Easy Apple Pie with Homemade Crust

If you love the warm rich flavors of apple and cinnamon and the lovely crisp crunch of a flaky crust, this is the recipe for you! Thanks to the addition of canned apple pie filling this Easy Apple Pie comes together so easily. . .but it tastes like it took hours!

This pie is perfect year ’round but it’s particularly delightful in the fall when the warm rich flavors of cinnamon and spice are so prevalent. Whether you serve this pie at your Thanksgiving dinner, Christmas lunch, or any other time of year, it’s the perfect ending to a great meal.

Is Apple Pie American?

No doubt you’ve heard the expression, “She’s as American as apple pie!”

Only one problem with that. Apple pie’s not all that American. According to the Smithsonian magazine:

Apple pie is a longstanding symbol of America, but the dessert didn’t actually come from America, and neither did the apples.Apples are native to Asia, and have been in America about as long as Europeans have.

From an article titled Why Apple Pie Isn’t So American After All we read:

Rather than the good old US-of-A, apple pie as we know it first originated in England, where it developed from culinary influences from France, the Netherlands, and even the Ottoman Empire. In fact, apple trees weren’t even native to North America until the Europeans arrived. Only crab apples grew on the continent; shrunken and sour, they were barely used for eating, let alone for pastry.

That said, Americans made apple pie their own.

I haven’t had much success with pies. . .until now. Putting together this classic apple pie recipe has convinced me that I can do it again and again. Hopefully you’ll feel the same after making this simple dessert.

Apple Pie Ingredients

Crust Ingredients

• all purpose flour
• shortening
• cold butter
• ice water
• salt
• sugar
• egg white (for brushing)
• granulated sugar (for sprinkling)
• extra flour (for work space)

Pie Filling Ingredients

• pie filling
• lemon juice
• pumpkin pie spice
• ground cinnamon

Let’s make an Apple Pie!

Start by preheating your oven to 375 degrees Fahrenheit.

Make the crust:

This crust recipe is easy and foolproof!

Place flour, sugar, and salt into a large bowl. Grate butter and shortening into the flour mixture. (Room temperature butter won’t do for this recipe. You want it to be ice cold!)

Work it in with a pastry cutter/pastry blender.

Add cold water and work it with your hand until it’s fully incorporated. Divide into two balls of dough. (This is a double-crust pie.)

Prepare a work space. Lay down waxed paper and sprinkle it with flour.

Place half of the dough onto the waxed paper and roll it into a circle using a rolling pin.

Place circle of dough into pie dish.

Prepare the second circle of dough and place slits (or use small cutter to make designs). Set aside.

Make the filling:

Put two cans of pie filling into a large bowl. Add lemon juice and all spices.

Stir well and add to the bottom crust.

Place the second crust on top.

Crimp the edges of the crust.

If you have extra bits of dough, this is the time to add them. Use water to adhere them.

Brush the top of your pie with egg wash and sprinkle with sugar.

Place in middle of preheated oven and bake for 40 – 45 minutes or until golden and bubbling. I pulled mine from the oven at the 25-minute mark and put foil around the edges. (I learned this trick while making those yummy frozen chicken pot pies. Ha.) My mama used to use a pie shield. If I’m going to keep up this pie-making thing I should probably invest in one.

Mine baked for 42 minutes. I would’ve kept it a bit longer but I was waffling over the “how long is too long?” question. (Did I mention I stink at pies? I can ruin a pie just by looking at it.)

Only, this time I didn’t. This one turned out great! (Check out that golden-brown crust!)

I removed it from the oven and placed it on a rack to cool.

And now. . .we wait.

And wait. And wait. Anywhere from two to four hours is ideal for a fruit pie.

There are many reasons for this. First, the liquids are hot and could burn it if cut too soon.

Second, the pie won’t be structurally sound until this “set up” takes place. The starches in the filling need time to congeal.

This part of the pie-making is every bit as important as the baking.

When the pie has cooled, slice and eat.

Cover leftovers with plastic wrap or place in airtight container in the refrigerator. It will stay fresh for 2-3 days.

What to Expect from This Luscious Apple Pie

Well, I gave it away in the title there, didn’t I? It’s luscious. And creamy. And crisp. And loaded with fall flavors, thanks to the cinnamon and spice. Nothing beats a flaky homemade pie crust. It’s the perfect complement to those rich, warm apples!

I enjoyed mine with a scoop of whipped cream but you might prefer a scoop of vanilla ice cream.

No matter how you serve it up, it’s delicious. I had to get rid of mine in a hurry so I wouldn’t eat more than one slice. I took the whole pie (minus the piece I ate, of course) to a friend.

Because it would be wrong to write an entire blog post about a pie I hadn’t even tasted. And y’all, this is the best apple pie recipe out there.

Okay, okay, it’s the only apple pie I’ve made. That I can recall. But it tasted mighty good! This is one of those easy recipes you’re going to make again and again.

Questions People are Asking about Apple Pie

Can I use a food processor to make the crust?

Absolutely. This is an excellent way to pull the dry ingredients together into the cold butter and shortening.

Is the process of making apple pie with fresh apples much different?

No, you just have to peel the apple slices and slice them in advance and coat them in cinnamon and sugar. You don’t want to use red delicious or gala apples. They don’t work as well for pie.

Can I make this pie with frozen or store-bought pie crust?

Absolutely! Its truly quick and easy with canned pie filling and prepared crust.

Do I have to use a top crust on this pie?

No, you can top with a streusel. Follow the streusel recipe you find in my Apple Pie Coffee Cake recipe. It’s delicious on pie!

Can I combine any other fruit with apples in this pie?

Yes, and here’s a great combination: Add fresh or frozen mixed berries to the apple mixture. The color and the flavor will surprise and delight you!

Can I use other pie fillings in place of apple?

You bet! You can make a blackberry, cherry, strawberry, peach, or blueberry pie, simply by swapping out the canned filling.

Should I place a baking sheet under the pie while baking?

Absolutely. This is one pie that bubbles over. You don’t want to make a mess in your oven!

Can I add a bit of brown sugar to the apple mixture?

Absolutely. Add a couple of tablespoons for depth of flavor.

Other Pies and Cobblers

It would be a stretch to say that I have a lot of pie recipes. As of this date, this apple pie is my first. But I have a lot of cobblers and pie-like desserts so I’ll share those with you here:

• Apple Pie Cobbler with Crescent Rolls: This one started as a mistake. Trust me when I say it was no mistake!
• Old-Fashioned Cobbler with Homemade Pie Crust: I could eat this every day!
• Easy Cake Mix Cherry Pies: I guess I lied when I said the apple pie was my first pie on this blog. I do have these tiny pies that start with a cake mix and they’re a lot of fun!
• No Bake Cherry Cheesecake Pie: Apparently I have more than one pie on this blog because I just located another! This is a no-bake pie, rich with flavor.
• Easy Peach Cobbler with Pie Crust: Easy as pie! No, really!

That’s it for this post! I hope you enjoyed this easy homemade apple pie recipe. I plan to make it again and again!

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About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.