Quick & Easy Apple Pie — A warm, classic apple pie ready in about 1 hour
Short introduction
This quick and easy apple pie uses a simple homemade crust and a spiced apple filling. It gives the same homey, sweet flavor as a traditional pie but takes less time and work. It is great for weeknights, quick desserts, or a last-minute guest treat.
Why you’ll love it
- Fast: Ready in about an hour, including bake time.
- Simple: Few ingredients you likely have at home.
- Comfort food: Warm apples and a golden crust make a classic dessert.
- Versatile: Serve with ice cream, cream, or plain.
introduction
why make this recipe
how to make Quick & Easy Apple Pie
Ingredients :
2 cups all-purpose flour, 1/2 cup unsalted butter, chilled and diced, 1/4 cup sugar, 1/4 teaspoon salt, 6 to 8 tablespoons cold water, 6 to 8 apples, peeled, cored, and sliced, 3/4 cup sugar, 1 teaspoon ground cinnamon, 2 tablespoons all-purpose flour, 1 tablespoon lemon juice, 1 egg, beaten (for egg wash)
Directions :
- Preheat the oven to 425°F (220°C)., 2. In a bowl, mix together 2 cups of flour, 1/4 cup of sugar, and 1/4 teaspoon of salt., 3. Cut in the butter until the mixture resembles coarse crumbs. Stir in cold water, a tablespoon at a time, until the mixture forms a ball., 4. Roll out half of the dough and place it in a pie pan., 5. In another bowl, toss sliced apples with 3/4 cup sugar, cinnamon, 2 tablespoons flour, and lemon juice., 6. Pour the apple mixture into the pie crust., 7. Roll out the remaining dough and place it over the filling, sealing the edges. Cut slits in the top crust to allow steam to escape., 8. Brush the top crust with beaten egg., 9. Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 30 to 35 minutes, or until apples are soft and crust is golden brown., 10. Let it cool before serving.
how to serve Quick & Easy Apple Pie
how to store Quick & Easy Apple Pie
tips to make Quick & Easy Apple Pie
variation (if any)
FAQs (minimum three FAQ)
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup sugar (for crust)
- 1/4 teaspoon salt
- 6 to 8 tablespoons cold water
- 6 to 8 apples, peeled, cored, and sliced
- 3/4 cup sugar (for filling)
- 1 teaspoon ground cinnamon
- 2 tablespoons all-purpose flour (for filling)
- 1 tablespoon lemon juice
- 1 egg, beaten (for egg wash)
Substitutions & key variations
- Butter substitute: Use cold vegetable shortening or cold coconut oil for a different crust texture.
- Sugar swap: Use brown sugar for a deeper flavor, or a sugar substitute to cut calories.
- Apples: Use a mix of Granny Smith and Honeycrisp for tartness and sweetness.
- Spices: Add 1/4 teaspoon nutmeg or a pinch of cloves for more warmth.
- Crust: Use store-bought pie crust to save time.
Step-by-step
Step 1 — Make the crust
Mix 2 cups flour, 1/4 cup sugar, and 1/4 tsp salt. Cut in cold diced butter until the mix looks like coarse crumbs. Add cold water, one tablespoon at a time, until dough forms a ball. Chill 10 minutes if you like (optional).
Step 2 — Prepare the filling
Toss the sliced apples with 3/4 cup sugar, 1 tsp cinnamon, 2 tbsp flour, and 1 tbsp lemon juice. The flour helps thicken the juices while baking.
Step 3 — Assemble the pie
Roll out half the dough and place it in a pie pan. Add the apple filling. Roll out the other half and place it on top. Seal the edges and cut slits in the top to let steam escape. Brush top with beaten egg.
Step 4 — Bake
Preheat oven to 425°F (220°C). Bake at 425°F for 15 minutes. Lower oven to 350°F (175°C) and bake 30–35 minutes more, until apples are soft and crust is golden. Let cool before serving.
Success tips
- Temperature: Start high (425°F) to set the crust, then lower to finish baking.
- Texture: Do not overwork the dough. Keep butter and water cold for a flakier crust.
- Apple size: Slice apples evenly so they cook at the same rate.
- Avoid a soggy bottom: Sprinkle 1–2 teaspoons of dry breadcrumbs or extra flour on the bottom crust before adding apples to absorb extra juice.
- Don’t skip the slits: Steam vents prevent the top crust from bubbling up and breaking.
How to serve
Serve warm or at room temperature. Top with vanilla ice cream, whipped cream, or a drizzle of caramel sauce. A slice with hot coffee or cold milk is simple and classic.
Storage & reheating
- Store: Cover cooled pie and keep at room temperature for up to 2 days. Refrigerate for up to 4 days.
- Freeze: Wrap whole pie or slices tightly. Freeze up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm slices in a 350°F (175°C) oven for 10–15 minutes or microwave a slice for 30–60 seconds until warm.
Frequently Asked Questions
Below are common questions and short answers.
Q: Can I make the crust ahead?
A: Yes. Store the dough in the fridge for 2 days or freeze for up to 1 month.
Q: What apples are best for baking?
A: Firm apples like Granny Smith, Honeycrisp, or Braeburn hold shape and taste great.
Q: How do I stop the filling from being too runny?
A: Use the flour in the filling and bake until the apples are soft and the filling bubbles. Let the pie cool so the filling sets.
Q: Can I use a single crust?
A: Yes. Make a lattice top or leave it open for a rustic look. Adjust baking time if needed.
Q: Do I need to peel the apples?
A: Peeling is traditional, but you can leave the skin on for texture and less prep.
{
“@context”: “https://schema.org”,
“@type”: “FAQPage”,
“mainEntity”: [
{
“@type”: “Question”,
“name”: “Can I make the crust ahead?”,
“acceptedAnswer”: {
“@type”: “Answer”,
“text”: “Yes. Store the dough in the fridge for 2 days or freeze for up to 1 month.”
}
},
{
“@type”: “Question”,
“name”: “What apples are best for baking?”,
“acceptedAnswer”: {
“@type”: “Answer”,
“text”: “Firm apples like Granny Smith, Honeycrisp, or Braeburn hold shape and taste great.”
}
},
{
“@type”: “Question”,
“name”: “How do I stop the filling from being too runny?”,
“acceptedAnswer”: {
“@type”: “Answer”,
“text”: “Use the flour in the filling, bake until the filling bubbles, and let the pie cool so it sets.”
}
}
]
}
Nutrition notes / equivalents
- One slice (1/8 of pie) is roughly: 300–400 calories depending on apple type and butter.
- To reduce calories: use less sugar, smaller crust, or a low-fat butter substitute.
- Equivalents: 1 tablespoon = 15 mL, 1 cup = 240 mL.
Conclusion
This Quick & Easy Apple Pie is simple, fast, and full of classic flavor. It works well for everyday dessert and special moments. For another easy apple pie method and extra tips, see this Easy Apple Pie Recipe.
Links to related recipes
- Classic Pumpkin Pie
- Simple Peach Cobbler
- Warm Fruit Crumble
Quick & Easy Apple Pie
Ingredients
For the crust
- 2 cups all-purpose flour
- ½ cup unsalted butter, chilled and diced
- ¼ cup sugar for crust
- ¼ teaspoon salt
- 6 to 8 tablespoons cold water
For the filling
- 6 to 8 pieces apples, peeled, cored, and sliced
- ¾ cup sugar for filling
- 1 teaspoon ground cinnamon
- 2 tablespoons all-purpose flour for filling
- 1 tablespoon lemon juice
For assembly
- 1 piece egg, beaten for egg wash
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- In a bowl, mix together 2 cups of flour, 1/4 cup of sugar, and 1/4 teaspoon of salt.
- Cut in the butter until the mixture resembles coarse crumbs. Stir in cold water, a tablespoon at a time, until the mixture forms a ball.
- Chill the dough for 10 minutes if desired.
Filling Preparation
- Toss sliced apples with 3/4 cup sugar, cinnamon, 2 tablespoons flour, and lemon juice.
Assembling the Pie
- Roll out half of the dough and place it in a pie pan.
- Pour the apple mixture into the pie crust.
- Roll out the remaining dough and place it over the filling, sealing the edges. Cut slits in the top crust to allow steam to escape.
Baking
- Brush the top crust with beaten egg.
- Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 30 to 35 minutes, or until apples are soft and crust is golden brown.
- Let it cool before serving.