of apple (mix of green and red), weight before cutting)
  • 100g of caster sugar
  • 50g of brown sugar
  • 1 tablespoon of cornstarch
  • 1/2 teaspoon of salt
  • 1 teaspoon of cinnamon
  • 1/4 teaspoon of nutmeg
  • 1 tablespoon of butter
  • 30g raisin


For the pie crust:

  1. Mix the flour and salt in a bowl.
  2. Add the cold, cubed butter to the flour. Use clean hand to break up the butter until it resembles breadcrumbs.
  3. Add the ice water gradually and continue mixing the dough until it starts to lump together but not crumbly.
  4. Work the dough to form a ball. Wrap it with clip film and refrigerate for thirty minutes.

For the filling:

  1. Peel the apples, cored and cut into thin slices.
  2. Combine the apple slices, sugar, salt, cinnamon, and nutmeg.
  3. Cook down the apple over low heat for five to eight minutes until the apple slices are soft.
  4. Add the butter, then cornstarch to thicken the apple filling.
  5. Transfer it to a colander and dripped away any excess liquid.

To assemble the pie:

  1. Put the pie dough on a floured surface, cut into half.
  2. Roll out both halves to a round shape, about half an inch larger than the pie pan.
  3. Trim off the extra dough from the edges.
  4. Fold the first dough to quarter. Transfer it carefully and press it lightly against the pie pan.
  5. Pour the apple filling into the pan and pat down.
  6. Roll out the second dough. Cut it into 1/2 inch wide strips. Put it on top of the pie filling to form a lattice.
  7. Trim off the excess dough, about half an inch from the edges.
  8. Fold the edges of the top and bottom crust underneath itself, creating a thicker border that rests on the edge.
  9. Crimp the edges.

To bake the pie:

  1. Brush the top crust with beaten egg.
  2. Line the crimped edges with some strips of aluminum foil.
  3. Bake for 30 minutes, remove the aluminum foil.
  4. Bake for another 15 minutes, or until the crust is golden brown. Serve.


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Nutrition Information:


Serving Size:

Amount Per Serving: Calories: 519 Total Fat: 23g Saturated Fat: 14g Trans Fat: 1g Unsaturated Fat: 7g Cholesterol: 59mg Sodium: 710mg Carbohydrates: 76g Fiber: 4g Sugar: 39g Protein: 5g This data was provided and calculated by Nutritionix on 3/11/2019

Freezer Apple Pie: learn how to make delicious apple pies and bake them straight from your freezer!

One of my favorite things to bake for folks I love the most is an Apple Pie. I have a special recipe that we just love, it’s unlike any other, and several times a year I head out to buy the assortment of apples needed and come home to spend some time in this labor of love with a perfect apple pie to show for my efforts at the end of the day.

For the longest time, the thought kept popping into my mind “I wonder if I could freeze these?”. I wanted to be able to make several at one time and then have Apple Pies at the ready when the need arose or for gift giving. Being gifted a homemade Apple Pie seems about the coolest gift around in my mind. And that is how this Freezer Apple Pie was born 🙂

I finally set out to experiment and have had wonderful success with freezing and baking these so I’m now ready to share my techniques with you! With this being apple season, now is the perfect time to prepare some holiday pies and store up for treats throughout the season.

Actual ingredients are listed in the recipe card for Freezer Apple Pie at the bottom of this post.

Peel and slice your apples. I like to slice mine in “chips” so that they stack better and help my pie maintain it’s shape. I use at least two different types of apples and make sure at least one or two of those are a Granny Smith, but the others are usually sweeter apples (your choice). The sweeter apples tend to break down a bit in the baking of the pie but the Granny Smith helps to maintain a pretty pie shape. I really like the flavor of different types of apples cooked together.

The bowl on the right has apple juice and lemon juice in it. As I slice my apples I put them in there and toss them a bit every few apples to prevent browning.

The bowl on the left has corn starch, sugar, and spices. Once all of my apples are peeled and chipped, I stir them to coat in the liquid they are in and then pour the dry mixture over all of them and stir until it is evenly distributed and my apples are coated.

Now we’re ready to assemble our delicious Freezer Apple Pies!

I am using some disposable pie tins I purchased at Wal Mart. I didn’t want my pie plates stuck in the freezer and also wanted the lids that came with these to help make freezing easier.

Fill each crust with seasoned apple chips.

Top with another pie crust.

For the crusts, I am using roll out pie crusts that are store bought. Pillsbury makes the name brand of them but mine are the generic Kroger or Walmart brand. You can certainly make a homemade crust if you like but I like these just fine and feel confident enough in my homemade pie crust skills that I have nothing to prove to anyone – plus I’m supporting the wonderful person who came up with the idea of making roll out pie crusts and that just gives me the warm fuzzies (or maybe it’s knowing I’m going to have apple pie soon…).

Crimp the edges with a fork or your fingers. Cut four slits in the top of the pie.

Don’t get caught up in trying to make your homemade pie look like the ones in stores. That’s silly. Why do we cheapen a homemade baked good by trying to make it look store bought? Get in there and make that thing look homely and homemade and be proud of it!

Now you need to seal and freeze these pies right skippy like!

How to Freeze: I place the plastic lid that came with the pie plate on top and then put it in a FoodSaver bag and vacuum seal it. If you don’t, wrap them very heavily in aluminum foil (several layers) and freeze immediately no matter how you seal it.

Storage Time: If you wrapped in foil, bake Freezer Apple Pie within one to three months for optimum freshness. If you sealed in a FoodSaver bag, try to bake within 6 months to a year. These are my own personal guidelines, feel free to decide for yourself what time frame you think is best.

Below is the recipe to bake the pies from frozen. This recipe has been altered somewhat to ensure the best possible outcome for freezing but works fine if you would like to bake the pies as soon as you make them. Please see the baking instructions for frozen or fresh pies in the recipe card below.

But most importantly, bake yourself this Apple Pie as soon as possible!

I just know you’ll love it. 🙂

Freezer Apple Pie

  • 1 Package Pilsbury Roll Out Pie Crusts or generic
  • 9-10 apples two different kinds, one Granny Smith
  • ¼ Cup Apple Juice*
  • 2 Tablespoons Lemon Juice
  • ¾ Cup Sugar
  • ¼ Cup plus 1 Tablespoon Corn Starch
  • dash of salt
  • 1 teaspoon Vanilla
  • 1 teaspoon Cinnamon
  • ½ teaspoon Allspice
  • Roll one pie crust out into pie plate. Place lemon and apple juice in large mixing bowl along with vanilla. Peel and chip apples into that bowl, pausing every now and then to stir them to coat in juice.
  • In separate bowl, combine all dry ingredients and stir to blend. Pour dry ingredients apples and juice and stir well to coat.
  • Fill pie crust with apple mixture. Dip a brush or fingertip in water and run around the edge of the crust before placing the other crust on top of it. Crimp the edges together with a fork or your fingers. Cut four slits in top of pie crust.
  • If you are using a disposable pie plate, top pie with the accompanying lid. Carefully seal pie in a FoodSaver bag or wrap really well in foil. Note: how well the pie is sealed determines quality of the pie once baked. Freeze immediately.

To bake frozen pie.

  • Unwrap frozen apple pie. If desired, brush top with melted butter and sprinkle about a tablespoon of sugar over.
  • Place fully frozen apple pie on a baking sheet in the center of oven. Preheat oven to 425. Watch to see when oven reaches preheated temperature. Once oven reaches 425, set timer for fifteen minutes.
  • After that time is up remove pie from oven, reduce temperature to 375, cover the edges of pie in foil, and return to oven. Continue baking for 50-60 minutes, or until pie is lightly browned on top and bubbly inside.

To bake a fresh (just made) pie:

  • Preheat oven to 425. Place pie on baking sheet in oven and bake for 15 minutes. After that time is up remove pie from oven, reduce temperature to 375, cover the edges of pie in foil, and return to oven. Continue baking for 40-50 minutes, or until pie is lightly browned on top and bubbly inside.

*Apple juice is not something we normally have at our house so I buy a package of apple juice boxes to keep in the pantry when I need it for cooking. I also use apple juice whenever white wine or cooking wine is called for in recipes. It’s a very versatile and flavorful ingredient! Tried this recipe?Mention @southernplate or tag #southernplate!

“If you wish to make an apple pie truly from scratch you must first invent the universe.” ~Carl Sagan


Apple Crumb Pie is a delicious and easy pie that everyone absolutely raves over.

A tender flaky crust filled with sweet juicy cinnamon kissed apples all topped of with a delicious crumb topping.

This is the perfect apple pie to serve after any meal!

“The Best” is a pretty big statement and not one I take lightly… and “The Best” fits this Apple Crumb Pie perfectly!

I first served this apple pie Thanksgiving many years ago and it was a HUGE hit… and a pie that has been requested over and over again but never lasts long!

If you’ve ever read my blog, you’ll know I’m a HUGE fan of apple desserts… you’ll find everything from Apple Pie Tacos and Baked Apple Pie Roll Ups to Apple Pie Egg Rolls.

This apple crumble pie is in my top 2 for sure! It’s always perfect!

What is the Best Apple for a Pie

The base of a perfect apple pie starts with choosing the right apples.

You’ll want an apple that is crisp and slightly tart but will hold it’s shape while baking.

When baking apple pie, I recommend using a Granny Smith apple as I’ve used in this apple crumb pie recipe.

While you certainly can use any apple, some apples have a more mealy texture or are less crisp meaning your pie could become mushy.

How Many Apples are Needed for a Pie

This will vary based on the recipe you’re using and the topping, this particular recipe uses a delicious crumb topping so the apples are really piled sky-high.

For this apple crumb pie, you’ll need 8 medium Granny Smith apples which will be approximately 6-7 cups of apples.

How Many Cups is a Sliced Apple?

Generally you can expect 3 medium apples (approximately 1 pound) to create about 2 1/2 cups of sliced apples.

Be sure to cut your apples fairly thinly and in this apple crumble pie recipe, you’ll want to stack them nice and high because they will shrink down a bit as they bake!

Always be sure to peel your apples for pie as the skin can become tough and chewy once baked.

I use an apple peeler/corer/slicer to make this job extra quick.

They’re not that expensive and they will literally save you hours!

One of the most delicious parts of this Apple Crumb Pie is the topping! The crumble is easy to make and this pie has lots of crumble topping!

If you notice the topping starts to brown too early, place a small square of foil over the middle.

I use a nice deep dish pie plate and always set the pie plate on a parchment lined baking pan to bake.

The pan not only makes it easier to get in and out of the oven but it catches any drips or spills should your pie bubble over!

Once the pie has cooled we store it at room temperature uncovered for up to 24 hours.

If you bake this apple crumb pie ahead of time, you can warm it in the oven again before serving.

We leave it at 325 degrees for about 20 minutes (heated from room temperature).

We serve this with a big scoop of vanilla ice cream or whipped topping and caramel sauce!

4.67 from 45 votes Review Recipe

The Best Apple Crumb Pie Ever!

Prep Time 25 minutes Cook Time 45 minutes Total Time 1 hour 10 minutes Servings 8 servings Author Holly N. Course Dessert Cuisine American “The Best” fits this Apple Crumb Pie perfectly, sweet juicy apples with a light apple crumble topping!

  • 1 frozen (or homemade) pie crust
  • 1 cup flour
  • 1/2 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter
  • 8 Granny Smith apples
  • 1/2 tablespoon lemon juice
  • 1/2 teaspoon lemon rind (optional)
  • 1/3 cup white sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg

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  1. Preheat oven to 450 degrees F.
  1. Combine all topping ingredients using a fork until completely mixed and crumbly.
  1. Peel, core, and slice apples into thin slices (approximately 1/8 inch). Toss apple slices with sugar, lemon juice, cinnamon, nutmeg and flour.
  2. Layer apple slices in pie shell (it will be really full) and pour any leftover juice over the apples. Top apple slices with topping and pat it down over the apples. Place pie pan on a cookie sheet (they tend to drip over if really full, this will save your oven).
  3. Bake at 450 for 15 minutes, reduce heat to 350 degrees and bake an additional 45-55 minutes. (Poke the center of the pie to make sure the apples are soft all of the way through).
  4. Serve warm or room temperature.

Recipe Notes

Be sure to keep an eye on your crumble topping. If it starts to brown too early, place a small piece of foil on top to keep it from burning. Nutrition Information Calories: 495, Fat: 17g, Saturated Fat: 9g, Cholesterol: 30mg, Sodium: 194mg, Potassium: 250mg, Carbohydrates: 84g, Fiber: 5g, Sugar: 53g, Protein: 3g, Vitamin A: 455%, Vitamin C: 8.9%, Calcium: 37%, Iron: 1.7%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword apple crumb pie © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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Easy Apple Pie Recipe

My family loves fruit pie, and apple pie is right there at the top. When apples are big and crisp and plentiful (they seem best fall through winter), I grab a couple frozen pie crusts from Trader Joe’s and make a traditional apple pie. Over the years I’ve found that it works best to combine the butter, sugar, and flour first to create a thick caramel-y sauce. Then I combine this sauce with the sliced apples and fill the crust. Have fun decorating the top – using any excess crust from trimming the crust to cut out a few flowers or hearts to throw on top.

  • 2.5 pounds tart apples (pink lady, granny smith, honeycrisp, fuji)
  • 1 pkg frozen pie crusts from Trader Joe’s (2 crusts)
  • 1 stick butter
  • 1/3 cup flour
  • 1/3 cup white sugar
  • 1/3 cup brown sugar
  • 1/2 tsp cinnamon
  • 1/4 cup water
  • 2 Tbsp lemon juice

  1. Thaw the crusts according to package directions. Don’t let the crust get too warm and soft. I usually err on the side of too cold and I use a rolling pin to roll the crust back together if it cracks as I unroll it. Press one crust into the bottom of a standard pie dish. Put this in the fridge so it stays cold. Unroll the other crust as well, repairing with a rolling pin if necessary and place that in the fridge too.
  2. Preheat oven to 425° F and set rack a little lower than the middle.
  3. In a medium saucepan over medium heat, combine butter, flour, sugars, cinnamon, water, and lemon juice. Stir mixture until smooth and thick. Turn off heat and set aside.
  4. Peel and slice apples, placing slices into a large bowl. Once apples are ready, pour the butter-sugar mixture over the apples, tossing to coat evenly. Transfer filling to the crust. Top with the second crust and pinch to seal edges. Use a knife to poke a few holes in the top crust and decorate if desired.
  5. Bake for 20 minutes at 425° F. Reduce oven to 350°F and bake an additional 30 minutes, covering the crust edges if they brown too much.
  6. Cool and serve with ice cream or whipped cream.


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Your go-to Apple Pie Recipe using fresh apples in a homemade crust with very little added sugar.

This recipe is so simple that even the most basic cook can master this recipe the firs time. You can use any fresh apples you have and any crust you like. It’s so easy you’ll be making it every night for dinner.

Classic Apple Pie Recipe

A basic apple pie recipe is simple and the end results are just plain tasty. It’s a recipe that everyone should have in their collection. This apple pie doesn’t use a lot of added sugar and you don’t have to cook the apples before adding them to the crust.

This pie has about an inch or inch-and-a-half of sliced apples inside the crust, which I think is a nice amount. I think apple pies that are 3 or 4 inches high and stuffed with apples are gorgeous, but I like a more even crust-to-apple ratio myself. When you don’t have that many apples in the crust, you don’t have to precook the apples because there are a lot less in there to shrink and put out extra liquid.

Need a crust recipe to make your apple pie? I got you covered!

I wrote a huge post all about pie crust! This basic apple pie recipe is a staple in our house and I hope you love it. You can find this recipe plus SEVEN other pie recipes in one post if you are looking around for something that looks perfect for your Thanksgiving table.

There’s something magical about pulling a pie made from scratch out of the oven. It seems to take you back to a time when life was simpler and homemade pie was standard fare in American kitchens.

Plan to take an afternoon to bake and you just might love how grounding the whole process is for you. And you’ll have a beautiful pie to enjoy after dinner or to share with friends, and that’s a pretty great reward, too.

What are the best apples to use for pies?

Try to find a firm apple to use in this recipe. I like a mix between sweet and sour apples. You can use Granny Smith, Jonathan, Jonagold, Winesap, Golden Delicious, Honey Crisp, Gala, or Rome Beauty. I used a mix between Golden Delicious and some kind of tart firm apples from our trees for this pie, and it was great. It’s very forgiving, so experiment!

  • Granny Smith – Tart, green, flavorful, and perfect for apple pie
  • Jonathan – red on yellow, bright flavor, and juicy
  • Golden Delicious – Softer, sweet, and yellow in color
  • Gala – light red, crispy, and mildly sweet

Should I let the apple pie cool before I serve it?

If you want this pie to slice nicely (and not have some of the fruit ooze out onto the pie plate after you remove a slice), then let it cool to room temperature before serving. Hot apple pie is delicious but the apples will slice and stay inside your pie if you wait. It’s up to you. Sometimes I cut into hot pie and just scoop some of the apples out of the pie plate, and sometimes I wait. It’s up to you.

Can I use a store bought pie crust?

If you don’t want to make a Perfect Pie Crust at home, a packaged pie crust will work just fine. Just brush the top with one egg white mixed with 1 tablespoon of water and give it a little sprinkle of sugar (extra chubby or sparkling sugar is really fun if you have it!)

Ingredients in apple pie:

  • granulated sugar, only 3 tablespoons for the whole pie!
  • thinly sliced apples, it’ll take about 8-10 medium apples
  • just a bit of butter and cinnamon
  • Double pie crust
  • granulated or chubby sparkling sugar if you want the top to be extra pretty

How to make an apple pie from scratch:

  1. Mix first 5 ingredients together in a medium bowl.
  2. Roll out and place an uncooked pie crust in the bottom of a deep 9-inch pie plate.
  3. Place the apple mixture in the uncooked pie shell. Place small pieces of butter on top of apple mixture.
  4. Top with second pie crust, crimp the edges, and then cut a few slits in the top crust to allow steam to vent.
  5. Mix the egg white and 1 tablespoon of water together in a small bowl and then brush the top with water and sprinkle with sugar before baking.
  6. Bake at 450 for the first 15 minutes, then reduce the heat to 350 and continue cooking for an additional 30 to 40 minutes.
  7. Cool for 10 minutes before serving.


My go-to apple pie recipe made with fresh apples! Homemade, flaky crust with juicy apple filling. Makes a delicious pie that goes perfectly with ice cream!

Scale 1x2x3x

  • About 5 cups thinly sliced apples (peeled and cored), 8-10 medium apples
  • 3 tablespoons sugar
  • 3 tablespoons all-purpose flour
  • 1–2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons butter, cut into small pieces
  • Double pie crust
  • 1 egg white + 1 tablespoon water
  • granulated or chubby sparkling sugar, optional
  1. In a medium bowl add the sliced apples. Sprinkle with the sugar, flour, cinnamon, and salt and toss gently to combine well.
  2. Roll out and place an uncooked pie crust in the bottom of a deep 9-inch pie plate.
  3. Place the apple mixture in the uncooked pie shell. Place the small pieces of butter on top of apple mixture.
  4. Top with second pie crust, crimp the edges, and then cut a few slits in the top crust to allow steam to vent.
  5. Mix the egg white and 1 tablespoon of water together in a small bowl and then brush the top with water and sprinkle with sugar before baking.
  6. Bake at 450 for the first 15 minutes, then reduce the heat to 350 and continue cooking for an additional 30 to 40 minutes, or until the top is golden brown.
  7. If the edge of the crust starts to brown more quickly than the center, carefully cover the edge with foil for the last 15-20 minutes of baking to prevent over-browning.
  8. Let the pie cool for 10 minutes before serving. Can be made ahead of time and served at room temperature.
  • Here’s a post about how to cut apples if you need it. If you peel them first and then cut them this way, it’s the fastest way to get your apples prepped. You’ll want to cut these apples about 1/4 inch thick.
  • Try to find a firm apple to use in this recipe. I like a mix between a sweet and sour apple. You can use Granny Smith, Jonathan, Jonagold, Winesap, Golden Delicious, Honey Crisp, Gala, or Rome Beauty. I used Golden Delicious from our trees for this pie and it was great.
  • In the world of pies, this one has a very low amount of added sugar. If you are using tart apples you might need to double the amount of sugar. Just taste and see.
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Keywords: Thanksgiving recipe, Thanksgiving dessert recipe, apple dessert, apple pie recipe, easy pie crust recipe

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  • 4 Recipes for a Perfect Pie Crust (my guide on all things pie crust!)
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  • Easy Chicken Pumpkin Pot Pie (spoiler alert – it uses pre-made puff pastry instead of a pie crust!)
  • The Best Easy Apple Cake
  • No Bake Peanut Butter Pie Recipe
  • Blueberry Pie Cookie Bars
  • Dutch Apple Pie Recipe
  • Homemade Coconut Cream Pie
  • North Carolina Lemon Pie
  • America’s Test Kitchen’s Fresh Strawberry Pie
  • Soft Gingerbread Cookie Recipe

Nothing says welcome home like a fresh pie on the counter, and this Apple Pie Recipe is just the one to try! You are going to love how easy it is to customize and how quickly it comes together. Happy pie making, friends, from my kitchen to yours!

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This is the easiest apple pie recipe ever, no seriously, this easy apple pie recipe is a must make for after school and Thanksgiving!

With the cooler weather and holidays quickly approaching it’s time to add baking recipes to our site! We have some fall favorites, like our flan recipes, as well as rice pudding, and pastelitos de guayaba, but it’s time to add in some more American inspired desserts!

Postre de manzana means apple pie in Spanish. I vaguely remember my mother preparing an apple pie once or twice in my childhood. My parents would always buy the store made apple pies for Thanksgiving.

If you are looking for ways to cut corners with an easy apple pie recipe, than this recipe is for you!

Apple Pie Ingredients

Fresh apples, cinnamon, sugar, flour, spices, vanilla, an egg yolk, and Pillsbury pie dough are the apple pie ingredients.

How many apples for a pie?

For a nine inch cinnamon apple pie recipe, you need about 8 cups of roughly chopped apples -which is about 5-6 apples.

How To Make An Easy Apple Pie Fillng

Skip the canned apple pie filling this year, and choose to use fresh apples! All you need to do to make an easy homemade apple pie filling is add the apples, spices, sugar, vanilla extract, and flour together!

Next, dust a pie plate with flour to keep the dough from sticking and top with one sheet of pie crust.

Next, gently pour the mixed apple mixture evenly over the pie crust. Top with the other pie crust sheet and seal the edges. Cut 4 small lines that are about an inch long to allow the easy apple pie recipe to vent while baking.

Take your egg yolk and brush the top and edges for a beautiful golden crust. I topped mine with raw cane sugar crystals for a nice pop!

How long to cook apple pie?

I suggest baking homemade apple pie for 45-50 minutes. But check on your cinnamon apple pie at the 40 minute mark, to make sure it does not burn! The sugar crystals caramelized over the top, which is why there are darker areas.

Best apples to use for apple pie

The best apples to use for apple pie happens to be a mixture of apples like gala, granny Smith, and fuji! The most used apples for apple pie is the granny Smith, which is green on the outside.

For this recipe, we are using red delicious; keep the apples chunky and it won’t turn to mush!

Should apple pie be served hot or cold?

Apple pie can be served hot or cold. I personally prefer warm apple pie with a scoop of vanilla bean ice cream and a drizzle of caramel. Actually, bourbon pecan ice cream! BEST.ICE.CREAM.EVER!

Should apple pie be refrigerated?

You should refrigerate any remaining apple pie to keep it fresh. Apple pie should be fine up to 4 hours on the counter.

More recipes you will love!

If you love this easy cinnamon apple pie recipe, you’ll love to give these fall inspired recipes a try!

Pumpkin Cream Cheese Flan

Pumpkin Spice Coquito

Cookies and Cream Coquito

Tres Leches Rice Pudding

Leave a comment below with what your favorite dessert is, and if desired, send me a message on Facebook with the recipe to post here on Latina Mom Meals!

Easy Apple Pie | Postre de Manzana

Super easy apple pie recipe 0 from 0 votes Pin Course: Dessert Cuisine: American Keyword: apples, pie Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour Servings: 8 Author: Neyssa Cost: 6


  • oven
  • 1 package Pillsbury pie crust
  • 8 cups of diced apples
  • 2 Tbsp fresh lemon juice
  • ⅓ cup brown sugar
  • 3 Tbsp white sugar
  • ¼ cup flour
  • 1.5 tsp cinnamon
  • ½ tsp nutmeg
  • 1 egg yolk whisked
  • Preheat oven to 375
  • Add one pie crust to the bottom of a pie plate. Save the 2nd pie crust for the top.
  • In a mixing bowl combine the apples with the lemon juice. This prevents the apples from browning. Next add the brown sugar, white sugar, flour, cinnamon and nutmeg.
  • Place the apple mixture into the bottom pie shell. Top with the other pie crust. Make a few cuts in the top layer to let the steam out of the pie.
  • Brush with the egg wash.
  • Bake for 45 minutes.


Here is our favorite apple pie recipe, with an easy, no-fail, buttery, flaky homemade pie crust, and a filling with a mix of different types of apples, spices, vanilla, and a splash of brandy.

This apple pie is my family’s most requested pie during the holidays. I usually make two of them so we can enjoy one for leftovers. Nothing better than pie for breakfast, right?

What are the best apples for apple pie?

It’s best to use a mix of different types of apples in your pie. Some apple varieties cook up faster than others. Some cook up firm, some more soft; some apples are more tart, some more sweet.

By combining them, you’ll get a more complex, deeper flavor. Look for a combination of tart and sweet apples, and a combination of apples that cook up firm and soft. That said, some apples are better for cooking into a pie than others. I like to use:

  • Granny Smith – Green and tart, Granny Smith apples have wonderful flavor, but they they often lose their shape and turn mushy when cooked. So use no more than 2 Grannies in your pie, and combine with other varieties.
  • Jonagold – A cross between a Golden Delicious and a Jonathan, Jonagolds have a lovely aromatic flavor, they’re both sweet and sharp, and they hold their shape with baking.
  • Fuji – Crisp, firm, juicy, balance of sweet and tart, holds its shape in baking
  • Golden Delicious – Yellow and sweet, holds it shape after baking
  • Braeburn – Sweet and crisp, bakes up firm and juicy
  • Cortland – Juicy and tart, relatively soft, great all purpose apple for baking
  • Honey Crisp – Honey sweet and tart flavor, crisp and juicy, holds shape in baking
  • Avoid Red Delicious apples for pies, they don’t cook well.

Make the Crust Ahead

To make apple pie, start with the crust. If you are making a homemade crust, you can make the dough a day or two ahead, and keep the dough disks chilled in the refrigerator. The dough recipe I’m recommending for this apple pie uses sour cream along with butter, and is especially delicious, flaky, and easy to make. If you would like to make an all-butter crust instead, see our All Butter Crust.

If using a store bought frozen crust, follow the directions on the crust package for working with the crust. (See our Review of the Best and Worst Store-Bought Pie Crusts.)

How to Make the Apple Pie

Peel, core and cut the apples, and sprinkle them with a little lemon juice or apple cider vinegar to keep from browning. Toss them with a little flour, sugar, cinnamon, allspice, nutmeg, and vanilla, and let the filling sit while you roll out the pie crusts.

Remove the dough disks from the refrigerator and let them sit for 10 to 15 minutes before rolling one of the disks out to 12-inch circles, about 1/8″-inch thick.

Line the bottom of a 9-inch pie plate and line with the rolled out dough. Trim the edges to a half-inch from the sides of the pie pan. Scoop the apples into the pie plate and create a mound in the center. Don’t worry if the apples are high in the pan, they’ll shrink as they cook.

Roll out the second pie dough disk. If you want to make a lattice pie, see our directions for making a lattice pie here. (It’s easy!) Otherwise, place the second round of rolled out pie dough over the apples, and tuck the edges of the top pie crust over and under the bottom pie crust edges. Crimp with your fingers to seal.

Score the top in several places to create vents for steam to escape (no need if using a lattice top).

How Long to Bake apple pie

To bake, place the pie on a baking sheet (to catch the drippings) in a 375°F oven and bake for 20 minutes, or until the top starts to lightly brown, then lower the temp to 350°F and bake anywhere from 45 minutes to an hour or more longer.

The way you know that the apple pie is done is that the juices are noticeably bubbling. If you have an instant read thermometer, you can insert it into the center of the pie. A reading of 200°F is done.

At any point during the baking the top of the pie begins to brown too much, just tent it with aluminum foil. I usually tent the pie about halfway through the baking with foil.

Let the pie cool for an hour before cutting into it, and serve it plain or with whipped cream or vanilla ice cream!

Best Toppings For Apple Pie

There’s nothing better than a slice of warm apple pie with a scoop of vanilla ice cream, right? For something a little different, try cinnamon ice cream instead. You could also top it with homemade whipped cream or caramel sauce.

How to Store and Freeze Apple Pie

Apple pie will easily last a couple of days, lightly covered with plastic wrap or aluminum foil, on your counter at room temperature. (Keep the any wrapping loose, so the crust can breathe. Otherwise it will loose its crispness.)

After a couple days, you can keep the pie chilled for a few more days in the fridge. If you want, warm the pie in a 350°F oven for 5 to 10 minutes before serving.

  • To freeze the unbaked pie, wrap the assembled pie in plastic wrap, with as much air pressed out as possible. Then wrap the pie in a layer of foil; this will help keep the plastic wrap in place. Freeze for up to a month. When ready to bake, remove it from the freezer, unwrap, and place it into the oven. Bake as directed, adding on about 15 minutes to the baking time, or until the top is golden and the filling is bubbling.
  • To freeze a baked pie, wrap and freeze the pie as above. When ready to serve, unwrap and let the pie thaw at room temperature. Warm it up in a 350°F oven for about 15 minutes to crisp up the top and warm the filling.

More Great Apple Pie Recipes

  • Apple Slab Pie
  • Mile High Deep Dish Apple Pie
  • Sour Cream Apple Pie
  • Apple Cranberry Currant Crumble Pie
  • Apple Crostata

Watch our Apple Pie Video!

Updated September 22, 2019 : We spiffed up this post with some new information to help you make the best-ever apple pie! The recipe has been modified so you can choose from some of our favorite pie dough recipes. Enjoy!


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