Mom's Easy Apple Pie
User Reviews
5
Mom's Easy Apple Pie
Description
Mom's Easy Apple Pie begins with a refrigerated pie crust pressed into a 9-inch pan and chilled to encourage flakiness. The filling combines peeled thinly sliced Granny Smith apples with sugar, flour, lemon juice, and a spice blend including cinnamon, allspice, ginger, nutmeg, salt, and a small amount of cardamom. The filling is spread into the crust and covered with the second crust, edges crimped, and steam vents cut into the top.
Baking at a high temperature starts the crust browning and cooks the apples until tender, while foil strips protect the edges from over-browning. After baking, the pie is cooled on a rack for at least two hours which firms the filling for cleaner slices. Serving options like whipped cream, caramel sauce, or vanilla ice cream complement the pie’s warm spices and bright apple flavor.
The recipe’s spice mix adds complexity without overpowering the fruit, while the chilled crust and covered edges ensure a balanced texture between crisp and tender. This classic American dessert is appropriate for many occasions and can be enjoyed both warm or cooled.
Ingredients
- 1 (14.1 oz.) pie crust I use Pillsbury brand, which has 2 crusts in each box, box refrigerated
For the Filling
- 6 cups apple about 5-6 apples; approximately 2 lbs. before peeling and slicing, peeled, thinly sliced, Granny Smith variety
- ¾ cup sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ⅛ teaspoon ground cardamom
- vanilla ice cream optional for serving
- Whipped Cream
- caramel sauce
Instructions
- Preheat oven to 425°F. Bring refrigerated pie crusts to room temperature. Unroll 1 pie crust and press it into a 9-inch glass pie plate. Cover and chill the crust for 10-15 minutes while you prepare the filling (the cold pastry will yield an flakier crust).
- In a large bowl, toss together all of the filling ingredients.
- Transfer filling to the pie plate. Unroll the second pie crust and place it on top of the apples. Tuck the extra top crust under the bottom crust edge, pinching together with your fingers to seal or crimp. Cut slits in the top of the pie (to allow the steam to vent).
- Bake for 40-45 minutes, or until apples are tender and crust is golden brown. About halfway through the baking time, cover the edge of the crust with strips of aluminum foil to prevent the edges from becoming too dark.
- Cool pie on a wire rack for at least 2 hours before slicing and serving.
Notes
- The pie crust is chilled before filling and baking to create a flakier texture.
- Cover the edges of the crust partway through baking with foil to prevent burning.
- Cool the pie for at least two hours before slicing to allow the filling to set properly.
- Optionally serve with whipped cream, caramel sauce, or vanilla ice cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 323kcal | 16% |
| Carbohydrates | 54g | 18% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Sodium | 247mg | 10% |
| Potassium | 141mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 28g | 56% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 5mg | 6% |
| Calcium | 16mg | 2% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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