Lazy Apple Pie Recipe with an Easy Store-Bought Crust

This lazy apple pie uses refrigerated pie crust and a cinnamon-sugar apple filling for the familiar flavor of homemade pie without making pastry from scratch. A simple top crust and a few well-timed vents keep the process easy while letting steam escape and the filling soften.

Ingredients

2 refrigerated 9-inch pie crusts (about 15 oz / 425 g total), kept cold
2½ lb (1.13 kg) firm apples before peeling and coring, about 7 cups (1.05 kg) sliced
⅔ cup (135 g) granulated sugar
¼ cup (32 g) all-purpose flour
1 tbsp (15 ml) lemon juice
1½ tsp (4 g) ground cinnamon
¼ tsp (0.5 g) ground nutmeg
¼ tsp (1.5 g) fine salt
1 tbsp (14 g) unsalted butter, cut into small pieces
1 tbsp (15 ml) milk, for brushing the top crust
1 tsp (4 g) coarse sugar, optional, for sprinkling

Instructions

Heat the oven and prepare the plate. Set a rack in the lower third of the oven and preheat it to 400°F (200°C). Put a rimmed baking sheet on the rack to heat as the oven warms; setting the pie on it helps the bottom crust bake through and catches any bubbling juices. Keep the pie crusts refrigerated until you are ready to use them.
Prepare the apples. Peel, core, and slice the apples about ¼ inch (6 mm) thick. Try to make the slices similar in thickness so they soften at roughly the same rate. Put them in a large bowl and toss with the lemon juice. Add the sugar, flour, cinnamon, nutmeg, and salt, then turn the slices until they are evenly coated. The flour may look dry at first; the fruit will release juice as the pie bakes.
Line the pie plate. Unroll one cold crust and fit it into a 9-inch (23 cm) pie plate without stretching it. Leave the overhang in place. If the dough has become soft or sticky while you work, chill the lined plate for 10 minutes before filling so the crust is easier to handle.
Fill and dot with butter. Tip the apple mixture into the crust, including the sugar and flour left in the bowl. Arrange the slices in a fairly even mound rather than leaving a deep empty pocket in the center. Scatter the butter pieces over the apples. A slight mound is normal because the fruit will settle as it cooks.
Add the top crust. Lay the second crust over the filling. Trim the edges so about ½ inch (1.3 cm) hangs beyond the plate, tuck the top edge under the bottom crust, and press the two layers together. Crimp the edge with your fingers or press it with a fork. Cut 5 or 6 slits in the top crust, each about 1½ inches (4 cm) long, so steam can escape. Brush the surface lightly with milk and sprinkle with coarse sugar if using.
Bake until golden and bubbling. Place the pie on the hot baking sheet. Bake at 400°F (200°C) for 20 minutes, then reduce the oven to 375°F (190°C) without opening the door if possible. Continue baking for 35–40 minutes, until the crust is deeply golden and juices bubble through the vents. If the edges brown much faster than the center, cover just the rim loosely with foil for the remaining bake time. The filling should bubble visibly; a few pale spots of crust are less important than hot, bubbling juices.
Cool before slicing. Set the pie on a rack and leave it undisturbed for at least 2 hours. The filling thickens as it cools, making cleaner slices. Cutting while it is still hot can make the juices run across the plate, even if the pie is fully baked.

Tips

Choose apples that hold their shape. Granny Smith apples give a tart filling and stay fairly firm; Braeburn, Pink Lady, and many firm baking apples also work. A mix of tart and sweet apples gives a balanced flavor. Very soft apples can collapse into a sauce, so avoid using only varieties that are already mealy.
Keep packaged pastry cold. Cold dough is easier to move and crimp, and it is less likely to tear. If it cracks as you unroll it, let it stand for a minute or two, then press the crack together. Follow the package directions if your crust needs a brief rest before unrolling.
Check doneness by looking for bubbling. A browned top alone does not guarantee the apples are tender. Watch for thick juices bubbling through the vents; if the crust is already dark, loosely shield the top or edges with foil and continue baking until the filling bubbles.
Adjust the flour for especially juicy fruit. The recipe uses ¼ cup (32 g) flour to help thicken the filling. If your apples are exceptionally juicy, add 1 extra tablespoon (8 g) flour. Do not add a large amount more, since too much can make the filling pasty rather than fruit-forward.

Serving Suggestions

For neat slices, serve the pie at room temperature after its full cooling period. A scoop of vanilla ice cream is a classic pairing, especially when the pie is still slightly warm, while lightly sweetened whipped cream adds a soft, cool contrast. If serving it warm, reheat individual slices gently rather than trying to warm a whole pie quickly; the filling can be hot even when the crust feels only warm.

The pie is sweet enough to stand on its own, so keep accompaniments simple. A cup of coffee or black tea makes a good afternoon pairing, and a small slice can finish a larger meal without needing another dessert sauce. For a gathering, serve slices with the filling side up and offer the ice cream separately so the crust does not become soggy before guests sit down.

Variations

Use a crumb topping. For an even simpler finish, use one crust only and cover the filling with a crumb mixture made from ¾ cup (95 g) flour, ⅓ cup (65 g) brown sugar, and 5 tbsp (70 g) cold butter rubbed together until coarse crumbs form. Scatter it evenly over the apples and bake as directed, checking that the crumbs turn golden and the filling bubbles. This version has a crisp, buttery top instead of a pastry lid.

Add a little more spice. Replace the nutmeg with ¼ tsp (0.5 g) ground ginger, or add ⅛ tsp (0.3 g) ground cloves alongside the cinnamon. Keep the amounts modest: strong spices can overwhelm the apples. For a less sweet pie, reduce the sugar to ½ cup (100 g), particularly if the apples are naturally sweet.

Make it dairy-free. Check that the packaged crust is dairy-free, then brush the top with a little plant-based milk or water instead of dairy milk. Replace the butter on the filling with 1 tbsp (14 g) dairy-free baking stick. The flavor and browning may vary slightly depending on the crust and milk substitute.

Try a lattice top. If you have a few extra minutes, cut the top crust into strips and weave them over the apples. A lattice exposes more filling and gives steam plenty of room to escape, though the pie may brown a little faster. Check it during the final 15 minutes and shield the edges if needed.

Storage and Reheating

Because this pie contains cooked fruit and a moist filling, refrigerate it within 2 hours of baking or serving. Once fully cool, cover the pie or transfer slices to an airtight container; it keeps for 3–4 days in the refrigerator. For best crust texture, avoid sealing a still-warm pie, since trapped steam can soften the pastry.

To reheat a slice, place it on a baking sheet in a 300°F (150°C) oven for about 10–15 minutes, until warmed through. A microwave works for a quick serving, but it softens the crust; heat a slice in short intervals and check the center before eating. You can freeze well-wrapped slices for about 2–3 months for best quality. Thaw them overnight in the refrigerator and reheat in the oven; the pastry may be less crisp than when freshly baked.

Frequently Asked Questions

Do I need to cook the apples before filling the pie?
No. This shortcut recipe uses raw sliced apples, which soften in the oven as the crust bakes. Cutting them to a consistent thickness and baking until the juices bubble helps them cook evenly. Pre-cooking would add another pan and change the texture, so it is not needed here.

Can I use a different size pie plate?
A standard 9-inch (23 cm) plate is the best fit for the listed amount of filling and two crusts. A deep-dish plate may need more apples and a longer bake, while a smaller plate can overflow. If you use a different size, leave room at the top for the fruit juices to bubble and place the pie on a baking sheet.

Why is my apple pie filling watery?
Common causes are very juicy apples, slices that are too thick to soften before the crust finishes, or cutting the pie before it cools. The flour thickens the juices, but it needs the filling to bubble during baking and time to set afterward. Let the pie cool for at least 2 hours before slicing; if it is still a little loose, chill it before serving.

Can I make the pie ahead?
Yes. Bake it a day ahead, let it cool, and refrigerate it within 2 hours. Rewarm slices shortly before serving, or let the pie come closer to room temperature if you prefer it less warm. You can also prepare the assembled pie shortly before baking, but keep it chilled rather than leaving raw pastry and fruit at room temperature for an extended period.

Can I use frozen apples?
Fresh apples are easiest for this particular recipe because frozen apples release more liquid and can soften considerably. If using frozen slices, thaw and drain them well, then pat away excess moisture and add an extra tablespoon of flour only if the fruit still looks very wet. The filling may be softer, and baking time can vary, so use bubbling juices and a golden crust as your cues.

How do I keep the bottom crust from getting soggy?
Start with a cold crust, avoid stretching it into the plate, and bake the pie on a preheated rimmed sheet in the lower third of the oven. The hot sheet gives the bottom crust a stronger start, while the flour in the filling absorbs some juices. A fully cooled pie also holds together better when sliced.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).