Mom's Best Recipes
Recipe

Comforting Easy Apple Pie

A warm, cozy apple pie with a buttery, flaky crust, cinnamon-scented filling, and crisp golden edges. Simple ingredients, clear steps, and zero intimidation.

Author By Matt Campbell
4.8
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If your kitchen could wear a sweater, it would smell like apple pie. This is my go-to comforting easy apple pie recipe for the nights when you want something warm and cozy, but you also want it to actually be doable without turning your counter into a flour blizzard.

We’re going for the good stuff: tender apples that still have a little bite, a filling that is glossy instead of watery, and a crust that bakes up flaky with those crisp, browned edges you “accidentally” pick at while it cools. I’m also sneaking in a couple low-drama tricks so the pie sets nicely and slices clean.

Why It Works

  • Flavor that pops: Cinnamon and brown sugar for warmth, plus lemon to keep the apples bright instead of flat.
  • No soggy bottom: A simple thickener combo, a hot oven start, and an optional quick crust barrier help keep things crisp.
  • Reliable texture: Using a mix of apples gives you soft, jammy bits and slices that still hold their shape.
  • Beginner friendly: Store-bought crust works perfectly here, and the steps are straightforward even if pie is not your usual lane.

Pairs Well With

  • Vanilla ice cream
  • Sharp cheddar slices
  • Hot coffee or chai
  • Salted caramel sauce

Storage Tips

How to Store Leftover Apple Pie

  • Room temp (best for day 1): Cover loosely and keep on the counter up to 24 hours if your kitchen is cool. If it is very warm or humid, or if you added any dairy or custard style toppings, refrigerate sooner.
  • Refrigerator: Cover and chill up to 4 days. The crust softens a bit, but the flavor stays great.
  • Freezer: Wrap slices (or the whole pie) tightly in plastic wrap, then foil. Freeze up to 3 months.

Reheating for crisp crust

  • Oven: 350°F for 10 to 15 minutes for slices, 20 to 30 minutes for a larger portion, or until warmed through.
  • Air fryer: 325°F for 4 to 7 minutes for slices, checking early and cooking just until warmed through (air fryers vary a lot).
  • Microwave: Works in a pinch, but you lose the crisp edges. If you microwave, finish in a toaster oven if you can.

Make ahead

  • Assemble ahead: Assemble the pie, cover, and refrigerate up to 24 hours before baking. Bake straight from the fridge, adding a few extra minutes if needed.
  • Freeze unbaked: Assemble, wrap tightly, and freeze up to 3 months. Bake from frozen, adding extra time, and tent with foil if the top browns too fast.
  • Freeze baked: Cool completely, wrap well, and freeze up to 3 months. Thaw in the fridge, then rewarm in the oven for the best texture.

Common Questions

Apple Pie FAQ

What are the best apples for apple pie?

I like a mix. Use Granny Smith for tang and structure, plus Honeycrisp (or Pink Lady) for sweetness and that juicy apple flavor. If you only have one type, Granny Smith is the safest bet for a filling that does not turn to mush.

How do I keep apple pie from being watery?

Three things help a lot: (1) use enough thickener (cornstarch plus a little flour), (2) let the pie cool so the filling sets, and (3) bake until the filling bubbles in the center. Bubbling is your sign the filling is hot enough for the starch thickeners to set up properly.

Do I have to pre-cook the apples?

Not for this recipe. We slice the apples thin enough to cook through in the oven. Aim for about 1/4-inch slices. If you slice them thick, they can stay crunchy. Thin slices are your friend here.

Can I use a store-bought crust?

Absolutely. This recipe is designed to work great with refrigerated pie crusts. Just let them sit out only until pliable, following the package directions. If you make homemade, even better, but no pressure.

How long should apple pie cool before slicing?

At least 2 hours. I know, it is cruel. But warm pie needs time to thicken or it will spill like apple soup when you cut it.

Apple pie is the dessert that makes a house feel like someone’s actually home. The first time I tried to make one, I overfilled it, underbaked the bottom, and still ate two slices standing at the counter like it was the best thing I’d ever done. This version is my calmer, more reliable take. Same cozy vibe, fewer surprises. It’s the pie I make when I want to feed people something warm and familiar, and I also want to enjoy the process instead of wrestling it.