Easy Apple Pie Recipe

I’m honoring Veterans Day with a recipe that feels meaningful, comforting, and worthy of the heroes we celebrate today. One bite says thank you in the most delicious way.

I’m keeping today simple and grateful, with a slice of apple pie that tastes like the kind of dessert I never want to rush. I love this recipe because it’s all about big apple flavor, flaky crust, and that sweet cinnamon hit that makes every bite worth the fork fight.

And honestly, I’m obsessed with how the filling turns jammy without losing those soft apple pieces. But the best part?

It feels classic without being fussy. Just straight-up good pie.

The kind I want on the table while I pause, appreciate our veterans, and sneak one more bite.

Ingredients

• Pie crust brings the flaky, buttery shell everyone secretly wants seconds of.
• Apples are the star, giving sweet-tart bite and cozy fall vibes.
• Granulated sugar sweetens things up without making the filling feel too heavy.
• Brown sugar adds a deeper, almost caramel-like sweetness.

  So good.

• Flour thickens the juices, so your slice doesn’t turn into apple soup.
• Lemon juice keeps the apples bright and balances all that sweetness.
• Cinnamon makes it smell like someone’s grandma knows what she’s doing.
• Nutmeg adds warm spice, but it’s sneaky in the best way.
• Salt wakes everything up.

  Basically, don’t skip it.

• Butter melts into the filling and makes it taste richer.
• Egg wash gives the top that shiny, bakery-style finish.
• Milk or water helps the egg wash brush on smoothly.
• Plus, a sugar sprinkle adds sparkle and a tiny crunch on top.

Ingredient Quantities

• 2 (9-inch) pie crusts, store bought or homemade (one for bottom, one for top)
• 6 medium apples (about 3 pounds), peeled, cored, and sliced (mix Granny Smith and Honeycrisp if you can)
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/4 cup all purpose flour (for thickening)
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 2 tablespoons unsalted butter, cut into small pieces
• 1 large egg, beaten (for egg wash)
• 1 tablespoon milk or water (to mix with the beaten egg)
• 1 tablespoon coarse or granulated sugar for sprinkling on top, optional

How to Make this

1. Preheat oven to 425°F and place a rack in the lower third of the oven.

2. Roll one pie crust into a 9 inch pie dish, pressing gently to fit and letting excess hang over the edge.

3. In a large bowl combine 6 sliced apples, 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 1/4 cup all purpose flour, 1 tablespoon lemon juice, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon salt; toss until apples are evenly coated.

4. Pour the apple mixture into the prepared bottom crust and dot the filling with 2 tablespoons unsalted butter cut into small pieces.

5. Place the second pie crust over the apples; trim excess dough leaving about 1/2 inch overhang, fold the edges under the bottom crust edge, and crimp to seal. Cut a few vents in the top crust or make a lattice if you prefer.

6. Beat 1 large egg with 1 tablespoon milk or water to make an egg wash; brush the top crust with the egg wash and sprinkle 1 tablespoon coarse or granulated sugar on top if desired.

7. Set the pie on a baking sheet to catch any drips and bake at 425°F for 20 minutes.

8. After 20 minutes reduce the oven temperature to 375°F and continue baking 35 to 45 minutes more until the crust is golden and the filling is bubbling.

9. Remove the pie from the oven and cool on a wire rack at least 2 hours so the filling sets before slicing and serving.

Equipment Needed

1. Oven (preheated to 425°F with rack in lower third)
2. 9-inch pie dish
3. Rolling pin
4. Large mixing bowl
5. Chef knife and cutting board
6. Measuring cups and measuring spoons
7. Pastry brush
8. Baking sheet and wire cooling rack

FAQ

Easy Apple Pie Recipe Substitutions and Variations

• Apples: Use 3 pounds of pears (firm Bosc) or a mix of tart apples like Braeburn and sweeter ones like Fuji for a similar texture and balance.
• Granulated sugar or brown sugar: Substitute with an equal amount of coconut sugar or 3/4 cup maple syrup but reduce other liquids slightly and bake a few minutes longer until filling sets.
• All purpose flour (thickener): Use an equal amount of cornstarch or 3 tablespoons tapioca starch for a clearer, glossier filling; if using cornstarch, mix with cold liquid first.
• Unsalted butter: Swap with equal amount of cold coconut oil for a dairy free option or use vegan butter for similar flavor and flakiness.

Pro Tips

1) Slice the apples evenly and let them sit tossed with the sugar and lemon for 20 to 30 minutes before filling the crust. That gentle maceration draws out a little juice and helps the apples soften and meld flavors without turning to mush.

2) Protect the crust edges with foil or a pie shield if they start browning too quickly. You can tent the whole pie loosely with foil for the last 15 to 20 minutes if the top is golden but the filling needs more time to bubble.

3) If you prefer a clearer, less saucy filling, swap half the flour for cornstarch or tapioca and mix it well with the sugars before tossing with the apples. For a little extra depth, add a splash of vanilla or a pinch of ground cardamom.

4) Use a cold butter and dot it evenly over the apples so you get little pockets of richness as it melts. Also, cooling the baked pie for at least two hours is worth the wait; it lets the juices thicken so slices hold together cleanly.