This easy apple pie recipe is the perfect way to utilize sweet and tangy apples to create a classic fall dessert. While this easy apple pie recipe is made from scratch, it’s a recipe that any beginner baker could make and will give you foolproof results.
One of my favorite things about making this quick apple pie recipe is that it makes my entire home smell like fall has truly arrived. That’s because the apple pie filling recipe shared here contains all of the fall spices we’ve come to know and love, including nutmeg, cinnamon, and cloves.
I made this easy homemade apple pie recipe with fresh apples, using both sweet gala apples and tart granny smith apples. I like to use a combination of apples as I think it adds more dimension and flavor to the apple pie.
Making this apple pie filling is as simple as adding all of the filling ingredients to a large bowl then stirring them together to get the apple wedges coated in all the sugar and spices. Then, I just let the apples marinate in the bowl while I prepare my dough.
When I have the time, I like to make a homemade apple pie crust recipe from scratch. I use an all-butter pie crust for my easy apple pie recipe because I prefer the flavor of butter over shortening. I also think you get a flakier pie crust when you use butter, but that could just be my personal bias talking!
If I’m low on time (or butter), I’ll simply make this easy apple pie recipe with premade crust bought at the store. Store-bought pie crust usually comes with 2 sheets of dough, which is exactly what you need for this recipe.
I love this apple pie recipe because it’s everything classic apple pie should be. It has a perfectly sweet filling with warm spices that really make the apples come to life. The crust is not too sweet, not too salty; it’s just right. It’s also light and flaky just the way any pie crust should be.
This will be your new, go-to apple pie for the holidays!
Easy Apple Pie Recipe
for homemade crust
- 2.5 cups all-purpose flour
- 4 tsp granulated sugar
- 2 tsp salt
- 1 cup unsalted butter cold and cut into cubes
- ice cold water
for the filling
- 3 lunchbox size granny smith apples peeled, cored, and cut into thick wedges
- 2 lunchbox size gala apples peeled, cored, and cut into thick wedges
- 1/2 cup white sugar
- zest of 1 lemon
- 1 tbsp orange juice
- 3/4 tsp cinnamon
- 1/2 tsp nutmeg
- 1/8 tsp ground cloves
- 2 tbsp all-purpose flour
- 1/2 tsp salt
- 1 egg beaten for brushing crust with
To make the crust
To a food processor, add the flour, sugar, and salt together. Pulse to combine Add in the butter and pulse until you get pea size clumps
Stream in a tablespoon of cold water, then pulse again until a dough starts forming. Stream in cold water (one tablespoon at a time) as needed to get a compact dough, but just make sure you're giving the dough a few good pulses between each time you're adding water. Sometimes the dough just needs a good bit of mixing to come together rather than a lot of cold water.
Split the dough into two equal clumps and wrap each in plastic wrap. Pat down on each clump to form it into a smooth, even disc shape. Refrigerate for a minimum of 30 minutes.
To make the filling
Toss the apple wedges into a large bowl with the sugar, lemon zest, cinnamon, nutmeg, cloves, salt and flour; stir to combine.
Pour in the orange juice and stir everything together until the apple wedges are all coated in the mixture. Let the apples marinate in this mixture while you roll out your dough.
Assemble the pie
Preheat the oven to 350°F. Grease a 9-inch pie dish well (either cooking spray, vegetable oil, or some softened butter). Get one of your pie crust discs out of the fridge and prepare your work surface by dusting it with flour. Dust the dough with a little bit of flour as well, before rolling it out 1/8 inch flat. Stop often and add flour as needed to keep the dough from sticking, and continuously give the dough a quarter turn before rolling then turning again. This will help you keep the dough from sticking and will help you create an evenly round pie crust.
Gently fold the pie crust in half just so you can transfer it into your greased pie dish. Unfold the crust and center it in the pan.
Pour the apples into your pie dish. For the second pie crust half, roll it out similar to the way you did the first one. If you want a simple, flaky crust, simply place the crust on top of the apples and add a few vents on the top with a sharp knife. Otherwise, use a pizza cutter or sharp knife to create 1 inch strips and begin a lattice design.
Gently tent a piece of foil over the entire pie and bake the pie with the foil on for 15 minutes. Remove the foil and brush the crust with a beaten egg. Allowing the pie to bake for another 30 to 40 minutes. Allow the pie to cool and rest for at least 2 hours so that the juices have time to thicken and set.