Easy Apple Pie
My easy apple pie recipe uses granny smith apples, warm spices, and a flaky crust for a classic dessert everyone will love.
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Granny Smith Apple Pie Recipe
This apple pie recipe is one of John’s all-time favorites. He requests it more than any other dessert during the fall months.
The tartness of the granny smith apples mixes beautifully with the apple pie spice. And that flaky, golden crust? It’s so good!
If you’re already making things like my sweet potato pie or apple butter hand pies, this one fits right in. It’s a simple apple pie recipe, but it’s packed with flavor and super easy to make.
What Kind of Apples to Use in Apple Pie
For this recipe, I used granny smith apples. They’re firm, tart, and they hold their shape while baking. But if you prefer something sweeter, try Honeycrisp, Braeburn, or Golden Delicious.
You can also mix a few types together for different flavors. Just make sure to use apples that won’t break down too much while baking.
Easy Flavor Adjustments
This pie is totally customizable. Add more cinnamon, a dash of nutmeg, or even a bit cardamom or cloves.
Want it less sweet? Cut back on the sugar.
If you’re making a homemade pie crust, sprinkle a little cinnamon or apple pie spice right into flour before mixing the dough. It adds a subtle flavor that’s especially nice during the fall.
Cook the Apples First (or Not)
I like to cook the apples on the stovetop before adding them to the crust. It takes a few extra minutes, but it helps release excess moisture and softens the apples a little bit.
That way, you won’t end up with crunchy fruit or a soupy filling. The downside? You do lose a little bit of that fresh apple texture.
This is totally up to you. Some folks prefer the to slice up the apples and place them into crust raw. That’s completely fine. Just be aware the apples may shrink more and release extra liquid while baking.
How to Keep Apple Pie from Getting Soupy
Nobody wants to cut into a slice of pie and watch the filling slide out. To avoid that, make sure to:
- Cook the apples first to release some of their moisture.
- Use enough thickener (flour, cornstarch, or tapioca starch all work). I usually add a smidge more than I think I need.
- Let the pie cool completely before slicing so the filling can set.
If you skip the cooling step, that filling’s gonna run. Sometimes I still end up with more liquid than I’d like, but it really depends on how much moisture the apples release.
What’s the Best Crust for Apple Pie
There’s more than one way to top an apple pie (besides a big scoop of vanilla ice cream), and it all comes down to personal preference. I went with a classic lattice crust for this version.
It not only looks beautiful, but it lets steam escape and gives the pie a nostalgic feel.
If making a lattice top isn’t your thing, you can absolutely use a full top crust instead. Just be sure to cut a few slits in the center to vent while it bakes.
You could even use small cookie cutters to punch out shapes if you want it more decorative.
Can I Use Store-Bought Pie Crust?
Absolutely. I use store-bought crusts all the time when I’m short on time, and they work great.
Homemade crust gives you more control (especially with added spices), but pre-made crusts are a great option. Just make sure you have enough room for holding the filling and crimping the edges without anything spilling out.
Storage Tips
Once the pie has cooled, cover and store any leftovers in the fridge for up to 4 days. To reheat, pop a slice in a 350°F oven for 10 to 15 minutes. You can use the microwave, but the crust won’t be quite as crisp.
To freeze leftover pie, let it cool completely, wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw it overnight in the fridge and reheat in the oven.
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Ingredients
For the Pie Crusts:
- 2 (9-inch) pie crusts, store-bought or homemade (See note #2).
For the Filling:
- 3 pounds Granny Smith apples, peeled, cored, and sliced into ¼ thick slices
- 1 tablespoon freshly squeezed lemon juice
- ½ cup unsalted butter
- ¾ cup light brown sugar
- ½ cup granulated sugar
- 1 tablespoon apple pie spice
- ¼ teaspoon salt
- ⅓ cup all-purpose flour
For the Egg Wash:
- 1 large egg
- 1 tablespoon water
Instructions
To Make the Filling:
- Toss sliced apples with lemon juice in a large bowl.3 pounds Granny Smith apples1 tablespoon freshly squeezed lemon juice
- In a large skillet, melt the butter over medium heat.½ cup unsalted butter
- Stir in the brown sugar, granulated sugar, apple pie spice, and salt.¾ cup light brown sugar½ cup granulated sugar1 tablespoon apple pie spice¼ teaspoon salt
- Add the apples and cook until tender but firm.
- Sprinkle the flour over the apples, stir to combine, and cook until thickened. Let the filling cool to room temperature.⅓ cup all-purpose flour
To Assemble and Bake the Pie:
- Preheat the oven to 425°F (220°C).
- Let the pie crust sit out at room temperature for 4-5 minutes until it's easy to roll out. Place it on a lightly floured surface, roll out it, and fit it into a 9-inch pie pan.2 (9-inch) pie crusts
- Pour the cooled apples and as much of the cinnamon filling as you'd like into the crust.
- Roll out the second disc and place it over the filling, creating a lattice top or covering the filling completely. Trim and crimp the edges, and cut slits for steam to escape if covering fully.
To Make the Egg Wash:
- Beat egg and water together in a small bowl.1 large egg1 tablespoon water
- Brush the top crust with the egg wash.
- Place the pie on a foil lined baking sheet and bake for 45-50 minutes until the crust is golden brown and the filling is bubbly.
- Cool on a wire rack for at least 2 hours before serving.
Suggested Equipment
Notes
Nutrition
Meet Kimberly
Hi, I’m Kimberly Vargo! Comfort food is at the heart of everything I make like easy dinners and sides to desserts, cocktails, and condiments. A lot of my inspiration comes from old family recipes, personal favorites, and vintage cookbooks.
