An easy apple pie recipe with premade crust that features a buttery, perfectly spiced, real apple filling.
Prep Time20 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr5 minutesmins
Course: Dessert
Cuisine: American
Keyword: apple, apple pie, dessert, easy apple pie, pie
Servings: 8slices
Calories: 376cal
Author: Amy Desrosiers
Cost: $5
Equipment
9.5" pie plate
Vegetable peeler
knife
cutting board
mixing bowl
Pastry brush
Pie shield
Ingredients
10wholeGranny Smith apples cored, and cut into wedges
14.1ouncespre-made pie crustsOne box (2 crusts)
1/4cupall-purpose flour
1teaspooncinnamon
1/2teaspoonnutmeg
1/2tablespoonfresh lemon juice
1/2cupwhite sugar
1/3cuplight brown sugar
3tbsps.butter cubed
1egg whisked
Instructions
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.
Notes
Nutritional values may vary and are meant to be a guide.