This easy apple pie recipe is full of sweet apples, cinnamon sugar, and topped with a nutty Dutch apple crust!
Plus, it’s apple pie.
You can’t say no to apple pie. It’s a life rule. ?
Oh, and it tastes really, really good with a maple latte. Just throwin’ that out there.
Now, I love a good apple pie, because, let’s face it, it’s the All-American dessert and how can you not love something that has sweet apples baked with cinnamon and sugar that sits in a buttery pie crust?!
But, since a full-on, double crust, mile-high apple pie can take a lot of prep, I’m all about these rustic pies where you basically dump a bunch of fruit in the center of a crust, fold the crust ends over, and pile it high and deep with a nutty, brown sugar topping.
Plus, these pies require less apple peeling, which is great since it takes me about 3 years to peel enough apples for a traditional apple pie. I have never been able to master the whole peel-an-apple-in-one-long-strip (I have major Meg-Ryan-in-Sleepless-in-Seattle-apple-peeling envy) and using a vegetable peeler takes so long.
My technique could use some work.
But really though, is there anything better?!
- 1 9 " refrigerated pie crust like Pillsbury or homemade
- 2 1/2 - 3 cups apples peeled and thinly sliced (I use a mix of granny smith and honey crisp)
- 1/4 cup brown sugar
- 2 Tbsp granulated sugar
- 1 tsp ground cinnamon
- 1 Tbsp lemon juice
- 1 Tbsp flour
- 6 Tbsp butter softened
- 3/4 cup all purpose flour
- 1/2 cup brown sugar
- 1 Tbsp granulated sugar
- 1/2 tsp cinnamon
- 1/4 cup pecans finely chopped (optional)
Preheat the oven to 400 degrees.
In a large bowl, stir together apples, brown sugar, granulated sugar, cinnamon, lemon juice, and flour. Allow to sit for at least 5 minutes.
Place the flat pie crust on a greased baking sheet.
Pour the apple mixture into the center of the crust (you can neatly arrange the apples if you'd like, but I'm far too lazy ?).
Fold the sides of the crust up around the apples, and crimp where needed.
For the topping, mix flour, brown sugar, granulated sugar, cinnamon and pecans together. Using a fork or pastry blender, work the butter into the mixture, until coarse crumbs form. Sprinkle the topping evenly over the apples, pressing the topping lightly to make sure it sticks to the apples.
Bake for 35-40 minutes, or until the crust is golden brown and the apples are cooked through.
Here are some other apple recipe I think you’ll love: