Easy Apple Pie With Premade Crust

So you’re craving something warm, comforting, and ridiculously delicious, but the idea of spending hours slaving away in the kitchen makes you want to just order pizza? Been there, bought the T-shirt. Good news: we’re making apple pie, and we’re doing it the *lazy genius* way. Seriously, your grandma will be proud, and you’ll still have time for your Netflix binge.

Why This Recipe is Awesome

First off, it’s pretty much **idiot-proof**. If I can do it without setting off the smoke alarm, you’re golden. Secondly, it tastes like you put in WAY more effort than you actually did – perfect for impressing literally anyone (or just yourself, no judgment). Plus, apple pie is basically a hug in food form, and who doesn’t need more of those? It’s the ultimate ‘I tried, but not *too* hard’ dessert. You’re welcome.

Ingredients You’ll Need

• Premade Pie Crust (2 sheets): The absolute MVP here. Don’t even think about making your own, unless you enjoy therapy.
• Apples (6-8 medium): A mix of sweet and tart is best. Think Granny Smith, Honeycrisp, Fuji. No mushy apples, unless you like apple sauce soup in a crust.
• Granulated Sugar (1/2 to 3/4 cup): Adjust based on your apple’s sweetness and your personal sweet tooth.
• All-Purpose Flour (2 tbsp): This is our little secret for a thick, luscious filling, not a watery mess.
• Cinnamon (1 tsp): Because is it even apple pie without cinnamon? Don’t skimp.
• Nutmeg (1/4 tsp): Optional, but adds a nice warm depth. Trust me on this one.
• Lemon Juice (1 tbsp): Brightens everything up and keeps apples from browning too much.
• Unsalted Butter (2 tbsp): Cut into small pieces. Adds richness and a glorious sheen.
• Egg (1, for egg wash): Whisked with a splash of water/milk. Gives that golden, professional glow.
• Coarse Sugar (1 tsp, for topping): Totally optional, but makes it look fancy AF.

Step-by-Step Instructions

1. Prep Your Apples: Peel, core, and slice your apples into 1/4-inch thick pieces. Try to keep them somewhat uniform so they cook evenly. Throw them into a large bowl.
2. Mix the Filling: To the apples, add the granulated sugar, flour, cinnamon, nutmeg (if using), and lemon juice. Give it a good toss until all the apple slices are coated. Let it sit for about 10 minutes; this helps draw out some moisture.
3. Crust Time (Part 1): Unroll one pie crust and gently fit it into a 9-inch pie plate. Don’t stretch it too much, or it’ll shrink back in the oven. Trim any excess, leaving about a 1/2-inch overhang.
4. Fill ‘Er Up: Pour your apple mixture into the crust. Pile it high in the center – apples will cook down, I promise! Dot the top with those small pieces of butter.
5. Crust Time (Part 2): Unroll the second pie crust. You can either lay it directly over the filling (and cut a few slits for steam) or get fancy with a lattice top (Google it if you’re feeling ambitious!). Place it over the filling.
6. Seal and Crimp: Trim the top crust to match the bottom overhang. Fold the edges under and crimp them together with your fingers or a fork. Make it pretty!
7. Egg Wash & Sparkle: Whisk your egg with a teaspoon of water or milk. Brush this over the top crust – this is key for that golden-brown finish. Sprinkle with coarse sugar if you want to be extra.
8. Bake It Baby! Preheat your oven to **425°F (220°C)**. Place the pie on a baking sheet (to catch any drips – better safe than sorry!). Bake for 15 minutes at 425°F, then **reduce the heat to 375°F (190°C)** and bake for another 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts browning too fast, loosely tent it with foil.
9. Cool Down: This is the hardest part. Let your pie cool for at least **2-3 hours** before slicing. It needs time to set, otherwise, you’ll have a runny mess. Patience, young padawan.

Common Mistakes to Avoid

• Not preheating the oven: Rookie mistake. Your pie needs that initial blast of heat for a flaky crust.
• Overfilling the pie: We’ve all been there. It’s like trying to fit too many clothes in a suitcase; eventually, it bursts.
• Skipping the lemon juice: Your apples might turn brownish and lack that bright zing. Don’t be a hero, use the lemon.
• Cutting into it too soon: I know, the smell is intoxicating. But a warm, gooey, *set* pie is infinitely better than a hot, soupy one. **Seriously, resist the urge!**
• Forgetting to vent the top crust: Unless you want a pie explosion, those slits are important for steam to escape.

Alternatives & Substitutions

• Apples: Can’t find a mix? All Granny Smiths work if you like tart, or all Honeycrisps if you prefer sweeter. Just adjust the sugar. IMO, a mix is superior, but you do you.
• Spices: Not a nutmeg fan? Leave it out! Want more warmth? Add a pinch of allspice or even a tiny bit of ground cloves. Ginger also plays nice with apples.
• Crust: Feeling *super* lazy? Use a ready-made graham cracker or shortbread crust for a no-bake (well, no oven-bake for the crust itself) version. Just cook the filling on the stovetop and pour it in!
• Butter: Coconut oil can work for a dairy-free option, but TBH, butter gives it that classic richness.

FAQ (Frequently Asked Questions)

• Can I use frozen pie crust? Duh! That’s the whole point of “easy.” Just make sure to thaw it according to package directions before using.
• My crust is browning too fast, what do I do? Relax! Just loosely tent a piece of aluminum foil over the pie. It’s like a little sun hat for your crust.
• What kind of apples are best? A combo of tart (like Granny Smith) and sweet (Honeycrisp, Fuji, Gala) gives the best flavor and texture. Avoid Red Delicious; they get mushy.
• Can I make this ahead of time? Absolutely! You can assemble the pie, cover it loosely, and refrigerate for up to a day before baking. Just add about 10-15 minutes to the baking time.
• Why do I need flour in the filling? It acts as a thickener. Without it, your pie filling would be a watery mess. We want luscious, not liquid!
• My pie is runny! What went wrong? Probably didn’t cool long enough, or your apples were super juicy and needed a *little* more flour. Next time, let it cool longer, or add an extra teaspoon of flour.
• Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Butter just tastes better, period. It’s pie, splurge a little!

Final Thoughts

See? You just made an apple pie that looks and tastes like a million bucks, with minimal stress and maximum deliciousness. Go on, pat yourself on the back! You’ve officially conquered pie-making, or at least the ‘smart’ way of doing it. Now go impress someone—or yourself—with your new culinary skills. You’ve earned that slice (or two!). And maybe some ice cream. Definitely ice cream.