Easy Apple Pie Recipe | Simple Dessert Using Store-Bought Crust - Comforting and Quick
This apple pie keeps things simple without losing the cozy, homemade feel. Using a store-bought crust means you get to the good part faster: warm, cinnamon-spiced apples and a golden, flaky top. It’s the kind of dessert you can pull off on a weeknight or bring to a potluck without stress.
Ingredients
- 2 store-bought pie crusts (one for the bottom, one for the top; 9-inch)
- 6–7 medium apples (about 2 to 2.5 pounds; a mix like Honeycrisp, Granny Smith, and Gala works well)
- ½ cup granulated sugar
- ¼ cup light brown sugar (packed)
- 2 tablespoons lemon juice (fresh, if possible)
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice (optional)
- ¼ teaspoon fine salt
- 3 tablespoons cornstarch (or 1/4 cup all-purpose flour)
- 2 tablespoons unsalted butter (cut into small pieces)
- 1 egg (for egg wash, beaten with 1 tablespoon water)
- 1 tablespoon coarse sugar (optional, for sprinkling)
Instructions
- Preheat and prep: Set the oven to 425°F (220°C). Place a rack in the lower third and set a rimmed baking sheet on it to catch drips.
- Thaw the crusts: If frozen, let the pie crusts sit at room temperature until pliable but still cool. Keep one in the fridge while you work on the filling.
- Prep the apples: Peel, core, and slice apples about 1/4-inch thick. Aim for even slices so they cook uniformly.
- Toss the filling: In a large bowl, combine apples with granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, allspice (if using), salt, and cornstarch. Stir until every slice looks lightly coated and glossy.
- Line the pie dish: Fit one crust into a 9-inch pie dish, letting excess hang over the edge. Gently press into the corners without stretching.
- Fill the pie: Spoon the apple mixture into the crust, mounding slightly in the center. Dot the top with small pieces of butter.
- Add the top crust: Place the second crust over the apples. Trim excess so there’s about 1 inch overhang, then fold and crimp the edges to seal.
- Vent and glaze: Cut 4–5 small slits in the top crust for steam. Brush with egg wash and sprinkle with coarse sugar, if using.
- Bake hot to set the crust: Place the pie on the preheated baking sheet. Bake at 425°F (220°C) for 20 minutes.
- Reduce and finish: Lower the oven to 375°F (190°C) and bake 30–40 more minutes, until the crust is deep golden and you see thick, steady bubbling through the vents.
- Cool before slicing: Transfer to a rack and let cool for at least 2–3 hours. This helps the filling thicken so slices hold together.
- Serve: Slice and serve as is, or add vanilla ice cream or whipped cream.