Fresh, tart, Granny Smith apples are peeled, and cut into wedges. They are tossed with a perfect blend of cinnamon, sugar, and butter. Then, they are piled high and tucked into store-bought dough. This easy apple pie bakes up high to a deliciously flaky perfection.
This post was updated on 9/9/2020
Are you looking for a homemade apple pie recipe, but don’t have time to make a pie crust from scratch? I love a homemade pie crust just as much as the next gal, but sometimes you just feel like taking a short-cut to the final goods.
That’s where this Apple Pie Recipe with premade crust comes to the rescue. The filling uses fresh apples, but we save time by using a store-bought crust and it still tastes amazing!
Making apple pie with store bought pie dough
Making homemade apple pie is one of those tasks that really pays off. With just a small amount of invested time, I can make a large “mile-high” apple pie for my entire family.
Baking is one of those hobbies that I just love and my family appreciates. If I had my own way, I would spend all day cooking.
This past weekend, my family drove over an hour to pick our own apples at Honey Pot Farms (in Stowe, MA). It was a fun time and we left 72 apples later. While we were there, we also bought some apple cider donuts, candy apples, and apple cider. The apple cider donuts were still warm from being deep fried and sprinkled with cinnamon-sugar. They were so delicious!
I just love fresh apples because they are so juicy, and do not have that annoying wax on them that most store bought apples are coated in.
We picked Akane, Gravensteen, Sansa, and Ginger Gold apples. All of which, in my humble opinion, are wonderful for baking and cooking. My kids have been relishing in all the apples we have. To their delight, I have already made 5 apple desserts, which brings me to this perfect apple pie “short cut” recipe.
One of my newest apple pie creations are these sweet and savory Apply Crescent Bombs with Brie Cheese. The combination of flavors explode with goodness in your mouth!
Yes, I do roll out my own pie crust dough more often than not. However, we are remolding our kitchen, so counter space for rolling out dough is super limited.
I barely have enough space to peel, and chop–never mind roll out dough.
There is nothing wrong with pre-made pie crust so that is just what I used for my Easy Apple Pie Using Store-Bought Crust.
It is just as buttery, and flaky as regular crust. Plus, you do not have to worry about getting covered in flour, or sticky dough.
I think I saved quite a bit of time too, and the apple pie tasted amazing! It was so large we got breakfast and dessert out of it!
More Apple Recipes
How about a twist on the classic apple pie dessert? Check out these other amazing apple desserts on our sister site Savvy Saving Couple.
Easy Apple Pie Recipe With Premade Crust
- 9.5" pie plate
- Vegetable peeler
- cutting board
- mixing bowl
- Pastry brush
- Pie shield
- 10 whole Granny Smith apples cored, and cut into wedges
- 14.1 ounces pre-made pie crusts One box (2 crusts)
- 1/4 cup all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 tablespoon fresh lemon juice
- 1/2 cup white sugar
- 1/3 cup light brown sugar
- 3 tbsps. butter cubed
- 1 egg whisked
- Preheat oven to 400 degrees Fahrenheit.
- Line the bottom of your pie plate with one crust. Be sure to spread it out and then gently pinch the edges to crimp; set aside.
- Peel, slice apples almost to the core, and then slice them in thin slices. You do not want them thick or too chunky because they will not bake properly.
- Add apple slices to a large mixing bowl and toss with flour, both sugars, cinnamon, nutmeg, and lemon juice; combine.
- Carefully pour spiced apples over the bottom pie crust and spray them out evenly. They will look pretty high.
- Add butter cubes around the top layer of the pie.
- Unwrap the pie top crust and carefully cover the pie. Pinch pie edges to crimp and seal the pie.
- Brush on the mixed egg wash on all surfaces of the top pie. You will not use the whole egg.
- Using a BBQ skewer, poke 4 holes in your pie center for venting. You can also make 4 slits with a knife.
- Bake pie for 45 minutes with a pie shield to prevent the crust edges from over-browning.
- Allow pie to cool for at least 3 hours before cutting into it. Do not cover the pie when warm or the crust will get soggy. Only cover it once the pie is 100% cooled.