An oldie but a goodie, homemade apple pie is perfect for every occasion! This apple pie is easy to make, even easier when using a ready-made pie crust.
Thank you for stopping by my blog, cousin! I thought it was about time to add an Easy Breezy Apple Pie recipe. It’s an ideal starter recipe for beginning bakers and perfect to add to the mix if you don’t have a recipe that’s been passed down through the generations. There’s nostalgia in every bite!
Where Did Apple Pie Come From?
An American Classic, but Apple Pie didn’t originate in America
A dessert synonymous with the United States and listed in every American Classic Food list, like many of our favorite foods, it’s a dessert that gradually evolved into what we know and love today. Apple pie-like pastries can be found throughout Europe, Asia, and Northern Africa. The version we know is inspired by a range of these international apple pastries.
Shopping List – Ingredients and Supplies for Homemade Apple Pie
- Ready-made pie dough—the crust is the hardest part, so let’s keep things simple! You’ll need 2 total.
- Apples—6 to 7 apples of your choice; I typically use Granny Smith.
- Sugars—1/2 cup each of brown and white sugar.
- Lemon juice—a bit of freshly squeezed lemon juice brightens and balances the flavors.
- Spices—cinnamon and nutmeg for warmth, flavor, and aromatics.
- Egg—1 egg to egg wash your pie crust to ensure it bakes to a golden brown.
Supplies to Make Apple Pie:
- Measuring cups
- Measuring spoons
- Deep dish pie pan
- Large mixing bowl
- Strainer or colander
- Cutting board
- Fondant cutters
- Paring knife
- Basting/pastry brush
- Small bowl
Homemade Apple Pie FAQs and Pro-Tips
What are the best apples to use for apple pie?
Which apples are best for baking is a topic of great debate for home chefs and professional chefs alike. The top pick is Granny Smith. While tart, it’s firm and doesn’t get mushy when it bakes. Even if it’s not the apple you prefer to eat raw, it may be your go-to baking apple. Bake this recipe with a different apple each time to determine which variety you and your family prefer.
- Granny Smith—tart to balance the sweetness of the sugar and firm so it doesn’t get mushy. Easy to find year-round.
- Honeycrisp—this seasonal apple has a distinct flavor that is delicious in pie, and it’s also fairly firm. Only available September through October.
- Northern Spy—another seasonal apple that is one of the sweetest you can find. It’s firm and bakes well. Only available in October and November.
- Golden Delicious—a balanced mix of sweet-tart. A naturally softer apple, so your pie won’t be firm. Fairly easy to find year-round.
- Jonagold—similar to Golden Delicious in flavor, but not as soft. Fairly easy to find year-round.
- Pink Lady—a sweet-tart flavor that is delicious in pie and nice and firm to hold their texture. Easy to find year-round.
- Gala—a multipurpose apple with a mild flavor and medium texture. Easy to find year-round.
- Braeburn—a bit citrusy in aroma and flavor; the taste and texture are a bit like a pear when baked. Easy to find year-round.
What about classic red apples? Classic red apples (Red Delicious) are a favorite for eating raw, but they are very soft and don’t hold up well when baked.
Tips for Making Apple Pie
- Use a storebought crust: save yourself the time and stress of making a perfect flakey crust by buying a ready-made crust. Besides, making crust is messy!
- Select the right apple: while I often advise using what you have on hand, if you don’t have a flavorful or firm apple, your pie will be bland and soft.
- Don’t stress about the design: it’s OK if your fondant-cut pie crust leaves aren’t perfectly cut or arranged, as they will be beautiful once baked.
- Don’t skip the egg wash: it might not sound like much, but the wash ensures your crust is golden brown.
- Top to perfection: serve plain or top with whipped cream, cool whip, a slice of cheese, or caramel drizzle. Also, consider a scoop of vanilla, cinnamon, or butter pecan ice cream.
Can I make this apple pie ahead of time?
Yes, you can! Pie is always best when served warm and fresh out of the oven, but if you are making your dessert in advance—bake it 2 to 4 days before.
How to Store Leftover Apple Pie
Unless there’s only a slice or two left, there’s no need to transfer your pie to a different container. If your pie dish doesn’t have a lid, place plastic wrap or aluminum foil over the top.
- Countertop: if it’s not hot or humid in your kitchen, you can store your apple pie on the countertop for up to 2 days. Then transfer it to the fridge for up to 2 days.
- Fridge: you can store your cooled apple pie for up to 4 days in your refrigerator.
- Freezer: let it cool for at least 4 hours, then double wrap it in aluminum foil and place it in the freezer. Freeze for up to 3 months.
- Reheating: you can serve your pie cold, room temperature, or warm. Warm it in the microwave in 20-second intervals or place it in a preheated oven at 350 degrees for 10 to 15 minutes. If you reheat the entire pie, it will take 15 to 20 minutes in the oven.
What if I don’t have a fondant cutter?
If you don’t have a fondant cutter, use a flower or leaf cookie cutter, or any other medium-sized cookie cutter. Have fun with it!
You can also use the full crust without cutting it into pieces, but I enjoy the decorative look of this design. Not to mention docking is built in, so if you use a full crust be sure to prick holes in the top crust layer to allow the steam to rise. Or place a ceramic pie bird in the center.
If you use a full crust, free to be creative by using a pastry wheel to create a lattice finish and perfectly pinched crust edges.
More Apple Desserts and Pie Recipes
Below are a few other apple desserts and sweet treat recipes!
- World’s Best Apple Crisp
- Cinnamon Apple Monkey Bread
- Caramel Apple Pull Apart Bread
- All-Purpose Apple Filling
- Other Pie and Pie-Inspired Recipes
Easy Homemade Apple Pie Recipe
Ingredients
- 2 store-bought pie dough
- 7-8 Granny Smith sliced apples cored skin removed
- ½ cup Brown sugar
- ½ cup Sugar
- 1 tbsp Flour
- ½ small lemon juiced
- 2 tsp ground cinnamon
- ½ ground nutmeg
- 1 medium egg
Instructions
- Preheat the oven to 400 F.
- Roll out one of the store-bought pie doughs, and place it in a greased deep dish pie pan.2 store-bought pie dough
- Place in the oven for about 5-8 minutes.
- Remove the deep dish pie shell from the oven, and set to the side.
- In a large bowl, add the sliced apples, sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice.7-8 Granny Smith sliced apples, ½ cup Brown sugar, ½ cup Sugar, ½ small lemon juiced, 2 tsp ground cinnamon, ½ ground nutmeg, 1 tbsp Flour
- Toss to combine and evenly coat the apple slices.
- Add the apples to the deep pie crust, and evenly layer the apples on top of each other.
- Lay the flat pie crust on a lightly floured cutting board.
- Begin to create a design using the flower fondant cutters.
- Set the flower-shaped pie crust to the side.
- Lay the designed pie crust on top of the apples.
- Trim the excess pie dough.
- Lay the flower pie crust pieces on top of the pie in any design you desire.
- In a small bowl, add your egg and whisk it for 1 minute.1 medium egg
- Light brush the pie shell with the egg mixture.
- Reduce the oven to 375 F.
- Place the pie on a large baking sheet and place in the center of the oven. Bake the pie for 35 minutes.
- Remove the pie from the oven, and let it cool to room temperature.
- Serve & enjoy!
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