Easy Apple Pie

This Easy Apple Pie is made with fresh Granny Smith and Gala apples, cinnamon, nutmeg and allspice, all tucked into a flaky double crust. The Granny Smith apples add tartness while the Galas bring sweetness, making this a good old-fashioned apple pie with a sweet-tart filling.

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There’s something about homemade apple pie that takes me right back to Grandma’s kitchen. Nothing fancy here, just sliced apples, sugar, spices and a golden crust. It’s the kind of pie I like to make for Thanksgiving, Christmas or whenever I’m in the mood for a classic dessert.

Apple pie is as classic as it gets, just like my grandma’s creamy Butterscotch Pie or this Hoosier Sugar Cream Pie. Both are longtime favorites that deserve a place on the dessert table.

Recipe Highlights

Apple Pie Ingredients

• Pie crust: You’ll need enough dough for a top and bottom crust. I use my homemade flaky pie crust, but you can use store-bought refrigerated pie dough.
• Granny Smith apples: These firm, tart apples balance the sweetness of the filling.
• Gala apples: These sweeter apples soften more during baking and add natural sweetness to the pie.
• Lemon: The zest adds citrus flavor and the juice helps keep the sliced apples from browning.
• Sugar: Sweetens the apples and draws out some of their juices before baking.
• All-purpose flour: Thickens the apple juices as the pie bakes.
• Cinnamon, nutmeg and allspice: These three spices add the familiar flavor of homemade apple pie.
• Kosher salt: Balances the sweetness of the filling.

Why I Combine Two Different Apples

I like using Granny Smith and Gala apples together because they give the filling a balance of sweet and tart flavors. The Granny Smiths hold their shape while the Galas soften more as they bake. For this recipe, I use four Gala apples and three Granny Smith apples, about three pounds altogether. You can use only Gala apples, but expect a softer, sweeter filling. For other varieties, see my guide to the Best Apples for Baking.

How To Make Apple Pie

Step 1. Prepare the apples. Peel, core and slice the apples about ¼-inch thick. I recommend peeling the apples because the skins can stay chewy after baking. Keeping the slices about the same thickness helps them cook evenly.

Place the sliced apples in a large bowl and toss with the lemon zest and 1 tablespoon of lemon juice. In a separate bowl, combine the flour, sugar, salt and spices, then add to the apples and toss until coated.

Step 2. Fill the pie crust. Roll out the bottom pie crust and fit it into a 9-inch pie plate. Let the apples sit for 15 minutes to release some of their juices, then stir again. Spoon the apples and juices into the bottom crust, spreading them evenly and mounding them slightly in the center.

Step 3. Add the top crust. Roll the second piece of pie dough into a 12-inch circle and place it over the apples. Trim the excess dough, tuck the top crust under the bottom crust and pinch the edges to seal. Cut several slits in the top to let steam escape, then sprinkle with granulated sugar.

Step 4. Bake the pie. Use a baking sheet: Place the pie on a foil-lined baking sheet or a silicone baking mat to catch any juices that bubble over during baking.

If the crust edges are getting too brown, cover them with a pie crust shield or strips of aluminum foil.

Step 5. Let the pie cool. Set the pie on a wire rack and let it cool for about 4 hours before slicing. The filling thickens as it cool, and cutting the pie too early can leave you with runny apple juices. Of course, my husband likes his apple pie a little runny, so he’s usually ready for a slice long before the four hours are up.

How To Store Apple Pie

Cover leftover apple pie loosely and store it at room temperature for up to 2 days or refrigerate it for up to 4 days. For longer storage, wrap the cooled pie well and freeze it for up to 2 months. Thaw overnight in the refrigerator before serving.

More Apple Recipes to Bake

If you have a few extra apples on hand, here are more ways to use them, from simple baked desserts to homemade pastries.

• Apple Cupcakes with Maple Buttercream – These apple cupcakes are topped with maple buttercream frosting for a sweet fall dessert that’s easy to serve at parties.
• Apple Cider Baked Apples – Baked apples are an old-fashioned dessert that brings out the natural sweetness of the fruit, with apple cider adding extra apple flavor.
• Apple Cranberry Galette – This rustic, free-form pastry combines apples and cranberries in a flaky crust. A good choice when you want pie without making a traditional double crust.
• Apple Cream Scones – These homemade scones are a nice way to use apples in something other than dessert. Serve them for breakfast or with an afternoon cup of tea.
• Single Serve Apple Crumble – When you don’t need a whole pie, this individual apple crumble is a smaller dessert with tender apples and a crumbly topping.

Recipe

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First published: November 8, 2024. Last updated: November 5, 2026, for better readability.

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