Easy Apple Pie
This American-style apple pie pairs a flaky, oil-based crust with a warmly spiced filling of sliced apples and brown sugar. It is a straightforward choice when you want a homemade pie without chilling or rolling a butter-based pastry.
Ingredients
- 375 g (3 cups)plain flour
- 1 tspsalt
- 155 g (¾ cup)vegetable oil
- 80 ml (⅓ cup)milk (dairy or non-dairy)
- 1.9 litres (8 cups; about 6 large apples, approximately 907 g, cut 6 mm thick)sliced apples
- 115 g (½ cup), packedbrown sugar
- 30 g (¼ cup)plain flour
- 1 tspground cinnamon
Instructions
- 1
Heat the oven
Preheat the oven to 218°C (425°F) and begin making the crust.
- 2
Sift the flour
Sift the flour twice, whisk in the salt and make a small well in the centre.
- 3
Mix the dough
Pour the oil into the well, followed by the milk, and stir to combine.
- 4
Knead gently
When the dough starts to come together, gently knead it on a sheet of wax paper. Put a damp cloth or paper towel beneath the paper to stop it sliding.
- 5
Roll the crusts
Divide the dough in two. Roll each portion between two sheets of wax paper to a circle about 28 cm (11 inches) across.
- 6
Line the tin
Set one pastry circle over a 23 cm (9-inch) pie plate by supporting it from underneath the wax paper and flipping it quickly into place. Fit the pastry into the plate while it is still on the paper, then peel the paper away and pinch together any cracks or tears.
- 7
Fill with apples
Toss the apples with the brown sugar, flour and cinnamon. Spoon the mixture into the pie plate, arranging and packing the apple slices as closely as you can.
- 8
Top the pie
Place the second pastry circle over the filling and remove the wax paper. Seal and crimp the edges, then cut a few slits in the top to let steam escape.
- 9
Bake until golden
Bake at 218°C (425°F) for 15 minutes. Lower the oven to 190°C (375°F) and bake for a further 30 minutes, or until the crust is golden and the filling is bubbling. If the edges brown too quickly, cover them with foil.
- 10
Cool the pie
Leave the pie to cool for 2 hours before serving.
- 11
Serve the pie
Serve with a scoop of vanilla ice cream or a dollop of whipped cream, if you like.
What is American apple pie?
Apple pie is a familiar American dessert of fruit baked inside pastry, often served warm or at room temperature. Its roots lie in a broader tradition of baked fruit pies, while the American version is especially associated with apple filling and a pastry top.
This version keeps the method simple with an oil-and-milk crust that needs no chilling. Brown sugar and cinnamon coat the apples, while a second pastry layer seals in the filling as it bakes.
Nutrition and macros by portion
The nutrition label shows one serving as written: 392 calories, 5g protein, 56g carbs, 17g fat.
| Portion | Adjustment | kcal | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| Lighter | Smaller slice, skip toppings | 274 kcal | 4g | 39g | 12g |
| This serving | As written | 392 kcal | 5g | 56g | 17g |
| Hungry | Larger slice with ice cream | 588 kcal | 8g | 84g | 26g |
The apples and added sugar provide most of the carbohydrates, while the oil contributes much of the fat. The flour in the crust and filling provides some protein, but the pie is mainly a source of carbohydrate and fat; balance a slice with plain yoghurt or a protein-rich meal component.
Why use an oil-based crust?
Oil: it mixes directly into the flour and milk, so the dough can be made and shaped straight away. The resulting pastry is tender rather than the layered, buttery kind made by rubbing cold butter into flour.
Wax paper: rolling the dough between sheets helps limit sticking and makes the soft pastry easier to move. A damp cloth underneath keeps the paper steady as you work.
Choosing and preparing the apples
Apple slices: cut them about 6 mm thick so they fit neatly into the pie and cook through in the stated baking time. Keeping the slices a similar thickness helps them soften at roughly the same rate.
Filling mixture: toss the apples thoroughly with the sugar, flour and cinnamon so the coating is evenly distributed. Pack the slices into the plate to make room for the full filling.
Getting the pastry into the plate
Bottom crust: lift the rolled dough by supporting it with the wax paper, then flip it over the pie plate. Fit it gently into the base and sides rather than pulling it, which can make it tear.
Repairs: small cracks are manageable; pinch the dough together and seal the edges with your fingers. Place the top crust over the filling, join the edges and crimp them closed.
How to tell when it is baked
Crust: look for a golden-brown surface after the two-stage bake. If the rim colours faster than the rest, shield the edges with foil while the pie finishes cooking.
Filling: bubbling through the vents is the cue that the filling is hot and the flour has thickened its juices. Let the pie cool for the full 2 hours so the filling can settle before slicing.
Serving the pie
Vanilla ice cream: add a scoop when serving for a classic cold-and-warm contrast. The pie can also be served on its own if you prefer the spiced apple flavour to take centre stage.
Whipped cream: a dollop is another simple topping and can be added just before serving. Allow the pie to cool for 2 hours first, as directed, even if you plan to serve it with cream.
Recipe notes & tips
- Measure the flour by weight for a consistent dough.
- Keep the wax paper from slipping by placing a damp cloth or paper towel underneath it.
- Roll each pastry portion to about 28 cm (11 inches) so it covers the 23 cm (9-inch) pie plate.
- Pack the apple slices closely into the plate to fit the filling.
- Cut several vents in the top crust so steam can escape.
- Shield the pastry edges with foil if they brown before the centre is done.
Variations
- Use mixed apples: combine different varieties for a range of sweet and tart flavours.
- Add nutmeg: include a small pinch alongside the cinnamon for extra warmth.
- Try a lattice top: cut the top pastry into strips and weave them over the filling.
- Serve with custard: offer warm custard instead of ice cream or whipped cream.
- Use a dairy-free finish: pair the pie with a non-dairy ice cream or whipped topping.
Common mistakes to avoid
- Skipping the damp cloth: the wax paper can slide; anchor it with a damp cloth or paper towel.
- Pulling the pastry into shape: stretched dough can split; ease it into the plate and pinch tears closed.
- Leaving the apples loosely arranged: the filling may not fit well; pack the slices closely into the plate.
- Forgetting the vents: steam needs an exit; cut a few slits in the top crust before baking.
- Browning the edges too quickly: the rim can darken before the centre is ready; cover it with foil.
- Cutting too soon: the filling needs time to settle; cool the pie for 2 hours before serving.
How to store
Cover and refrigerate leftover pie for up to 4 days. Reheat slices in a low oven until warmed through, or serve them chilled or at room temperature.
Frequently asked questions
Can I use non-dairy milk?
Yes. The recipe allows dairy or non-dairy milk in the crust; use the same 80 ml amount.
Do I need to chill the pastry?
No chilling step is included. Roll the dough between wax paper after mixing and dividing it.
How thick should the apple slices be?
Cut them about 6 mm thick, as specified, and aim for a similar thickness throughout.
Why does the pie need to cool for 2 hours?
Cooling gives the filling time to settle, making the pie easier to slice. The recipe calls for the full 2 hours before serving.
Can I protect the crust edges while it bakes?
Yes. If the edges start to brown too quickly, cover them with foil while the pie continues baking.
What can I serve with apple pie?
Serve it with vanilla ice cream or whipped cream, as suggested, or enjoy a slice on its own.
Cook it from the original
This recipe comes from littlesweetbaker.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on littlesweetbaker.com