When you want to keep it simple as pie, this Pillsbury Apple pie recipe is the way to go. Made with lots of apples and cinnamon, plus brown sugar to give a subtle caramel flavor, this classic pie is a winner. Totally delicious, this easy apple pie recipe with store-bought crust is one of our favorites.
Recipe by Abbe on September 30, 2025
Prep time: PT25M
Total time: PT1H
Keywords
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Ingredients
1 box Pillsbury refrigerated pie crusts-softened as directed on box
6 - 8 cups peeled, sliced and cored apples (I used a combination of Granny Smith and Honey crisp)
3/4 c sugar (I used 1/2 c dark brown sugar and 1/4 c granulated sugar)
2 T flour
3/4 t ground cinnamon but I added 1 t cinnamon
Pinch of salt
1/4 t ground fresh nutmeg (Optional)
1 T lemon juice
1 T butter cut into cubes for dotting on top of filling
Handful of raisins (optional)
1 T Heavy cream, or milk, beaten with 1 egg yolk and extra cinnamon and sugar for sprinkling
Categories
Dessert
Cuisine
American
Steps
Preheat oven to 425. Place one piecrust into one 9" glass or metal pie plate. Press firmly against top and bottom, leaving about a 1" overhang.
Peel apples, core and slice thin, about 1/4" slices. I use a spoon to remove the core. So easy!
Toss apple slices with all ingredients except for the topping. Taste and add more cinnamon or sugar if needed. Sometimes apples can be quite tart and I add more sugar. If you love cinnamon, extra cinnamon never hurts either.Mix well and fill pie crust. Make sure apple filling does not have air spaces in filling sso be sure to pack tightly. Place the apples in neatly so it bakes evenly. A flatter pie is made with 6 cups but if you want a mounded pie use 8 cups. Dot with butter and then place the top crust on.
Fold the top crust under the overhang of the bottom crust and use your fingers or a fork to seal. Cut slits on top for steam to escape.
Brush with egg wash or heavy cream and sprinkle with extra cinnamon and sugar.
Place pie on a baking sheet and bake at 425 on the middle rack for the first 15 minutes and then turn temperature down to 350 for about 45 minutes more. Tent with foil if needed.
Serve warm with vanilla ice cream or whipped cream. Personally I like a tall glass of ice cold milk with mine!
