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Simple Apple Pie Recipe

5 from 4 votes
Prep10 mins
Cook40 mins
Total50 mins
Servings8
Learn how to make a Simple Apple Pie stuffed with layers of delicious and flavorful apples and covered in a warm brown butter sugar sauce in this easy recipe! It's the perfect way to finish up a holiday meal with your loved ones!
Author: Courtney Paige

Equipment

  • Pie dish
  • Pizza Cutter
  • Apple corer/slicer
  • Cutting Board
  • Chef's Knife
  • Vegetable peeler
  • Rubber brush
  • Saucepan
  • Measuring cups and spoons
  • Baking sheet (optional)

Ingredients

  • 10 small apples
  • 2 9" pie crusts
  • 1 stick butter
  • 2 tbsp apple pie spice
  • 2 tbsp corn starch
  • 1 tsp vanilla extract
  • ½ cup white sugar
  • ½ cup brown sugar
  • ¼ cup water

Instructions

  • Preheat the oven to 350°F. 
  • Allow pre-made pie crust to come to room temperature.  
  • Wash and peel all of the apples. Then, remove the cores. 
  • Slice all of the apples into thin rings, about ⅛” inch thick.
  • Layer in one of the premade pie crusts into your pie dish. You'll need to confirm with your instructions whether or not to grease the pan.
  • Place apple slices into pie crust, arranging in a circle and building in a pyramid-like shape. There are photos in the blog post to show you exactly how this should look if you are confused! 
  • Roll out the other pie crust on a cutting board. Then, using a pizza cutter, cut ¾” strips.
  • Create a lattice design by arranging half of the strips vertically and the other half horizontally across the pie.
  • Next, heat a sauce pot to medium-heat. Melt butter in the pot. Then, whisk in corn starch.
  • Add in brown sugar, apple pie spice, vanilla extract, white sugar, brown sugar, and water. Whisk again.
  • Then, pour the wet mixture over the entire pie. Use a rubber brush to spread it evenly on top.
  • Bake the apple pie for 35-45 minutes at 350°F until the crust is golden and apples are cooked. You might want to put the pie on a baking sheet to catch any dripping.

Notes

Store this apple pie in the refrigerator in the pie dish covered with tinfoil or in an airtight container for up to 5 days. To reheat, toss it in the oven at 350°F. You could also microwave it in 60 second intervals until hot.
Slicing your apples into equal sizes is KEY! I used a VERY thin knife to carefully slice all of the apples into slices less than ⅛” thick. If you have an all-in-one apple peeler/corer/slicer, use it! It's the best way to achieve desired results.
If the crust starts to burn before the apples are done, don’t panic. The final minutes of baking the pie are crucial, so don’t take it out early. You can line the pie dish with a tinfoil cover to redirect the heat.
Let the pie cool BEFORE slicing!