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–+ servings

Easy Baked Apple Pie Recipe with Store Bought Crust

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Learn how to make apple pie with store bought crust taste homemade. This easy apple cinnamon pie recipe is the perfect traditional dessert!
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 minute
Servings: 1
Course: Desserts
Cuisine: American, British
Calories: 420
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 9-inch unbaked pie crust homemade or store-bought
  • 6 cups (1440 ml) peeled and sliced apples about 6 to 7 medium apples
  • 3/4 cup (180 ml) granulated sugar
  • 2 tablespoons (30 ml) light brown sugar
  • 2 tablespoons (30 ml) all-purpose flour
  • 1 tablespoon (15 ml) cornstarch
  • 1 teaspoon (5 ml) ground cinnamon
  • 1/4 teaspoon (1.25 ml) ground nutmeg
  • 1/4 teaspoon (1.25 ml) salt
  • 1 tablespoon (15 ml) fresh Meyer lemon juice
  • 1 teaspoon (5 ml) pure vanilla extract
  • 3/4 cup (180 ml) all-purpose flour
  • 1/2 cup (120 ml) light brown sugar
  • 1/4 cup (60 ml) granulated sugar
  • 1/2 teaspoon (2.5 ml) ground cinnamon
  • 1/4 teaspoon (1.25 ml) salt
  • 1/2 cup (115 g) unsalted butter cold and cut into cubes

Method
 

  1. Peel, core, and slice the apples into even 1/4-inch thick slices. Place them in a large bowl and toss immediately with lemon juice to prevent browning.
  2. Add granulated sugar, brown sugar, flour, cornstarch, cinnamon, nutmeg, salt, and vanilla to the apples. Toss gently until every slice is coated and let the mixture rest for 10 minutes.
  3. Place the unbaked crust into a 9-inch pie dish, pressing gently into the corners without stretching. Trim the excess dough, crimp the edges, and chill in the refrigerator for 15 minutes.
  4. Spoon the apple mixture into the crust, layering the slices to prevent air pockets, and pour any remaining juices from the bowl over the apples.
  5. Combine flour, brown sugar, granulated sugar, cinnamon, and salt in a separate bowl. Add cold butter cubes and work them into the mixture with a pastry cutter or your fingertips until it resembles coarse crumbs with pea-sized pieces remaining.
  6. Sprinkle the crumb mixture evenly over the apples to cover the entire surface without pressing it down.
  7. Preheat the oven to 375°F and bake the pie on the middle rack for 55 to 65 minutes until the topping is golden and the filling bubbles. Cover the edges with foil if they brown too quickly.
  8. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to ensure the filling sets for clean slicing.

Nutrition

Calories: 420kcal

Notes

Apple Choice: I always suggest using a mix of tart Granny Smith and sweet Honeycrisp apples to get the best balance of flavor and texture in every bite.
Crust Success: I have learned the hard way that chilling the crust before filling it is essential to prevent the dough from shrinking down the sides of the dish during the bake.
Crumb Topping: I love using my cold fingertips to work the butter into the flour mixture because the warmth from my hands helps create those perfect, pea-sized clumps that get extra crunchy.
Preventing Messes: I usually place a baking sheet on the rack below the pie to catch any bubbling fruit juices so I do not have to worry about scrubbing my oven later.
Patience is Key: I highly recommend waiting at least two hours before cutting into the pie because the cornstarch needs that cooling time to fully set the