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Perfectly Easy Apple Pie

Updated: Nov 17, 2019

I think this must be the most beloved pie...and for good reason. The apples cooked with some spices and sugar hidden beneath a crisp crust is irresistible. Serve it a la mode or straight up it's perfect for dessert, snack time or even breakfast. I'll even give you tips on how to make the pie in advance and freeze it until you need it.

Ingredients for Perfectly Easy Apple Pie:

makes 1 pie

4 Braeburn apples, peeled, cored and sliced

4 Granny Smith apples, peeled, cored and sliced

3/4 cup sugar plus 1 teaspoon

1/2 cup flour

1 teaspoon cinnamon

1/2 teaspoon Kosher salt

1/4 teaspoon nutmeg

1 egg, slightly beaten with a few tablespoons of water

1 recipe of your favorite pie crust or 1 box of Pillsbury refrigerator pie crust

You will also need some parchment paper, a cookie sheet, a pie plate, rolling pin

and a pastry brush.

Time Saving Tip: It is all about the pie crust. If you are making your own prepare the recipe a day in advance and store it in the refrigerator. Or even quicker you can purchase the pie crust.

Let's see what we need.

Now it's time to bake.

Preheat the oven to 400-degrees.

Roll out the pie crust to roughly 13-14 inches in diameter. Once the bottom crust is rolled out place the rolling pin at the end of the dough which is closest to you. Carefully, roll the pin forward to wrap the dough around the pin. Lift the pin over the pie plate and gently unroll the dough. The pie dough will land on top of the pie dish. Gently press it into the plate. Set aside.

Peel and core and slice the apples into 1/2" pieces. Place slices into a large bowl and toss with sugar, flour, salt, cinnamon, and nutmeg.

Pour the filling into the crust. It will be quite a high pile. The apples really shrink down during baking.

Repeat the process rolling and roll at the top crust about 13". Place the crust on top of the filling. Trim the ends. Fold the ends of the top crust over the bottom crust. Gently press together and tuck in around the perimeter of the pie dish. Crimp the edges with your fingers or press done on the edges with a fork. Cut 4 steam vents on top of the pie - they should be equal slits about 2" long.

At this point, the pie can be frozen to bake at a later time. If you are freezing the pie place it on a shelf in the freezer. Once it is completely frozen wrap it in plastic wrap. When you are ready to bake it take it out of the freezer - do not defrost -and proceed with the recipe. The frozen pie will take a little longer to bake.

Brush the egg and water mixture on the pie. Sprinkle 1 teaspoon of sugar on top of the crust. Bake the pie on a cookie sheet lined with parchment paper.

Bake for about 1-1 1/4 hour until crust is brown and apples are bubbling.

It's ready! Let it cool before slicing. Feel free to a dollop of whipped cream or a scoop of ice cream. Although I think it's perfect on it's own.



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