I have been scrambling to use up the abundant supply of apples from my 2 apple trees. Good things do come to those who wait. The first few years didn’t provide many, but now it’s almost a chore to use up all the apples 2 trees provide. So, it seems like a great time to share my easy apple pie recipe. Sure to please! Especially if made with my best pie crust recipe, which also happens to be very easy!
Which apple variety is best for apple pie?
Honestly any variety of apple will make a delicious apple pie, except maybe red delicious which I personally think tastes like Styrofoam. My mom always likes to use McIntosh for pies because they are softer and quite tart. I actually prefer the apples stay a little more firm in my pie, so I prefer to use Gala, Honeycrisp, or Fuji.
Easy Apple Pie Filling:
- 6 cups of peeled and sliced apples
- 2 tablespoons tapioca
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 3/4 cup sugar
- pinch of salt
- 2 tablespoons of butter
Best Pie Crust Ingredients:
- 2 Cups + 2 tablespoons flour
- 2/3 cup vegetable oil
- 1/3 cup milk
- pinch or salt
Easy Apple Pie assembly:
Mix all of the ingredients in the apple pie filling above, except the butter. I’ll admit that I often use more than 6 cups of apples.
Prepare the bottom crust and place it in your Pyrex pie dish. Add the filling mixture. Top with the butter.
Top with the crust, add some slits, and crimp the edges as desired. See my best pie crust recipe for more instructions. Cover the edges with foil. Bake at 425 degrees F for 30 min, then remove the foil and bake for another 10 min. Remove from the oven and allow it to cool before serving.
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