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Easy Apple Pie

This is an easy-to-make pie for the Thanksgiving holidays.

  • Prep:
  • Total Time:
  • Servings: 10

Source: Everyday Food, November 2004


  • 1/2 cup sugar, plus 1 tablespoon for sprinkling
  • 3 tablespoons all-purpose flour, plus more for rolling dough
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 6 Rome Beauty apples (about 3 pounds)
  • 2 tablespoons fresh lemon juice
  • 1 recipe Pie Crust for Spiced Butternut-Squash Pie, formed into a single disk and chilled


  1. Preheat oven to 350 degrees. In a large mixing bowl, combine sugar, flour, cinnamon, nutmeg, and salt. Peel and core apples; slice 1/2 inch thick, and add to bowl. Drizzle lemon juice on top; gently toss to coat.

  2. On a lightly floured work surface, roll out dough to a 20-inch round, about 1/8 inch thick. Wrap dough around rolling pin; carefully unroll over a 9-inch pie plate, leaving overhang. To fit into pan, lift edge of dough, and let dough drape inward. Use kitchen scissors to trim to a 3-inch overhang.

  3. Mound apple mixture into pie dough. Gently fold dough over apples. Lightly brush dough with cold water, and sprinkle with remaining tablespoon sugar.

  4. Bake on a rimmed baking sheet, rotating once, until crust is golden and filling is set (it will be juicy but not runny), about 1 1/2 hours (tent with foil if crust browns too quickly). Cool completely before serving.

Cook's Notes

This pie is best baked a day ahead to allow the filling to set completely; once it has cooled, cover with foil, and keep at room temperature. To serve warm, reheat in a 200-degree oven just before serving.

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