This easy apple pie is incredibly delicious. I haven’t had a better one yet! It’s made with a homemade easy all butter pie crust, Granny Smith apples drenched in a sugar syrup and a touch of cinnamon and nutmeg.
The recipe for this delicious pie is adapted from a hall of fame, 5 star rated (by 10k people!) recipe on all recipes.
The best crust for an easy apple pie:
I like all butter pie crusts. Butter always has a permanent place of pride in my fridge, and I definitely don’t have lard or shortening, so the ease starts there. I have a full post on how to make an easy and delicious homemade crust, so be sure to check that out first. I like to top the pie with a lattice top, and you can find good instructions for how to do that here:
How to keep apple pie crust from getting soggy:
You don’t have to pre bake your pie crust before making this which makes it even easier! You don’t even need an egg wash. The crust doesn’t get soggy because the pie is initially cooked at a really high temperature before the temperature comes down. It turns golden and puffy and flaky.
What are the best apples to use in an apple pie?
I’m sure you’ll get different answers anywhere you search online. I’m definitely an advocate for Granny Smith (or green) apples. The tartness they offer is the perfect balancing act to all the sugary sweetness of the filling. They are also firm enough to hold up to being baked without turning into mush. I use Granny Smith apples in this apple crumble here to great result. Cut them into thin slices so that they cook through. I like to do 16 slices per apple, using this handy contraption.
The best filling for apple pie:
I love what this recipe does. Instead of tossing apples with flour and cinnamon and sugar, you make a rich sugar syrup instead. Butter and flour are melted into a paste, then white sugar and brown sugar are added, as well as a little water. I used a mix of light and dark brown sugar because that’s what I had on hand. You can go all light or all dark! The whole mixture is brought to a boil, then simmers for a few minutes.
The original recipe calls for this syrup to be poured in the final step after placing the top crust over the mounded apples before baking, but I pour most of it directly over the apples BEFORE placing the top crust on them. I reserve just a little syrup, and pour that remainder over the top crust. This does the double duty of creating a saucy filling to coat the apples while also glazing the top crust with a little sweetness, and helping it brown perfectly.
The original recipe also calls for no cinnamon and no nutmeg, but I can’t even think of omitting those!
How do you keep your apple pie from getting watery?
In the first stage, let the syrup mixture simmer for a couple minutes to thicken. In the second stage, top with a crust that has some form of ventilation. Either a lattice top like I went for, or a full cover that has been vented with slits.
Also, when the apple pie comes out of the oven, let it rest for a good 30 minutes before cutting into it so that the filling thickens slightly as it cools. Honestly, I didn’t even wait 2 minutes. I cut into it straight away, and it was a little runny but delicious. Leftovers had firmed up and tasted even better though!
How to serve apple pie:
I love apple pie with a scoop of vanilla ice cream, and some salted caramel sauce. I highly advise you try this recipe for a very easy salted caramel sauce that’s lightly infused with rose water and orange blossom water.It’s the utmost indulgence.
I’ve had this plenty of times totally plain too, and it’s completely delicious.
How to store apple pie:
Store a baked apple pie: either room temperature covered loosely for up to 2 days, or my choice, in the fridge for 4-5 days. Just pop in the oven or microwave to warm.
You can store a whole baked pie in the freezer, tightly wrapped or in a freezer bag for 3-4 months. Defrost in the fridge then bake at 180 C (350 F) for 30 minutes.
Store an unbaked apple pie: in the fridge, loosely wrapped, for up to 2 days if making ahead. An unbaked whole pie gets stored tightly wrapped in the freeze for up to 4 months. You can bake right away without thawing at 220 C (450F) for 15-20 minutes. Then reduce heat to 190 C (375F) for 20-30 minutes.
Easy Apple Pie
- 1 Homemade Pie Crust Check the notes below for the link to that recipe
- 1/2 cup butter 113 g
- 3 tablespoon flour
- 1/4 cup water
- 1/2 cup white sugar 100 g
- 1/2 cup packed brown sugar 90 g
- 5-6 Granny Smith (green) apples, peeled and thinly sliced
- 1 teaspoon cinnamon
- pinch nutmeg
- Prepare pie crust according to your recipe (you can find my recipe in the notes below). Place the bottom crust in a 9 inch glass pie plate. Keep this in the fridge while preparing the rest of the recipe.
- Preheat the oven to 220 C (425 F). In a small saucepan, melt the butter. Add the flour and mix until a paste forms. Add the water, white sugar, and brown sugar, and bring to a boil. Reduce heat and let mixture simmer for a few minutes.
- Toss the sliced apples with cinnamon and nutmeg until evenly coated.
- Fill the prepared pie pan with the sliced apples so that there is a mound of apples covering the crust. Pour most of the syrup over the apples evenly, reserving a small amount of syrup to pour over the top crust.
- Place the top crust over the apples whichever way you like. I prefer doing lattice style strips. Pour the remaining syrup over the top crust to glaze it, trying to avoid it running off the crust and out of the pie pan.
- Bake for 15 minutes, then reduce the temperature of the oven to 180 (350) and bake for another 45 minutes. When the pie is ready, the crust will be golden brown and apples will be bubbling. Allow the pie to rest for at least 30 minutes before serving so that the filling has time to thicken up (we ate it immediately and it was still delicious, but leftovers were even better).
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