A beginner-friendly homemade apple pie recipe that’s as easy as it is delicious. It’s my version of a classic apple pie, with a light caramel sauce. The best part, and one thing that makes it so beginner-friendly, is starting with store-bought dough. It is beautiful for a holiday dinner or brunch buffet table!
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The secret to perfect apple pie crust
If you never learned this about making pie from scratch, let me help… use foil about halfway through… This simple trick keeps the edges from burning while the rest of the pie finishes baking to golden, bubbly perfection.
It’s the secret to a pie that looks as good as it tastes!
Everyone loves this blueberry lemon loaf cake…
Ingredients
- 1 (9-inch) pie crust, store-bought, thawed (includes top and bottom crusts)
- 10 medium Granny Smith apples, peeled, cored, and sliced into ½-inch pieces
- 1 cup light brown sugar, divided (plus 1 tbsp for caramel sauce)
- ½ tsp ground cinnamon
- Zest of 1 medium lemon
- Juice of 1 medium lemon
- ½ tsp vanilla extract
- ¼ tsp ground nutmeg (or substitute pie spice or allspice)
- ¼ cup unsalted butter
- 1 medium egg yolk, whisked (for brushing crust)
- ¼ tsp turbinado sugar (optional, for a lightly sweet crust)
Get tips for getting started with grilling….
How to make homemade apple pie
The gist: This beginner-friendly caramel apple pie is made with Granny Smith apples, a quick homemade caramel sauce, and pre-made crust—simple, flavorful, and perfect for the holidays.
Here are the steps…
1. Preheat the oven
Preheat your oven to 400°F. Bring the pie crust to room temperature (or follow package instructions).
2. Prepare the filling
In a large bowl, combine the apples, 1 cup brown sugar, cinnamon, lemon juice, lemon zest, vanilla extract, and nutmeg. Stir until the apples are evenly coated. Set aside.
3. Cook the apples
Melt the butter in a large skillet over medium-high heat. Add the apple mixture and cook, covered, stirring regularly, for about 10 minutes or until the apples are softened and lightly browned. Remove from heat.
4. Reduce the liquid (optional)
Strain the cooked apples, reserving the liquid in the skillet. Return the liquid to the stove, add 1 tbsp brown sugar, and simmer over medium heat until it thickens into a caramel-like consistency (about 2–3 minutes). Pour the thickened caramel over the apples and stir gently.
5. Assemble the pie
- Brush a pie dish with 1 tbsp melted butter and place the bottom pie crust inside.
- Pour the cooked apple filling into the crust, avoiding excess thin liquid.
- Lay the top crust over the filling. Seal the edges by pinching the top and bottom crusts together.
- Use a sharp knife to cut small slits (or poke with a fork) in the top crust to allow steam to escape.
6. Add finishing touches
Brush the top crust with the whisked egg yolk and sprinkle with turbinado sugar, if desired.
7. Bake the pie
- Bake at 400°F for 20 minutes. Remove from the oven and carefully wrap the edges of the crust with foil to prevent over-browning.
- Return the pie to the oven and bake at 350°F for an additional 20–35 minutes, or until the crust is golden brown and the filling is bubbling through the slits.
8. Cool and serve
Remove the pie from the oven and let it cool for 20–30 minutes before slicing. Serve warm or at room temperature.
I confess to eating these cookies for breakfast: chocolate chunk oatmeal cookies
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Homemade Apple Pie with Store-Bought Crust
Video
Equipment
Ingredients
- 1 9-inch pie crust, store-bought, thawed (includes top and bottom crusts)
- 10 medium Granny Smith apples peeled, cored, and sliced into ½-inch pieces
- 1 cup light brown sugar divided (plus 1 tbsp for caramel sauce)
- ½ tsp ground cinnamon
- Zest of 1 medium lemon
- Juice of 1 medium lemon
- ½ tsp vanilla extract
- ¼ tsp ground nutmeg or substitute pie spice or allspice
- ¼ cup unsalted butter
- 1 medium egg yolk whisked (for brushing crust)
- ¼ tsp turbinado sugar optional, for a lightly sweet crust
Instructions
- Preheat the oven: Preheat your oven to 400°F. Set out the pie crust to bring it to room temperature, or follow the package instructions.
- Prepare the filling: In a large bowl, combine the Granny Smith apples, 1 cup brown sugar, ground cinnamon, lemon juice, lemon zest, vanilla extract, and nutmeg (or pie spice). Stir the mixture until the apples are evenly coated. Set it aside.
- Cook the apples: Melt the butter in a large skillet over medium-high heat. Add the apple mixture and cook, covered, stirring regularly, until the apples soften and begin to brown, about 10 minutes. Remove the skillet from heat.
- Reduce the liquid (optional): Strain the cooked apples, reserving the liquid in the skillet. Return the liquid to the stove, add 1 tablespoon of brown sugar, and simmer over medium heat until it reduces and thickens into a caramel-like consistency (about 2–3 minutes). Pour the thickened caramel over the apples and stir gently.
- Assemble the pie: Brush a pie dish with 1 tablespoon of melted butter and place the bottom pie crust inside. Pour the cooked apple filling into the crust, avoiding any excess thin liquid. Lay the top crust over the filling and seal the edges by pinching the top and bottom crusts together. Use a sharp knife to cut small slits in the top crust for steam to escape, or poke it with a fork.
- Add finishing touches: Brush the top crust with the whisked egg yolk and sprinkle with turbinado sugar if desired.
- Bake the pie: Place the pie in the oven and bake at 400°F for 20 minutes. Remove it from the oven and carefully wrap the edges of the crust with foil to prevent over-browning. Return the pie to the oven and bake at 350°F for an additional 20–35 minutes, or until the crust is golden brown and the filling is bubbling through the slits.
- Cool and serve: Remove the pie from the oven and let it cool for 20–30 minutes before slicing. Serve it warm or at room temperature, and enjoy!
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