When you want to keep it simple as pie, this Pillsbury Apple pie recipe is the way to go. Made with lots of apples and cinnamon, plus brown sugar to give a subtle caramel flavor, this classic pie is a winner. Totally delicious, this easy apple pie recipe with store-bought crust is one of our favorites.
As a child my mom made apple pies each Fall with our neighbor next door.
The neighbor made the crust and my mother made the filling with the bushel of apples bought from Johnny Panozzo's produce market.
Sometimes I don't know how I remember this stuff but it's hard not to remember the the myna bird that talked to us and the free apple he always gave us to munch on.
Maybe that's why I love farm stands so much. They bring back such happy memories.
Well, I don't know how many pies my mother and our neighbor split, but into the freezer they would go until the lucky day she decided to bake one.
Yes, I love a traditional apple pie recipe and even though I take shortcuts with the crust, I'd much rather bake it with a store-bought crust than forgo a pie.
I don't have a neighbor that makes pie crust and even though I sometimes make my own, time is short these days!
Table of contents
Apple Pie Stuff
During WW2 soldiers used the saying for mom and apple pie. Apple pie is said to represent the best of our American culture. According to Food 52 apple pie embodies our diverse cultures coming together to create something uniquely American.
Everyone has their own method. One can brush the bottom crust with egg white or I like this version from King Arthur-crust dust. A combination of sugar and flour is dusted on the bottom of the pie crust! Read more here. I also bake my pie in the lower part of the oven and I just found out that I should be using a glass or metal pie pan. Next time!
According to Instacart, it's the apple pie. Cherry, my favorite, is 4th! Pumpkin pie and pecan pie are 2nd and 3rd respectively.
I love Pillsbury for its crispness and flakiness. It is also a thin crust and everyone thinks it is homemade. It does contain lard so if you keep kosher it is not for you. For the record I also use Trader Joes, which must be kept in the freezer. They need to be thawed and often break apart when thawed, they have a buttery flavor, are larger than Pillsbury and come in handy. Kroger's pie crust was also rated very high!
Ingredients for Homemade Apple Pie
2 pie crusts are needed unless you prefer a streusel topping. I'm a crust girl all the way! Use your favorite pie crust or this one or just use this easy Pillsbury apple pie recipe with store-bought crust.
Apples- I use a combination of Granny Smith and Honeycrisp. Jonagold, Pink Lady, Braeburn and Fuji are also good. Avoid McIntosh or Cortland which are perfect for applesauce.
How many cups of apples are needed?
If you want a domed pie, use 8-10 cups of apples. A flatter pie, use about 6 cups. Make sure you carefully place the apples in the crust. Try to avoid air pockets so make sure the apples are tightly packed.
Sugar- Brown sugar or granulated sugar are both good. If you are a purist stick with granulated.
Flour is a better thickener for an apple pie as cornstarch is better for juicier fruit.
Cinnamon is what I use, preferably Saigon cinnamon for extra flavor. Whatever you do make sure your cinnamon smells fresh! Old spices are not good spices. Nutmeg? you could use a few fresh shavings if you want for rich flavor.
Salt helps balance the sweetness.
Lemon juice is used to keep the apples from browning and to help tenderize the crust. Additionally, it helps the apples retain their shape.
Butter - I use butter because my mother used butter and I think it adds a rich flavor to the apples.
How To Make a Pie Crust Shield
Tear off a large square of foil. Cut the folded edge with a scissors into a half circle. Unfold and place on the pie. I admit I should have done this and probably should have baked my pie a bit longer than I did. However no one complained!
Tips To Pie Success
Keep your pie crust chilled. If it gets to warm while rolling out and filling be sure to chill for about 30 minutes before baking. Bake it longer if needed using the shiled above.
Cut your apples uniformly so they bake evenly. I cut mine-or try to-into slices about ¼" thick.
When pouring the apples into the unbaked crust, try not to pour the excess juices in. the pie will still turn out juicy enough.
Be sure to use an egg wash or a little milk or heavy cream brushed on top for the prettiest pie.
Do not forget to vent the crust so the steam can escape. I use a fork to poke holes through the crust but many use a sharp knife.
Love making your pie pretty? Personally I think all pies are pretty but here is some inspiration if you have time.
Do not forget to cool pie for about 3 hours before slicing otherwise the filling will not be set. It will be runny!
Always bake until the juices are coming out of the pie!
How To Freeze Apple Pie
If the pie has been baked cool it completely.
An unbaked pie should not be vented before freezing.
Unbaked pie is the better option if you want to freeze it. Bakes pies have a better chance of becoming soggy.
Place the cooled pie into the freezer unwrapped for about 4 hours.
Remove and wrap in plastic wrap and then a layer of aluminum foil to avoid freezer burn.
To bake a baked pie, thaw in fridge overnight and then reheat at 325 for about 20 minutes. However there are some that say just place the frozen baked pie in the oven at 350 and bake on the lowest oven rack until the juices are bubbling.
How To Store Apple Pie
Apple pie can be kept at room temperature for about 2 days. After that I put it in the refrigerator.
When ready to serve, cut a slice of the pie, place on an ovenproof plate and into a preheated 350 oven for about 15 minutes.
Serve with whipped cream, vanilla ice cream or a cold glass of milk!
I know it's early to start thinking about Thanksgiving but this Pillsbury apple pie recipe is a great one to place in the freezer.
Whether you are thinking ahead or just want a simple apple pie recipe, be sure to make this.
I guarantee this easy Pillsbury apple pie with store-bought crust will put a smile on everyone's face!
I'd love to hear if you make this recipe!
Please share a review or rate the recipe,
and be sure to tag me on social!
Recipe
Easy Pillsbury Apple Pie Recipe
- Prep Time: 25 Minutes
- Total Time: 60 Minutes
- Yield: 8-10 servings 1x
- Category: Dessert
- Cuisine: American
Description
When you want to keep it simple as pie, this Pillsbury Apple pie recipe is the way to go. Made with lots of apples and cinnamon, plus brown sugar to give a subtle caramel flavor, this classic pie is a winner. Totally delicious, this easy apple pie recipe with store-bought crust is one of our favorites.
Ingredients
1 box Pillsbury refrigerated pie crusts-softened as directed on box
Filling:
6 - 8 cups peeled, sliced and cored apples (I used a combination of Granny Smith and Honey crisp)
¾ c sugar (I used ½ c dark brown sugar and ¼ c granulated sugar)
2 T flour
¾ t ground cinnamon but I added 1 t cinnamon
Pinch of salt
¼ t ground fresh nutmeg (Optional)
1 T lemon juice
1 T butter cut into cubes for dotting on top of filling
Handful of raisins (optional)
Topping:
1 T Heavy cream, or milk, beaten with 1 egg yolk and extra cinnamon and sugar for sprinkling
Instructions
Preheat oven to 425. Place one piecrust into one 9" glass or metal pie plate. Press firmly against top and bottom, leaving about a 1" overhang.
Peel apples, core and slice thin, about ¼" slices. I use a spoon to remove the core. So easy!
Toss apple slices with all ingredients except for the topping. Taste and add more cinnamon or sugar if needed. Sometimes apples can be quite tart and I add more sugar. If you love cinnamon, extra cinnamon never hurts either.Mix well and fill pie crust. Make sure apple filling does not have air spaces in filling sso be sure to pack tightly. Place the apples in neatly so it bakes evenly. A flatter pie is made with 6 cups but if you want a mounded pie use 8 cups. Dot with butter and then place the top crust on.
Fold the top crust under the overhang of the bottom crust and use your fingers or a fork to seal. Cut slits on top for steam to escape.
Brush with egg wash or heavy cream and sprinkle with extra cinnamon and sugar.
Place pie on a baking sheet and bake at 425 on the middle rack for the first 15 minutes and then turn temperature down to 350 for about 45 minutes more. Tent with foil if needed.
Serve warm with vanilla ice cream or whipped cream. Personally I like a tall glass of ice cold milk with mine!
Notes
If pie crust warms up to much before baking, place back in fridge for 15 minutes to chill.
For more pie crust tips see above.
Recipes Using Pillsbury Pie Crust
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