Here’s a little secret. This is the cheater version of Apple Pie. But no one will ever know. The crust is buttery-crispy and the baked apples inside are weak-in-the-knees delicious. Still a great classic homemade apple pie recipe!
Confession: I say A LOT of bad things about pies in my cookbook Cookie Remix. Please accept my apology, dear Easy Apple Pie, because I almost-kind-of-maybe want to retract my negative statements regarding your “kind” after experiencing you. There has never been an easier Apple Pie to make and I promise that 98.8% of the population will never know that you cheated if you make this delicious recipe. When you baked the pie, you knew it was going to be good.
I really wish I’d taken a photo of the scene that took place at my counter after this baby came out of the oven. It was a total cows-at-the-trough moment.
So here’s the deal. When you make your own pie crust, pies are not super easy to make. When you purchase a pre-made pie crust, pies are super easy to make. Some argue that you will miss out on some flakiness and flavor, but I will argue back that convenience wins over effort and often tastes just as good.
Remember that time I attempted a homemade pie crust and was not able to enjoy the fruits of my labor? Read about my Double Chocolate Pecan Pie fiasco here. It’s a sad story and I’m not sure that I’ll ever make a homemade crust again after that tragedy. I do have a great gluten-free pie crust recipe to share with you from my friend Melissa from Mama Gourmand. She’s knows it’s not always easy to find a gluten-free version at the store. Try hers!
HOW TO MAKE EASY APPLE PIE
Easy but still not using canned apple pie filling, this recipe comes out golden brown and so delicious!
Preheat oven to 425 degrees F. Coat a 9-inch pie plate with cooking spray and set aside. Fill a large bowl halfway with water. Add the lemon juice. Add the apples to the lemon water as they are being cut to avoid browning. Drain completely.
To make the filling ingredients of your pie, in a medium bowl, combine the sugar, flour, butter, cinnamon, nutmeg, vanilla and salt. Mix well and add to the apples. Stir until apples are coated completely.
Unroll the pie crusts. Place one into the prepared pie plate and press firmly into the seams. Let excess dough hang over the edges. Use a fork to poke small holes into the bottom crust. Fill with apple mixture, packing them in tight with as few gaps as possible. Top with the remaining crust, be sure to cover the edges well, then seal both crusts by tucking them under around the edge and creating a ripple at the seams using your fingers.
Brush the egg yolk over the surface of the top crust and cut slits. Place the pan on a rimmed baking sheet to avoid dripping and bake in the preheated oven for 15 minutes. Decrease temp to 375 degrees and bake for an additional 50 minutes, until the crust is golden.
Remove from the oven and let cool completely (at least 30 minutes) before cutting and serving! Cover loosely with plastic wrap before placing in the fridge!
TIPS: MAKE THE BEST APPLE PIE RECIPE EVER!
Enjoy warm with a scoop of vanilla ice cream!
Drizzle a little salted caramel sauce that you can make at home!
Substitute brown sugar for white sugar, yum!
KEEP YOUR APPLES FROM BROWNING
When chopping and peeling the apples, fill a large bowl about half with cool water and squeeze the juice of 1/2 lemon into it. The lemon juice will keep your apples from getting brown while you get them prepped for the recipe. Use an apple corer/peeler if you have one because they will make this process go super fast. If you don’t have one, use a potato peeler and a knife to get the job done. You’ll need to peel, core and chop the apples. Place them into the water-lemon juice mixture as you work.
ARE APPLES GOOD FOR YOU
Good news! The recommendation is that you enjoy an apple in the morning hours of your day. Apples are high in dietary fiber and pectin found in the peels of apples. This will help you avoid poor digestion at night. Fruit can help your stomach to empty more slowly, helping you to stay feeling full longer and not prone to snack/eat between meals.
WHAT TYPES OF APPLES ARE GOOD FOR APPLE PIE?
I recommend using a variety of apples and at the very least, use two kinds: one sweet and one tart. My favorite combo is Granny Smith and Honeycrisp apples.
Sweet/Softer Apple Brands
Tart (or a little Sour) Apple Brands
FALL APPLE RECIPES
Appledoodles – Appledoodles are a fun twist on the classic snickerdoodles! Great way to use up apples in the fall!
Easy Homemade Crockpot Applesauce – Homemade Applesauce is fun to prepare because it’s so easy to make. Use an assortment of green and red apples and you’ll have a flavorful snack you can enjoy; better than the store stuff!
Apple Pie Jam – this fall make this Amazing Apple Pie Jam! This jam tastes just like Apple Pie because it’s similar to pie filling. So get ready to be addicted. Put it on your English muffins, pancakes or with peanut butter! This is a great, DELICIOUS way to use up extra apples in the fall! Also a great gift idea!
Homemade Apple Cider – Make Homemade Apple Cider in your slow cooker! It’ll warm you from the inside out with amazing flavors and it’s so delicious. It’s a must have fall drink and tastes so much better when you make it yourself. Such a great way to use up apples in the fall. Best of all, your house will smell amazing!
Apple Coffee Cake – This is the best Apple Coffee Cake recipe you’ll find. Enjoy as an indulgent breakfast treat or an any-time snack or dessert!
Salted Chocolate Caramel Apples – sprinkling of sea salt and a bit of chocolate turns Caramel Apples into an extravagant dessert.. Salted Chocolate Caramel Apples!
Apple Carrot Cake Muffins – Apples and carrots create the most delicious little muffin you could ever imagine. These babies are moist and yummy and will not last long in your kitchen. Great as a snack, breakfast or dessert!
Easy Apple Pie
- Juice from half of a lemon
- 10 apples peeled, cored and sliced into 1/4-inch pieces (use a variety of sweet and tart apples for a more complex flavor)
- 3/4 cup granulated sugar
- 1/4 cup flour
- 4 tbsp. butter melted
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1 tsp. vanilla
- 1/2 tsp. salt
- 2 9-inch refrigerated pie crusts
- 1 egg yolk beaten
- Preheat oven to 425 degrees F. Coat a 9-inch pie plate with cooking spray and set aside. Fill a large bowl halfway with water. Add the lemon juice. Add the apples to the lemon water as they are being cut to avoid browning. Drain completely.
- In a medium bowl, combing the sugar, flour, butter, cinnamon, nutmeg, vanilla and salt. Mix well and add to the apples. Stir until apples are coated completely.
- Unroll the pie crusts. Place one into the prepared pie plate and press into the seams. Let excess dough hang over the edges. Layer the apples in the crust, packing them in tight with as few gaps as possible. Top with the remaining crust and seal both crusts by tucking them under around the edge and creating a ripple at the seams using your fingers.
- Brush the egg yolk over the surface of the top crust and cut slits. Place the pan on a rimmed baking sheet to avoid dripping and bake in the preheated oven for 15 minutes. Decrease temp to 375 degrees and bake for an additional 50 minutes. Remove from the oven and let cool for 15 minutes before cutting. Enjoy warm with a scoop of vanilla ice cream!