This post may contain affiliate links. Please read our disclosure policy.
If you’re not much of a baker, but still want to make a homemade pie for the holidays, this easy apple pie recipe is one you should try! You can use your own pie crust or store-bought and prepare the recipe with very minimal effort and ingredients. It’s a great recipe for using up fall apples and is always a crowd favorite at holiday meals!
Why this pie is so easy to make
If you don’t think you have time to make an apple pie, this recipe will change your mind! By using a good quality pre-made store bought dough, you cut down on so much prep time! The filling is really quick and easy to put together with a handful of ingredients, and there’s no need to cook the apples beforehand.
ingredients & substitutions
- Pie Dough: You can use a store bought or any homemade pie crust you like.
- Apples: Use any apples you’d like. Just be sure that you have a mix of baking apples that will break down to help make the sauce and firm apples give you a good texture. Also pick a balance of sweet and tart apples. Avoid are Red Delicious apples, which get very mushy when baked.
- Egg: You’ll whisk the egg and brush on top of the apple pie to make it golden and flaky.
- Lemon juice: Lemon juice is important in baking apple pies because it helps to prevent the apples from browning. But don’t worry, you won’t taste the lemon. It just gives it a brighter flavor.
- Flour: This thickens the apple pie filling coated all over the apples.
- Sugar: To balance the tartness of the apples and lemon juice, the sugar sweetens the apple pie filling.
- Cinnamon & Nutmeg: These are quintessential spices when baking any apple pie. They add a warm note and delicious flavor.
How to make EASY apple pie
- Wash and peel the apples. Then slice them and toss with lemon juice and sugar. Allow the apples to stand for a short moment, then drain to remove the excess liquid.
- Now, toss the apples with flour, cinnamon and nutmeg, and the apples are ready for the crust. There’s no need to cook the apples.
- Line your pie pan with one piece of pie dough pushing it against the pie pan.
- Pace the apples on top of the pie dough in the dish one layer at a time. You want to make them compact with as little space between the apples as possible. This will help them cook evenly. Try to make a mound in the middle of the pie, keeping the edges with less apples.
- Place the other pie dough on top of the apples, use a knife to make four slits in the top of the pastry, and trim and crimp the edges. Brush with the beaten egg, making sure to get all the sides.
- Bake in the oven until its golden on top and your home smells warm and heavenly!
Tips for making apple pie
- Slice the apples, but do not finely chop them. If you cut the apples too small, you run the risk of them cooking too fast and becoming soggy, which will end up releasing too much liquid into the apple pie.
- Save the liquid from draining the apples. You’ll get about ¼ cup of liquid when you drain the sliced apples with a colander. You can use this to brush the top of the apple pie instead of using the egg wash, which then will make the apple pie vegan.
- Keep the pie dough in the refrigerator until you are ready to use it. This is true for homemade pie dough and store-bought pie dough. If the butter in the dough softens too much, it will take away from the crust being flaky.
- Make sure that the edges of the pie are properly sealed so that no juices escape. This is also your chance to make a pretty pie crust design, so have fun with it while sealing.
- Let the pie cool for an hour before serving. While it’s customary to let desserts cool before slicing, it is especially important for this easy apple pie because the apples need a chance to settle and thicken. That ensures the pie holds its shape when you cut into it, and that it’s not runny.
Frequently asked questions
Apple pies don’t need to be refrigerated after baking. In fact they will keep well for two days at room temperature, so it’s a great make ahead dessert. If you do slice the apple pie, just cover it loosely with foil or plastic wrap. Sliced apple pie will keep for an additional 2-3 days if stored in the fridge.
You can use any apples you’d like. Just be sure that you have a mix of baking apples that will break down to help make the sauce and firm apples give you a good texture. Also pick a balance of sweet and tart apples. The only apples I would avoid are Red Delicious apples, which get very mushy when baked.
No, you don’t need to cook the apples before assembling the apple pie filling for the pie. Pre-cooking them means that they cook down and lose liquid and volume. And that can ultimately result in a mushy pie!
Everyone loves this easy recipe especially for Thanksgiving! It’s a real crowd pleaser, but made in just a fraction of the time! The filling is so delicious and full of flavor – you’ll be lucky if you have any leftovers!
More easy pie recipes
- Pecan Pie
- Rose Apple Pie
- Mini Pumpkin Pies
- Cranberry Apple Mini Pies
- Peanut Butter Ice Cream Pie
- Lebanese Homemade Kanafa
If you’ve tried this healthy-ish feel good Easy Apple Pie recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
If you try this healthy-ish feel good Easy Apple Pie recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
This Easy Apple Pie recipe was originally published on November 20, 2019. The post has been updated to include a more detailed explanation of the ingredients and substitutions along with new step-by-step photos.
Easy Apple Pie
- Preheat oven to 375°F with a baking tray.
- In a large bowl, combine the sugar, lemon juice, and the apples, let stand for 15 minutes. In a second bowl combine flour, nutmeg, and cinnamon.
- Line a 9-inch pie plate with one of the pie dough, allowing it to droop over the edges slightly. Drain the sliced apples in a colander, add flour and spice mixture, toss to combine place the apple mixture into the bottom crust evenly.
- Place the second pie dough over the apple mixture and gently press to ensure it is sitting well on top of the apples. Use a knife to cut a hole the size of a quarter in the center of the pie dough to allow the steam to escape. Trim and crimp the edges. Brush the top of the pie with the whisked egg.
- Place the pie in the preheated oven on the baking tray for 35 minutes. Rotate and reduce heat to 325°F and bake for an additional 25 minutes. Remove from the oven and place on a cooling rack for one hour before slicing.
- Feel free to use a homemade pie crust instead of a store-bought one.
- To make it vegan (granted your pie crust is vegan), simply use the drained pie juice liquid to brush the top of the pie crust or you can even use almond milk.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Photo Credit: Erin Jensen