This Easy Apple Pie is a delicious throwback to Grandma's kitchen, featuring a perfect blend of Granny Smith and Gala apples for a sweet-tart filling that everyone will love in a double-crust pie!
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There’s something about the classic apple pie that never goes out of style. I’m talking about the good old-fashioned kind – just apples, a sprinkle of cinnamon and spices, and that golden, flaky crust that makes your kitchen smell so good. There are no frills, no extras, just the simple joy of apples mingling with sugar and spice, getting all bubbly inside the crust.
Apple pie is as classic as it gets, just like my grandma's creamy Butterscotch Pie or this Hoosier Sugar Cream Pie; they’re always crowd-pleasers. Like a good staple, I think everyone needs a simple apple pie recipe, whether you're planning a traditional holiday dessert for Thanksgiving or Christmas or just craving our favorite combination of cinnamon and apples.
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Recipe Highlights
Get the essential details of this easy apple pie at a glance:
- Type of recipe: Dessert
- Cooking method: Baking
- Skill level: Beginner-friendly, involving basic skills like chopping apples, mixing simple ingredients, and making pie dough
- Flavors & textures: Warmly spiced, sweet-tart flavors with a flaky crust and tender, juicy apple filling
Apple Pie Ingredients
Pie Crust: For this recipe, you will need a double recipe of homemade pie dough to create a bottom and top crust.
Apples: Using both Granny Smith and Gala apples in an apple pie combines the tartness and firmness of Granny Smiths with the sweetness and softer texture of Galas for a balanced, flavorful filling. Read this guide for the Best Apple for Baking and learn about the different varieties.
Spices: Cinnamon, nutmeg, and allspice bring warmth and depth to the pie, enhancing the apples' natural sweetness and creating a rich, balanced flavor.
Lemon: Add the zest and the juice. This will keep the apples from browning and adds a bright flavor to the pie, plus the pectin in the juice helps thicken the filling.
Flour, sugar and salt - Flour for thickening, sugar for sweetness and salt for flavor and to help soften the apples.
How To Make Apple Pie
Step 1. Peel, core, and slice apples into ¼” slices. Toss in a bowl with lemon zest and lemon juice. Combine flour, sugar, salt, and spices in a small bowl, then pour over the apples.
Step 2. Let the apples sit for 15 minutes to release their juices, then stir again. Pour the apples and juices into the pie shell, spreading evenly but mounding slightly in the center.
Step 3. Roll out the second dough into a 12” circle. Place it over the pie, trim, and tuck the edges under the bottom crust—pinch to flute. Cut slits for steam, then sprinkle with sugar.
Step 4. Place the pie on a foil-lined baking sheet. Bake at 425°F for 25 minutes until golden, then reduce to 325°F and bake 30-35 minutes until juices bubble and crust is deep golden.
Let the pie cool before slicing, and that can take three to four hours. If you slice it too soon all the juices will run out.
Tip #1: Let the apples sit in the sugar and spices for at least 15 minutes to release their juices before adding to the pie shell.
Tip #2: It’s important to let the pie cool after baking; the filling needs time to set and develop its best texture. Cutting into it too early will cause the filling to spill out.
More Apple Desserts To Make
- Apple Cranberry Salad
- Apple Cupcakes with Maple Buttercream
- Apple Cider Baked Apples
- Apple Cranberry Galette
FAQ's
Apple pie can be stored at room temperature for up to 2 days, or in the fridge for up to 4 days. Be sure to cover it loosely to maintain the crust's texture. If you need to store it longer, freeze it for up to 2 months.
Absolutely! Store-bought pie crust is a great time-saver, and it works perfectly with this apple pie recipe for a quick and easy dessert.
Yes, that's perfectly fine, just make sure it's a good baking apple that doesn't go mushy.
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Recipe
Easy Apple Pie
Ingredients
- 1 recipe double crust pie Double crust pie recipe
- 3 Granny Smith Apples about 1 ½ pounds
- 4 Gala apples about 1 ½ pounds
- 1 lemon zested and juiced
- ½ cup sugar more for the top
- 2 tablespoons all-purpose flour
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon allspice
- ¼ teaspoon kosher salt
Instructions
- Heat the oven to 425°F.
- Start with the pie shell. If the dough has been refrigerated, bring it to room temperature and roll it out to fit your to 12 inches to fit a 9-inch pie plate.
- Peel, core and slice the apples into ¼” slices. Place the apples in a bowl and toss with the lemon zest and a tablespoon of lemon juice.
- Mix the flour, sugar, salt and spices in a small bowl. Then, pour over the apples and toss until the apples are coated. Let the apples sit for about 15 minutes for them to release their juices, and stir again.
- Pour the apples into the pie shell, including the juices. Spread the apples out, but keep them a bit mounded in the center.
- Roll out the second piece of pie dough into a 12” circle for the top crust. Roll the dough around the rolling pin and transfer it to the top of the pie.
- Trim the edges for the top crust, then tuck the overlap under the bottom crust. Pinch the edge to create a pretty flute.
- With a sharp knife, cut slits into the top pie crust so the steam can escape then sprinkle with granulated sugar.
- Place the pie plate on a foil lined baking sheet. Bake at 425°F for 25 minutes, until the top is golden brown. Then, reduce the oven temperature to 325°F and bake for about 30-35 minutes. When done, the juices will be bubbling, and the crust will be a darker golden brown.
- Set the pie on a cooling rack and let cool for about 4 hours before cutting.
- Store any leftovers covered for two days, or four days in the fridge.
Notes
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Nutrition
Thank you for stopping by the One Hot Oven blog. Please leave a comment to say hello or tell me what you are baking; I always love hearing from fellow bakers. Do you have any questions or want to chat about the recipe? Please visit my About page for information, and I’ll be happy to help!
Hello there, I'm Jere'
From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing sweet and savory family-friendly recipes for your cooking and baking inspiration.
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