Gabe's Gourmet Foods

8-10 depending on the size of the slices
1 Rating
This easy apple pie recipe is ideal for those who hesitate to make pies. Easy. Delicious. Big favorite hit!


  • 1 box (14.1 oz) refrigerated pie crusts (2 count), softened as directed on box (not frozen crusts!)
  • 1 (21 oz) can of apple pie filling (can sub for 6 cups thinly sliced, peeled apples/6 medium. Recommend Honey Crisp or Cosmic Crisp)
  • 1/2 cup sugar if using canned pie filling (3/4 cup for fresh apples)
  • 3/4 tsp ground cinnamon
  • 1/4 tsp salt (optional
  • 1/8 tsp ground nutmeg
  • 1 egg (beaten)
  • 1 Tbs pure lemon juice (only if using fresh apples)


  1. Preheat oven to 425 degrees. Place 1 pie crust in ungreased 9-in glass or ceramic pie plate. Press firmly against side and bottom
  2. In large bowl gently mix pie filling ingredients above
  3. Spoon into crust-lined plate
  4. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust (you can do this ahead of time if you are careful)
  5. Bake 40-45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2-3" wide strips of foil after first 15-20 minutes of baking to prevent crust from over browning or burning
  6. Cool on rack at least 2 hours before serving. Can be refrigerated (cover with foil not plastic wrap).
  7. Top with vanilla ice cream or whipped cream


Use a deep dish pie plate if you have one.

You can also use a silicone pie ring (instead of foil) to protect your crusts during the baking process after 15-20 minutes.

You can freeze (for up to 2 weeks) the pie if your pie plate is freezer safe. Place foil on top and put into an oversized resealable plastic bag or paper bag.