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I could eat apple pie any time of year, but fall is when apples are at their best (and cheapest!). Here are four easy apple pies, from a classic old-fashioned double crust pie to a creamy sour cream version, a no-fuss crumb pie and a no-sugar-added pie sweetened with apple juice. Make one to eat now and one to freeze for Thanksgiving.
The best apples for pie
Tart, firm apples hold their shape and balance the sugar. Granny Smith is the classic choice. For more flavor, mix it with a sweeter apple like Honeycrisp, Braeburn, Jonagold or Golden Delicious. You’ll need about 6 cups of sliced apples (6 to 7 medium apples) for a 9-inch pie.
Apple pie tips
- Slice evenly. Slices about 1/4 inch thick bake through at the same time.
- Put a baking sheet on the rack below to catch drips.
- Cover the edges with foil or a pie shield if the crust browns too quickly.
- Let it cool. Give the pie at least 2 hours so the filling can set. Warm it up again in a low oven if you like.
How to freeze an unbaked apple pie
Assemble the old-fashioned pie in a freezer-safe pie plate but don’t cut the steam vents. Wrap it in plastic and foil and freeze up to 4 months. Bake from frozen: cut the vents, bake at 425°F for 15 minutes, then at 375°F for 45 to 60 minutes more, until golden and bubbling.
Old-Fashioned Apple Pie
The classic double crust pie, simple and perfect with a scoop of vanilla ice cream.
Old-Fashioned Apple Pie
Ingredients
Method
- Preheat the oven to 400°F.
- Mix the sugar, flour, cinnamon, nutmeg and salt. Toss with the apples.
- Line a 9-inch pie plate with the bottom crust. Add the apple filling and dot with butter.
- Top with the second crust, seal and flute the edges, and cut slits for steam. Sprinkle with a little sugar.
- Bake about 50 minutes, until the crust is golden and the filling bubbles. Cool at least 2 hours before slicing.
Notes
Sour Cream Apple Pie
A creamy custard-like filling under a brown sugar cinnamon crumble.
Sour Cream Apple Pie
Ingredients
Method
- Preheat the oven to 400°F.
- Mix the apples, sugar, salt, flour, egg, vanilla and sour cream. Pour into the unbaked crust.
- Crumble together the butter, brown sugar and cinnamon and sprinkle over the filling.
- Bake 20 minutes at 400°F, then reduce the heat to 375°F and bake 25 to 35 minutes more, until the apples are tender and the center is set.
- Cool, then refrigerate leftovers.
Notes
Easy Apple Crumb Pie
No pie crust needed! A sweet, cake-like crumb topping bakes right over the apples.
Easy Apple Crumb Pie
Ingredients
Method
- Preheat the oven to 325°F. Butter a 9-inch pie plate.
- Spread the apples in the pie plate and sprinkle with 1 tablespoon sugar and the cinnamon.
- Stir together the flour, 1 cup sugar, egg, melted butter and nuts or raisins. Spread over the apples.
- Bake 45 to 55 minutes, until golden and the apples are tender when pierced with a knife.
Notes
No-Sugar-Added Apple Pie
Sweetened with apple juice concentrate instead of sugar. (It still has natural fruit sugar, so it isn’t sugar-free.)
No-Sugar-Added Apple Pie
Ingredients
Method
- Preheat the oven to 425°F.
- Sprinkle the flour over the apples and toss gently.
- In a saucepan, stir together the apple juice concentrate, cornstarch, cinnamon and nutmeg until smooth. Cook over medium heat, stirring constantly, until thickened.
- Pour over the apples and toss to coat. Spoon into the bottom crust and top with the second crust. Seal, flute and cut steam vents.
- Bake 10 minutes at 425°F, then reduce to 375°F and bake 35 to 40 minutes more, until golden and bubbling.
Notes
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Apple pie FAQ
Can I use store-bought crust?
Absolutely. Refrigerated or frozen pie crusts save lots of time.
How do I know when apple pie is done?
The crust should be golden and the filling should bubble through the vents. A knife should slide easily into the apples.
How long does apple pie keep?
Up to 2 days covered at room temperature, or up to 4 days in the fridge.
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