Dessert

Easy Apple Pie Recipe

ByLana Polati December 9, 2025December 9, 2025

Introduction

This easy apple pie combines tart Granny Smith and sweet Gala apples for a perfectly balanced filling wrapped in a flaky double crust. With simple ingredients and straightforward steps, it’s an inviting dessert to share with family and friends.

A slice of apple pie sits on a white plate, showing two main layers: a top layer of golden, flaky, slightly cracked crust dusted with sugar, and a bottom layer filled with warm, glossy, light brown apple chunks in syrup. The pie slice is next to a vintage silver fork, and in the background, a glass pie dish filled with the same apple pie is partially visible with a piece removed. The scene rests on a white marbled surface with a folded red and white patterned cloth and stacked white plates under some forks behind. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 recipe double crust pie
3 Granny Smith apples (about 1 ½ pounds)
4 Gala apples (about 1 ½ pounds)
1 lemon (zested and juiced)
½ cup sugar (plus more for topping)
2 tablespoons all-purpose flour
½ teaspoon cinnamon
¼ teaspoon nutmeg
⅛ teaspoon ground allspice
¼ teaspoon kosher salt

Instructions

Step 1: Preheat the oven to 425°F.
Step 2: If refrigerated, bring the pie dough to room temperature and roll out the bottom crust to fit a 9-inch pie plate, about 12 inches in diameter.
Step 3: Peel, core, and slice the apples into ¼-inch slices. Toss them in a bowl with the lemon zest and 1 tablespoon of lemon juice.
Step 4: In a small bowl, combine flour, sugar, salt, cinnamon, nutmeg, and allspice. Sprinkle this mixture over the apples and toss until evenly coated. Let the apples sit for 15 minutes to release their juices, then stir again.
Step 5: Pour the apple mixture, including the juices, into the prepared pie crust. Arrange the apples with a slight mound in the center.
Step 6: Roll out the second piece of pie dough into a 12-inch circle for the top crust. Transfer it carefully over the apples.
Step 7: Trim the edges of the top crust, tuck any overlap under the bottom crust, and pinch the edges to flute decoratively.
Step 8: Cut slits in the top crust with a sharp knife to allow steam to escape. Sprinkle the top with additional granulated sugar.
Step 9: Place the pie on a foil-lined baking sheet. Bake at 425°F for 25 minutes until the crust is golden brown, then reduce heat to 325°F and bake for another 30-35 minutes until juices bubble and crust deepens in color.
Step 10: Let the pie cool on a wire rack for about 4 hours before slicing to allow the filling to set.

Tips & Variations

Use a mix of tart and sweet apples for a more complex flavor and balanced sweetness.
Add a pinch of ground ginger or cardamom for a warm spice variation.
If you prefer a crispier top crust, brush it lightly with beaten egg before baking.
Freeze leftover slices wrapped tightly for up to one month and thaw before reheating.

Storage

Store leftover pie covered at room temperature for up to two days or refrigerate for up to four days. To reheat, warm slices in a low oven or microwave until heated through for the best texture.

How to Serve

A golden brown apple pie with a thick, flaky top crust sprinkled with sugar crystals and small cut-out slits for steam, sliced to reveal several layers of soft, cinnamon-spiced apple slices inside. The pie is in a clear glass dish on a white marbled surface, with a decorative silver pie server partially under the pie slice, showing the textured, crumbly edges of the crust. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a store-bought pie crust instead of making my own?

Yes, store-bought crust works well for this recipe and saves time. Just be sure to choose one that fits a 9-inch pie plate.

Why should I let the pie cool for several hours before slicing?

Allowing the pie to cool helps the filling thicken and set, preventing it from being too runny when cut. This results in cleaner slices and better texture.