There’s nothing more comforting than the scent of a fresh apple pie baking. This easy apple pie recipe is my favorite when I want a homemade dessert without complicated steps. Using a refrigerated pie crust and fresh Granny Smith apples speeds up prep while preserving that classic flavor: tender apples, warm spices, and a flaky golden crust. It’s ideal for holidays, apple-picking season, or any time you crave a timeless dessert.
Fresh Apple Pie
This recipe is built for speed and flavor. I use Granny Smith apples for their tartness and firm texture; mixing in Honeycrisp or Braeburn adds natural sweetness if you like. A ready-to-use refrigerated pie crust removes the need to make dough from scratch and lets you concentrate on the filling. Sugar, butter, and spices bake into a cinnamon-kissed sauce that coats each apple slice. With thin, even slicing you can have a homemade apple pie on the table in under an hour — delicious warm with a scoop of vanilla ice cream.
Cut Thin, Even Slices for Even Baking
Many apple pies require long bake times or par-cooking to soften the fruit. This version avoids par-cooking by slicing the apples thin and evenly (or dicing them small). Thinner slices increase surface area so the apples cook through quickly, release less excess liquid, and blend with the spices right in the crust. The result is a tender, fully cooked filling in about 30 minutes of baking.
Simple Apple Pie Recipe
Equipment
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Kitchen scale (optional)
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9-inch pie pan
Ingredients
- ½ cup granulated sugar
- ¼ cup all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
- 5 Granny Smith apples, sliced or chopped
- 14 ounces refrigerated pie crust (1 package, two crusts)
- 1 large egg (for egg wash)
Instructions
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Preheat the oven to 400°F and place a baking sheet on the rack while it heats. The hot sheet helps the bottom crust bake through and prevents sogginess.
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In a large bowl, whisk together ½ cup granulated sugar, ¼ cup all-purpose flour, ½ teaspoon kosher salt, ½ teaspoon ground nutmeg, ½ teaspoon ground cinnamon, and 2 tablespoons melted unsalted butter. Toss this mixture with the sliced apples until they are evenly coated.
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Gently roll out one pie crust and fit it into a 9-inch pie pan, pressing it into place. Spread the apple filling in an even layer so the center does not mound.
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Roll out the second crust and place it over the filling. Trim any excess, then crimp or flute the edges to seal the top and bottom crusts together.
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Cut a few small vents in the top crust (or use a lattice). Whisk 1 large egg and brush the egg wash over the top and edges of the crust for a glossy, golden finish and added protection against soggy edges.
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Bake the pie on the preheated baking sheet for 30–35 minutes, until the crust is deep golden. If the edges brown too quickly, tent them with foil and continue baking until the center is done.
Notes
**Use any apple you like: Granny Smith, Honeycrisp, Jonagold, or Braeburn all work. Slice or cube to your preference.
***A refrigerated crust keeps this recipe quick and easy, but a homemade crust works equally well.
Tips:
- Fully preheat the oven so the bottom crust starts cooking immediately.
- Mix apples and sugar just before filling the pie to avoid excess liquid that can make the crust soggy.
- Crimp edges by pressing with your fingers to create a seal and decorative ruffle.
- Vents in the top crust allow steam to escape and prevent bubbling over in uncontrolled places.
- Brushing with egg wash helps the crust brown evenly and slows juice penetration at the edges.
- Bake the pie on a preheated sheet to speed bottom-crust browning and catch any spills.
- If edges brown too fast, cover them with foil for the remaining bake time.
Storage: Store apple pie in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or freeze for up to 6 months.
How to Make Apple Pie Step-by-Step
Mix the Filling: Preheat the oven to 400°F and put a baking sheet on the rack so the bottom crust cooks properly. In a large bowl combine ½ cup granulated sugar, ¼ cup all-purpose flour, ½ teaspoon kosher salt, ½ teaspoon ground nutmeg, ½ teaspoon ground cinnamon, and 2 tablespoons melted unsalted butter. Toss with 5 sliced Granny Smith apples until well coated.
Prep the Crust: Roll out one refrigerated pie crust and press it into the pie pan. Fill with the apple mixture, spreading the apples evenly to avoid a high center.
Seal the Pie: Roll out the remaining crust and place it over the filling. Trim and crimp or flute the edges to seal. Pinch the top and bottom crusts together as you create the edge for a secure seal.
Egg Wash the Pie: Cut vents in the top crust (or create a lattice) so steam can escape. Whisk 1 large egg and brush it over the top crust to help it brown and act as a light barrier against juices.
Bake the Pie: Bake on the preheated baking sheet at 400°F for about 30–35 minutes, or until the crust is golden. If the edges brown too quickly, cover them with foil and continue baking until the center is cooked through.
How to Store, Freeze, and Reheat
Store leftover pie in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
You can freeze the pie before or after baking. An unbaked pie freezes well for up to 2 months and can be baked from frozen at 450°F for about 25 minutes. A baked pie will keep up to 6 months in the freezer and can be reheated from frozen at 350°F for about 30 minutes, tented with foil.