Method for Making the Easiest Apple Pie

It shouldn’t be difficult to prepare a delicious apple pie. After all, a large part of apple pie’s allure lies in the dish’s seeming lack of complexity: just apples, spices, and time in the oven until the apples are soft. That settles the matter.

However, modern apple pie recipes sometimes resemble operating manuals. While it’s enjoyable to spend a whole weekend in the kitchen, there are times when a simple, foolproof recipe is what’s needed.

The aforementioned apple pie is right here. There’s no need for any unusual additives. In fact, we highly recommend that you buy a premade crust. Only five simple ingredients are needed to make the filling, and you probably already have them on hand. However, with just a little forethought and planning, you can make a pie that not just everyone else is delighted to eat, but you as well. In other words, this is the smartest, simplest apple pie recipe there is, and it’s hot, delicious, and easy to cut into slices.

What’s So Clever About This Simple Apple Pie

The following is a pledge on my part: There’s nothing superfluous or too complicated about this apple pie recipe. But with some shrewd adjustments, the pie will turn out fantastic. It takes less than two hours to prepare (not including chilling time), will leave your home smelling wonderful, and is perfect for serving after a hearty autumn meal with company.

Prime Apples for Baking

Making an apple pie is a great way to use up a wide selection of apples you may have purchased or picked up from the store or orchard. Apples that are both sweet and sour work together to create a more well-rounded pie filling. Apples like Granny Smith and Jonagold are perfect for adding a tang to baked goods, while Pink Lady, Gala, and Honey Crisp are sweet. When baked, all of these selections maintain their form.

How to Make an Apple Pie Without Burning Your House Down

  • Apply sugar to the apples and toss before draining. Apples should be peeled and sliced before being tossed with sugar and let to drain and soften. This helps the apples soften without making the crust soggy. Still, they keep their form better than if you precooked them on the burner. The fluid they exude may be discarded or used to make cocktails (or take a cue from Alton Brown and reduce the liquid to use as a glaze). Once the apples have been drained, they should be mixed with cinnamon, cornflour, and a dash of cardamom.
  • Apply an egg wash to the pie crust’s inside. You probably already know that brushing baked goods with an egg wash makes them look more golden and shiny on the outside, but you may not know that brushing the inside of the pie crust with egg wash before filling it creates a protective layer that will prevent the apple juices from ruining your crust. If we’re talking about the crust, then store-bought is the way to go. Store-bought pie crusts like these are Kitchn’s absolute favourite.
  • Place apple slices in a single layer within the pie dough. Instead of just throwing the apple slices in, take the time to arrange them in a beautiful pattern. This may seem excessive, but it really prevents the filling from shrinking and the crust from rising too much. Keep piling them up until the height of the apples is just about equal to the height of the pie dish.
  • Prepare a baking sheet in the oven before baking your pie. Prepare a baking sheet in advance and put your pie onto it to speed up the baking process. This helps the bottom crust brown more quickly and become crispier.

Apple Pie: Chilling and Storing

To me, the most trying aspect of making a pie is having to wait until it has cooled before cutting into it. Your pie slices will be cleaner if you chill them beforehand. If you want to eat this pie warm with ice cream, which is fantastic, you need wait at least an hour for it to cool (it will still be quite warm at that point). You may safely store any extra apple pie in the refrigerator for up to three days.


When making the filling, you can:

  • 4 pounds of big apples; a combination of tart apples like Granny Smith and sweeter apples like Pink Lady is ideal.
  • One-third of a cup of white sugar
  • 1 1/2 teaspoons of flour
  • Squeezed lemon juice, 1 tbsp
  • Cinnamon, ground, one teaspoon
  • Cardamom, ground, one-fourth teaspoon
  • 1/2 milligramme of table salt

This is everything you’ll need for the pie:

  • 1 (14- or 16-ounce) container of frozen premade pie crusts
  • An average-sized egg
  • 1/25 cup sugar
  • 1 tbsp of a grainy sugar like demerara


  1. Slice the apples after peeling them. Do some prep work by peeling the apples. Peel the apple, then cut it into quarter-inch-thick slices all the way around the apple, avoiding the core. You’ll need around 8 cups worth of apple slices, which comes to roughly 3 pounds.
  2. After sugaring the apples, put them aside to drain. Place the apples in a large bowl and sprinkle them with the granulated sugar. Toss to incorporate, ensuring sure there are no sugar clumps at the bottom of the bowl. While the dough and the other ingredients are being prepared, transfer the sugar-coated apples to a colander and place the colander in the bowl.
  3. Put the pie crust in the fridge while the oven reaches 400 degrees. Start by preheating the oven to 400 degrees Fahrenheit while positioning a rack in its centre. While the oven is preheating, set a baking sheet inside. Unwrap one of the pie crusts and place it in a pie dish that is 9 inches in diameter. Carefully press the dough into the bottom and up the sides of the prepared pie pan. The second disc of pie dough should be unrolled onto a lightly floured board. Cut five or six big vent holes on the top crust using a paring knife. Put onto a baking sheet and bake. While you are cooking the filling, put the pie shell and top crust in the fridge.
  4. Mix the cornflour and spices together, then coat the apples. Take the colander out of the bowl and drain the liquid that has collected in it. You should move the fruit into the empty basin. Mix in the salt, cinnamon, cardamom, cornflour, and lemon juice. Flip by hand to evenly distribute.
  5. Glaze the pie crust with egg. The egg wash may be made by combining one egg with a tablespoon of water and whisking it together with a fork. Apply a thin coating of the egg wash to the unbaked pie crust and place it in the oven.
  6. Spread the apple slices evenly on the pie’s base. Spend a few minutes carefully arranging the apple slices in a single layer on the pie crust’s bottom before adding any more filling. Don’t stress if the surface isn’t exactly flat, but wide gaps will cause the filling to shrink and the crust to rise unevenly. When cut, the apples will be just a hair higher than the pie dish. You should throw away the remaining liquid in the bottom of the dish.
  7. The crusts must be hermetically sealed. Raise the perforated pie crust and gently push it into the filling and apples. Seal the pie’s top and bottom crusts together by pinching them with your fingers or the prongs of a fork.
  8. Sprinkle sugar over the top crust and brush with egg wash. Coarse sugar should be sprinkled on top of the pie and an egg wash should be used to seal the crust.
  9. Preheat the oven to 400 degrees and bake the pie for 40–45 minutes. Put the pie onto the hot baking sheet and bake for 40–45 minutes, or until the filling is boiling. During the last 10 minutes of baking, tent the pie with foil if the edges are browning too rapidly.
  10. Wait till it’s cool to cut it. When the pie is done baking, place it on a cooling rack to cool for at least 4 hours before cutting into it.
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