One Hour Quick & Easy Apple Pie | Store Bought Crust
Ready in just one hour, this apple pie recipe features a buttery, flaky crust and a lightly spiced, wonderfully tender filling. The secret is using store bought crust - perfect for holidays, especially Thanksgiving!
Servings: 6 people
Calories: 345kcal
Ingredients
Apple Pie Filling
- 5-6 large apples peeled, cored and thinly sliced; about 6-7 cups
- 2 Tablespoons lemon juice freshly squeezed
- ⅓ cup light brown sugar
- ⅓ cup granulated white sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 2 Tablespoons cornstarch
- 2 Tablespoons butter cut into small pieces
- ¼ teaspoon salt
Pie Crust
- 2 9-inch pie crusts
Egg Wash
- 1 large egg
- 1 teaspoon water
Apricot Glaze (optional)
- 2 Tablespoons apricot jam
- 1 teaspoon water
Instructions
- Preheat the oven to 450°F. Place the oven rack in the lower third of the oven. Place a baking sheet on the rack before preheating the oven.
- Line the pie pan with one crust. Cover with plastic wrap and chill until the apple filling is ready. Wrap the other crust in plastic wrap and chill.
- Place the apple slices, cinnamon, nutmeg, light brown sugar, granulated white sugar, salt and lemon juice into a large mixing bowl. Mix well.
- Pour the apple filling into the chilled pie crust lined pan. Dot with the chilled butter.
- Gently place the top crust on top. Seal around the edge. If needed, trim the excess. Crimp the edges. Using a sharp knife, make 5-6, 2-inch slits from the center of the pie out towards the edge to allow for steam to be released as the pie bakes. In a small bowl, whisk the egg and water. Brush the top of the pie with the egg wash. Sprinkle with granulated sugar.
- Place the pie on the heated baking sheet on the lower third of the oven. Bake for about 10 minutes. Reduce the oven temperature to 350°F. Bake for about 50 more minutes. The pie is done when the top is golden brown and the juices bubble through the steam slits. If it looks like the edges or top of the pie is browning too fast, cover with aluminum foil.
- Place the pie on a wire rack to cool. Make the apricot glaze by mixing the apricot jam and water. Brush the glaze over the top of the pie. For optimal results, let the pie cool for at least 4 hours. Serve warm or at room temperature with vanilla ice cream or whipped cream.
Video
Notes
- Use fresh, crisp apples: Softer ones like Red Delicious or apples that have been in the fridge too long tend to fall apart. The best apple pie will contain apples that become tender but still retain their structure.
- Preheat the oven with a baking sheet: To get the best flaky pie crust on the bottom, bake the pie on a hot baking sheet or cookie sheet. This allows the bottom crust to cook faster and avoids a soggy bottom crust.
- Use foil if the pie browns too fast: If the top of the pie or edges brown too fast, cover them lightly with foil. This prevents direct exposure to heat, ensuring the filling and bottom crust have enough time to cook.
- Be patient - allow the freshly baked pie to cool: Cutting into the apple pie too soon may cause the filling to spill. Allow it to cool for at least 15 minutes, so the filling has enough time to thicken.
- Do not allow the filling to sit: If the homemade apple pie filling sits, the sugar will cause the apples to release their juices. Discard the liquid or reduce it until very thick and add it back into the pie filling.
- Nutrition