apple pie recipe with premade crust
The Best apple pie recipe with premade crust
I love that it’s easy to make ahead and reheat, so it’s perfect for meal prep or last-minute hosting. Plus, it’s a great way to use up fresh apples—no waste, just flavor. And honestly, it’s not just about the taste; it’s the nostalgia. There’s something comforting about a pie that’s been baked slow and steady, letting the flavors meld over time. It’s a dish that feels special, but it’s also approachable enough for anyone to enjoy. Whether you’re serving it with vanilla ice cream or just on its own, it’s always a crowd-pleaser.
Classic Apple Pie with Store-Bought Crust
A comforting, buttery apple pie made with a pre-made crust and a simple sauce. Perfect for a cozy dinner or holiday gathering.
🥘Ingredients
- 2 pre-made pie crusts (16 oz total)
- 1 tbsp granulated sugar
- 6 medium apples (about 4 cups, peeled, cored, and sliced)
- 1 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 cup apple cider
- 1/4 tsp ground cinnamon
👨🍳Directions
-
1
Preheat oven to 375°F. Roll out one pie crust to fit a 9-inch pie dish, crimp the edges, and place it in the pan. Trim excess dough and refrigerate the second crust for later. -
2
In a large bowl, toss sliced apples with sugar, lemon juice, cinnamon, nutmeg, and allspice until evenly coated. -
3
Pour melted butter into the bottom of the pie crust. Spread the apple mixture evenly over the butter, leaving a small border around the crust. -
4
Roll out the second pie crust, place it on top of the filling, and crimp the edges. Cut slits in the top crust to allow steam to escape. -
5
Mix sugar, flour, and cinnamon in a small bowl. Brush the top crust with melted butter, then sprinkle the mixture evenly over the crust. Press lightly to adhere. -
6
Bake for 30 minutes, then reduce heat to 350°F and bake for another 20–25 minutes until the crust is golden and the filling is bubbling.
🔧Equipment
- Mixing bowls
- Cutting board
- Sharp knife
- Pastry brush
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Apple Pie with Store-Bought Crust Works
❓ Frequently Asked Questions About Apple Pie with Store-Bought Crust
How do I know when the filling is ready to transfer to the crust?
Yes, the filling is ready when it reaches a gentle boil and bubbles vigorously for about 3–5 minutes. Once bubbling slows, it’s safe to transfer it to the preheated pie crust, pressing gently to shape the top.
Can I make this pie ahead of time?
Absolutely! You can assemble the pie and refrigerate it up to 24 hours before baking. For best results, bake it fresh, but if baking ahead, cover loosely with foil to prevent drying out.
What if my apples are too tart or sweet?
Tart apples add brightness, while sweet ones add richness. Use a mix of both—like Granny Smith for tartness and Honeycrisp for sweetness—to balance flavors. If you prefer milder taste, reduce the sugar by 1–2 tablespoons.
Why does the crust sometimes puff up before baking?
This happens when the steam from the hot filling causes the pastry to rise. To prevent this, prick the bottom of the crust with a fork before adding filling, or chill the crust for 15 minutes before assembling.
