The Best and Easiest Apple Pie Recipe Ever!

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That chill in the air means one thing ~ apple pie season!

worlds best and easiest apple pie recipe

I don’t really do pie. Don’t get me wrong, I eat pie, in fact I adore pie, but it’s not something I typically bake a lot of. Except in the fall when I can get all those fresh-off-the-farm apples. Apple is my husband’s all-time favorite pie, and even I can’t resist baking one as soon as the weather turns from swim suits to sweaters.

A friend of mine gave me this recipe a couple of years ago. She found it through a friend who found it somewhere on the internet – and she told me that it was the best pie she’d ever had. Intrigued, I immediately set out to see if she was right. O-M-Goodness…this is a darn good apple pie recipe!

Plus it’s crazy easy (I always take the easy route and do the store-bought crust, but by all means make your own if you’re so inclined) and the only real effort involved is peeling and slicing the apples. Every moment of work is worth it for this pie!

A couple of quick tips regarding apples before we get to the recipe:
Look for apples that are firm and shiny. No bumps or bruises if possible.
To prevent browning once your apples are cut, toss them with a little fresh lemon juice.
Don’t keep your apples on the counter. I’m terribly guilty at breaking this rule, simply because I love how a giant bowl of shiny apples looks on my counter! But they’ll stay nice and crispy in the fridge.

All right, now let’s get to that pie!

Amanda’s Apple Pie Recipe
Store-bought pie dough (enough for two crusts)
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples – peeled, cored and sliced


1. Preheat oven to 425 degrees. Melt the butter in a saucepan then mix in flour (it will become sort of a paste). Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2. Place the bottom crust in your pan and fill with apples. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees and continue baking for 35 to 45 minutes, until apples are soft.
4. Enjoy a slice of warm apple pie (a side of vanilla ice cream can only help!)

Please give me a shout if you try this one, it’s a keeper! Happy Fall!


  • Kristy Bernardo

    Kristy is a personal chef, web designer, freelance writer, and the food blogger behind The Wicked Noodle. She’s a happily married mom to two girls, a bit of a tech geek and loves animals, yoga, long naps and anything with chipotle in it.

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  1. Yum, sounds good! When I make apple pie I use tapioca instead of flour to thicken the juices. The conversion is pretty much one for one. Swap out that and the kind of crust and you have a super yummy gluten free apple pie!

  2. I’m a pie girl. Some people like cake, I like pie. Whenever I make apple pie though, I use the recipe my mom taught me, which is excellent, but I might have to try this one. It sounds great! Thanks for sharing!

  3. AWESOME. My boyfriend’s 80-year old grandmother said it was one of the best that she’s ever had. :)

    It’s great because it’s not *too* sweet. Perfect. Thank you so much for this recipe! It’s easy enough that even *I* can do it. :)

  4. Kristy, I’ve made this pie several times and it is my goto recipe for Apple Pie. I thought I should drop by and let you know how fabulous it is… It is hands-down the best I’ve ever tasted! I find that the “sauce on top” method is so much more successful than the traditional uncooked mix-in method. I’m also surprised by the taste that the recipe is sans cinnamon, however the flavor combination is perfect and I wouldn’t change a thing. Thank you so much for sharing. Much Love ❤️

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