If you’re looking for a recipe for a simple apple pie, you’ve come to the right place. Over the years we’ve tried all kinds of “fancy” apple pie recipes but we always come back to this simple recipe.
With this apple pie, the apples aren’t buried under tons of spices, creams, or breading. The apples are piled high so that even when they cook down, there is plenty of filling in the pie. Also, there’s no need to pre-cook the filling and you won’t end up with a soggy pie crust.
Why You’ll Love This Simple Apple Pie
- No need to pre-cook the filling
- Perfect balance of sweet and tart apples
- Works with homemade or store-bought crust
- Classic flavor that tastes like fall in every bite
Choosing Apples for Pie
Anytime you cook apples, it’s best to start with firm apples. I usually use a mix of Granny Smith and Pink Lady apples because we like them best. That being said, I’m a huge proponent of using what you have. This recipe is very forgiving.
- Granny Smith
- Pink Lady
- Gala
- Honeycrisp
- Fuji
- Braeburn
- Jazz
- Jonagold
- Golden Delicious (will cook softer than other varieties)
Notes on Ingredients
Apples: As mentioned above, pick a firm and somewhat tart apple variety. You don’t want the pie to be overly sweet.
Sugar: I use raw granulated sugar, you can use all white sugar or a mix of white and loosely packed brown sugar.
Cornstarch: I prefer to use cornstarch instead of flour in my pies simply because we have some gluten-free family member and I can easily put this in a gluten-free pie crust.
Apple Cider Vinegar: This is my “secret” for apple pies. Instead of putting a bit of lemon juice in the pie, I use apple cider vinegar. And no, you can’t taste the vinegar.
Spices: I use just a bit of cinnamon in my apple pie recipe since the goal is to taste the apples. If you want more spice flavors, add a bit of nutmeg.
Pie Crust: I always use my no-fail pie crust recipe. It can be made days ahead or even weeks ahead and frozen. The flour can be substituted with cup for cup gluten-free flour and it turns out great. Of course, if you’re pressed for time, you can also use a store-bought crust.
Egg: An egg wash will help the crust brown better. I usually skip this step since there is egg in my pie crust recipe and I think they brown up just fine. However, you’re using store-bought pie crust or just want a more golden pie, use an egg wash. To make the egg wash, whisk one egg with 1 1/2 teaspoons milk or water together.
Tools for Pie Making
These are some of my favorite tools for easy pie making. Many of these things are probably already in your kitchen or can be found a thrift stores.
- 9-inch pie pan
- rolling pin
- pastry mat
- pie shield (or aluminum foil)
- sharp knife or apple peeler/slicer
- cutting board
- mixing bowls
- measuring cups
- measuring spoons
- silicone spatula
How to Make a Simple Apple Pie
You’ll need about 2 hours to make an apple pie from start to finish – most of that time is baking time.
Prepare the pie crust: You can use store-bought or make homemade crust. Even if you make the crust, store it in the refrigerator until it’s time to roll out.
Prepare the apples: Wash, core and slice the apples. An apple peeler/corer/slicer is really great for this, but a simple knife and cutting board work great too. Slice the apples about 1/8-inch to 1/4-inch thick.
Prepare the filling: Put the apple slices into a large bowl and add the sugar, cornstarch, cinnamon and apple cider vinegar. Mix well and set aside.
Put the pie together: Roll out one pie crust and put it in the bottom of a 9-inch pie pan. Add the apple pie filling to the pie pan – be sure to include all the juices in the bowl. Roll out the second pie crust and lay it over the pie filling. Trim and crimp the edges. Cut a few slits in the top pie crust for steam to escape.
Bake the pie: I like to bake the pie at two temperatures and cover the edges with a pie shield at the beginning. It’s easier to remove a pie shield from hot pie than it is to put it on a hot pie. Bake first at 425℉ and then turn down the temperature to 350℉.
ProTip: Bake the pie on the bottom shelf to ensure the bottom is crisp and not soggy. Also put a baking sheet under the pie to catch any juices that drip from the pie.
Storing Apple Pie
Once cooled, the apple pie should be loosely covered and can be left at room temperature for 2 days. For longer storage, it can be refrigerated for up to 5 days.
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Simple Apple Pie
This delicious apple pie recipe will bring is a throwback to days gone by. With a perfect balance between tangy and sweet this pie is fantastic on it's own or served with a scoop of vanilla ice cream.
Ingredients
- 2 pie crusts
- 3 pounds Apples (before peeling and coring)
- 1 teaspoon Apple Cider Vinegar
- 1 cup Sugar
- 5 Tablespoons Corn Starch
- 1 teaspoon Cinnamon
- Coarse sugar (optional, for topping)
Instructions
- Preheat oven to 425℉
- Peel, core and slice apples.
- In a large bowl, mix apple slices with apple cider vinegar.
- In a small bowl, combine sugar, corn starch and cinnamon.
- Pour dry ingredients over apple slices and gently mix. Set aside
- Roll out pie crust and lay in pie pan.
- Pour apple pie filling into pie pan.
- Roll out top pie crust.
- Top apple pie filling with pie crust. If the top crust is solid, cut slits for air to escape.
- Crimp edges together and cut off any overhang.
- Brush on an egg wash, if desired (see notes) and sprinkle coarse sugar on top of the crust.
- Cover the edges with aluminum foil or a pie shield, if desired. Remove after baking for 15 minutes.
- Turn heat down to 350℉.
- Bake 45-55 minutes or until top crust is golden brown. Bake on bottom shelf to ensure the bottom crust is crispy.
- Remove from oven and cool on a wire rack. Let apple pie cool for at least 2 hours before cutting.
Notes
Easy crust recipe: https://creativesimpleliving.com/no-fail-pie-crust/
To make an egg wash, whisk together 1 egg and 1 1/2 teaspoons milk.
This same recipe can be used to make hand pies. Just roll the pie crust out into small disks, pout a couple of tablespoons of apple pie filling on one side of each disk. Fold crust over to make a half circle and crimp edges using the tines of a fork. Bake on a baking sheet lined with parchment paper for 20 minutes or until golden brown. These are always a big hit at our house!
Recommended Products
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Pyrex Easy Grab Glass Pie Plate (9.5-Inch, 2-Pack)
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Pastry Mat Silicone Non Slip - Extra Large Thick Non Stick Silicone Baking Mat For Rolling Dough Pie Crust Fondant Pizza and Cookies - Heavy Duty Easy Clean Kneading Mat With Measurements - 20" x 28"
FAQ and Troubleshooting
Can I use store-bought pie crust for this recipe?
Yes! While homemade pie crust gives the best flavor, store-bought crusts work well too.
What apples make the best apple pie?
Firm, tart apples like Granny Smith or Pink Lady hold their shape beautifully when baked.
How do I keep my apple pie from getting soggy?
Bake the pie on the lower oven rack and include a bit of cornstarch to thicken the juices.
Do I have to peel apples for apple pie?
Technically, no….but you’ll probably want to. Apple peels tend to get tough when cooked so go ahead and peel them for best results.
Why is my filling runny?
If you followed this recipe, it’s probably runny because it was cut too soon. Apple pie needs to cool for several hours before cutting to allow the filling to set up. Mulberry pie is the same.
Can I freeze a baked apple pie?
Yes. Let the apple pie cool completely and the put the pie in the freezer to “flash freeze”. Once frozen, remove the apple pie and cover with several layers of plastic wrap. Once covered, put it back in the freezer and use within 4 months. To serve, let the the pie thaw for about an hour at room temperature. Put the pie in a cold oven on the bottom rack and heat the oven to 375℉. Bake for 35-45 minutes or until bubbly.
Can I freeze an unbaked apple pie?
Yes, follow steps 1-11 in the recipe but DO NOT cut slits in the top crust. Freeze pie for a couple of hours or until the crust is frozen. Wrap the pie in plastic wrap or put in a freezer bag and remove any air. To bake the frozen pie, unwrap pie and cut vents in the top. Bake on the bottom rack at 425℉ for 15 minutes, then reduce heat to 350℉ and bake for 45-55 minutes or until the top is golden brown and the juices are bubbling.
Looking for More Fruit Pies?
If you love baking with seasonal fruit you’re going to love our easy mulberry pie recipe and our fun mango lime pie. You can also use the leftover mash from making grape jelly for a delicious grape pie.
Also, remember that all of these fruit pies can easily be turned into hand pies – no additional recipe is needed.