This Easy Apple Pie is a quintessential fall recipe that you can make with pre-made pie dough and minimal ingredients - perfect for your Thanksgiving dinner
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!
Apple pie is always a fall favorite in our house, and even though I’d love too, I don’t always have time to make the dough from scratch. This easy pie recipe is so delicious but only needs 10 minutes of prep time! In fact I use store-bought dough to make a few other simple recipes like Mini Pumpkin Pies and even savory Broccoli and Cheese Hand Pies.
Why this pie is so easy to make
If you don’t think you have time to make an apple pie, then I’m here to prove you wrong! 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.
How to make apple pie
Prepare the apples
After washing the apples, you can remove the skin or keep it on. I like keeping it for added fiber and because it’s more colorful and easier not to peel. Toss the apples with lemon juice and sugar and leave them to stand for 15 minutes. Then drain the apples to remove the excess liquid.
When you drain the sliced apples with a colander, you will notice that about 1/4 cup of liquid will be drained. You can use this to brush the top of the apple pie instead of using the egg wash to make it vegan. Or you can simply discard it.
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.
Assemble the apple pie
- 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.
- Continue piling the apples on top. I prefer 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 cut a small hole (or another pretty shape you like!) 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.
- 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 because 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
Does this pie need to be refrigerated?
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 two or three days if stored in the fridge.
What are the best apples for pie?
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.
Should you cook apples before making pie?
No! You don’t need to cook the apples before building this yummy pie. Pre-cooking them means that they cook down and lose liquid and volume. And no one likes a mushy pie!
More easy pie recipes
- Rose Apple Pie
- Mini Pumpkin Pies
- Cranberry Apple Mini Pies
- Peanut Butter Ice Cream Pie
- Lebanese Homemade Kanafa
I just know that you guys are going to love this easy recipe! 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!
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!
Easy Apple Pie
- 2 pastry dough pre-made (9-inches)
- 3 tablespoons all-purpose flour
- ¼ cup granulated sugar
- ¼ teaspoon nutmeg
- ¼ teaspoon cinnamon
- 6 apples seeded, sliced (sweet and tart varieties)
- 1 teaspoon lemon juice
- 1 egg whisked
- 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.
- Substitute the granulated sugar for another granulated sugar. Do not use a liquid sweetener in place of the sugar.