This Easy Homemade Apple Pie with Store-Bought Crust is the perfect dessert when you want something classic without all the fuss. With tender cinnamon-spiced apples tucked into a flaky ready-made crust, you’ll get that cozy homemade flavor in a fraction of the time.
Using a store-bought crust makes this homemade apple pie recipe quick and easy, but it still delivers that classic flavor everyone loves. The filling is made with fresh apples, sugar, cinnamon, and a touch of nutmeg for a perfectly spiced bite in every slice.
This easy homemade apple pie with store-bought crust is one of the best fall recipes to make after a fun day of apple picking with the kids. It’s simple enough to throw together and it delivers that warm, classic flavor everyone loves. Serve it with a scoop of your favorite ice cream and, for an extra treat, drizzle some caramel sauce on top!
Me personally, I was never much of a pie eater—I’d always reach for cake or my Chewy Chocolate Chip Cookies (try those, they’re to die for!). But this apple pie, served warm with a scoop of vanilla ice cream on top? Now this is one pie I truly enjoy.
What are the best apples for apple pie?
The best apples for apple pie are ones that stay firm when baked and offer a good balance of sweet and tart flavors. Popular choices include Granny Smith (tart and crisp), Honeycrisp (sweet-tart with great texture), and Fuji (naturally sweet and juicy). Many bakers like to mix two or more varieties to get the perfect flavor and texture in every slice.
Do I need to peel apples for apple pie?
Yes, it’s best to peel apples for apple pie. Peeling ensures a smooth, tender filling and prevents any tough or chewy pieces in the pie.
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Ingredients Needed:
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store-bought pie crusts
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apples, peeled, cored, and thinly sliced
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granulated sugar
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brown sugar
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all-purpose flour
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cinnamon
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nutmeg
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butter
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1 egg
Step by Step Instructions:
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In a large bowl, mix granulated sugar, brown sugar, flour, cinnamon, and nutmeg.
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Place apples in bowl and stir until well coated.
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Pour apple mixture into the crust. Dot the top with butter pieces.
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Place the second crust over the apples. Crimp edges to seal. Cut a few small slits in the top for steam to escape.
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In a small bowl, whisk the egg. Brush over the top crust for a golden finish.
- Wrap the edges of the pie crust with strips of Reynolds Wrap aluminum foil to prevent them from over-browning. Remove the foil during the last 10–15 minutes of baking so the edges turn golden.
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Place pie on a baking sheet (to catch drips) and bake for 40–45 minutes, or until the crust is golden brown and filling is bubbly.
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Let pie cool for at least 2 hours before slicing to allow the filling to set.
Tips for Making the Best Apple Pie
Choose the right apples – A mix of tart and sweet apples (like Granny Smith + Honeycrisp) gives the best flavor and texture.
Slice apples evenly – Thin, even slices bake more consistently and help the filling set nicely.
Protect the edges – Wrap the crust edges with Reynolds Wrap foil so they don’t burn before the pie is fully baked.
Don’t skip the egg wash – Brushing the crust with egg wash gives it that golden, bakery-style finish.
Cool before slicing – Let the pie rest for at least 2 hours after baking so the filling can set.
Add a finishing touch – Serve warm with vanilla ice cream or drizzle with caramel sauce for a fall-inspired treat.
Can I make Apple Pie ahead of time?
Yes, you can make apple pie ahead of time. You can assemble the pie and refrigerate it for a few hours before baking, or bake it fully and store it in the fridge for up to 2–3 days. For longer storage, you can freeze a baked pie for up to 2–3 months. Just wrap it tightly in plastic wrap and foil before freezing.
How to Store Easy Homemade Apple Pie
Room Temperature: If your pie is going to be eaten within a day, you can store it covered at room temperature. Keep it loosely covered with foil or plastic wrap to prevent the crust from getting too soft.
Refrigerator: Store baked apple pie in the fridge for up to 2–3 days. Cover it loosely with foil or plastic wrap. Before serving, you can warm slices in the oven for a few minutes to refresh the crust.
Freezer: Apple pie freezes very well. Wrap the fully baked and cooled pie tightly in plastic wrap and then in foil to prevent freezer burn. It will keep for 2–3 months. Thaw in the fridge overnight, and warm in the oven before serving.
PrintEasy Homemade Apple Pie With Store Bought Crust
- Prep Time: 15 minutes
- Cook Time: 40 - 45 minutes
- Total Time: 55 - 60 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
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1 package store-bought pie crusts (2 crusts, for top and bottom)
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7 cups apples, peeled, cored, and thinly sliced (Granny Smith or Honeycrisp work great)
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1/2 cup granulated sugar
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1/2 cup brown sugar
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1/4 cup all-purpose flour
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1 teaspoon cinnamon
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1/2 teaspoon nutmeg
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2 tablespoons butter, cut into small pieces
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1 egg (for egg wash)
Instructions
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Preheat oven to 425°F. Place one pie crust into a 9-inch pie dish.
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Make the filling: In a large bowl, mix granulated sugar, brown sugar, flour, cinnamon, and nutmeg.
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Mix in apples: Stir until well coated.
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Assemble pie: Pour apple mixture into the crust. Dot the top with butter pieces.
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Add top crust: Place the second crust over the apples. Crimp edges to seal. Cut a few small slits in the top for steam to escape.
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Egg wash: In a small bowl, whisk the egg. Brush over the top crust for a golden finish.
- Protect the crust: Wrap the edges of the pie crust with strips of Reynolds Wrap aluminum foil to prevent them from over-browning. Remove the foil during the last 10–15 minutes of baking so the edges turn golden.
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Bake: Place pie on a baking sheet (to catch drips) and bake for 40–45 minutes, or until the crust is golden brown and filling is bubbly.
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Cool: Let pie cool for at least 2 hours before slicing to allow the filling to set.
