Easy Apple Pie Recipe

It's hard to go wrong with a classic apple pie, but if you're making everything from scratch the process can appear intimidating. Recipe developer Ting Dalton from Cook Simply stays true to her brand, and this dessert is no exception. She explains that one of her favorite aspects of this recipe is that "the apples cook within the pie, meaning you can let the oven do most of the work." You'll save time and effort since this preparation only requires your focus for 15 minutes. 

Dalton shares, "I love an apple pie," adding that her family is equally fond. Not only does she think that "it's a real treat," but she also points out that it's "the perfect way to use up any uneaten apples." If you're looking for a dessert to bring for an event or serve at a dinner party, she notes that it can be made in advance, frozen, and baked when needed. You might get to that for a future occasion, but we bet you'll want to dig in as soon as this delicious apple pie is ready to serve.

First off, get 8 medium-sized apples then peel, core, and slice them. Dalton shares, "I like to use Granny Smith apples as I find them quite sharp, or Gala, or Golden Delicious for sweetness but you can use any apples you prefer." If you're doing this step ahead of time, she recommends adding lemon juice "to prevent them from browning too much." 

Next, you'll need ½ cup of sugar, 3 tablespoons of all-purpose flour, 2 teaspoons of cinnamon, ½ teaspoon of nutmeg, and 2 tablespoons of butter, cut into small pieces. Instead of making your own crust and turning this easy recipe into a lengthy affair, Dalton thaws two frozen pie crusts. Finally, separate an egg yolk to brush the top of the pie.

Preheat the oven to 375 F and set out a deep 9-inch pie dish.

Grab a large bowl and whisk the sugar, all-purpose flour, cinnamon, and nutmeg together until combined. Then, toss in the sliced apples and mix everything so that the apples are properly coated with the mixture. For best results, Dalton recommends using your hands. 

Next, take one of your pie crusts and roll it out. If the dough is a bit sticky, sprinkle some flour to facilitate the process. Then, transfer it to the pie dish, lightly pressing it down. 

Transfer the apple mixture into the pie base, spreading it out evenly. Sprinkle the cubes of butter over the apples so they are uniformly distributed. Now, lay the second pie crust over top and use your fingers or a fork to crimp the edges to form a seal. Cut some slits in the center to let the steam escape as the apple mixture bubbles and cooks. Finally, brush the egg yolk over top to produce a glistening result. 

Once the oven is hot, place the pie on a rack and set a timer for 15 minutes. When the time is up, reduce the temperature to 350 F and bake the pie for another hour or until the top is golden brown. Dalton cautions, "You may find the pastry around the edges might be browning more quickly in the oven." To remedy this issue, she suggests covering the pie with tin foil.  

Once you remove the piping hot pie from the oven, you'll have to give it 10 to 15 minutes to cool down before you slice it. Dalton remarks that she loves this dessert, "particularly when you eat it warm with a big dollop of cream or custard." Or, enjoy your slice of pie à la mode with a classic scoop of vanilla ice cream.

Dalton recommends storing leftovers in the fridge for up to three days, or freeze it for up to three months for a future treat.