Simple Apple Pie Recipe

I’m sharing my easy, no fuss Old Fashioned Apple Pie with a store-bought crust so the sweet, rich apple filling takes center stage.

I keep things honest with this Simple Apple Pie. No fuss, just a sweet rich apple filling that steals the show.

I usually grab store bought pie crusts to make life easier, and the apples do all the heavy lifting. I grew up sneaking slices of Grandmas Apple Pie and this is my take on a Double Crust Apple Pie you can pull off without overthinking, expect little flaws and flaky edges, sometimes the top is crooked and thats fine.

The aroma will make you doubt it could be that simple but it really is, and thats the point.

Ingredients

• apples: good source of fiber and carbs, theyre naturally sweet with a little tart
• store bought crust: mostly carbs and fat, flaky texture, pretty indulgent but it’s easy
• granulated sugar: pure carbs, makes the pie sweet, no nutrients really
• brown sugar: similar to white sugar but adds a molasses note, richer flavor
• cinnamon: tiny calories, big flavor, warm and sweet spicy taste that pairs well
• butter: brings richness and helps browning, mostly fat so use moderately, yum
• lemon juice: small acidity boost, brightens flavors and keeps apples from browning

Ingredient Quantities

• 2 (9-inch) store bought pie crusts, thawed
• 6 medium apples (about 2 1/2 to 3 lb), peeled, cored and thinly sliced
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 tablespoons all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 tablespoon lemon juice
• 2 tablespoons unsalted butter, cut into small pieces
• 1 large egg
• 1 tablespoon water (for egg wash)
• 1 to 2 tablespoons coarse sugar for sprinkling, optional

How to Make this

1. Preheat oven to 375°F (190°C) and place a baking sheet on the middle rack to catch any drips; make sure your two store bought 9-inch pie crusts are thawed while you work.

2. Peel, core and thinly slice the 6 medium apples and put them in a large bowl.

3. Add 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 2 tablespoons all-purpose flour, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon salt, and 1 tablespoon lemon juice to the apples; toss everything together until the apples are evenly coated and let sit 5 to 10 minutes so they macerate a bit.

4. Fit one thawed crust into a 9-inch pie pan, pressing it into the edges and leaving about a 1/2 inch overhang; pile the apple mixture into the crust and pour any juices on top, then dot the filling with the 2 tablespoons unsalted butter cut into small pieces.

5. Drape the second crust over the apples, trim excess so you have about a 1/2 inch overhang, fold the top and bottom crust edges together and crimp or flute to seal; cut a few vents in the top crust so steam can escape, or make a simple lattice if you feel fancy.

6. Whisk the large egg with 1 tablespoon water and brush the top crust and exposed edges lightly with the egg wash — this helps browning and seals the edges; if you want extra sparkle sprinkle 1 to 2 tablespoons coarse sugar on top.

7. If you have time chill the assembled pie in the fridge for 15 to 30 minutes to help the crust hold its shape, then bake on the preheated baking sheet for about 45 to 55 minutes, until the crust is deep golden and the filling is bubbling through the vents; if the edges brown too fast, loosely tent foil over them after 20 to 30 minutes.

8. Let the pie cool at least 2 hours on a rack so the filling sets before slicing, don’t rush it — warm pie is great but it slices sloppy if you cut it too soon.

Equipment Needed

1. Oven set to 375°F, for baking the pie
2. Baking sheet to catch any drips while it bakes
3. 9-inch pie pan to fit the store bought crusts
4. Large mixing bowl to toss the sliced apples and sugar
5. Sharp chef knife and vegetable peeler for peeling, coring and slicing apples
6. Cutting board to work on the apples
7. Measuring cups and measuring spoons for the sugars, flour and spices
8. Whisk (or fork) to mix the egg wash
9. Pastry brush to paint the egg wash on the crust
10. Cooling rack so the pie can set before slicing

FAQ

Simple Apple Pie Recipe Substitutions and Variations

• Pie crusts: swap the 2 store-bought 9-inch crusts for a quick homemade all-butter crust (about 2 1/2 cups flour, 1 cup cold butter, pinch salt, 1/4–1/2 cup ice water) or use a ready-made gluten-free crust if someone needs GF. Homemade tastes better but takes a little more work.
• Apples: use firm pears or 5–6 cups mixed apples (Granny Smith plus Honeycrisp or Fuji) for better balance of tart and sweet — pears give a softer, more delicate filling.
• Sugars: instead of 3/4 cup granulated + 1/4 cup light brown, you can use 1 cup packed brown sugar for a deeper caramel note, or 3/4 cup coconut sugar for a less refined option (texture stays similar).
• Egg wash/butter: for the egg + 1 tbsp water, brush with 1 tbsp whole milk or cream for shine, or use aquafaba (chickpea brine) for a vegan option; replace the 2 tbsp butter in the filling with solid coconut oil or vegan butter if you want dairy-free.

Pro Tips

– Pick your apples smartly and slice them evenly. Use a mix of tart and sweet (Granny Smith with Honeycrisp or Fuji) so the filling isnt one-note, and try to slice all the pieces about the same thickness so some dont get mushy while others are still firm.

– Let the apple mix sit a bit, but dont let it drown. Those juices help flavor, but if theres a lot, drain a few spoonfuls or add a tiny bit more flour or a teaspoon of cornstarch to the juices so the filling isnt soupy after baking. Dont overdo the thickener or the filling gets gummy.

– Chill the assembled pie and protect the edges while baking. A 15 to 30 minute chill helps the crust keep its shape, and if the edges brown too fast, cover them with foil or a pie shield halfway through baking so the rim doesnt burn before the center bubbles.

– Be patient when slicing and use the right tools. Let the pie cool at least 2 hours so the filling sets, cut with a sharp knife or serrated blade, and wipe the knife between slices for cleaner pieces. If you cant wait, warm leftovers reheat great and firm up a little.